Rustic Tortellini Soup with Sausage and Vegetables is a hearty, comforting recipe that comes together quickly and makes a satisfying weeknight meal. Use your favorite tortellini and swap in vegetables you enjoy to keep this adaptable and healthy.
If you love pasta in soup, tortellini is a delightful choice. Small pockets of cheese or other fillings add rich flavor and a pleasing texture that elevates a simple broth.
Whether you prefer chicken noodle or minestrone, imagine that same comfort with tender tortellini and savory sausage folded into the bowl. Even people who are normally indifferent to soup tend to enjoy this variation.
The combination of cheesy tortellini and sausage provides a bold, satisfying bite, while the vegetables keep the soup fresh and nutritious. I usually use gluten-free cheese tortellini and pre-cooked mild Italian chicken sausage, but any tortellini and sausage you prefer will work well.
This recipe is very forgiving and offers plenty of room for customization while still delivering great flavor.
Here are the main ingredients that make this tortellini soup so good.
Ingredients for Tortellini Soup:
Tortellini: The star of the dish. Use your favorite refrigerated tortellini—cheese tortellini is my go-to for the creamiest result. Fresh tortellini is typically found in the refrigerated section of grocery stores, often near dairy or prepared pastas. Ravioli can be substituted if you prefer.
Sausage: Pre-cooked Italian sausage links are convenient and make the soup hearty. Slice them into rounds and add to the pot. If you prefer, substitute one pound of ground sausage cooked while you sauté the vegetables. Choose mild or spicy sausage depending on how much heat you want.
Avocado or Olive Oil: Used for sautéing the aromatics and vegetables.
Vegetables: Yellow onion, garlic, celery, fresh spinach, tomatoes, and zucchini are a rustic, vitamin-rich combination. You can swap or add carrots, cauliflower, broccoli, yellow squash, or other favorites. Canned diced tomatoes (15-ounce) can replace fresh tomatoes if needed.
Broth: Chicken broth is used here, but vegetable or beef broth also work. For a creamier version, reduce the broth to 4 cups and add 2 cups of heavy cream, half-and-half, or full-fat canned coconut milk.
Seasonings: Dried oregano, dried parsley, salt, and pepper provide a simple herb base. If you have Italian seasoning, it’s an easy substitute for the oregano and parsley. Adjust salt to taste.
Recipe Adaptations:
- Sear sliced sausage in a skillet over medium-high heat for a few minutes per side to add a golden crust and extra texture. This step is optional and can be done while the soup simmers.
- Add a 15-ounce can of white beans, black beans, or kidney beans for extra protein and fiber.
- Swap spinach for kale or Swiss chard, or omit leafy greens if preferred.
- Use different proteins such as chicken breasts, thighs, ground turkey, beef, or shrimp instead of sausage.
- For a more tomato-forward soup, stir in 3 tablespoons tomato paste or an 8-ounce can of tomato sauce. Fire-roasted tomatoes add smoky depth.
- Enhance the flavor with fresh basil or parsley, or add 1/4 to 1/2 teaspoon red pepper flakes for heat.
- Garlic lovers can add extra minced garlic. To make the soup in a slow cooker, combine the ingredients and cook on High for 2 hours or Low for 4 hours.
With the ingredients covered, here’s a simple method to prepare this tortellini soup.
How to Make Tortellini Soup:
This soup is quick and straightforward—ready in about 30 minutes. First, sauté the aromatics, then simmer the vegetables in broth before adding sausage, tortellini, and greens.
Heat 2 tablespoons avocado or olive oil over medium heat in a large, heavy-bottomed pot. Add one chopped small yellow onion, two chopped large celery stalks, and five minced garlic cloves. Sauté, stirring occasionally, until the onion is translucent and fragrant, about 5 to 8 minutes.
Add one chopped medium zucchini, two chopped vine-ripened tomatoes, six cups chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 3/4 teaspoon sea salt (or to taste), and 1/4 teaspoon black pepper. Stir, bring to a full boil, then simmer for about 15 minutes until the zucchini is tender.
Stir in the sliced package of pre-cooked Italian sausage (about 12 ounces), one 9-ounce package tortellini, and two cups baby spinach. Return to a gentle boil and cook at least another 5 minutes, until the tortellini and sausage are heated through and the spinach is wilted.
Serve hot in large bowls with freshly grated Parmesan. Garlic bread or cornbread make excellent accompaniments.
Store leftovers in an airtight container in the refrigerator for up to five days. Like many soups, the flavors meld and often taste even better the next day, so it’s a great make-ahead meal.
This easy tortellini soup fits both casual weeknights and cozy gatherings. It’s quick to prepare, full of flavor, and tends to become a family favorite.
If you enjoy hearty soups, consider adding this recipe to your rotation during cooler months or whenever you crave something warm and filling.
More Healthy Soup Recipes:
- Hearty Ground Turkey Soup with Vegetables
- Creamy Sweet Potato and Quinoa Stew
- Instant Pot Lasagna Soup
- Ground Beef and Cabbage Soup
- Moroccan Chicken Stew
- Instant Pot Lamb Stew
- Coconut Curry Vegetable Soup
Make this comforting tortellini soup a regular during soup season — it’s easy, adaptable, and delicious.
Tortellini Soup with Sausage
Ingredients
- 2 Tbsp avocado oil (or olive oil)
- 1 small yellow onion, chopped
- 2 large stalks celery, chopped
- 5 cloves garlic, minced
- 1 medium zucchini, chopped
- 2 vine-ripened tomatoes, chopped
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- ¾ tsp sea salt, to taste
- ¼ tsp black pepper
- 1 12-oz package pre-cooked Italian sausage links, sliced*
- 1 9-oz package tortellini**
- 2 cups baby spinach
Instructions
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Heat oil in a large pot over medium heat. Add chopped onion, celery, and minced garlic; sauté until the onion is translucent, about 5–8 minutes.
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Add zucchini, tomatoes, chicken broth, oregano, parsley, salt, and pepper. Bring to a boil, then simmer for about 15 minutes until the zucchini is tender.
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Stir in the sliced sausage, tortellini, and baby spinach. Simmer another 5 minutes, until the tortellini and sausage are heated through and the spinach is wilted.
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Ladle into bowls and top with freshly grated Parmesan. Serve warm.
Notes
**Gluten-free cheese tortellini is used here, but any tortellini will work. Cheese tortellini delivers the most satisfying flavor and texture.
Leftovers keep in an airtight container in the refrigerator for up to five days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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