Sausage Tortellini Soup

This sausage tortellini soup is a weeknight dinner that tastes like it simmered all afternoon. Browned Italian sausage, onion, and garlic build a savory base, tomato paste and dried herbs deepen a light tomato-chicken broth, and a full package of cheese tortellini turns it into a filling one-pot meal.

A few handfuls of fresh arugula go in at the very end, off the heat, so they wilt into silky, peppery ribbons instead of turning drab. A shower of Parmesan finishes each bowl. The whole pot takes about 40 minutes and makes 6 hearty servings of Italian sausage tortellini soup.

Why You’ll Love This Recipe

• One pot, about 40 minutes: The sausage browns, the broth simmers, and the tortellini cook all in the same Dutch oven.
• A broth with real flavor: Browned sausage, toasted tomato paste, and bloomed dried herbs give a quick soup the depth of a slow one.
• Tortellini that stay plump: They go in last and cook for just a few minutes, so they’re tender, not bloated.
• Fresh, peppery finish: Arugula wilts off the heat and brightens the rich sausage and cheese.
• Easy to adjust: Mild or hot sausage, with or without red pepper flakes, and any tender green you have on hand.

Ingredients

Prep: 10 minutes  |  Cook: 30 minutes  |  Total: 40 minutes  |  Yield: 6 servings

Equipment: 5- to 6-quart Dutch oven or heavy soup pot, slotted spoon

• 1 pound bulk Italian sausage, mild or hot (or links with casings removed)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon ground black pepper
• 6 cups low-sodium chicken broth, divided
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (18- to 20-ounce) package refrigerated cheese tortellini
• 3 cups lightly packed fresh arugula (about 2 ounces)
• 1/2 cup finely grated Parmesan cheese, divided
• Kosher salt, to taste

Ingredient Notes

• Italian sausage: Bulk sausage saves time. If you buy links, slit the casings and squeeze out the meat. Mild keeps the soup family-friendly, and hot adds a gentle warmth. Italian turkey sausage works too; cook it to 165°F.
• Olive oil: Just enough to keep the sausage from sticking before it renders its own fat.
• Tomato paste: Cooking it for a minute with the garlic and herbs takes away its raw edge and gives the broth a rounder tomato flavor and a deeper color.
• Dried herbs: Italian seasoning is the base. Extra basil and oregano make the herb flavor clearer. They go in with the tomato paste so the fat can bloom them.
• Low-sodium chicken broth: Sausage, Parmesan, and the tortellini filling all bring salt, so low-sodium broth keeps the soup from tasting too salty. Six cups gives enough broth for a full package of tortellini, which drinks up liquid as it cooks.
• Diced tomatoes: Add them with their juices. Fire-roasted diced tomatoes are a good swap for a slightly smoky broth.
• Refrigerated cheese tortellini: Look for it in the refrigerated pasta case. Most brands cook in about 3 minutes in boiling water; in a pot of soup, plan on 3 to 5 minutes. Frozen tortellini works too, with 1 to 2 extra minutes and no thawing.
• Arugula: Baby arugula is tender enough to wilt in the heat of the broth. Baby spinach is a milder swap, and chopped kale works if you give it a few minutes to simmer (see Variations).
• Parmesan: Grate it finely from a wedge if you can. Half is stirred in at the end for a savory broth, and half goes on top of the bowls.

How to Make Sausage Tortellini Soup

1. Brown the sausage: Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the sausage and break it into small crumbles with a wooden spoon. Cook, stirring occasionally, for 6 to 8 minutes, until browned with no pink remaining (160°F for pork sausage).
2. Drain the excess fat: Transfer the sausage to a plate with a slotted spoon. Carefully spoon off and discard all but about 1 tablespoon of the fat left in the pot.
3. Soften the onion: Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes, stirring and scraping up the browned bits, until soft and translucent.
4. Bloom the garlic, tomato paste, and herbs: Add the garlic, tomato paste, Italian seasoning, basil, oregano, red pepper flakes (if using), and black pepper. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the paste turns a shade darker.
5. Build the broth: Pour in 1 cup of the broth and scrape the bottom of the pot clean. Add the remaining 5 cups of broth, the diced tomatoes with their juices, and the browned sausage. Cover, bring to a boil over high heat, then uncover, reduce the heat to medium-low, and simmer for 5 minutes.
6. Cook the tortellini: Raise the heat to medium so the soup returns to a steady simmer. Stir in the tortellini and simmer gently for 3 to 5 minutes, stirring once or twice, just until the tortellini are tender and plump. Don't let them overcook; they keep softening in the hot broth.
7. Wilt the arugula off the heat: Remove the pot from the heat. Stir in the arugula and 1/4 cup of the Parmesan. The arugula will wilt in about 1 minute.
8. Season and serve: Taste the broth and season with kosher salt as needed, starting with a small pinch. Ladle into bowls, sprinkle with the remaining 1/4 cup of Parmesan, and serve right away.

Expert Tips

• Break the sausage up small. Small crumbles brown faster and fit on a spoon with a tortellini, so every bite gets some sausage.
• Don’t skip draining. Sausage can render several tablespoons of fat. Leaving just 1 tablespoon keeps the broth clean instead of greasy while holding on to the flavor for the onion.
• Salt at the end. Sausage, Parmesan, and the tortellini filling season the soup as it cooks. Taste only after the cheese goes in.
• Add the tortellini last. Fresh tortellini is delicate. A few minutes at a gentle simmer is enough, and a hard boil can split them open.
• Plan for leftovers. Tortellini keep absorbing broth as the soup sits. If you expect leftovers, cook the tortellini separately in salted water and add them to each bowl, or add a splash of broth when reheating.
• Keep the greens bright. Arugula needs only the heat of the broth. Stir it in off the burner right before serving.

Variations and Substitutions

• Kale instead of arugula: Stir 3 cups of chopped kale, ribs removed, into the broth right before the tortellini so it simmers for 5 to 7 minutes and turns tender.
• Spinach instead of arugula: Use 3 cups of baby spinach and add it off the heat, just like the arugula.
• Creamy version: After the arugula wilts, stir in 1/2 cup of heavy cream or half-and-half. Warm gently over low heat without boiling.
• Extra vegetables: Soften 1 diced carrot and 1 diced celery stalk with the onion, adding 2 to 3 minutes to that step.
• Slow cooker version: Complete steps 1 through 4 on the stove. Pour in 1 cup of the broth, scrape up the browned bits, and transfer everything to a 6-quart slow cooker. Add 4 more cups of broth (5 cups total, since less liquid evaporates in a slow cooker), the tomatoes, and the sausage. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. Switch to HIGH, stir in the tortellini, cover, and cook for 15 to 20 minutes, until tender. Turn off the cooker and stir in the arugula and Parmesan.
• Heat level: Use hot sausage, keep the red pepper flakes, or both. For a mild pot, use mild sausage and skip the flakes.

What to Serve with Sausage Tortellini Soup

This soup is a complete meal, but something to dunk in the broth never hurts. A warm loaf of crusty bread is the easy choice, or bake rustic crusty bread rolls. For a cheesy side, try cheesy garlic breadsticks.

A crisp green salad with a lemony vinaigrette balances the rich sausage. For more cozy pots, browse our soup recipes, see the full list of fall soup recipes, or make a batch of old-fashioned vegetable beef soup for the week.

Storage, Reheating, and Freezing

• Refrigerate: Cool the soup and refrigerate it in airtight containers within 2 hours. It keeps for 3 to 4 days. The tortellini will soften and absorb some of the broth.
• Reheat: Warm on the stovetop over medium heat, stirring gently, until the soup reaches 165°F. Add a splash of broth or water to loosen it. In the microwave, heat in a covered bowl and stir halfway through.
• Freeze: Freeze the soup base without the tortellini and arugula. Make the recipe through step 5, cool it, and freeze in airtight containers with about 1 inch of headspace for up to 2 to 3 months. Thaw overnight in the refrigerator, bring it back to a simmer, and continue with steps 6 through 8 using fresh tortellini and arugula. Already-cooked tortellini turn mushy after freezing, so avoid freezing the finished soup.

Sausage Tortellini Soup FAQ

Can I use frozen tortellini?

Yes. Add frozen cheese tortellini straight to the simmering broth without thawing and cook for 1 to 2 minutes longer than refrigerated, until tender.

How do I keep the tortellini from getting mushy?

Add them at the very end, simmer only until tender, and serve right away. For leftovers, cook the tortellini separately and add them to each bowl.

Do I need to drain the sausage fat?

Yes, most of it. Leave about 1 tablespoon in the pot to cook the onion and spoon off the rest so the broth isn’t greasy.

Can I use spinach or kale instead of arugula?

Yes. Stir in baby spinach off the heat just like arugula. Chopped kale is sturdier, so simmer it for 5 to 7 minutes before adding the tortellini.

Is this soup spicy?

Made with mild sausage and without red pepper flakes, it’s mild. Hot sausage and the flakes add noticeable heat, so use one or both to suit your taste.

Can I make this soup ahead?

Make the base (through step 5) up to 2 days ahead and refrigerate it. When it’s time to eat, bring it to a simmer, then add the tortellini, arugula, and Parmesan.

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