Tortellini Soup

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Tortellini Soup is one of those soul-warming dishes I come back to again and again, especially on chilly evenings when comfort food is the only answer. There’s something magical about the way the tender tortellini soak up the flavors of the savory broth, and how each spoonful feels like a cozy hug in a bowl. Whether you’re battling a cold, winding down after a long day, or simply craving something hearty, this soup never disappoints.

I’ve made this recipe countless times, and it never fails to get rave reviews from family and guests alike. It strikes the perfect balance between rustic and elegant—rustic with its wholesome ingredients like carrots, sausage, and spinach, and elegant thanks to the rich cheese-filled pasta and a generous sprinkle of Parmesan. Once you try this Tortellini Soup, you’ll understand why it’s become a beloved staple in my kitchen.

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Why You’ll Love This Tortellini Soup

Tortellini Soup isn’t just another bowl of broth—it’s a full-flavored, satisfying meal in itself. The creamy tomato base offers depth, the Italian sausage brings a savory, meaty bite, and the pillowy tortellini add that special touch of indulgence. It’s quick enough for a weeknight dinner, but comforting and special enough to serve guests. Plus, it’s endlessly adaptable, meaning you can switch up the greens, change the protein, or even go vegetarian, and it’ll still turn out delicious.

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What Kind of Tortellini Should I Use?

You can use either fresh or refrigerated tortellini for this soup—both work beautifully. I typically go for cheese-filled tortellini, but meat or spinach varieties are just as satisfying. Fresh tortellini tend to cook quicker and have a slightly softer texture, while refrigerated ones hold up well in the broth without falling apart. Avoid dried tortellini unless you’re in a pinch, as they can be a bit too firm and chewy for this style of soup.

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Options for Substitutions

Tortellini Soup is incredibly flexible, so don’t be afraid to tweak it based on what’s in your kitchen. Here are some easy swaps:

• Protein: Swap Italian sausage with ground turkey, chicken, or even plant-based sausage for a lighter or vegetarian option.
• Greens: If you don’t have spinach, try kale, Swiss chard, or even finely chopped zucchini.
• Tortellini: You can use ravioli or gnocchi instead of tortellini for a twist on texture and filling.
• Broth: Chicken broth is classic, but vegetable broth works well for a meatless version.
• Cream: Want it creamier? Stir in a splash of heavy cream or a spoonful of cream cheese right before serving.

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Ingredients for This Tortellini Soup

• Italian Sausage
  This brings bold, savory flavor and a little spice if you choose the hot variety. It forms the hearty base of the soup.
• Onion
  Essential for building that savory, aromatic flavor right from the start.
• Garlic
  Adds depth and a comforting warmth that enhances the broth.
• Carrots
  They add natural sweetness and a tender bite that balances the rich elements.
• Crushed Tomatoes
  These create the body of the broth and give it a subtle tang and richness.
• Chicken Broth
  It forms the liquid base and carries all the other flavors beautifully.
• Refrigerated Tortellini
  Soft, cheese-filled pasta that transforms this into a full meal with minimal effort.
• Fresh Spinach
  A burst of green that wilts perfectly into the hot broth and adds nutrition.
• Italian Seasoning
  Blends together herbs like basil and oregano to enhance the soup’s flavor.
• Salt & Pepper
  For seasoning and balance—taste as you go!
• Parmesan Cheese
  Grated on top just before serving, it adds a salty, nutty finish that completes the bowl.

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Step 1

In a large soup pot or Dutch oven, cook the Italian sausage over medium heat until browned and fully cooked. Break it into small crumbles as it cooks, then transfer it to a plate and set aside.

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Step 2

In the same pot, add diced onions and carrots. Sauté for about 5–6 minutes until they start to soften. Stir in the minced garlic and cook for another minute until fragrant.

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Step 3

Pour in the crushed tomatoes and chicken broth. Stir to combine, then return the cooked sausage to the pot. Add Italian seasoning, salt, and pepper to taste. Bring everything to a gentle boil.

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Step 4

Once boiling, reduce the heat to a simmer and let it cook for 10–15 minutes to allow the flavors to meld and the carrots to fully soften.

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Step 5

Add the tortellini and cook according to the package directions, usually about 4–6 minutes, until they are tender and float to the top.

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Step 6

Stir in the fresh spinach and let it wilt for 1–2 minutes. Taste and adjust seasoning if needed.

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Step 7

Ladle the soup into bowls and top with freshly grated Parmesan cheese. Serve hot and enjoy!

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How Long to Cook the Tortellini Soup

The entire cooking process takes about 35 minutes from start to finish. Browning the sausage and sautéing the vegetables takes around 10 minutes, simmering the broth with the sausage and veggies needs about 15 minutes, and cooking the tortellini and wilting the spinach takes another 5–7 minutes. It’s quick enough for a busy weeknight and satisfying enough to feel like a weekend treat.

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Tips for Perfect Tortellini Soup

• Brown the sausage well: Let it get golden and crisp—that’s where the flavor lives.
• Chop vegetables evenly: This helps them cook uniformly and gives a nice texture to the soup.
• Use good-quality broth: Since it’s the foundation, a rich, flavorful broth really elevates the whole dish.
• Don’t overcook the tortellini: They should be tender but still slightly firm so they hold up in the broth.
• Add spinach last: To keep it vibrant and tender, stir it in right before serving.
• Taste before serving: Seasoning can vary depending on the sausage and broth, so adjust salt and pepper at the end.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pot: Give the sausage space to brown properly. Too much in the pan and it’ll steam instead of sear.
• Adding tortellini too early: They can get mushy if simmered too long. Always add them near the end.
• Not tasting the broth: Depending on the saltiness of your sausage and broth, you may need to adjust seasoning before serving.
• Skipping the simmer: Letting the soup simmer for a bit allows the flavors to develop and the veggies to soften just right.
• Neglecting to drain excess fat: If your sausage is very greasy, consider draining some fat before adding the broth to keep the soup balanced.

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What to Serve With Tortellini Soup?

Garlic Bread

Crispy, buttery garlic bread is perfect for dunking into the rich broth.

Simple Green Salad

A fresh salad with a lemon vinaigrette balances the richness of the soup beautifully.

Roasted Vegetables

Try oven-roasted Brussels sprouts or cauliflower for a cozy side.

Parmesan Breadsticks

Soft or crunchy, these cheesy breadsticks are a great pairing with the soup’s flavors.

Caprese Skewers

A light and fresh option with tomatoes, mozzarella, and basil.

Grilled Cheese Sandwich

Classic comfort food that never fails—especially good with melty provolone or mozzarella.

Olive Tapenade Crostini

For a salty, zesty bite that complements the tomato base of the soup.

Antipasto Platter

Create a mini spread with cured meats, olives, and marinated veggies for a fun, shared appetizer.

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Storage Instructions

Tortellini Soup stores well, but there are a few tips to keep it tasting its best. If you anticipate leftovers, consider cooking the tortellini separately and adding it to individual bowls to prevent it from becoming too soft. Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen it up.

For longer storage, freeze the soup without the tortellini (they don’t freeze well). The base can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge, reheat, and add freshly cooked tortellini.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~430
• Protein: 21g
• Fat: 23g
• Saturated Fat: 9g
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 6g
• Cholesterol: 55mg
• Sodium: 980mg

These values may vary slightly depending on your brand of tortellini, sausage, and broth.

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Frequently Asked Questions

How can I make this Tortellini Soup vegetarian?

Skip the sausage and use vegetable broth. Add more vegetables like mushrooms, zucchini, or bell peppers for added depth.

Can I use frozen tortellini?

Yes! Just add a few extra minutes to the cooking time. No need to thaw—drop them straight into the simmering soup.

Is it okay to use dried tortellini?

Dried tortellini works in a pinch, but the texture is firmer and the flavor isn’t as rich. Fresh or refrigerated is best for this soup.

How do I prevent the tortellini from getting soggy?

Only cook the tortellini right before serving, and don’t let them sit too long in the hot broth. Alternatively, cook them separately.

What kind of sausage should I use?

Italian sausage is traditional, but you can use mild, hot, or even chicken sausage depending on your preference.

Can I make this in a slow cooker?

Yes, just cook the sausage beforehand and add the tortellini in the last 30 minutes to prevent overcooking.

Does this soup freeze well?

The broth and veggies freeze beautifully, but the tortellini does not. Freeze the base and add fresh tortellini when reheating.

Can I add cream to the soup?

Absolutely. A splash of heavy cream or half-and-half gives it a luxurious, creamy texture.

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Conclusion

Tortellini Soup is the kind of meal that checks all the boxes—quick, comforting, nourishing, and packed with flavor. Whether you’re feeding a family, hosting friends, or just want something cozy and simple, this soup delivers every time. It’s endlessly adaptable and forgiving, so you can tweak it to suit your taste or pantry. Give it a try and it just might become your new go-to comfort meal.

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