Name: Sausage Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound ground pork sausage; 1 medium yellow onion diced; 2 tablespoons minced garlic; 4 cups chicken broth; 2 cups half and half; 2 (14.5 ounce cans) fire roasted diced tomatoes drained; 4 cups cheese tortellini frozen or fresh; 1 cup sour cream; 2 tablespoons chopped fresh basil; 1 teaspoon salt or to taste; 1/2 teaspoon black pepper

Jump to Recipe· 4.9 from 7 reviews

If you’re craving something cozy, filling, and just downright delicious, you’ve got to try this Sausage Tortellini Soup Recipe. I stumbled upon this gem when I needed a warm dinner that felt like a hug — and let me tell you, it did not disappoint. Creamy broth, tender cheese tortellini, and savory sausage create a perfect combo that feels fancy but is unbelievably easy to make. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

Balanced Flavor: Italian sausage adds a savory kick, perfectly complemented by creamy half-and-half and tangy tomatoes.
Simple Ingredients: You likely already have most of these pantry staples on hand, making weeknight cooking stress-free.
Quick Comfort Food: Ready in under 45 minutes, it’s perfect for busy days when you want something homemade and satisfying.
Versatile and Customizable: You can easily swap ingredients or adjust seasonings to suit your family’s taste preferences.

Sausage Tortellini Soup, easy sausage tortellini soup, creamy sausage tortellini soup, hearty sausage pasta soup, quick weeknight dinner soup - A big white pot filled with creamy soup shows many layers inside: soft yellow tortellini pasta, juicy red tomato pieces, and small brown meat bits mixed in a thick white cream base with green herb bits and sprinkled black pepper on top. A black ladle lifts a spoonful of this soup, showing the layers clearly against the white marbled surface background. Some bread and ripe red tomatoes appear blurred in the back. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This sausage tortellini soup brings together rich, creamy textures with bright, fresh flavors. Each ingredient plays a role to elevate the dish, so I always recommend using quality sausage and fresh basil if you can get it. Here’s a quick look at what you need and why each part is important.

Sausage Tortellini Soup, easy sausage tortellini soup, creamy sausage tortellini soup, hearty sausage pasta soup, quick weeknight dinner soup - Flat lay of fresh ground pork sausage piled loosely, a medium yellow onion diced into small cubes, several cloves of minced garlic, two cans of bright red fire roasted diced tomatoes spilled partially from their cans, plump cheese tortellini arranged in a neat cluster, a dollop of creamy sour cream, and vibrant green chopped fresh basil leaves scattered artfully, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Ground pork sausage: Provides hearty, savory flavor and protein; choose Italian-style for that perfect seasoning.
Yellow onion: Adds sweetness and depth when sautéed, creating a flavorful base for the soup.
Minced garlic: Brings an aromatic punch that complements the sausage without overpowering.
Chicken broth: Forms the liquid base that’s rich but lets other flavors shine.
Half and half: Adds creamy texture and smoothness without heaviness of cream.
Fire-roasted diced tomatoes: Adds subtle smoky sweetness and a nice acidity balance.
Cheese tortellini: The star ingredient — these little pasta pillows absorb the broth and bring yummy cheesiness.
Sour cream: Stirred in at the end for tanginess and extra creaminess.
Fresh basil: Brightens up the flavors and adds a lovely herbal note that makes you smile.
Salt and black pepper: Essential seasonings that you can adjust to taste for perfect balance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this sausage tortellini soup recipe is how easily you can make it your own. I often switch up herbs or add vegetables for extra texture and nutrients. Don’t hesitate to experiment — soup is such a forgiving dish.

Add Veggies: Spinach or kale stirred in near the end adds color and nutrients without changing the comforting vibe.
Spicy Kick: If you like heat, toss in some crushed red pepper flakes with the garlic for a subtle warmth.
Dairy-Free Option: Substitute coconut milk for half and half and omit sour cream for a creamy texture without dairy.
Use Different Pasta: If you don’t have tortellini, small shells or ravioli work great too.

Step-by-Step: How I Make Sausage Tortellini Soup Recipe

Step 1: Brown the Sausage and Build Flavor

Start by heating your Dutch oven over medium heat. Once it’s warm, add the ground pork sausage. I like to break it up with a wooden spoon while it cooks for about 6 to 8 minutes until it’s mostly browned. This first step is where the soup’s savory base develops, so don’t rush it! As the sausage cooks, it releases flavorful fat that will help create a rich broth later.

Step 2: Sauté Onion and Garlic

Next, toss in the diced yellow onion and stir it in with the sausage. Cook everything together for about 3–4 minutes until the onions start to soften and become translucent. Then, add the minced garlic. Watch carefully and sauté for just 1–2 minutes—garlic burns easily and turns bitter if left too long. When you smell that delicious, toasty garlic aroma, you’re ready for the next step.

Step 3: Pour in Broth, Half and Half, & Tomatoes

Slowly add the chicken broth, half and half, and fire-roasted diced tomatoes to the pot. Stir everything together and bring the mixture to a boil. This combination creates a creamy yet tangy base that balances the richness of the sausage and the brightness of the tomatoes. Make sure you drain the tomatoes well so your soup doesn’t get too watery.

Step 4: Cook the Tortellini

Once boiling, add the cheese tortellini directly into the soup. Cook for 3 to 4 minutes — or follow the package instructions — until the tortellini are tender and cooked through. Keep an eye on them so they don’t overcook and get mushy. After they’re perfectly pillowy, turn off the heat and move on to the finishing touches.

Step 5: Finish with Sour Cream, Basil, and Seasoning

Stir in the sour cream and freshly chopped basil. These ingredients add a creamy tang and fresh herbaceous note that brightens the whole soup. Then, season with salt and black pepper to taste. I usually start with about a teaspoon of salt and half a teaspoon of pepper and adjust from there. Give it a final stir, and your soup is ready to enjoy.

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Pro Tips for Making Sausage Tortellini Soup Recipe

Don’t Skip the Sauté: Browning the sausage and onions first builds deep flavor you just can’t fake with shortcuts.
Drain Those Tomatoes: Too much liquid from canned tomatoes can make the soup thin; draining keeps it just right.
Fresh Basil Matters: Whenever possible, use fresh basil to get that bright herbal kick; dried basil loses some vibrancy.
Add Sour Cream Last: Stir it in off the heat to prevent curdling and keep the soup silky smooth.

How to Serve Sausage Tortellini Soup Recipe

Garnishes

I usually top my bowl with a little extra dollop of sour cream or a generous pile of freshly grated Parmesan cheese. A sprinkle of chopped fresh basil or parsley adds a pop of color and freshness too. If I want an extra touch, a twist of cracked black pepper on top never hurts.

Side Dishes

This soup pairs beautifully with crusty artisan bread — grab a baguette or sourdough loaf to soak up every last drop. Garlic bread or cheesy breadsticks work awesome if you’re feeling indulgent. For a lighter side, a simple green salad dressed with lemon vinaigrette balances the richness nicely.

Creative Ways to Present

If you’re serving this for guests or a cozy date night, try ladling the soup into mini soup crocks or shallow bowls, then garnish with a few basil leaves and Parmesan shards. I’ve also served it alongside a cheese board for a fun Italian-inspired feast. It’s surprisingly impressive and so comforting.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually wait until it’s cool before sealing to keep the texture fresh. When you’re ready to eat, just reheat gently on the stove so the tortellini don’t overcook.

Freezing

I don’t recommend freezing this soup with the tortellini already cooked — they tend to get mushy after thawing. If you want to freeze, cook the broth and sausage base, then freeze without the tortellini. When reheating, add fresh or frozen tortellini and cook until tender.

Reheating

Reheat leftovers slowly on the stovetop over low-medium heat. This helps preserve the creamy texture and keeps the tortellini from falling apart. Stir occasionally to prevent sticking. If soup seems too thick, add a splash of broth or milk to loosen it up.

FAQs

Can I use turkey sausage instead of pork sausage?

Yes! Turkey sausage is a great lighter alternative and works well with this recipe. Just be mindful of seasoning since turkey sausage can be milder; you might want to add extra herbs or a pinch of crushed red pepper for more flavor.
Can I make this soup gluten-free?

Absolutely. Substitute the cheese tortellini for gluten-free tortellini or your favorite gluten-free pasta. Just adjust cooking times according to your pasta’s instructions.
Is there a vegetarian version of the Sausage Tortellini Soup Recipe?

Definitely! Skip the sausage and sauté mushrooms or your favorite vegetables for umami flavor. Use vegetable broth instead of chicken broth, and consider adding a touch of smoked paprika or seasoning to mimic the smoky depth sausage provides.
Can I prepare the soup in advance?

Yes, you can prepare most of it a day ahead by cooking the sausage and sautéing the onions and garlic. Refrigerate the base broth and add pasta and sour cream just before serving to keep everything fresh and perfectly textured.

Final Thoughts

This sausage tortellini soup recipe holds a special place in my meal rotation for those chilly evenings when I want something hearty without fuss. It’s one of those meals that feels comforting and indulgent but is surprisingly quick to throw together. I hope you enjoy making it as much as I do—there’s something truly wonderful about sharing a warm bowl of this soup with family or friends. So go ahead, grab your pot and sausage, and get ready for a deliciously cozy dinner!