This Tortellini Sausage soup is a reader favorite and one of the most popular on Our Best Bites! It’s full of flavor from Italian sausage and hearty with vegetables and tortellini. We love this soup with a simple loaf of crusty bread for dipping, but you could also serve it with a heftier grilled cheese and side salad for a more filling meal. Try this once and it will become an instant hit at your dinner table!
Ingredients Needed
- Italian Sausage – Italian sausage is usually found either in links, or in a package like ground beef. If you guys links, you’ll need to remove the sausage from the casings. You can either use a sharp knife to cut all the way down the sausage and peel the casings off, or you can snip one end with a pair of kitchen shears and squeeze it out. Make sure to check your labels, as Italian sausage comes in sweet (which is mild) and hot (spicy) versions. I prefer sweet, but if you like heat, go for the spicy version.
- Fresh garlic
- Onion
- Chicken broth
- Apple Cider – Apple cider as in unfiltered apple juice, NOT apple cider vinegar. If you can’t find apple cider, apple juice will work just fine.
- Canned diced tomatoes
- Canned tomato sauce
- Carrots
- Dried basil
- Dried oregano
- Zucchini
- Cheese Tortellini – Fresh works well, but be sure to check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini.
- Dried parsley
- Kosher salt and black pepper
How to Make Tortellini Sausage Soup
- To get started, you’re going to need about 1/2 pound of sausage or 3 links of Italian sausage, an onion, and some garlic. Heat a large soup pot or Dutch oven over medium heat and crumble the sausage into the preheated pot.
- If your sausage is pretty fatty, you’ll want to drain it when it’s about halfway cooked. Meanwhile, chop an onion and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
- Add a can of diced tomatoes, a small can of tomato sauce, some apple juice (don’t forget this or leave it out because you think it’s weird–you’ll be sad if you do!), water, and a quart of chicken broth. Also add in a cup of chopped carrots and a teaspoon each of oregano, and basil.
- Cover and simmer for 20 minutes. While that’s simmering, shred two medium zucchini, measure out two tablespoons of parsley, and round up 10 ounces of cheese tortellini. When the soup has simmered for 20 minutes, add the zucchini and parsley (NOT the tortellini). Simmer for 10 minutes, then add the tortellini and simmer for another 8-10 minutes or until the tortellini is tender.
- Serve with bread and freshly-grated Parmesan.
Storing and Other Tips
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze soup in individual portions for a quick meal on busy days.
- Tortellini sausage soup is great with these Homemade Breadsticks. If you’d like to make these, start the dough first, then prepare the first “phase” of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they’ll be done baking about the same time the soup is done.
- Other options for easy bread sides include homemade garlic bread using this Homemade Garlic Bread Seasoning, One-Hour Dinner Rolls, or this Easy No Knead Overnight Artisan Bread.
Frequently Asked Questions
Can I make this ahead of time?
Of course! Allow the finished soup to cool completely and store in an airtight container in the fridge. Reheat small portions in the microwave, or reheat the whole batch on the stovetop.
Can I freeze this soup?
Yes! Soup in general makes a great freezer meal and this one is no different. For easy reheating, freeze individual soup pucks in silicone muffin trays or my favorite Souper Cubes, then store in a zip top bag in a freezer. Pull out as many as you need for a serving and heat in the microwave or on the stove top.
Tortellini Sausage Soup
Hearty and satisfying, this is one of our all-time favorite soups!
Servings cups
Equipment
Ingredients
- 3 links Italian sausage
- 4 cloves garlic pressed
- 1 onion diced
- ½ cup water feel free to use broth or additional apple cider/juice here.
- 1 quart chicken broth
- ½ cup apple cider NOT apple cider vinegar
- 1 16-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 cup carrots sliced
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 2 zucchini, medium grated
- 8-10 ounce package cheese tortellini check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini
- 2 tablespoons parsley, dried yes, that’s two tablespoons!
- kosher salt and black pepper
Instructions
- If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
- Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked.
- Add tomatoes, tomato sauce, cider, water, chicken broth, carrots, oregano, and basil. Sprinkle with kosher salt and black pepper. Cover and simmer for ½ hour. Add parsley and zucchini and simmer for another 15 minutes or so.
- Add the tortellini and cook until tender. Add additional salt and pepper until it tastes perfect.
- Serve with bread and freshly-grated Parmesan.
Notes
- If you need to thin out leftovers, just add a little additional broth.
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freeze soup in individual portions for a quick meal on busy days.
- Tortellini sausage soup is great with these Homemade Breadsticks. If you’d like to make these, start the dough first, then prepare the first “phase” of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they’ll be done baking about the same time the soup is done.
- Other options for easy bread sides include homemade garlic bread using this Homemade Garlic Bread Seasoning, One-Hour Dinner Rolls, or this Easy No Knead Overnight Artisan Bread.
Nutrition
Calories: 271kcal, Carbohydrates: 20g, Protein: 12g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 45mg, Sodium: 887mg, Potassium: 351mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2779IU, Vitamin C: 12mg, Calcium: 77mg, Iron: 2mg
Calories: 271kcal
Cost: $8
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Questions & Reviews
I just finished making this soup and loved it! I used the Jimmy Dean Turkey Sausage Crumbles to lighten it up even more.
I made this sausage soup last night and it was delicious! I did just cut up the zucchini instead of grateing it . It was VERY COLD here and this hit the spot with hot bread from the oven! YUMMY!
Thanks..
Charlene
I made this last night for dinner, and my whole family of picky eaters loved it! It was delicious! I’m so excited to make it again. Thank you for this recipe!
Do you use hot or sweet Italian sausage? Thank you so much! I can’t wait to try this!
Ok–this probably sounds like a stupid question. Can I use the Jimmy John Italian sausage? It comes in a 16oz tube…not in links…
Sure! As long as it’s Italian sausage, you’ll be fine. 🙂
So I have to say this is one of my all time favorite recipes that is on your site, although I really do have MANY favorites! Ive made it at least 20 times over the course of this last year, when I fist stumbled upon your blog. I always wondered what the deal was with the apple cider, but like a good recipe follower I never omitted it (mostly because Kate was admit not to:) I have always bought apple cider in the plastic bottle, the one that sits next the the apple juice and tastes just like apple juice. I have also used just regular apple juice in a pinch and even went as far as to use the packet spiced apple cider mix. My point here is it always turns out great and my family devourers it. Although this last time I made it I used the REAL stuff, the jug you get from your farmers market after going to the pumpkin patch (well that my story at least:), and HOLY SMOKES what a difference!! It seriously made all the flavor of the spices just POP! It was more amazing that what it normally is (and I really didn’t think that was possible) SO now I know what ‘the deal’ is with the apple cider, it’s the secret ingredient! 🙂 Now Im off to go freeze a bunch 1/2c portion of the ‘real stuff’ so I always have it on hand. Thank you both for this fantastic recipe!!!
Thanks for the clarification on the cider! 🙂 Where I live I can find cider year round (although it is much more expensive than regular juice!), but I will pay the extra if it makes that much of a difference! 🙂
Great idea about freezing the apple cider…I’ll have to remember that this fall!
My family loves this soup (I’ve made it every winter since you posted it!) and I made a double batch over the weekend to share with family…it’s dinner tonight, I cannot wait! **I cook the tortellini on it’s own and just put it in the bowl before adding the soup, so it doesn’t soak up all of the liquids, while storing**
I made this tonight for the second time. I used bow tie pasta instead of tortellini because the hubby doesn’t like tortellini. I added 1/2 cup of quinoa and 1 cup of water. Then cooked everything in my electric pressure cooker. Turned out amazing that way. Cooked really fast (9 minutes) and the pressure cooker forces all the flavors together. Although it came out more like a pasta/casserole type dish heather than a soup. Still delish.
Made it and it is delicious! Lots of flavor, easy to prep and just about an hour to make. Did not have apple cider and substituted with apple juice, will try it with cider next time I make it.
I have made this several times and love it. I use grated zucchini and chunks of zucchini also! It fills your mouth with flavors and textures. . .yummy!