This soup is the definition of a complete meal in a bowl. Sausage & Tortellini Soup combines the heartiness of cheese-filled pasta, the savory depth of Italian sausage, and a bounty of fresh vegetables into a rich tomato-based broth. It is “Veggie Loaded” because we sneak in spinach, carrots, celery, and zucchini, making it a nutritional powerhouse that still tastes like comfort food.
It is a family favorite because it feels indulgent thanks to the pasta and sausage, but the broth is surprisingly light. It bridges the gap between a minestrone and a creamy pasta dish, offering the best of both worlds.
Why You’ll Love This Recipe
The Convenience Factor
Using store-bought refrigerated tortellini makes this soup incredibly fast to assemble. The pasta cooks directly in the broth in just a few minutes, thickening the soup slightly with its starch.
Veggie Volume
This is one of the best ways to clean out your vegetable drawer. The robust flavors of the sausage and tomato broth mask the bitterness of greens like spinach or kale, making it an excellent vehicle for getting vitamins into picky eaters.
Ingredients
- 1 lb Italian sausage, mild or hot
- 1 pack (10oz) cheese tortellini (refrigerated)
- 1 whole onion, diced
- 2 whole carrots, diced
- 1 whole zucchini, sliced half-moon
- 4 cups chicken broth
- 1 can (14oz) crushed tomatoes
- 2 cups fresh spinach
- 0.5 cup heavy cream (optional)
Instructions
- Brown sausage in a pot. Remove and set aside.
- Sauté onion and carrots in pot until soft.
- Add broth and tomatoes. Simmer 10 minutes.
- Add zucchini and tortellini. Cook 3-5 mins.
- Stir in spinach, sausage, and cream. Serve.
Ingredient Highlights & Substitutions
Essential Ingredients
Cheese Tortellini: Refrigerated or frozen works. Cheese filling pairs best with the spicy sausage.
Italian Sausage: Mild or spicy. Remove casings and crumble it for a rustic texture.
Vegetables: Onions, carrots, celery (mirepoix), plus zucchini and fresh spinach.
Broth Base: A mix of chicken broth and crushed tomatoes creates a savory, tangy liquid.
Cream (Optional): A splash of heavy cream or half-and-half at the end creates a rosy, velvety finish.
Smart Substitutions
For a lighter version, use turkey sausage and skip the cream. You can use ravioli instead of tortellini. If you are gluten-free, use gluten-free pasta or swap the tortellini for white beans (Cannellini) for a “Sausage and Bean” variation.
If you are a fan of hearty, healing soups, you must try this classic Chicken Noodle Soup Recipe.
Step-by-Step Instructions
Prep Phase
Remove sausage casings. Chop onion, carrots, celery, and zucchini into bite-sized pieces.
Cooking Phase
In a large Dutch oven, brown the sausage over medium-high heat. Break it into small crumbles. Remove sausage and set aside, draining most of the fat (keep about 1 tbsp).
Add onions, carrots, and celery to the pot. Sauté for 5 minutes until soft. Add garlic and Italian seasoning.
Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until veggies are tender.
Add the zucchini and the tortellini. Simmer for about 3-5 minutes (check package directions for pasta).
Stir in the fresh spinach and the cooked sausage. The spinach will wilt instantly. Remove from heat. Stir in the cream (if using) and season with salt and pepper.
Pro Tips for Perfect Results
Technique Secrets
Don’t Overcook the Pasta: Tortellini can become bloated and mushy if left in hot broth too long. Add them right before serving. If you expect leftovers, you might even want to cook the pasta separately and add it to bowls individually so it doesn’t soak up all the broth in the fridge.
Deglaze: After cooking the sausage, if there are brown bits on the bottom, use the broth to scrape them up. That is pure flavor.
Common Mistakes to Avoid
Adding zucchini too early. Zucchini turns to mush very fast. Add it with the pasta, not with the carrots, so it retains some bite.
| Ingredient | Function | Swap |
|---|---|---|
| Sausage | Flavor Base | Ground Beef/Turkey |
| Tortellini | Carb/Filling | Beans or Gnocchi |
| Spinach | Color/Nutrients | Kale or Chard |
| Crushed Tomatoes | Acidity/Body | Tomato Paste + Water |
Serving Ideas & Pairings
Presentation & Plating
Top with fresh grated Parmesan cheese and fresh basil ribbons.
Pairing Suggestions
Garlic bread or a crusty baguette is essential for dipping.
Frequently Asked Questions
Can I freeze this?
Yes, but pasta doesn’t freeze well in soup. It’s better to freeze the soup base (sausage/veggies/broth) and add fresh tortellini when you reheat it.
Is it spicy?
Only if you use hot sausage.
Conclusion
Sausage & Tortellini Soup is a hug in a bowl. It’s hearty, packed with veggies, and rich in flavor—a perfect one-pot meal for busy nights.
