Sausage Tortellini Soup
Updated Mar 13, 2026
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This sausage tortellini soup recipe is easy to make on the stovetop in 30 minutes. Sausage and tortellini soup is a hearty, flavorful soup made with Italian sausage, tortellini, vegetables, beans, tomatoes, and herbs.
This sausage tortellini soup is an easy weeknight dinner when you want to make something healthy and hearty – in a hurry (also try my sausage pasta)!
Loaded with flavorful sausage, lots of veggies, fiber and cheesy tortellini, and ready in 30 minutes, it’s a soup recipe you will want to make on repeat all fall & winter long.
Serve this soup with sausage and tortellini with a sprinkle of parmesan cheese and fresh homemade bread (especially this no-knead bread) for the perfect cold weather dinner.
Sausage and Tortellini Soup: Ingredients & Substitutions
- Italian sausage. I buy the ground sausage (not in casings) because it’s easier to put in a pan and cook. We use mild, but choose the level of heat your family enjoys.
- Vegetables (carrots & celery). You can use your favorite veggies, either substitute these or add more like bell peppers, zucchini, spinach, etc.
- Chicken broth. Vegetable broth works well, but we prefer the flavor of chicken broth.
- Diced tomatoes. crushed or fire-roasted diced tomatoes work well.
- Kidney beans. use your favorite beans like great northern or chickpeas.
- Tortellini: I suggest using fresh or frozen tortellini. If you choose dried tortellini, you will have to cook it separately then add it to the soup.
How to Make Sausage Tortellini Soup
Let’s walk through this recipe together, and don’t forget to watch the video.
Begin by cooking the sausage, garlic, onion, and veggies in olive oil in a large pot over medium heat. Make sure to stir often, breaking up the sausage into small pieces as you go.
Then, add the chicken broth, diced tomatoes, salt, pepper. seasoning, beans and herbs. Give the mixture a stir, then cover and bring to a boil.
Once the broth is boiling, add the tortellini (fresh) and cook for 2-4 minutes or until the noodles float to the top and are soft.
Then, taste and adjust the seasonings as you see fit before serving.
Serve
Serve the sausage and tortellini soup with a sprinkle of fresh parmesan cheese and some yummy homemade bread for dipping. This recipe really is a meal in itself, so I don’t make much else when we serve this for dinner.
Store/Freeze
Store leftover sausage tortellini soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat on the stovetop or in the microwave.
Sausage and Tortellini Soup Recipe FAQS
I suggest using mild Italian pork sausage for the best results. If you use a leaner sausage (like links of chicken sausage), you will need to use more olive oil to cook the sausage and veggies.
Yes you can, but it does change the cooking method. Fresh tortellini cooks much faster and absorbs less liquid. So, if using frozen – expect it to take longer to cook. If using dried, you will need to cook it separately in water or broth – then add it to the soup once it’s cooked.
Yes, but for best results, cook and store the soup without the tortellini. When you’re ready to serve, bring the soup to a boil and cook the tortellini fresh so it doesn’t get mushy.
Yes, you can add 1/4 to 1/2 cup of cream after the tortellini is cooked.
You can add any veggies you’d like to this soup – spinach, kale, zucchini, bell peppers, or mushrooms are all great additions!
Yes. Cook the sausage with onion and garlic first, then add everything except the tortellini to the slow cooker. Cook on low for 6 hours or high for 3 hours, and add the tortellini during the last 20–30 minutes of cooking.
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Sausage and Tortellini Soup
Video
Ingredients
- 1 pound Italian sausage
- 1 Tablespoon minced garlic
- ½ onion (diced)
- 2 Tablespoons olive oil
- 2 stalks celery (diced)
- 2 large carrots (diced)
- 4 cups chicken broth (1 quart)
- 15 ounces diced tomatoes
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 15 ounces kidney beans (drained and rinsed)
- 2 Tablespoons fresh basil chopped
- 2 Tablespoons fresh parsley
- 8 ounces cheese tortellini (fresh, see notes for dried)
Instructions
- Cook the sausage, garlic, onion, celery, carrots and 2 Tablespoons olive oil in a large pot over medium-high heat until the vegetables are soft and the sausage is no longer pink and is lightly browned on the outside. Stir often and break the sausage into small pieces as it cooks.
- Then, add the chicken broth, diced tomatoes, salt, pepper, Italian seasoning, beans, basil and parsley and bring to a boil.
- Once boiling, add the tortellini and cook 3-4 minutes until soft.
- Serve warm with parmesan cheese.
Notes
- Italian sausage. I buy the ground sausage (not in casings) because it’s easier to put in a pan and cook. We use mild, but choose the level of heat your family enjoys.
- Vegetables (carrots & celery). You can use your favorite veggies, either substitute these or add more like bell peppers, zucchini, spinach, etc.
- Chicken broth. Vegetable broth works well, but we prefer the flavor of chicken broth.
- Diced tomatoes. crushed or fire-roasted diced tomatoes work well.
- Kidney beans. use your favorite beans like great northern or chickpeas.
- Tortellini: I suggest using fresh or frozen tortellini. If you choose dried tortellini, you will have to cook it separately then add it to the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
