Tomato Tortellini Soup With Italian Sausage

In this recipe

Easy tortellini soup
What kind of tortellini
store leftovers
A note on sugar

14 recipes that will make the most canned tomatoes

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On our first date, my husband took me to an Italian restaurant that had long since closed. They had a tomato and tortellini soup off the menu which I loved. It was thick, creamy, loaded with cheese tortellini and sprinkled with fresh basil. Most importantly, it was full of flavor.

Easy weeknight tortellini soup

I wanted this soup to be hearty enough to count as a whole meal and easy enough to make on a weekday while still leaving enough left over for lunch the next day. I’m happy to say that for our family of four I’ve ticked all of those boxes!

The base of the soup is the same as I remember it – thick and creamy, but I added Italian sausage to give it a bit of power and some spinach because I always try to add more veggies to our meals, albeit it’s just a little bit here and there.

I love this hearty soup! It’s filling, I only use one pot, it’s perfect for a weeknight dinner but can also impress guests and keeps everyone in the house happy.

Fresh, dried or frozen tortellini?

Any tortellini will do! I used frozen because it’s nice to have on hand. I also use cheese tortellini, but I think mushroom tortellini would be delicious in this soup.

Allow the soup to come to a boil before adding tortellini in any form, then adjust cooking time according to package.

How to store leftovers

It is best to let hot soup cool to room temperature before putting it in the refrigerator. I usually let it cool, put the lid on the pot and put it in the fridge. You can also transfer it to another container once it has cooled.

It will keep in the fridge for up to five days, even if the tortellini puff up and absorb more liquid. If you want to save it for dinner, put it in your freezer and revisit in three months.

A note on sugar

I just added some sugar to this soup. If your soup has a sour crust or bite, the sugar will mitigate that. The acidity depends on the sweetness of the tomatoes used and how concentrated they are when cooked.

This soup is made for a quick weeknight meal, not a long, slow simmer on Sunday, so the sugar, albeit a small amount, plays a big part in balancing the flavors.

What do you serve with this soup?

garlic bread
Kale Salad
Focaccia bread
Caesar salad

preparation time
10 mins

cooking time
35 minutes

total time
45 minutes

portions
6
up to 8 servings

16 ounces ground mild italian sausage
1/2 big yellow oniondiced
3 cloves garlicchopped
1 teaspoon dried oregano
1/4 Cup dry White wine (or substitute chicken broth)
1 tablespoon tomato paste
1 (28 ounces) can crushed tomatoes
1 (15 ounces) can Tomato sauce
4 cups chicken brothstore bought or homemade
1 teaspoon sugar
8th ounces frozen Cheese tortellini
1 Cup packed baby spinach leaves
8th big fresh basil leavescut into thin strips
1/3 Cup heavy cream

Cook sausage and onion:

In a Dutch oven or large stockpot over medium-high heat, add the sausage and shred while cooking. This should take about 7 minutes. Once browned, lift out of the pan onto a plate lined with paper towels using a slotted spoon.

Leave the fat in the pan and add the onion, garlic and oregano to the pot. Saute for about 2 minutes until the onions are translucent.
Deglaze pot:

Add 1/4 cup white wine (or chicken broth) to the saucepan to deglaze (aka any brown bits stuck to the bottom of the sausage). Let the wine reduce by half and let the onion soften. This should take about 3 to 5 minutes. Add 1 tbsp tomato paste. Cook for about 2 minutes, stirring constantly.
Add tomatoes and broth:

Add mashed tomatoes, tomato sauce, chicken broth and sugar. Stir to combine. Cover the pot and bring to a boil for about 10 minutes.
Add the tortellini and the soup is ready:

Add the cheese tortellini to the soup. Stir and cook for 10 minutes if using frozen, or until tortellini is cooked through according to package directions.

Reduce heat to medium-low, return Italian sausage to pot. Add the spinach. Stir to wilt. Add the basil and stir in the cream just before serving.