Dinner

Sausage and Tortellini Soup Recipe

ByJeannette Jaeger October 20, 2025October 20, 2025

Introduction

Sausage and Tortellini Soup is a comforting, hearty dish that combines savory Italian sausage with tender cheese tortellini in a flavorful broth. Perfect for chilly days, this soup is easy to make and satisfying for the whole family.

A white bowl filled with creamy orange-red soup, layered with soft, folded tortellini pieces that are pale yellow and slightly translucent. Mixed in are chunky pieces of browned sausage and small bits of red tomatoes, all sprinkled with shredded white cheese and tiny green herb leaves. The soup's surface is smooth with some cream swirls visible, and the bowl is placed on a white marbled texture. In the background, another white bowl with the same soup and scattered bread pieces can be seen, with a woman's hand holding a spoon inside the back bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground hot Italian sausage
3 carrots, peeled and diced
1 large white onion, diced
1 tablespoon minced garlic
4 cups chicken stock
29 ounces diced tomatoes (two 14.5 ounce cans)
16 ounces cheese tortellini
1 cup heavy cream
Parmesan cheese, for serving
Kosher salt, to taste

Instructions

Step 1: In a large soup pot or heavy-bottomed Dutch oven, brown the ground sausage over medium-high heat until crispy. Remove with a slotted spoon and place on a paper towel-lined bowl to drain. Set aside.
Step 2: Reduce heat to medium and add the diced carrots and onion. Sprinkle with a pinch of kosher salt and stir to coat. Add a splash of chicken stock to deglaze the pan. Cook the vegetables until they begin to soften, about three minutes.
Step 3: Stir in the minced garlic and cook until fragrant, about one minute. Then add the remaining chicken stock and diced tomatoes. Taste and adjust seasoning with kosher salt as needed. Increase heat to medium-high and bring the soup to a boil.
Step 4: Add the cheese tortellini and cooked sausage to the pot, stirring well to combine. Cook until the tortellini are tender, about five minutes. Taste and add more kosher salt if desired.
Step 5: Remove the soup from heat and stir in the heavy cream. Serve hot with a sprinkling of Parmesan cheese if you like.

Tips & Variations

For a milder flavor, use sweet Italian sausage instead of hot.
Swap chicken stock for vegetable stock to make the soup lighter or vegetarian-friendly when using a plant-based sausage substitute.
Add fresh spinach or kale during the last few minutes of cooking for extra greens.
Use fresh tortellini if available; adjust cooking time according to package instructions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid curdling the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a creamy orange soup as the base layer, which is smooth and thick. On top of the soup, there are several tortellini pasta pieces that are pale yellow with a soft, folded texture, floating evenly across the surface. Mixed throughout are small chunks of browned ground meat and diced red tomatoes, adding a chunky texture and burst of color. Thin, light strands of grated white cheese and small pieces of green herbs are sprinkled over the top, creating a fresh and slightly rough texture contrast. The bowl sits on a white marbled surface, accompanied by part of a silver spoon, a black and white checkered cloth, and a pasta machine. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage in this soup?

Yes, you can substitute hot Italian sausage with sweet Italian sausage, turkey sausage, or even vegan sausage depending on your preference. Adjust seasoning as needed to balance flavors.

Is it possible to make this soup without cream?

Absolutely. Omitting the heavy cream will give you a lighter, tomato-based soup. You can also use half-and-half or a non-dairy creamer as a substitute for cream if desired.