Italian Sausage & Tortellini Soup is a great recipe for when the weather starts to cool down a bit. The soup is a warm, hearty, filling dinner that doesn’t take all day to make and can be done in just one pan! So easy to make, easy to clean up, a perfect recipe!!
I don’t remember how we came up with this one, but I was looking for a good soup to make one fall to go with the cooler weather that had moved in. We had some leftover sausage from making sausage biscuits and gravy one day so decided to use that for something. I also really enjoy tortellini, because I love cheese and pasta. Then from there, we tried to start putting things together. I looked up some soups online and found some common ingredients in soups like this, and we just winged it.
Surprisingly, the Italian Sausage and Tortellini Soup was delicious! We had a few things that we had to tweak here and there, but overall, this was definitely a winner!
If you want to do this in just one pan, use a large stockpot or dutch oven. The first time we made this I browned to sausage in a different pan. I realized it could be done all in one so less mess. There are different ways to cook sausage, and some people cook it in the casing, some take it out. I always squeeze the sausage out of the casing and break it up when I put it in the pan. This makes it easier to brown because it’s already in smaller pieces.
Step by Step
In a large stockpot, brown the sausage.
Once the sausage is cooked through, remove it from the pan. Saute the onion and garlic in the drippings left from cooking the sausage. Do this for just a few minutes, until the onions start to soften.
Stir in the beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste, and put the sausage back in the pot. Once this is all mixed together, bring it to a boil.
Reduce the heat to medium-high and simmer, uncovered, for 30 minutes. Skim the fat off the top of the soup as much as possible. Then stir in the parsley and simmer covered for another 20 minutes.
Skim the fat off the top of the soup again, then add the frozen tortellini to the soup. Let this boil for about 10 minutes, or until the tortellini is cooked through.
Sprinkle the soup with the parmesan cheese and serve warm. A slice of fresh bread goes really well with this soup!
Originally Published On: January 27, 2018
Last Updated On: November 11, 2019
Italian Sausage and Tortellini Soup
- 1 lb italian sausage
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 1 tomato (diced)
- 1 cup carrots (chopped or shredded)
- 1/2 tbsp basil
- 1/2 tsp oregano
- 12 oz tomato paste
- 3 tbsp parsley
- 8 oz tortellini
- 1/4 cup parmesan cheese
- In a large stock pot or dutch oven, brown sausage
- Remove sausage and set aside
- Saute onions and garlic in drippings
- Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste, and sausage and bring to a boil
- Reduce heat, simmer uncovered for 30 minutes
- Skim fat from the soup
- Stir in parsley
- Simmer covered for 20 minutes
- Add tortellini and cook another 10 minutes or until tortellini is cooked
- Sprinkle with parmesan cheese
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