This scrumptious Tortellini Soup Recipe 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 family favorite 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-high 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. If a little more fat is needed add a little more olive oil. 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 and bring it to a low boil. Then reduce the heat to a simmer.
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. If desired garnish with fresh thyme or fresh basil.
Recipe notes and tips for Tortellini Soup
- You can substitute fresh baby spinach for arugula without any changes to the recipe. Remember to remove the large stems.
- 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 or even dried 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.
- Omit the meat and use only vegetable broth for a vegetarian tortellini soup.
- This soup is really so quick and easy with a short cooking time that is doable on a weeknight.
- Feel free to substitute different veggies like mushrooms, kale, fresh baby spinach, carrots, or celery.
- 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. A tablespoon of Italian seasoning can be substituted for the dried herbs.
- 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 red pepper flakes adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it.
- To make this a creamy tortellini soup recipe add 3/4 cup heavy cream to the soup as the last step in the recipe over very low heat or no heat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Be careful not to overcook the pasta when reheating so it does not absorb all the liquid. Reheat on low on the stovetop or in the microwave at a reduced power.
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
How to cook this soup in a crock pot
Start by browning the sausage. 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. Transfer to a crockpot.
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 to the crock pot. Cook on low for about 4 hours or high for 2 hours.
Increase temperature to high. Then add the tortellini cooking for about 30 minutes or until tender. Add the arugula and cook for about 10 minutes. Finally ladle into bowls and top with 1 tablespoon grated parmesan cheese.
More soup recipes for you to love!
Tortellini 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. ground 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 red pepper flakes
- 2 cups beef broth
- 1 1/2 tablespoons tomato paste
- 1 (14.5 ounce) can fire roasted tomatoes
- 4 cups vegetable broth or low sodium chicken broth
- 10 ounces refrigerated tortellini
- 3 cups arugula (or spinach)
- Grated Parmesan Cheese
- Fresh thyme (optional)
- Fresh basil (optional)
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 red pepper flakes; 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 and bring it to a low boil. Reduce the heat to a simmer.
- Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini 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. If desired garnish with fresh thyme or fresh basil.
Notes
- You can substitute fresh baby spinach for arugula without any changes to the recipe. Remember to remove the large stems.
- 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 or even dried 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.
- Omit the meat and use only vegetable broth for a vegetarian tortellini soup.
- This soup is really so quick and easy with a short cooking time that is doable on a weeknight.
- Feel free to substitute different veggies like mushrooms, kale, fresh baby spinach, carrots, or celery.
- 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. A tablespoon of Italian seasoning can be substituted for the dried herbs.
- 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 red pepper flakes adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it.
- To make this a creamy tortellini soup recipe add 3/4 cup heavy cream to the soup as the last step in the recipe over very low heat or no heat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Be careful not to overcook the pasta when reheating so it does not absorb all the liquid. Reheat on low on the stovetop or in the microwave at a reduced power.
Keywords: how to make tortellini soup, sausage tortellini soup, cheese tortellini soup
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