Drop everything you’re doing and add this easy Tortellini Soup to your weekly menu plan because we guarantee you’re going to love it.
This seriously delicious soup is hearty, delicious, prepped in 10 minutes, and is perfect for chilly days. Plus, it comes together with simple ingredients. The combination of savory sausage, tender veggies, and cheesy tortellini all in a rich tomato broth is out of this world. We have made this recipe so many times, and it is one of those soups that never fails and always gets requested.
If you love cozy soups, try our Zuppa Toscana, Chicken Tortellini Soup, and Lasagna Soup.
Why you’ll love it + Why it works:
- One Pot Meal: Everything cooks in one pot for easy cleanup.
- Hearty and Filling: Packed with sausage, veggies, and pasta for a full meal.
- Balanced Broth: The mix of tomatoes and broth creates a flavorful soup.
- Perfect Texture: Adding tortellini at the end keeps it tender, not overcooked.
Easy Tortellini Soup Ingredients
- Italian sausage (1 pound): Adds rich, savory flavor and protein to the soup. For a vegetarian version, remove the sausage and sauté the garlic for a minute before adding vegetable broth, cider, and other ingredients.
- Minced garlic (4 teaspoons): Brings bold flavor and depth. See How to Mince Garlic.
- Apple cider (½ cup): Adds a slight sweetness that balances the acidity of the tomatoes.
- Chicken broth (4 cups): Forms the base of the soup and adds savory flavor.
- Diced tomatoes (1 15-ounce can): Adds texture and a fresh tomato taste.
- Tomato sauce (1 8-ounce can): Deepens the flavor and gives the soup body.
- Carrots (1 cup, chopped): Adds sweetness and a soft texture.
- Dried basil (1 teaspoon): Adds classic Italian flavor.
- Dried oregano (1 teaspoon): Enhances the savory notes.
- Dried parsley (2 tablespoons): Adds a fresh herb flavor.
- Zucchini (2 medium, sliced and halved): Adds a light, tender vegetable to the soup.
- Cheese tortellini (16 ounces): Makes the soup hearty and adds a cheesy bite. Try Three Cheese Tortellini, Mixed Cheese Tortellini, Spinach & Cheese Tortellini, or Sweet Italian Sausage Tortellini.
- Optional Additions: Add green beans, onions, corn, peas, celery, fresh baby spinach, and kale. For a spicy taste use spicy Italian sausage and sprinkle in some red pepper flakes and cayenne pepper.
Fresh Herbs
Replace 1 teaspoon of dried herbs with 1 tablespoon of fresh herbs. For this soup, add the fresh herbs during the last 10-15 minutes of the cooking time.
How to Make Tortellini Soup
SAUSAGE. Cook the sausage in a pan until browned and broken up.
Add garlic and cook sausage for 1-2 minutes longer.
BROTH. Move the meat to a large pot. Stir in broth, diced tomatoes, cider, tomato sauce, chopped carrots, basil, and oregano. Bring soup to a simmer over medium heat, then cover and cook for 30 minutes.
VEGGIES. After 30 minutes, stir in the sliced zucchini and parsley and simmer for 10-12 more minutes.
PASTA. Add tortellini and cook for 7-10 more minutes. Top with grated Parmesan cheese.
Kristyn’s Recipe Tips
- Sausage: Use mild or spicy sausage depending on your preference.
- Tender Pasta: Do not overcook the tortellini so it stays tender. To avoid mushy tortellini, take the tortellini soup recipe off the heat as soon as the tortellini has finished cooking. Or, cook it separately and add it in at the end of the soup’s cooking time.
- Veggies: Slice veggies evenly so they cook at the same rate.
- Thin Soup: Add extra broth if you prefer a thinner soup.
- Make it Creamier: Add ⅓-½ cup heavy cream during the last 2-3 minutes of the cooking time.
Tortellini Soup Recipe
Video
Ingredients
- 1 pound Italian sausage, or 4 Italian sausage links
- 4 teaspoons minced garlic
- ½ cup apple cider, NOT apple cider vinegar
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup carrots, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons dried parsley
- 2 medium zucchini, sliced and halved
- 16 ounces cheese tortellini
Instructions
- Cook the sausage in a pan until browned and broken up.
- Add garlic and cook for 1-2 minutes longer.
- Move meat to a large pot. Stir in chicken broth, diced tomatoes, apple cider, tomato sauce, chopped carrots, basil, and oregano. Bring soup to a simmer over medium heat, then cover and cook for 30 minutes.
- After 30 minutes stir in the sliced zucchini and parsley and simmer for 10-12 more minutes.
- Add tortellini and cook for 7-10 more minutes. Top with grated Parmesan.
Notes
- Sausage: Use mild or spicy sausage depending on your preference.
- Tender Pasta: Do not overcook the tortellini so it stays tender. To avoid mushy tortellini, take the tortellini soup recipe off the heat as soon as the tortellini has finished cooking. Or, cook it separately and add it in at the end of the soup’s cooking time.
- Veggies: Slice veggies evenly so they cook at the same rate.
- Thin Soup: Add extra broth if you prefer a thinner soup.
- Make it Creamier: Add ⅓-½ cup heavy cream during the last 2-3 minutes of the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cook according to the recipe directions, except do not add the tortellini. Cool and place it in an airtight freezer container or use freezer bags. Uncooked tortellini can be stored in a separate bag. Label and store both bags in the freezer for up to 6 months.
Thaw and heat the soup in a saucepan over medium-high heat. Once the soup is hot add the tortellini pasta and simmer for 12-15 minutes and serve.
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze it for up to 3 months; the tortellini may be a bit mushy, but still delicious.
Complete The Meal
Sides
Soups
Creamy Tortellini Soup
20 mins
Chicken Gnocchi Soup
30 mins
Italian Wedding Soup
35 mins
Crockpot Tortellini Soup
3 hrs 5 mins
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This recipe was first shared October, 2016.
I’m curious. If so many liked the original recipe so much, why was it changed?