This Italian Tortellini Soup is Better Than Your Favorite Bistro
I’ve perfected this Italian Sausage Tortellini Soup, and if you make per my directions, it is as good or better than any soup at your favorite bistro.
Italian Sausage Tortellini Soup is Cozy, Company-Worthy, & Foolproof
If you’re craving a cozy, flavor-packed meal that tastes like it simmered all day, this Italian Sausage Tortellini Soup is the one to save. It’s rich, hearty, and ready in about 40 minutes—a true Family Savvy favorite for weeknights or casual entertaining.
How to Add Layers of Italian Flavor
This soup gets its depth of flavor by following a few intentional steps. There really aren’t shortcuts if you want that rich, homemade Italian taste. Each part of the process builds on the last, and it’s what makes this soup so special.
- Start by searing the sausage in sizzling extra-virgin olive oil to create a deeply flavorful, spicy rendered fat.
- Then sauté the onions and garlic in that same sausage fat to layer in even more richness.
- For an extra boost of flavor, deglaze the pan with red wine, scraping up all those browned bits, and add them straight into the soup. Those little bits are pure gold!
Better Ingredients Make Better Soup
I always say “ingredients matter.” You can choose ingredients that will make this soup go from good to great. Here are the brands and specific ingredients that I rely on when making this soup:
- Extra Virgin Olive Oil: Kosterina is my go-to brand. (You can use my link for 15% off your first purchase!)
- Italian Sausage: Buy the best you can find. Ours was from a pig we purchased. A Butcher shop is always a great bet, too!
- Parmesan: Parmesan Reggiano is the best, and you can grate or cut from a rind for months.
- Tomatoes: I spend extra to get San Marzano. Cento and Tuttorosso are great brands.
- Red Wine: I use a bright red wine, and you can buy a small bottle just enough for the recipe.
- Tortellini: I buy refrigerated 3-Cheese. It is in the cheese section of most grocers.
- Spinach: Fresh spinach is the way to go. Frozen can be overly “green.”
Serve with Good-Quality Bread
Crusty, artisan bread is a must, as you can slice and toast it for dipping. I am a HUGE fan of Costco’s bakery bread. Their Rosemary Parmesan bread is to die for!
You can also serve it with a slice of fresh sourdough. For easy step-by-step instructions on how to make your own, you can check out my Laid-Back Guide to Homemade Sourdough.
How to Make Italian Sausage Tortellini Soup Ahead of Time
This soup is even better the next day! To prep ahead, cook the base through step 4 and refrigerate for up to 2 days. When you’re ready to serve, gently reheat the soup, then add the tortellini and spinach just before serving. For the best texture, cook the pasta separately and stir it in as you reheat.
Italian Sausage Tortellini Soup Video Tutorial
If you try this soup, please leave a comment with your thoughts. I promise it will not disappoint! As always, thanks so much for stopping by. Be Blessed, and Stay Savvy!
Italian Sausage Tortellini Soup
This is a rich, savory, and cheesy soup that will wow your friends and family alike!
Ingredients
- 1–2 Tbsp high-quality extra-virgin olive oil
- ½ lb hot Italian sausage + ½ lb sweet Italian sausage
- 1 small yellow onion, chopped
- 2–3 large garlic cloves, minced
- ½ cup dry red wine (or chicken broth)
- 1 small carrot, finely grated (natural sweetness) OR 1/8 cup of brown sugar
- 1 (28-oz) can whole peeled San Marzano tomatoes
- 2 cups rich chicken or bone broth
- 1 Tbsp balsamic vinegar
- Parmesan rind or small chunk of cheese (optional)
- 1 (9–12 oz) package fresh or frozen cheese tortellini
- 2 cups baby spinach, roughly chopped
- ¼ cup heavy cream or half-and-half (optional but heavenly)
- Kosher salt, black pepper, and red-pepper flakes, to taste
- Fresh basil or parsley, chopped, for finishing
- Shaved Parmesan, drizzle of olive oil, and lemon wedge, for serving
Instructions
- Heat oil in skillet over medium heat until sizzling hot.
- Add whole Italian sausages and sear until golden on all sides.
- Once sausage is lightly browned on both sides, start aggressively breaking it up with a wooden spoon. (The goal is to get some delicious caramelization in the bottom of the pan as opposed to just steaming the ground meat in its own liquids.) Using a slotted spoon, transfer the sausage to another bowl, leaving the fat in the pot.
- Reduce the heat to medium and add the onions and a big pinch of salt.
- Cook the onions, stirring occasionally, until soft and translucent, about 5 to 8 minutes.
- Add the garlic and cook for another 15 to 20 seconds, just until you start to smell its aroma.
- Add the red wine and increase the temperature to high.
- Allow the liquid to cook at a rolling boil, scraping the bottom of the pot to release any brown bits.
- Add the canned tomatoes and juices to the pot.
- Use kitchen shears to cut the tomatoes into bite-sized chunks.
- Add the chicken stock, balsamic vinegar, brown sugar, Parmesan rind, and cooked sausage. Season with kosher salt and freshly ground black pepper.
- Bring the liquid to a boil, and add the tortellini.
- Reduce heat to medium-low.
- Add tortellini, and simmer until it is warmed through (about 10 to 15 minutes).
- Add spinach to the pot. Simmer until wilted.
- Taste and adjust seasoning. (Remove Parmesan rind, if used.)
- Serve with a drizzle of good olive oil and a dusting of shaved Parmesan.
Notes
For an easy side, use any leftover spinach to make a salad with your favorite vinaigrette, and add some garlic bread if desired. Leftovers keep getting better, so reheat with additional chicken stock or water, as needed.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 351Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 48mgSodium 911mgCarbohydrates 14gFiber 2gSugar 3gProtein 18g
Hey Rai~ I am so happy you are going to try this. It is FABULOUS!!! One of the yummiest soups you’ll ever eat. Let me hear how it turns out!!!
This looks so good! I’m definitely going to try this tomorrow as we’re going to have a dinner with the whole family. Thank you for sharing!