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This Sausage Tortellini Soup is loaded with Italian sausage, tender cheese tortellini, and plenty of vegetables in a rich, tomatoey broth. Browning the sausage first, cooking the vegetables in all those flavorful drippings, then adding red wine, Parmesan, and a good long simmer gives the broth incredible depth. It takes a little more time than a quick tortellini soup, but the flavor is absolutely worth it!
If you love hearty Italian soups, try my Zuppa Toscana, Italian Sausage Soup, and Sausage Potato Soup, or browse all my Tortellini Soup Recipes more cozy favorites.
✨ Before You Begin
✨ Brown the sausage well. Let it develop some deep brown color before removing it from the pot. Those browned bits and flavorful drippings become the foundation of the broth.
✨ Don’t rush the simmer. The uncovered simmer gives the tomatoes, red wine, Parmesan, and sausage time to meld while the broth reduces and develops a deeper, richer flavor.
✨ Add the tortellini at the end. Tortellini cooks quickly and can become soft if it simmers too long. Add it only after the broth has finished developing.
✨ Plan ahead for leftovers. Tortellini will continue to absorb broth as the soup sits. If you expect lots of leftovers, cook the tortellini separately and add it to individual bowls so it stays tender and your soup stays brothy.
Ingredients + Key Notes
Italian sausage – Use mild or hot Italian sausage, depending on how much heat you like. Browning it well is important—it leaves behind flavorful drippings and browned bits that help build the broth.
Onion, carrots, garlic + zucchini – These give the soup plenty of vegetables and flavor. The onion and carrots cook right in the sausage drippings before the broth ingredients are added.
Beef stock – Gives this soup a deeper, richer savory base than a lighter chicken broth.
Crushed tomatoes + tomato sauce – Create the rich, tomatoey broth and give it plenty of body.
Red wine – Adds another layer of depth and helps round out the tomato flavor. Use a dry red wine you enjoy drinking.
Parmesan cheese – Adds salty, savory richness to the broth as it simmers. Freshly grated Parmesan will melt much better than pre-shredded cheese.
Italian seasoning – An easy blend of herbs that complements the sausage, tomatoes, and wine.
Cheese tortellini – Refrigerated cheese tortellini cooks quickly, so it goes in near the end. Don’t overcook it or the pasta can become too soft.
Fresh parsley – Stirred in at the end for a little freshness and color.
How To Make Sausage Tortellini Soup
Brown the sausage. Cook the Italian sausage in a large pot until well browned, breaking it into bite-size pieces as it cooks. Transfer it to a plate, leaving the flavorful drippings in the pot.
Sauté the vegetables. Add the onion and carrots to the sausage drippings and cook until they begin to soften. Add the garlic and cook just until fragrant.
Build the soup. Stir in the beef stock, crushed tomatoes, tomato sauce, red wine, zucchini, Italian seasoning, Parmesan, and browned sausage.
Simmer and develop the flavor. Bring the soup to a boil, then reduce the heat and simmer uncovered for about 40 minutes. This is where the broth reduces and all those savory flavors come together.
Cook the tortellini. Add the cheese tortellini and cook just until tender, according to the package directions.
Finish and serve. Stir in the fresh parsley, taste and adjust the seasoning, then ladle into bowls and serve hot.
⭐ Pro Tips
⭐ Get some good color on the sausage. Don’t just cook it until it’s no longer pink. Let it brown well so you get those flavorful browned bits on the bottom of the pot—they add tremendous flavor to the broth.
⭐ Leave those sausage drippings in the pot. Sautéing the onion and carrots right in the drippings picks up all that savory flavor and starts building the soup from the very beginning.
⭐ Give the broth its full simmer. That 40-minute uncovered simmer isn’t wasted time. It reduces and concentrates the tomatoey broth while the sausage, red wine, Parmesan, and seasonings meld together.
⭐ Watch the tortellini closely. Add it only at the end and cook just until tender. Overcooked tortellini gets soft quickly, especially when it sits in hot broth.
⭐ Making it for leftovers? Cook the tortellini separately. Add it to each bowl instead of the pot. This keeps the pasta from soaking up your flavorful broth and getting mushy overnight.
⭐ Finish with a taste test. Italian sausage, Parmesan, and beef stock all contribute salt, so taste the finished soup before adding any extra.
Serving Suggestions
This hearty soup really just needs something simple alongside it to round out dinner.
Something fresh – Keep it fresh and easy with Roasted Broccoli, Simple Roasted Peppers, or Roasted Green Beans.
A fresh salad – My Mediterranean Salad or a simple Caesar Salad is a great contrast to the rich tomatoey broth and sausage.
Don’t forget the bread – This is definitely a soup for dunking! My crusty Dutch Oven Bread is perfect for soaking up every last bit of that flavorful broth, or serve it with copycat Olive Garden Breadsticks, or buttery Garlic Bread for an easy Italian-style dinner.
Storing + Reheating + Freezing + Make-Ahead
Storing: Refrigerate leftover sausage tortellini soup in an airtight container for up to 4 days. Keep in mind that the tortellini will continue to absorb broth and soften as it sits.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. If the tortellini has soaked up some of the broth, add a splash of beef stock to loosen the soup.
Freezing: For the best texture, freeze the soup without the tortellini. Let the soup base cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, and cook fresh tortellini in the soup before serving.
Make-Ahead: Prepare the soup through the 40-minute simmer, then cool and refrigerate. When you’re ready to serve, bring the soup back to a simmer and add the tortellini. This keeps the pasta tender instead of swollen and overly soft.
Frequently Asked Questions
◆ Can I use hot Italian sausage?
Absolutely. Hot Italian sausage gives the soup a little kick, while mild Italian sausage keeps the flavor more family-friendly. You can also use a combination of the two.
◆ What can I substitute for the red wine?
Replace the red wine with an equal amount of beef stock. You’ll lose a little of the depth the wine adds, but the soup will still be rich and flavorful.
◆ How do I keep the tortellini from getting mushy?
Add the tortellini only at the end and cook it just until tender according to the package directions. If you’re planning for leftovers, cook the tortellini separately and add it to individual bowls.
◆ Can I use frozen tortellini?
Yes. Frozen cheese tortellini works well, but it may take a little longer to cook than refrigerated tortellini. Follow the package directions and cook it just until tender.
◆ Can I add spinach?
Yes! Stir a few handfuls of baby spinach into the soup during the last couple of minutes. It wilts quickly and is an easy way to add another vegetable without changing the flavor of the soup much.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Italian Soup Recipes
- Italian Penicillin Soup – A cozy Italian chicken soup with tiny pasta, vegetables, and plenty of Parmesan in a rich, savory broth.
- Marry Me Chicken Soup – Tender chicken, sun-dried tomatoes, spinach, and pasta come together in an irresistibly creamy, Parmesan-rich broth.
- Lasagna Soup – All the cozy flavors of lasagna in a rich tomato broth with Italian sausage, tender noodles, and plenty of cheesy goodness.
- Italian Chicken Soup – A hearty, flavor-packed chicken soup loaded with vegetables and Italian-inspired seasonings.
- Pasta Fagioli – A hearty combination of pasta, beans, vegetables, and a deeply savory tomato broth.
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Sausage Tortellini Soup
Ingredients
- 1 pound Italian Sausage
- 1 cup yellow onion chopped
- 1 tablespoon minced garlic
- 3 medium carrots, diced
- 6 cups beef stock
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup red wine
- 1 zucchini diced
- 1 1/2 tablespoons Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon granulated sugar
- 1 bay leaf
- 1 cup Parmesan cheese, plus extra for passing
- 1 (10-ounce) package fresh cheese tortellini
Instructions
- Heat a large pot over medium-high heat. Saute Italian sausage (1 pound), crumbling with a wooden spoon, until sausage is no longer pink. Transfer to a plate; set aside. Pour off and discard all but 2 tablespoons of pan dripping.
- Reduce the heat to medium and add the onions (1 cup) then cook for 3 minutes. Add the carrots (3) to the onions and continue to cook for 3 minutes. Stir in garlic (1 tablespoon) and cook until fragrant, about 1 minute.
- Add the beef stock (6 cups), tomato sauce (1 can), crushed tomatoes (1 can), red wine (1/2 cup), zucchini (1), Italian seasoning (1 1/2 tablespoons), black pepper (1/2 teaspoon), sugar (1/4 teaspoon), bay leaf (1), Parmesan cheese (1 cup), and cooked sausage stirring to combine. Simmer, uncovered, stirring occasionally, for 40 minutes or until the soup has thickened and the vegetables are tender. Remove and discard bay leaf.
- Add the tortellini (1 package) to the soup and cook until the pasta is tender about 8 minutes. Adjust seasoning. Ladle into individual bowls and serve, passing with extra Parmesan cheese.
Fans Also Made:
Notes
- Get some good color on the sausage. Don’t just cook it until it’s no longer pink. Let it brown well so you get those flavorful browned bits on the bottom of the pot—they add tremendous flavor to the broth.
- Leave those sausage drippings in the pot. Sautéing the onion and carrots right in the drippings picks up all that savory flavor and starts building the soup from the very beginning.
- Give the broth its full simmer. That 40-minute uncovered simmer isn’t wasted time. It reduces and concentrates the tomatoey broth while the sausage, red wine, Parmesan, and seasonings meld together.
- Watch the tortellini closely. Add it only at the end and cook just until tender. Overcooked tortellini gets soft quickly, especially when it sits in hot broth.
- Making it for leftovers? Cook the tortellini separately. Add it to each bowl instead of the pot. This keeps the pasta from soaking up your flavorful broth and getting mushy overnight.
- Finish with a taste test. Italian sausage, Parmesan, and beef stock all contribute salt, so taste the finished soup before adding any extra.
This recipe is true to the site’s name. You’re going to want seconds! Easy, delicious, hearty,. A really nice combination of flavors and filling enough for your biggest eater!
Thank you so much, JJ! We’re glad you like this soup! Thanks for the positive review and 5 star rating 🙂
Shredded Parmesan or the powdered version?
Hi, Jennifer. I prefer to shred the parmesan than the pre-shredded one, but whichever you have on hand will do.
Me and my grandpa loved this!
That’s so nice, thanks Bonnie 😀 <3
Did you just use the mild Italian sausage to make this soup? Have you made this using the spicy Italian sausage?
Hi Marsha. Yes, I’ve made it both ways and love it either way. My family prefers mild so that is what I generally use. 🙂
At what point do you add the cooked sausage?
Hi Georgina. In step 3 <3