Sausage Tortellini Soup
When the weather turns colder and you need something hearty and comforting, this sausage tortellini soup absolutely hits the spot! It’s loaded with flavorful Italian sausage, tender veggies, and cheese-stuffed tortellini all simmered in a rich, herb-seasoned broth. Butternut squash adds a touch of sweetness that balances the sausage’s spice, while the spinach brings a pop of color and freshness. It’s wholesome, good for you, and just so cozy for those colder nights!
Why You’ll Love This Recipe:
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Total comfort food: Warm, hearty, and packed with flavor.
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Balanced and flavorful: Sweet butternut squash, savory sausage, and cheesy tortellini make every bite rich and satisfying.
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One-pot meal: Everything cooks together for an easy dinner with minimal cleanup.
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Ready in about 40 minutes: Fast enough for weeknights but cozy enough for weekends.
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Customizable: Make it spicy, creamy, or veggie-packed — it’s delicious no matter how you tweak it.
If you enjoy this recipe, I think you’ll also love my Italian wedding soup, chicken and broccoli soup, Tuscan chicken soup, and broccoli cheddar soup!
Ingredients
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Vegetable oil – just a bit to help the sausage brown beautifully and keep everything from sticking.
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Ground Italian sausage – the flavorful base of the soup! Use mild or hot depending on how much heat you like.
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Carrots – add natural sweetness and color to balance the savory broth.
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Celery – brings that classic soup flavor and a bit of crunch.
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Onion – for richness and depth that ties all the flavors together.
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Garlic – because every great soup needs a garlicky kick.
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Butternut squash – adds a subtle sweetness and creamy texture that makes the broth extra cozy.
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Diced tomatoes (with juice) – add brightness and acidity to balance the richness of the sausage.
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Chicken broth – the savory foundation that brings everything together.
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Thyme & oregano – warm, herby flavor that makes the soup smell amazing.
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Black pepper – for a gentle bite and extra depth.
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Tortellini – cheese-filled pasta that turns this soup into a full meal.
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Spinach – stirred in at the end for a pop of color and nutrients.
How to Make Sausage Tortellini Soup
- Heat the oil in a large pot over medium-high heat, then add the sausage. Cook for about 5–7 minutes, breaking it up as it browns and gets those delicious crispy edges.
- Add the carrots, celery, onion, garlic, and butternut squash. Sauté for 3–5 minutes, just until the veggies start to soften and smell amazing.
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Pour in the broth, tomatoes (juice and all), and seasonings. Stir it all together, bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
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Add the tortellini and cook for another 5–6 minutes, until they’re tender and perfectly plump.
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Turn off the heat, stir in the spinach, and let it wilt in the warm broth.
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Ladle into bowls, top with grated Parmesan and fresh parsley if you like, and serve warm.
Storage
Keep any leftovers in an airtight container in the fridge for 2–3 days. The flavors get even better as they sit, so it makes for an easy, delicious lunch the next day. Just reheat gently on the stovetop or in the microwave until warmed through.
Recipe Notes
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Want extra creaminess? Stir in a splash of heavy cream or half-and-half at the end for a rich, velvety broth.
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Love a little heat? Use spicy Italian sausage or add a pinch of red pepper flakes for some kick.
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Cut the veggies evenly so everything cooks at the same rate and you get that perfect balance in every spoonful.
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Don’t overcook the tortellini — it keeps cooking in the hot broth even after you turn off the heat.
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Make it vegetarian by swapping the sausage for white beans and using vegetable broth instead of chicken.
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Serve immediately after adding the spinach so it stays vibrant and fresh-looking.
Serving Ideas
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Serve this soup hot with a sprinkle of Parmesan cheese and a little fresh parsley on top.
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Pair it with a side of crusty bread, garlic knots, or a warm baguette to soak up every drop of that flavorful broth.
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Add a light side salad — something crisp and citrusy — to balance the richness of the soup.
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For an extra-cozy touch, serve with a grilled cheese or panini on chilly days.
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Hosting guests? Ladle it into bowls and finish with a drizzle of olive oil and cracked black pepper for a restaurant-worthy presentation.
Sausage Tortellini Soup
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground Italian sausage
- 2 large carrots peeled and cut
- 2 stalks celery sliced
- 1 onion diced
- 2 cloves garlic minced
- 2 cups butternut squash cubed
- 14 oz can diced tomatoes do not drain
- 6 cups chicken broth
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp pepper
- 1 (9 oz) bag tortellini
- 1 1/2 cups spinach
Instructions
- Heat the oil in a large pot over medium-high heat, then add the sausage. Cook for about 5–7 minutes, breaking it up as it browns and gets those delicious crispy edges.
- Add the carrots, celery, onion, garlic, and butternut squash. Sauté for 3–5 minutes, just until the veggies start to soften and smell amazing.
- Pour in the broth, tomatoes (juice and all), and seasonings. Stir it all together, bring it to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the tortellini and cook for another 5–6 minutes, until they’re tender and perfectly plump.
- Turn off the heat, stir in the spinach, and let it wilt in the warm broth.
- Ladle into bowls, top with grated Parmesan and fresh parsley if you like, and serve warm. Cozy, hearty, and absolutely perfect for chilly days.
This soup is a real cozy one, and so packed with goodness that it’s perfect for adding to your rotation over the colder months! Have you tried it yet? If so, I’d love to hear your thoughts and feedback. It helps other readers who might be thinking about making it, and it also helps me to create more recipes you’ll love. Leave a comment below, and remember to tag me in your pics on Instagram @slimmingviolet!
