Name: Italian Sausage & Tortellini Soup – Easy & Satisfying
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy); 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 10 oz refrigerated cheese tortellini; 2 cups fresh spinach, roughly chopped; 1/4 cup grated Parmesan cheese (for serving, optional)

Okay, Let Me Tell You About This Soup

You know those nights when you want something hearty but really can’t bear to fuss with a million dishes – or maybe you realize your fridge looks about as empty as a Monday morning coffee mug? That’s actually how I stumbled on this Italian Sausage & Tortellini Soup. I remember the first time: I’d just come back from this chilly football game (not important which team, they lost anyway), and all I could think about was comfort food that wouldn’t have me scrubbing pans ’til midnight. This soup basically rescued my sanity – and honestly, my patience – and after that night, it sort of became my signature “everyone’s coming over” dish. My sister-in-law claims she only visits for this soup (I think she’s only half joking). I’m not saying it’ll change your life, but honestly, it’s close.

Why You’ll Love This

I usually make this when I’ve got a weird mix of stuff in the crisper and zero motivation for anything fancy (and when I want to feel like the hero of my own lazy cooking show). My family practically lines up for seconds, which is rare considering how picky my kids can be (“Why are there green bits, mom?”). You get that perfect combo of savory sausage, cheesy tortellini, and that rich, tomatoey broth that says, “Hey, I did try today.” And, little confession, I used to dread chopping onions – but for this soup, something about the sizzle in the pot just feels right. Plus, it’s the sort of recipe that forgives you if you measure with ‘a handful’ now and then.

Let’s Talk Ingredients (and a few swaps I’ve tried)

400g (or about a fat pound) Italian sausage: Sweet or spicy, whatever’s in the freezer. Sometimes I use half pork, half chicken sausage – not sure grandma would approve, but it works.
1 medium onion, chopped: Yellow is my default; red is snazzy if you’re feeling wild.
3-4 cloves garlic, minced: More if you, like me, are a garlic fiend. Sometimes I use the jarred stuff (shh).
4 cups chicken broth: Homemade? Sure, but boxed is fine – or veggie broth if that’s what you’ve got.
1 can (14oz) crushed tomatoes: I’ve used diced in a pinch. My grandmother insisted on San Marzano, but honestly, supermarket-brand works.
400g (14oz) fresh cheese tortellini: From the refrigerated section – or frozen, just tack on a couple extra minutes of simmering.
2 large handfuls fresh baby spinach: Or kale, or even those sad mixed greens left in your fridge drawer. Totally optional if greens freak someone out.
A splash of olive oil
Salt and pepper, to taste. I sometimes add a pinch of red pepper flakes if I’m feeling spicy.
Grated Parmesan, for serving (lots, if you ask me)

Italian Sausage & Tortellini Soup – Easy & Satisfying

How I Actually Make This (not always the same way…)

Brown the sausage: Splash a bit of olive oil into your big soup pot (doesn’t need to be fancy). Crumble in the sausage and let it sizzle until it’s brown and a bit crispy around the edges. I sometimes drain off some fat… sometimes I forget. Doesn’t matter much.
Veggie time: Toss in those onions and cook ‘em til they’re translucent (about 4-5 min, don’t stress). Add garlic, stir until it smells amazing – maybe a minute. This is usually where I sneak a tiny taste of sausage, just to “see if it’s spicy enough.”
Broth and tomatoes: Pour in your chicken broth and crushed tomatoes. Stir, scraping up any tasty sausage bits stuck to the pot. If it looks odd, don’t worry – once it simmers, it’ll come together.
Simmer away: Bring it up to a gentle boil, then reduce to a bubbling simmer for about 10 min. If I’m in a hurry, I rush this part; turns out, it really does need the full 10 minutes for the flavors to come through (learned this the hard way).
Tortellini in: Pop the tortellini into the bubbling broth. Give it a gentle stir so nothing sticks. Cook for as long as the package says (usually 3-5 min), until the tortellini float up like happy little islands.
Greens go last: Fold in your handfuls of spinach; it’ll look like a ton, but it shrinks faster than my willpower around breadsticks. Taste for salt, pepper, and maybe hit it with red pepper if you’re in the mood.
Dive in: Ladle into bowls, give everyone a heap of Parm, and serve. (This is when I usually tear off a chunk of crusty bread because, well, bread.)

A Few Notes I Wish I’d Learned Earlier

If you use frozen tortellini, let it cook a bit longer – otherwise, it’s a bit chewy (not in a good way).
Tried it once with spicy chorizo by mistake. Not a disaster but…different. If you’re adventurous, why not?
Sometimes I skip the spinach and toss in peas or chopped zucchini; honestly, whatever’s wilting at the back of the fridge.

If You Want to Change It Up (my best & worst experiments)

Turkey sausage and a squeeze of lemon at the end sounds weird, but it’s super fresh.
Mini ravioli instead of tortellini? Works, but somehow not as satisfying (maybe it’s just me).
Tried tossing in a can of white beans once – it worked, just needed extra broth.
Once tried almond milk instead of broth (I was desperate), and honestly, never again. Trust me.

Stuff You Kind of Need (but if you don’t…)

A big heavy-bottomed soup pot or Dutch oven. But honestly, I’ve made this in a high-sided frying pan when everything else was in the dishwasher (not ideal, but hey, it worked).
Wooden spoon for crumbling sausage; or use a spatula if that’s all you’ve got.
That’s basically it. You probably have it already.

How to Store (if it even lasts)

Pop leftovers in a sealed container in the fridge – the soup thickens up a bit overnight, and I’m convinced it tastes even better the next day (though honestly, in my house, it never lasts more than 24 hours). If you do want to freeze it, I suggest leaving out the tortellini and adding them fresh when you reheat, otherwise they turn a bit mushy (which isn’t the end of the world, but just not my thing).

How I Like to Serve It (and some family quirks)

Big bowls, always. Lots of Parm (my brother-in-law nearly brings his own wedge). And if I happen to have good bread, that’s the move – sometimes garlic bread, sometimes just the kind with a chewy crust. Oh, and I almost always sprinkle a bit of chopped fresh basil or parsley if I’m trying to make it look fancy for company, which honestly just means my neighbor showed up.

Things I Learned the Hard Way (AKA Pro Tips)

Letting the soup boil too hard toughens the tortellini, which I regret every time I’m impatient. Go gentle – like a lazy Sunday simmer.
If you underseason early, you can save it at the end; but if it’s too salty, just dump in a potato chunk for a few minutes (thanks, Serious Eats!).
Don’t walk away right after you add the tortellini. I lost a whole batch this way once, and they basically disappeared. Oops.
Actually, I find it works better if you cut the sausage into half before browning—less chasing it around the pot.

Your Questions, My (Mostly) Thoughtful Answers

Can I make it vegetarian?: Kind of! Use veggie sausage or just skip the meat, amp up the beans, use veggie broth. It’s a different vibe, but still good. (Add extra garlic for oomph.)
Does it reheat well?: Yes, but the tortellini do soak up broth as it sits, so just top it up with a splash of water when reheating. Sometimes it turns more like a stew, which I actually love – it’s like two meals in one.
Can I throw it all in a slow cooker?: I’ve done it once or twice – brown the sausage first, then dump everything (except tortellini and greens) in on low for a few hours. Add tortellini and spinach in the last 20 min. But honestly, I think it tastes best on the stove. Maybe it’s just a control-freak thing.
Where do you find good tortellini?: Not fancy! The refrigerated kind at the grocery store is fine. I sometimes get mine at Trader Joe’s or try out the fresh ones at our local Italian market (which always results in me going home with way too much cheese as well).
How spicy is it?: Up to you! Use spicy sausage or sneak in extra red pepper flakes. If you make it mild, you can always serve with a little jar of Calabrian chili paste on the side.
Wait, is more Parmesan bad?: Trick question. There is no such thing as too much Parm here. (Learned that form experience – trust me.)

Digression time: If you’re a soup lover, you have to check out the blog Budget Bytes – Beth’s not paying me, I just genuinely steal soup tricks from her all the time!

Italian Sausage & Tortellini Soup – Easy & Satisfying