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Tortellini Soup

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close up overhead shot of a bowl of Tortellini Soup with a spoon
There is plenty of great flavor in this homemade tortellini soup, and it's packed with fresh veggies and cheesy tortellini that you'll want to add it to your regular rotation for a chilly day.
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Table of Contents
  1. Tortellini Soup Ingredients
  2. How To Make This Tortellini Soup Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Is there anything better on a cold day than a big bowl of cheesy tortellini soup? This hearty and filling one-pot meal is easy to make and is loaded with fresh vegetables, rich broth, and tender noodles.

overhead shot of a bowl of Tortellini Soup topped with shredded parmesan cheese and garnished with basil

Tortellini Soup Ingredients

Tortellini Soup raw ingredients that are labeled

You’ll need:

  • 1 (20-ounce) bag fresh cheese tortellini (I used RANA brand: the family size bag)
  • 1 pound ground mild Italian sausage
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh basil (plus additional for optional garnish)
  • 2 teaspoons dry Italian seasoning blend
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons tomato paste
  • 6 cups vegetable broth
  • 2 (14.5-ounce) cans stewed tomatoes (give the tomatoes a rough chop and save the liquids from the can)
  • 4 cups chopped fresh kale 
  • Optional garnish: freshly grated parmesan cheese and fresh basil

SUBSTITUTIONS AND ADDITIONS

SAUSAGE: I used mild Italian sausage for this recipe, but hot Italian sausage would also be delicious if you enjoy a little more spice in your hearty soup.

SPICE: Speaking of spice, add a dash of red pepper flakes for another great addition to your tortellini tomato soup.

KALE: You can swap out the fresh chopped kale in this recipe for fresh spinach. The spinach will be milder in flavor and texture. I like how the kale holds up to the flavors of the sausage and tortellini. If you do use fresh spinach, I suggest increasing the amount of spinach to 6 cups as the spinach will wilt down into the soup a lot.

TOMATOES: I prefer using stewed tomatoes in quick soups like this one, but you do need to give the stewed tomatoes a rough chop before adding them to the recipe. Make sure to reserve the liquid from the can as it has so much flavor. If you want to skip this step, you can substitute it with petite diced tomatoes in the can. The diced tomatoes do not add as much flavor, so you may want to taste your soup and add an extra 1 tablespoon tomato paste, ½ teaspoon Italian seasoning, and a pinch of granulated sugar to your sausage tortellini soup recipe. You can adjust the seasoning to your taste.

How To Make This Tortellini Soup Recipe

PRO TIP:

If you use a bag of frozen cheese tortellini instead of fresh tortellini pasta, you will need to follow the time on the package for your cook time in step 4. It may take a couple of extra minutes for the tortellini to cook from frozen in the soup. 

STEP ONE: Add the olive oil and mild Italian sausage into an 8-quart stockpot on medium-high heat on the stove top, and cook the sausage for 8 to 10 minutes or until golden brown and no pink remains in the sausage. Transfer the cooked Italian sausage to a paper towel-lined plate. The paper towel will absorb any excess grease from the sausage. Set aside.

PRO TIP:

The sausage could be cooked ahead of time and stored in the fridge or freezer to save even more time in this recipe.

Tortellini Soup process shot of Italian sausage being cooked in a pot

STEP TWO: In the same stockpot, on medium-high heat, add the diced carrots, diced yellow onion, minced garlic, dry Italian seasoning, salt, and black pepper. Cook the vegetables and spices for 5 minutes. Add the tomato paste and stir it into the cooked vegetables until incorporated.

Tortellini Soup process shot of ingredients added to the pot

STEP THREE: Add the vegetable broth, stewed canned tomatoes (that have been rough chopped) along with the liquid from the can, the cooked mild Italian sausage, and 2 tablespoons of fresh chopped basil. Simmer for 30 minutes.

Tortellini Soup process shot of ingredients added to the pot

STEP FOUR: Add the fresh chopped kale and fresh cheese tortellini to the pot of soup. Continue to simmer for an additional 5 minutes.

PRO TIP:

You can cook the noodles separately and add them to individual servings instead of cooking all in one pot if you prefer. This can be a great option if you anticipate a lot of leftovers.

Tortellini Soup process shot of tortellini and kale added to the pot

How To Serve

To serve, you can ladle a portion of this delicious soup into a bowl and garnish it with a sprinkle of freshly grated parmesan cheese and fresh chopped basil.

Add homemade garlic bread or cheesy pull-apart bread to mop up all the tasty broth.

Two more of our favorite soups include crack chicken noodle soup and minestrone soup.

Storage

IN THE FRIDGE: This easy tortellini soup can be stored in the refrigerator in an airtight container for up to 3 days. I highly suggest that if you plan on making this soup ahead of time, you prepare the recipe through step 3.

Store the prepared soup broth in a sealed container in the refrigerator. Once ready to eat, bring the soup up to a strong simmer and then add the kale and tortellini to cook for 5 minutes.

The longer the tortellini sits in the broth, the more it will absorb the broth and swell up.

IN THE FREEZER: This Italian sausage tortellini soup can also be stored in the freezer for up to three months. Similar to the fridge instructions, if you are planning to freeze the tortellini soup, prepare it up to step three and add the kale and tortellini and simmer for a few minutes when you are ready to serve it.

close up overhead shot of a spoonful of tortellini soup hovering over a pot of Tortellini Soup

Warm up this winter with a bowl of tortellini soup. This easy recipe is perfect for a cold night, and it’s sure to please your entire family. Plus, it’s so easy to make that you can have dinner on the table in no time on busy weeknights. Give this comforting soup a try tonight!

FREQUENTLY ASKED QUESTIONS

Can I use frozen tortellini instead of fresh?

This cheese tortellini soup will work with either, you may need to adjust your cooking time when you are simmering the pasta just by a few minutes. 

Can I freeze this sausage and tortellini soup?

Italian sausage soup can be stored in a freezer container and frozen for up to three months. If you are planning to freeze this soup, we recommend waiting to add the tortellini and kale until you are ready to serve it. 

Can I use meat-filled tortellini instead?

Any type of tortellini or other stuffed pasta would be delicious in this tomato tortellini soup recipe.

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Tortellini Soup

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There is plenty of great flavor in this homemade tortellini soup, and it's packed with fresh veggies and cheesy tortellini that you'll want to add it to your regular rotation for a chilly day.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12

Ingredients
  

  • 20 ounces fresh cheese tortellini (I used RANA brand: the family size bag)
  • 1 pound ground mild Italian sausage
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh basil, plus additional for optional garnish
  • 2 teaspoons dry Italian seasoning blend
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons tomato paste
  • 6 cups vegetable broth
  • 29 ounces stewed tomatoes, give the tomatoes a rough chop and save the liquids from the can (two 14.5-ounce cans)
  • 4 cups chopped fresh kale
  • freshly grated parmesan cheese, optional garnish
  • fresh basil, optional garnish

Instructions
 

  • Add the olive oil and mild Italian sausage into an 8-quart stockpot on medium-high heat, and cook the sausage for 8 to 10 minutes or until golden brown and no pink remains in the sausage. Transfer the cooked Italian sausage to a paper towel-lined plate. The paper towel will absorb any excess grease from the sausage. Set aside.
  • In the same stockpot, on medium-high heat, add the diced carrots, diced yellow onion, minced garlic, dry Italian seasoning, salt, and black pepper. Cook the vegetables and spices for 5 minutes. Add the tomato paste and stir it into the cooked vegetables until incorporated.
  • Add the vegetable broth, stewed tomatoes (that have been rough chopped) along with the liquid from the can, the cooked mild Italian sausage, and 2 tablespoons of fresh chopped basil. Simmer for 30 minutes.
  • Add the fresh chopped kale and fresh cheese tortellini. Continue to simmer for an additional 5 minutes.

Notes

  • If you use a bag of frozen cheese tortellini instead of fresh tortellini pasta, you will need to follow the time on the package for your cook time in step 4. It may take a couple of extra minutes for the tortellini to cook from frozen in the soup. 
  • The sausage could be cooked ahead of time and stored in the fridge or freezer to save even more time in this recipe.
  • You can cook the noodles separately and add them to individual servings instead of cooking all in one pot if you prefer. This can be a great option if you anticipate a lot of leftovers.

Nutrition

Sodium: 1539mg | Calcium: 146mg | Vitamin C: 35mg | Vitamin A: 4467IU | Sugar: 6g | Fiber: 3g | Potassium: 448mg | Cholesterol: 47mg | Calories: 337kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 6g | Fat: 17g | Protein: 15g | Carbohydrates: 32g | Iron: 3mg
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