Easy Tortellini Sausage Soup is a cozy winter soup with mild Italian sausage, cheese filled tortellini and a variety of vegetables.
On a cold winter day, there’s nothing better than a warm and hearty bowl of this Easy Tortellini Sausage Soup. This recipe was inspired by a similar soup that my mom makes, which she says was inspired by Bertucci’s sausage soup. Which is to say, it’s a tried a true recipe with a little flare of my own!
Easy Tortellini Sausage Soup is the perfect choice for a weeknight or weekend dinner. It’s simple to make and can be served with a side salad and a loaf of crusty bread to make it a complete meal.
How to Make Easy Tortellini Sausage Soup
I like to make this soup recipe in a dutch oven, but it can also easily be make it in large soup pot. It’s cooked entirely on the stovetop.
The first step is to make your tortellini so it’s ready to add to the soup at the end. Prepare the tortellini according to package instructions, be sure not too overcook it or it may be too mushy or even fall apart in the soup.
To get started on the soup, melt butter over medium heat (in your dutch oven or soup pot) and then add diced shallot. Working with a wooden spoon sauté the shallot for 1-2 minutes. Next add in sliced carrots and white button mushrooms, continue to sauté for a few minutes until the vegetables start to soften.
Turn the heat up to medium-high and add the ground sausage, break it into bite sized pieces with the wooden spoon. Add garlic, tomato paste, balsamic vinegar, fennel seed, oregano and parsley – all of these add flavor to the soup. Add in spinach and kale and then pour in stalk. Bring the soup to a boil and then reduce it to a simmer.
Right before serving add the cooked tortellini. Serve the soup hot and sprinkle shredded mozzarella cheese on top.
Easy Tortellini Sausage Soup is a cozy winter soup made with mild Italian sausage, cheese filled tortellini and a variety of vegetables.
1 pound cheese tortellini
2 tbsp unsalted butter
1 tbsp shallot, diced
1 large carrot, peeled and sliced thin
8oz white button mushrooms, sliced thin
1 pound ground mild Italian sausage*
2 cloves garlic, crushed
1 tsp tomato paste
2 tsp balsamic vinegar
2 tsp fennel seed
1 tsp dried oregano
1 tsp dried parsley
1/2 cup frozen spinach
1 cup chopped kale
4 cups chicken stalk**
1/4 cup shredded mozzarella cheese
Prepare tortellini according to package instructions, set aside
Melt butter in a 4.5 quart dutch oven*** over medium heat
Add the shallot, sauté 1-2 minutes
Add the carrots and mushrooms, sauté 2-3 minutes
Turn heat up to medium-high and add the sausage
Working will a wooden spoon, break the sausage into bite sized pieces
Add the garlic, tomato paste, balsamic vinegar, fennel seed, oregano and parsley, mix until combined
Keep cooking until the sausage starts to brown
Add the spinach and kale
Pour in the chicken broth and let the soup come to a boil
Reduce to simmer
Add the cheese tortellini
Serve soup hot topped with shredded mozzarella cheese
*You can use spicy or hot Italian sausage as well if you prefer
**This is a thick soup, add 6 cups broth if you would like to thin it out a bit more
***You can also use a large soup pot
- Category: soup
Keywords: #sausagesoup, #souprecipes, #wintersoups, #easysouprecipes
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