Get the Instant Pot version of Sausage & Tortellini Soup HERE
Nothing is as warming to the soul on a cold day like a big bowl of hot soup. My husband, however, may disagree. As I have mentioned, my husband is indeed, a carnivore. There must be a hearty meat portion in something for him to consider it a meal. I am proud to announce that this Sausage Tortellini Soup along with a nice crusty hunk of french bread, passed his test and is considered a full meal.
Not only that, but one serving of this soup is plenty filling, unlike a lot of other vegetable soups, or broth based soups. I only had one bowl and not even that big of a bowl and I had to call it a night. I did, however have plenty of leftovers and I sure did have another bowl for lunch the next day.
Cheese tortellini is what I used in this soup but there are so many varieties out there now, you can grab whichever one you want.
Use the refrigerated tortellini or the dry bagged tortellini. The frozen stuff just doesn't seem to hold together in my opinion.
I use tortellini in a lot of my cooking. If you love tortellini like I do, be sure to check out some of my other tortellini recipes:
Printable Recipe Card
Sausage Tortellini Soup
- 1 lb ground sausage
- 5 oz fresh spinach
- 14 oz tortellini dry or refrigerated (I used a four cheese blend)
- 3 carrots diced
- 2 celery stalks diced
- 1 medium sweet onion diced
- 2 cloves garlic diced
- 1 can 14.5 oz diced tomato (drained)
- 1 8 oz can tomato sauce
- 6 basil leaves fresh and torn into pieces
- ¼ cup fresh parsley chopped
- 6 cups vegetable stock
- ½ C red wine
- optional: freshly shaved parmesan cheese or romano cheese
- Start by browning sausage over medium heat in a large pot. Drain sausage, reserving a bit of the rendered oil in pot (about 1 T). Set sausage aside.
- Over medium heat, in the same pot add the onion and garlic and sweat it out for a minute, then add carrots and celery. Cook about 5 minutes. Add red wine and cook another 2 minutes.
- Return sausage to pan with the vegetables and wine.
- Add tomatoes, tomato sauce & stock to pan. Bring to boil. Reduce heat and simmer over medium low heat for about 25 minutes.
- Bring soup back to boil and add tortellini. Cook over medium heat, about 10 minutes or until tortellini is cooked to desired tenderness.
- Add parsley, basil and spinach. Stir until spinach has wilted.
- Top with shaved cheese if desired and serve.
If you can't find bulk ground sausage, purchase links and just remove the casing. I sometimes like to use a combination of spicy and sweet Italian.
Spinach could be substituted for kale if desired.