This easy Sausage Tortellini Soup is a cozy one-pot meal that comes together quickly, making it ideal for busy weeknights. It’s a complete, satisfying, high-protein dinner the whole family will enjoy.
Sausage Tortellini Soup
I reach for this soup when the weather turns chilly or when I need something comforting but simple to prepare. It’s a hearty main-dish soup made with cheese-filled tortellini, spinach, and seasoned sausage. The flavors are warming and straightforward, and because it cooks in a single pot, cleanup is minimal — perfect for weeknights. If you prefer a different protein or want a vegetarian version, you can easily adapt the recipe by swapping the sausage or increasing the vegetables.
Why You’ll Love This Tortellini Soup
This is the kind of soup that feels like a warm hug—simple, satisfying, and filling. It’s a favorite when I’m under the weather and makes a quick, nourishing family meal. A few reasons it’s a winner:
- Hearty: Large, satisfying servings make this a full meal.
- One-pot: Everything cooks in a single pot for minimal cleanup.
- Customizable: Swap tortellini types, use different sausages, or load up on extra veggies.
- Kid-friendly: Mild, familiar flavors appeal to kids.
- Diet-friendly: This version is high in protein and can be adjusted for lower sodium or other dietary needs.
If you make this soup, consider photographing it and sharing—it’s always a treat to see how others serve and adapt recipes.
Tortellini Soup Ingredients
Below are the ingredients used in this recipe. Exact quantities and measurements are listed in the recipe card further down.
- Sausage: Sweet Italian chicken or pork sausage, casings removed. Chicken sausage keeps it lighter, but use your preferred variety.
- Mirepoix: Chopped celery, onion, and carrot to form the aromatic base.
- Garlic: Minced for depth of flavor.
- Liquid: Unsalted chicken bone broth plus water to control sodium.
- Concentrated stock: A small amount of concentrated chicken base (such as Better Than Bouillon) can boost flavor if your broth is low-sodium.
- Parmigiano-Reggiano rind (optional): Adds savory richness if you have one to simmer in the broth.
- Black pepper: Freshly cracked for seasoning.
- Tortellini: Three-cheese tortellini (or your preferred filled pasta).
- Spinach: Baby spinach adds color and nutrition.
- Grated Parmigiano-Reggiano: For serving, if desired.
How to Make Sausage Tortellini Soup
This sausage and spinach tortellini soup cooks in one pot. The method is straightforward and forgiving.
- Brown the sausage: Heat a large pot over medium-low and cook the sausage, breaking it up, until it’s fully cooked, about 5 minutes.
- Sauté the vegetables: Add chopped celery, onion, carrot, and garlic to the pot and cook 8–10 minutes until they begin to soften.
- Add liquids: Pour in the chicken bone broth and water and add the parmesan rind if using. Increase heat to medium-high and bring to a boil.
- Simmer: Once boiling, stir in the concentrated chicken base and black pepper, then reduce heat to medium-low. Cover and simmer 15–20 minutes until the vegetables are tender.
- Tortellini and spinach: Lower the heat to a gentle simmer, add the tortellini and baby spinach, and cook until the tortellini is al dente according to the package instructions (typically 5–6 minutes). Remove the parmesan rind before serving.
- Finish: Taste and adjust seasoning, then serve hot with freshly grated Parmigiano-Reggiano, if desired.
Variations
This recipe is easy to customize to suit preferences and dietary needs.
- Different protein: Substitute turkey, pork, or plant-based sausage. Ground turkey or beef can work if seasoned well.
- Vegetarian option: Omit sausage and add more vegetables, beans, or mushrooms.
- Pasta swap: Use ravioli, spinach tortellini, or small pasta shapes like orecchiette or farfalle (adjust cook time accordingly).
- Dairy-free: Replace filled tortellini with plain pasta and skip the parmesan rind and grated cheese.
- Heartier bowls: Add canned beans, zucchini, bell pepper, or diced tomatoes for more bulk.
- Greens: Kale or Swiss chard can replace spinach for a sturdier green.
Serving Suggestions
Serve this soup with a crusty slice of bread, garlic toast, or a simple green salad for a complete meal.
Storage
- Refrigerate: Store leftover soup in an airtight container for up to 4 days.
- Freeze: Portion into single-serving airtight containers and freeze for up to 3 months.
- Reheat: Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave until warm.
Recipe Card
Yield: 4 servings
Serving size: About 1 3/4 generous cups
Prep time: 5 mins | Cook time: 40 mins | Total time: 45 mins
Calories: ~372 kcal per serving
Nutrition highlights: Protein ~29 g, Carbs ~34.5 g, Fat ~13.5 g, Fiber ~3 g
Ingredients
- 8 ounces sweet chicken or pork Italian sausage, casings removed
- 1 stalk celery, chopped
- 1/2 small onion, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- 32 ounces unsalted chicken bone broth
- 1 1/2 cups water
- 1 small piece Parmigiano-Reggiano rind (optional)
- 1/2 tablespoon concentrated chicken base (optional, adjust for sodium)
- 1/4 teaspoon freshly ground black pepper
- 9 ounces three-cheese tortellini
- 1 cup baby spinach
- Grated Parmigiano-Reggiano for serving (optional)
Instructions
- In a large pot over medium-low heat, cook the sausage, breaking it up, until no longer pink (about 5 minutes).
- Add celery, onion, carrot, and garlic; cook 8–10 minutes until vegetables soften.
- Pour in the broth, water, and add the parmesan rind if using. Bring to a boil over medium-high heat.
- Once boiling, stir in the concentrated chicken base and black pepper. Cover and simmer on medium-low for 15–20 minutes.
- Reduce heat to low, add tortellini and spinach, and cook until tortellini is al dente (about 5–6 minutes). Remove the rind.
- Adjust seasoning and serve with grated Parmigiano-Reggiano if desired.
Notes
If you use a salted or regular chicken broth, omit the concentrated chicken base. The concentrated base helps boost flavor if your broth is very low in sodium; start with a small amount and adjust to taste.