Italian Sausage Tortellini Soup
For easy entertaining, make ahead this Italian Sausage Tortellini Soup recipe packed with veggies,, and serve with a salad and crunchy bread!
This tortellini soup with sausage embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes, and red wine. Serve with hot bread and salad for a delicious meal. Garnish each serving with Parmesan cheese.
Italian Sausage Tortellini Soup
Friends, everyone loves our Italian Sausage Tortellini Soup recipe, and goodness—is it easy to make! Garnish each serving with Parmesan cheese and fresh basil. Oh, and looking for a fun appetizer to make? Try our epic Tortellini Sausage Skewers for a party!Tortellini Sausage Skewers.
We brought this recipe forward from our blog from 2016, when we visited our friends in southern Oregon. Steph had made her signature tortellini soup for our clan. We’ve been making this recipe since then. It’s so good for the family, and a great potluck dish, too.
Why we love this Italian Sausage Tortellini Soup
What I love about this recipe is that the soup can be prepared two days ahead (minus the tortellini). Cover and refrigerate. Bring to simmer before continuing, and add the tortellini right before serving!
- You can get dinner on the table in about forty minutes.
- Use Delallo products to make the recipe-making much easier (pizza sauce and dried tortellini)
- It’s a great potluck dish or soup night recipe for any gathering.
- It’s truly a fall comfort dish that leaves everyone’s tummies so satisfied.
Italian Sausage Tortellini Soup Ingredients:
This Italian sausage tortellini soup recipe uses Delallo’s cheesy pasta in a creamy tomato broth.
- Sweet Italian sausage: Buy in a package like ground meat. We like using a mild Italian sausage.
- Onion + garlic: You can always add more or less garlic, depending on how “Italian” you want to make the recipe.
- Beef stock: Actually, any broth will work, such as chicken or vegetable, but you get a deeper flavor with beef.
- DeLallo pizza sauce: This makes the recipe so easy and full of flavor. You can also use your favorite pizza sauce brand, or even “fresh” from the grocery store.
- Zucchini + carrots + bell pepper: Fresh veggies just make this recipe!
- Dry red wine
- Dried basil + oregano
- DeLallo cheese tortellini: You can use your favorite tortellini brand. You can use refrigerated, frozen, or dried.
- Freshly grated Parmesan cheese: You can use canned Parmesan, but we think fresh really adds a better flavor.
- Fresh basil–or use fresh parsley (like Italian parsley).
If you love Olive Garden’s Zuppa Toscano, then you’ll love this recipe. And homemade soup is always better, right?
This Sausage Tortellini Soup is a tomato-based soup loaded with vegetables, Italian sausage and cheese tortellini. It’s the perfect cold weather soup and freezer friendly!
How do you make tortellini soup with sausage?
- Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but one tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about five minutes.
- Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about forty minutes. (Can be prepared two days ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Add tortellini to soup and cook until tender, about eight minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.
Easy to serve this tortellini soup!
Tortellini soup is a delicious meal on its own, but you can pair it with some garlic bread and a big green salad and add a few more guests to dinner.
Tips for Making this Sausage Tortellini Soup:
- Shortcut recipe: The pizza sauce really makes a nice shortcut for this recipe. Otherwise you’d need to add crushed tomatoes and more seasoning.
- Make ahead: Prep ahead by chopping the vegetables ahead of time. You can also cook the soup up to where you add the pasta, but then cool and refrigerate. When time to eat, simply reheat and add the pasta before serving.
- Add spinach: If you want to add more greens, feel free to add in a few handfuls of spinach or kale.
- Meat substitution: Use hot Italian sausage if you want to spice up the soup (love it spicy!). If you don’t like sausage, use ground beef, turkey, or chicken. It will change the flavor a bit, but it’s still delicious.
- We used Delallo’s dried tortellini, but you can use fresh or frozen. NOTE: Frozen tortellini may cool down your soup and take longer to come back up to a simmer.
- Add red pepper flakes for more heat.
- If you have a leftover Parmesan rind, toss it in the pot of soup for more flavor!
How to store leftovers
Store leftover soup in an airtight container in the fridge for up to three to four days. Reheat on the stovetop over low heat. Keep in mind the tortellini does become a little mushy, but it’s still very good reheated.
If you want to freeze the soup, make the soup recipe up until adding in the tortellini. Then cool and freeze. Next, thaw in the fridge overnight and reheat in a pot on the stove. Add the tortellini last, and follow to the end of the recipe.
Reheat in a saucepan on the stove or in the microwave.
More fall soup recipes to try:
Get the Recipe:
Italian Sausage Tortellini Soup
- 1 pound sweet Italian sausage
- 1 cup chopped onion
- 2 large garlic cloves, sliced
- 6 cups beef stock or canned broth
- 1 8 oz jar DeLallo pizza sauce
- 2 small zucchini, chopped
- 2 large carrots, thinly sliced
- 1 medium-sized bell pepper, diced
- ½ cup dry red wine
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 8 to 10 ounces DeLallo cheese tortellini
- Freshly grated Parmesan cheese
- Fresh parsley or basil for garnish, chopped
- Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.
- Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 30 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan garnish with freshly chopped parsley or basil and serve.