Recipes › Soup › Sausage Tortellini Soup Recipe

Sausage Tortellini Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian soup combines tender cheese tortellini with hearty Italian sausage in a savory broth enriched with tomatoes, spinach, and aromatic vegetables. A comforting one-pot meal that captures the warmth of Northern Italian home cooking, sausage tortellini soup is simple to prepare yet deeply satisfying. Perfect for weeknight dinners or casual entertaining, it delivers restaurant-quality results in under an hour.

Ingredients

• 400 g (14 oz) Italian sausage, removed from casing
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, cut into thin half-moons
• 2 celery stalks, thinly sliced
• 1 litre (4 cups) beef or chicken stock
• 400 g (14 oz) canned whole San Marzano tomatoes
• 350 g (12 oz) fresh cheese tortellini
• 100 g (3.5 oz) fresh spinach
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 60 ml (0.25 cup) heavy cream or whole milk
• Salt and black pepper to taste
• 30 g (1 oz) Parmesan cheese, grated
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small chunks with a wooden spoon, and cook until browned and cooked through, approximately 6-7 minutes. Remove with a slotted spoon and set aside.

2. In the same pot, add diced onion and cook until softened and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.

3. Add carrots and celery to the pot and sauté for 3-4 minutes, stirring occasionally, until vegetables begin to soften.

4. Pour in the stock and add the canned tomatoes with their liquid, crushing them gently by hand or with the back of a spoon. Stir in oregano and thyme. Return the cooked sausage to the pot and bring to a simmer.

5. Once simmering, add the tortellini and cook according to package directions, typically 3-4 minutes for fresh tortellini. Stir occasionally to prevent sticking.

6. Reduce heat to low and stir in the fresh spinach, cream, and half the Parmesan cheese. Cook for 2 minutes until spinach is wilted. Season to taste with salt and pepper.

7. Ladle soup into bowls and garnish with remaining Parmesan cheese and fresh basil if desired. Serve immediately with crusty bread.

Substitutions

• Use dairy-free cream or oat milk instead of heavy cream for a lighter or vegan-friendly option
• Replace meat sausage with plant-based sausage for a vegetarian version
• Substitute spinach with Swiss chard or kale for different texture and earthiness
• Use vegetable or chicken stock instead of beef stock for a lighter flavour profile

Tips

• Do not overcrowd the pot when browning sausage; if necessary, work in batches to achieve proper browning rather than steaming
• Taste and season gradually as the soup simmers; the broth will reduce and concentrate flavours
• Fresh tortellini cooks much faster than frozen; add frozen tortellini 1-2 minutes earlier or check package timing carefully
• For make-ahead convenience, prepare all components separately and store; combine and simmer together just before serving for best texture

Tortellini soup reflects Northern Italian home cooking traditions, particularly from Emilia-Romagna, where fresh pasta is celebrated. This humble dish emerged as a way to transform leftover meats and vegetables into a warming, economical meal that families could stretch across multiple servings.

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