Main Course

Sausage and Tortellini Soup Hearty Meal

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August 7, 2025

Soup Season Calls for Sausage and Tortellini (Trust Me!)

Okay, friend, so let me tell you: sausage and tortellini soup has rescued more of my frazzled evenings than I like to admit. I think the first time I made it, we were all tired, the fridge was pretty bare, and I was this close to just ordering pizza—again. But instead, I found some frozen tortellini, a pack of sausage (the spicy kind, oops), and a handful of greens wilting in the fridge. Soup was born! Now it’s kind of a running joke in my house—if you see me rummaging in the veggie drawer, you know what’s coming. Also, for reasons I can’t explain, my dog gets very interested in the kitchen whenever sausage hits the pan. Coincidence? Doubtful.

Why You’ll Love This (Or At Least, Why I Do)

I make this when I want something warm, filling, and easy enough that I don’t have to wrangle a million pots. My family goes crazy for this because the cheese tortellini somehow makes soup feel like a treat (and okay, the sausage doesn’t hurt either). Even my neighbor, who’s suspicious of soup in general, asks for a bowl when the house starts smelling like garlic and herbs. Also, if you’re like me and sometimes overcook the pasta, it actually doesn’t matter here—everything gets all cozy together. Plus, it reheats like a dream, unless someone gets to the leftovers first (looking at you, Sam). Honestly, the only frustration is not having enough for seconds.

Your Ingredient Adventure (Substitute at Will!)

1 lb (450g) Italian sausage – spicy or mild, up to you. I sometimes use chicken sausage if I’m feeling virtuous (not often).
1 onion, chopped – yellow or white, doesn’t really matter.
3 cloves garlic, minced – I’ll be honest, I usually add a fourth. Garlic is life.
4 cups (1 liter) chicken broth – Homemade is wonderful, but in a pinch, I just use the boxed stuff. My grandmother always insisted on Swanson’s, but truthfully, any good one will do.
1 can (14 oz) diced tomatoes – If you only have crushed tomatoes, that works too.
2 cups water – or a bit more if you like it brothier.
10 oz (300g) cheese tortellini – frozen or fresh. If you’ve only got ravioli, it’s not the end of the world.
2 handfuls fresh spinach – kale works too, but it takes longer to wilt.
1 tsp dried Italian herbs – or just a pinch of oregano and basil, honestly.
Salt & pepper – to taste.
Optional: Red pepper flakes, grated parmesan, a splash of cream if you’re feeling fancy

Let’s Make It (Don’t Overthink This!)

Brown the sausage in a big soup pot over medium heat. Break it up with a wooden spoon (or, if you’re me, a spatula because you can’t find your wooden spoon). Drain the fat if there’s a lot.
Chuck in the chopped onion. Sauté till it goes soft and translucent—this is where I usually sneak a taste. Add the garlic, cook for about 30 seconds. If you burn it a little, nobody will notice, promise.
Pour in the chicken broth, water, and tomatoes (with their juice). Give everything a good stir. Add the Italian herbs, plus some red pepper flakes if you’re into a little heat.
Bring to a simmer, then toss in your tortellini. Cook according to the package—mine usually takes 5 minutes, but check yours. Don’t worry if the tortellini floats weirdly, it always does!
Once the tortellini’s just about done, throw in your spinach. Stir until it wilts, which as you probably know, is like 30 seconds unless you get distracted (guilty). Taste for salt and pepper.
Ladle into bowls, top with parmesan or a splash of cream if you want. Or both. No judgment.

My Hard-Earned Notes (aka Things I’ve Messed Up)

If you use kale instead of spinach, chop it small and throw it in earlier; it’s kind of tough otherwise.
Forgot to thaw frozen tortellini? Just add 2 more minutes to the cook time. It’ll be fine.
I tried making this with veggie broth once—still good, but the sausage does most of the heavy lifting flavor-wise.

Variations I’ve Tried (And One I’d Skip)

With cream: Stir in half a cup at the end. Makes it lush but, er, not exactly light.
With mushrooms: Great if you have them, just sauté with the onion.
Veggie version: Once, I tried with veggie sausage and honestly, it was a bit bland, but maybe you’ll have better luck?

Equipment (Or How I Get By)

You really just need a big soup pot and something to stir with. I use my battered Dutch oven—best investment ever—but any big pot will work. No ladle? Just use a mug (seriously, I’ve done this).

How to Store It (If You Don’t Eat It All Right Away)

It’ll keep in the fridge for 2-3 days, but the tortellini soaks up broth, so it thickens a bit (which I kinda like, honestly). You can add a splash of broth or water when you reheat if you want it soupier. Though honestly, in my house it never lasts more than a day!

Serving Suggestions, Or How We Do It

I love this with crusty bread for dunking—sourdough if I’m feeling posh, store-bought baguette if not. Sometimes I add a side salad, but mostly, we just slurp from big mugs while watching TV, which is now a bit of a family tradition.

Pro Tips (Learned the Hard Way)

Don’t rush browning the sausage; I once tried, and it turned out weirdly gray and sad.
Add the spinach right at the end. I threw it in too early once and it vanished (like, poof, gone).
Actually, I find it works better if you undercook the tortellini by a minute since it keeps cooking in the hot broth.

Soup Questions I’ve Actually Gotten

Can I freeze this? Eh, you can, but the tortellini gets mushy. Maybe freeze the broth and sausage, then add pasta fresh?
What sausage do you use? Usually pork, but chicken’s fine—heck, I even tried turkey once. Not my favorite, though.
Gluten-free option? You could use gluten-free tortellini, though I’ll be honest, I haven’t found one I love yet. If you discover a good brand, let me know!
Is it spicy? Only if your sausage is spicy. You control the heat.
Where do you get your tortellini? I usually grab whatever’s on sale at my local supermarket. I sometimes order online from Italian Food Online Store when I want to splurge. Oh, and if you want to try homemade tortellini someday, Serious Eats’ guide is a hoot (and actually helpful).

So there you go—my not-at-all-fancy, honestly-a-bit-messy but totally delicious sausage and tortellini soup. If you make it, let me know how it went! Or don’t—just enjoy your dinner. 🙂