Tortellini Soup is a hearty and comforting dish that combines the rich flavors of Italian sausage, aromatic herbs, and cheesy tortellini in a savory broth. This satisfying soup is perfect for chilly days or cozy evenings, offering a warm and inviting bowl of goodness that will leave you feeling nourished and content. Learn how to create this flavorful soup with our easy-to-follow recipe.

Why Make Tortellini Soup

Tortellini Soup is a versatile and satisfying meal that appeals to both adults and children alike. With its combination of tender pasta, savory sausage, and fragrant herbs, this soup is a comforting indulgence that brings warmth to the soul. Whether you’re looking for a quick and easy weeknight dinner or a comforting meal to share with loved ones, Tortellini Soup is sure to become a favorite in your household.

How to Make Tortellini Soup (Exclude Ingredients)


  1. Brown the Sausage:
    • In a Dutch oven or stockpot, brown the Italian sausage over medium heat. Add the finely chopped onion and cook until the sausage is fully browned and the onion has softened.
  2. Add Aromatics and Broths:
    • Reduce the heat to low and add minced garlic, dried basil, dried oregano, dried parsley, dried thyme, and red pepper flakes to the pot. Cook for 1 minute, stirring constantly.
    • In a small bowl, whisk together tomato paste with about 1/2 cup of beef broth until smooth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste mixture to the pot. Increase the heat to medium and bring the soup to a low boil, then reduce the heat to a simmer.
  3. Simmer with Tortellini:
    • Add the refrigerated cheese tortellini to the simmering soup and cook for 10-15 minutes, or until the tortellini are cooked to your desired tenderness.
  4. Finish and Serve:
    • Remove the pot from the heat and stir in the arugula (or spinach). Season with salt and pepper to taste.
    • Ladle the Tortellini Soup into bowls and sprinkle each serving with 1-2 tablespoons of freshly grated Parmesan cheese. Garnish with fresh thyme or basil if desired.

Serving Suggestions

Serve Tortellini Soup as a comforting main course alongside crusty bread or a simple green salad. For added freshness, squeeze a wedge of lemon over each bowl before serving. Enjoy this satisfying soup as a delicious and nourishing meal for lunch, dinner, or anytime you crave a comforting bowl of goodness.

Storage Info

Any leftover Tortellini Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through before serving. Note that the tortellini may continue to absorb liquid as it sits, so you may need to add more broth or water when reheating.

Techniques or Tips

  • To enhance the flavor of the soup, use fire-roasted tomatoes for a smoky and robust taste.
  • If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of hot sauce to taste.
  • Feel free to customize the soup with your favorite vegetables such as diced carrots, celery, or bell peppers for added texture and flavor.

FAQs about Tortellini Soup

  1. Can I use frozen tortellini instead of refrigerated?
    • Yes, you can substitute frozen tortellini for refrigerated tortellini in this recipe. Follow the cooking instructions on the package, adjusting the cooking time as needed.
  2. Can I make Tortellini Soup ahead of time?
    • Yes, Tortellini Soup can be made ahead of time and stored in the refrigerator. However, it’s best to add the tortellini and arugula (or spinach) just before serving to prevent them from becoming mushy.
  3. Can I freeze Tortellini Soup?
    • While you can freeze Tortellini Soup, keep in mind that the texture of the tortellini may change upon thawing and reheating. If freezing, omit the arugula (or spinach) and add it fresh when serving for the best results.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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