This scrumptious Tortellini Soup is loaded with Italian Sausage, tomatoes, fresh cheese tortellini, arugula and a perfect blend of herbs and spices. Fall is here and with it comes all kinds of incredibly delicious soups. I love to serve this yummy soup with a garden salad tossed with a light vinaigrette and French baguettes with soft creamy butter.
If your family is anything like mine than soup is the main meal category for most of fall and winter. It is my favorite time of the year and soup warms our mind, body and soul. Of course we eat soup year round. As I always say “Isn’t that what they make air conditioning for? Do you love soup as much as we do? This soup, Cabbage Roll Soup, Meatball Soup, Chicken and Rice Soup and Vegetable Beef Soup are just a few of our many favorites.
How do you make Tortellini Soup?
Start by browning the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened. Then turn the heat down to low and add the garlic, basil, oregano, parsley, thyme and crushed red pepper. Now cook for 1 minute stirring constantly. Next whisk the tomato paste with a little bit of the beef broth to thin it out. Then add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste. Go ahead and increase the heat to medium low and let it simmer for a few minutes.
Next add the cheese tortellini and let everything simmer for about 10-15 minutes or until the tortellinis are cooked to your desired tenderness. Then remove from the heat and stir in the arugula. Finally salt and pepper to taste and sprinkle each bowl with 1-2 tablespoon freshly grated Parmesan cheese.
Recipe notes and tips for Tortellini Soup with Italian Sausage and Arugula
- You can substitute spinach for arugula without any changes to the recipe.
- Most grocery stores carry refrigerated pasta although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini.
- Try to purchase a good Italian sausage from a local Italian meat market. If it is only available in links simply cut the casings off.
- This soup is really so quick and easy that is doable on a weeknight.
- Dried herbs work best in soup where their flavors have time to permeate the whole pot. I like to add them right before the liquids and stir for about 1 minute.
- Buy the freshest dried herbs you can get. If they don’t have much smell to them anymore than they have lost their potency and they will not lend much to the recipe. It is time to replace them.
- The crushed red pepper adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it.
What to serve with Sausage Tortellini Soup
- crusty French or Italian bread
- Spinach Salad with Warm Honey Mustard Vinaigrette
- garden salad with a light vinaigrette
- Cheese Garlic Bread
- breadsticks
- mozzarella grilled cheese
- Garlic Rosemary Herb Focaccia
- Fruit Salad
- bread bowls
- Cheese Straws
I sure hope you enjoy this soup as much as we do! It is delicious, dependable, quick and easy so put the ingredients on your shopping list today and let us know what you think!
PrintTortellini Soup
This hearty Cheese Tortellini Soup combines Italian sausage with cheese tortellini in an easy broth with tomatoes, onions, garlic, arugula and Italian herbs and seasonings.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: main meal soup
- Method: stovetop
- Cuisine: Italian
Ingredients
- 1 lb Italian Sausage
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches crushed red pepper
- 2 cups beef broth
- 1 1/2 tablespoons tomato paste
- 1 (14.5 ounce) can fire roasted tomatoes
- 4 cups vegetable broth
- 10 ounces refrigerated tortellini
- 3 cups arugula (or spinach)
- Grated Parmesan Cheese
Instructions
- Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme and crushed red pepper; cook for 1 minute stirring constantly.
- In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste. Increase the heat to medium low and simmer for 3-4 minutes.
- Add the cheese tortellini and simmer for 10-15 minutes or until the tortellinis are cooked to your desired tenderness. Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoon freshly grated Parmesan cheese.
Notes
- You can substitute spinach for arugula without any changes to the recipe.
- Most grocery stores carry refrigerated pasta although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini.
- Try to purchase a good Italian sausage from a local Italian meat market. If it is only available in links simply cut the casings off.
- This soup is really so quick and easy that is doable on a weeknight.
- Dried herbs work best in soup where their flavors have time to permeate the whole pot. I like to add them right before the liquids and stir for about 1 minute.
- Buy the freshest dried herbs you can get. If they don’t have much smell to them anymore than they have lost their potency and they will not lend much to the recipe. It is time to replace them.
- The crushed red pepper adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it.
Keywords: how to make tortellini soup, sausage tortellini soup, cheese tortellini soup
