Sausage Tortellini Soup

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I grew up on soups that felt like a warm hug, and this Sausage Tortellini Soup is one of those recipes I return to when I want something comforting but quick. It pairs rustic, tomato-forward broth with cheesy tortellini and peppery arugula for a bowl that’s both satisfying and bright. If you like heartier weeknight soups, it’s a go-to — and for a similar creamy spin, try my take on a creamy Italian sausage tortellini and kale soup for another cozy variation.

What makes this recipe special

This soup balances meaty richness from Italian sausage with the delicate chew of fresh cheese tortellini and the fresh bite of arugula. It’s fast, pantry-friendly, and flexible — swap the arugula for spinach, use vegetable broth for a meatless approach, or choose mild sausage for picky eaters.

“Comfort food with a punch — savory sausage, tender tortellini, and a bright tomato broth that never gets old.”

Why people search for it: they want a fast, family-friendly one-pot dinner that feels homemade without a lot of fuss. It’s perfect for weeknights, casual entertaining, or when you need something filling after a long day.

How this recipe comes together

Quick overview so you know what to expect:

• Brown the sausage to build flavor.
• Add tomatoes and broth, season, and simmer to meld flavors.
• Stir in fresh tortellini and cook just until tender.
• Toss in arugula at the end so it wilts but still adds a peppery lift.
  If you like different textures or additions, some cooks riff on this base — for instance, this tortellini soup with spinach and sweet potatoes swaps in root veg and cream for a heartier feel.

What you’ll need

• 1 pound Italian sausage — the heart of the soup, adding savory depth. (Use mild or spicy based on preference; remove casings if necessary.)
• 1 can (14.5 oz) diced tomatoes — provides tang and rustic tomato flavor.
• 2 cups fresh cheese tortellini — adds richness and satisfying chew. (Fresh is best; if using frozen, add a minute or two to cook time.)
• 2 cups arugula — offers a peppery touch; substitute baby spinach if you prefer milder greens.
• 4 cups chicken or vegetable broth — the flavorful base. Use low-sodium if you want more control over salt.
• 1 teaspoon Italian herbs — a mix of dried basil, oregano, and thyme.
• Salt and pepper to taste — essential for seasoning.
• 1 tablespoon olive oil — for sautéing the sausage.
• Grated Parmesan cheese for serving — a finishing touch that brightens the bowl.

Notes/substitutions:

• For a lighter option, use turkey or chicken sausage. For a vegetarian version, omit sausage and sauté mushrooms or lentils as a savory substitute.
• If you use dried tortellini, check package times; dried will take longer than fresh.

Step-by-step instructions

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1. Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil.
2. Add the sausage (removed from casings if necessary). Brown, breaking it up with a spoon, until no pink remains and edges are nicely caramelized — about 6–8 minutes. (Cooked pork sausage should reach 160°F/71°C.)
3. Pour in the diced tomatoes with their juices and the 4 cups of broth. Scrape any browned bits from the bottom of the pot for extra flavor.
4. Stir in 1 teaspoon Italian herbs. Bring the soup to a gentle simmer, then reduce heat and let it cook 8–10 minutes so flavors meld.
5. Add the fresh cheese tortellini to the simmering broth. Cook according to package directions (usually 3–5 minutes) until tender but not mushy.
6. Stir in 2 cups arugula and cook 1–2 minutes until wilted. Taste and season with salt and pepper.
7. Ladle into bowls and finish with grated Parmesan cheese. Serve hot.

Timing: total active time is about 20–30 minutes depending on tortellini cooking time and how long you brown the sausage.

Best ways to enjoy it

• Serve with crusty bread or garlic crostini to soak up the broth.
• A simple green salad with lemon vinaigrette balances the richness.
• For a heartier meal, top each bowl with an extra drizzle of good olive oil and a few toasted pine nuts.
• Plate in shallow bowls so the tortellini and sausage are visible — it makes for a more inviting presentation.

Storage and reheating tips

• Refrigerate leftovers in an airtight container within two hours of cooking. Eat within 3–4 days.
• Reheat on the stove over medium-low heat until the soup reaches 165°F (74°C). Add a splash of broth or water if it has thickened.
• Freeze: for best texture, freeze the soup base (sausage, tomatoes, broth) without tortellini for up to 2 months. Thaw overnight and add fresh tortellini when reheating. If you freeze the fully assembled soup, expect the tortellini to soften considerably.
• Food safety: always reheat to 165°F and do not refreeze previously frozen leftovers more than once.

Pro chef tips

• Brown the sausage well: those browned bits are flavor gold. Don’t rush this step.
• If using spicy sausage, taste before adding salt — the sausage can be salty.
• Fresh tortellini cooks very quickly; add it last to avoid overcooking.
• Want extra silkiness? Stir in a tablespoon of butter or a splash of cream just before serving.
• For a gluten-free version, use gluten-free tortellini or small GF pasta and verify sausage labels.
  For more inspiration on tweaks and regional takes, this Italian sausage tortellini soup page has ideas that pair well with these tips.

Creative twists

• Tomato-cream tortellini soup: stir in 1/2 cup heavy cream at the end for a richer broth.
• Veg-forward: add diced zucchini or bell pepper with the tomatoes for more vegetables.
• White-bean boost: stir in a can of drained cannellini beans for added protein and texture.
• Herb-focused: finish with fresh basil or parsley instead of (or in addition to) arugula for bright herbal notes.
• Spice it differently: swap Italian herbs for a spoonful of smoked paprika and a pinch of red pepper flakes for smoky heat.

Your questions answered

Q: Can I use pre-cooked or packaged sausage crumbles?
A: Yes — if using pre-cooked sausage, warm it in the pot briefly to render some flavor, then proceed with tomatoes and broth. Adjust seasoning because pre-cooked products can be saltier.

Q: How long does the soup take to make from start to finish?
A: Plan 25–30 minutes total: 6–8 minutes to brown sausage, 8–10 minutes simmer, and 3–5 minutes to cook fresh tortellini.

Q: Can I make this dairy-free?
A: Absolutely. Use dairy-free tortellini (or swap in your favorite filled pasta alternative) and skip the Parmesan, or use a dairy-free grated substitute.

Q: Is this safe for kids?
A: Yes — use mild sausage and reduce or omit arugula if they prefer milder greens. Ensure the sausage reaches 160°F to be fully cooked.

Conclusion

If you want more variations and inspiration for sausage-tortellini soups, check out this comforting take from Sausage Tortellini Soup – The Cozy Cook for a similar cozy bowl. For a version with bright herbs and classic Italian flavoring, see Italian Sausage Tortellini Soup – Salt & Lavender. And if you’re exploring family-friendly spins, this rendition at Sausage Tortellini Soup – Noble Pig offers useful ideas you can borrow.