Italian Sausage & Tortellini Soup
This Italian Sausage & Tortellini Soup is cozy, flavorful, and comes together in under an hour. The soffritto base (onion, carrot, peppers, and garlic) adds deep flavor, while crushed tomatoes and beef stock create a rich broth. Tortellini and carrots make it hearty, and a shower of fresh herbs and Parmesan takes it over the top.
Like all of my soups, this one follows my 7-Step Soup Method — fat, flavor base, liquid, protein, mix-ins, spices, and finishes — so you can easily customize it to your tastes.
✨ Pin this recipe for later so you have it handy on a busy night, and be sure to check out my other soup recipes to keep building your soup-making skills!
Italian Sausage & Tortellini Soup
Ingredients
- 1 pound Italian sausage
- 3 tbsp olive oil
- 1 cup onion (finely diced)
- 2 cups carrot (1 cup finely diced + 1 cup sliced)
- 1 cup bell pepper or sweet pepper (finely diced)
- 3 cloves garlic
- 1 can crushed tomatoes (28 oz)
- 4 cups beef stock
- 1 pkg refrigerated cheese tortellini (about 9 oz)
- 1 tbsp Italian seasoning (or mix of dried oregano and basil)
- ½ tsp crushed red pepper flakes (optional)
- ½ cup parmesan cheese (grated or shredded)
- fresh basil
- fresh parsley
- salt & pepper (to taste)
Instructions
Fat
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add diced onion, 1 cup diced carrots, diced peppers, and garlic. Cook, stirring occasionally, until softened and fragrant, about 6–7 minutes.
Protein
- Push veggies to the side of the pot and add Italian sausage. Cook until browned and crumbled, breaking it apart with a wooden spoon. Drain excess fat if needed.
Liquid Base
- Pour in beef stock and crushed tomatoes. Stir, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.
Mix-Ins
- Add the sliced carrot rounds and simmer 10–12 minutes, until just tender. Add tortellini and cook according to package instructions (about 5 minutes for fresh, slightly longer for frozen).
Spices
- Season with salt, pepper, and Italian seasoning. Taste and adjust seasoning as needed.
Finishes
- Remove from heat. Top with freshly grated or shredded Parmesan cheese. Garnish with fresh basil and parsley before serving.
Notes
- Make-Ahead: Cook everything except the tortellini. Add pasta just before serving so it doesn’t get mushy.
- Broth Options: Chicken or vegetable stock can be substituted for beef stock if that’s what you have on hand.
- Extra Veggies: Zucchini, spinach, or chopped kale can be stirred in at the end for extra greens.
- Cheese Boost: A parmesan rind simmered with the broth adds even more depth of flavor.
- Vegetarian Option: Make this vegetarian by skipping the beef stock and the Italian sausage. Swap in vegetable stock and beans instead.
This Italian Sausage & Tortellini Soup has quickly become one of my go-to dinners when I want something hearty but still easy enough for a weeknight. The soffritto base gives it a rich, layered flavor, and the tortellini makes it feel like a special treat — no one ever complains about pasta for dinner!
✨ Pin this recipe so you can find it next time the craving hits, and check out my other soup recipes to keep building your soup-making skills.
If you make this recipe, leave a comment below and let me know how it turned out! I love hearing what twists you try — extra veggies, different pasta shapes, or even a spicy kick with red pepper flakes.
