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.
The Best Tortellini Soup
Try this simple recipe for a satisfying and flavorful tortellini soup that will warm you up on a cold day. With just a few ingredients and minimal prep time, it’s the perfect meal for busy weeknights. If your family is anything like mine, soup is the main meal category for most of fall and winter. It is my favorite time of the year, and soup warms our minds, bodies, and souls. Of course, we eat soup year-round. This soup, Cabbage Roll Soup, Meatball Soup, Chicken and Rice Soup, and Vegetable Beef Soup are just a few of our many favorites.
Tortellini Soup Ingredients
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 entirely browned, add the onion and cook until the sausage is done browning and the onion has softened. Then, reduce the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper. If more fat is needed, add a little more olive oil. Now cook for 1 minute, stirring constantly. Next, whisk the tomato paste with a bit of beef broth to thin it out. Then 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. Then, reduce the heat to a simmer.
Next, add the cheese tortellini and let everything simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Then, remove it from the heat and stir it in the arugula. Finally, salt and pepper to taste and sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
Recipe Tips
- You can substitute fresh baby spinach for arugula without changing 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 meat market. If it is only available in links, cut the casings off.
- For other protein, try chicken, ground beef, or pork sausage.
- Omit the meat and use only vegetable broth for a vegetarian tortellini soup.
- This soup is quick and easy with a short cooking time that is doable on a weeknight.
- Feel free to substitute 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, they have lost their potency and will not lend much to the recipe. It is time to replace them.
- The red pepper flakes add a minuscule amount of heat, but if adding it leaves you apprehensive, then omit it.
- To make this a creamy tortellini soup recipe, add 3/4 cup heavy cream as the last step over very low heat or no heat.
What to serve with Tortellini Soup
- crusty French or Italian bread
- spinach salad
- garden salad with a light vinaigrette
- cheese garlic bread
- breadsticks
- mozzarella grilled cheese
- garlic rosemary herb focaccia
- cornbread muffins
- garlic knots
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 of 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 of grated parmesan cheese.
Storage and Reheat
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 have a soggy texture. Reheat on low on the stovetop or in the microwave at reduced power.
More soup recipes for you to love!
Tortellini Soup Recipe
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 low sodium 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 cheese 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 entirely 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 of 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 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
Notes
- You can substitute fresh baby spinach for arugula without changing 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 meat market. If it is only available in links, cut the casings off.
- For other protein, try chicken, ground beef, or pork sausage.
- Omit the meat and use only vegetable broth for a vegetarian tortellini soup.
- This soup is quick and easy with a short cooking time that is doable on a weeknight.
- Feel free to substitute 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, they have lost their potency, and they will not lend much to the recipe. It is time to replace them.
- The red pepper flakes add a very minuscule amount of heat, but if adding it leaves you apprehensive, then omit it.
- To make this a creamy tortellini soup recipe, add 3/4 cup heavy cream as the last step over very low heat or no heat.
Nutrition
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Tony Ann
What a fabulous soup! This was right up our alley especially with the wind and snow. I used spinach in place of arugula but everything else was as writen. I can not recommend this soup enough!
Beth Pierce
Thank you, Tony Ann! We have wind and snow here too! It is a great soup day!
Kennedy Moore
This is our new weeknight go-to. It is quick and easy to prepare. Everyone in the house loves it and it is fairly nutritious! Thanks for helping with busy weekenights.
Beth Pierce
You are most welcome! I do what I can!
Willow
I love trying out new soup recipes. I loved this one as it was so filling and hearty with the sausage and the tortellini giving it texture and the flavour of the herbs is lovely.
Beth Pierce
Thanks, Willow! So glad that you like the soup!
Delilah
This recipe was delicious! Best soup I have had in quite some time. This will be on repeat all winter and most of sping- thank you for sharing!
Beth Pierce
The pleasure is all mine, Delilah!
Rochelle E
We have made this tortellini soup several times. It is one of our favorite soups. I ususally substitute spinach in place of the arugula but the rest is by the recipe. Thanks for sharing this awesome recipe!
Beth Pierce
My pleasure, Rochelle!
Cooper
My wife loved tortellini soup, and she always praised me for making it for her. She said it was the perfect comfort food, especially on cold and rainy days.
Janelle Adams
My kids absolutely devoured this stuff. First time they had tortellini actually. Gonna be making it again, haha!
Tammy Dean
I’m having a little gathering this weekend and I think this will be the main course. Yummy!! Served with homemade bread, I can’t wait. What’s for dessert?
Beth Pierce
How about key lime pie or cherry cheesecake?
Audrey Littleton
This was beyond delicious! It’s packed full of flavor and super hearty – perfect for a cold night, we didn’t have a single drop leftover. Can’t wait to make it again!
Beth Pierce
Thank you, Audrey!
Mandy Carter
This was perfect for a cold day staying home. It was hearty, flavor packed, and perfectly seasoned! We loved it!
Beatrice K
This Tortellini Soup was a wonderful experience. It was easy to make, perfect for a quick weeknight dinner. Everyone loved it and I can’t wait to make it again!
Beth Pierce
Thank you, Beatrice!
Kendall Brooks
This soup turned out to be a comforting, delicious meal that didn’t feel heavy. It’s definitely something I’ll make again, especially on cold days for a warm, comforting meal.
Beth Pierce
Thanks, Kendall! So glad that you liked the tortellini soup!
Charlie
Your Tortellini Soup was a comforting hug in a bowl! The broth was so flavorful, and the tortellini made it hearty and satisfying.
Beth Pierce
Thanks, Charlie! So glad that you liked it!
Elsa Noonan
We love this soup. It is incredibly delicious! I have been making it about twice a month since you first posted it. We love so many of your recipes.
Beth Pierce
Thank you, Elsa! That is so kind of you!
Sandra Lee
This soup is amazing! Total comfort food and very easy to make!
Georgie R
We make this soup every time we get a snowstorm. It’s the perfect comfort food. We love it and it fills everyone up! Thanks for an amazing recipe, Beth!
Beth Pierce
The pleasure is all mine, Georgie!