Last Updated 09-23-2024
Warm up with this delicious Tomato Sausage Tortellini Soup, a cozy and satisfying dish perfect for any day of the week. This soup is creamy, hearty, and full of flavor—ideal for a comforting dinner!
Why You’ll Love This Creamy Sausage Tortellini Soup
The other day, I was reading my friend Christy’s recipe blog, where she mentioned that she hadn’t really cared for most of the tortellini soup recipes she had tried. I felt the same way. And then I discovered this Creamy Tomato, Sausage and Tortellini Soup!
Most tortellini soups are broth based, and the tortellini tends to get too mushy by the time the soup is served.
This was a fabulous dinner. I made a large batch with 2 quarts of chicken stock and a large bag of beef tortellini, leaving the other ingredients as listed, and adding a wee bit of fresh spinach for color. We love this recipe and will make it again. Thanks!
Ann
I was just about to try Christy’s recipe for creamy tortellini soup (and I still plan to) when I came across this recipe for Creamy Tomato Basil and Italian Sausage Soup.
That’s when I had the brilliant (in my opinion) idea to combine the two recipes into one easy and delicious soup.
I didn’t add any vegetables like Christy did, but you could easily do that, especially if you are trying to sneak some veggies past unsuspecting children.
And you could definitely use ravioli or gnocchi in this recipe and it would be just as good.
I had this soup on the table in about 20 minutes, and I didn’t even have to worry about leftovers. There weren’t any!
This soup now makes a regular appearance at our dinner table. With some breadsticks or rolls, it’s a hearty, comforting meal that my whole family loves, and one I’ll be serving for years to come.
What should I serve with Creamy Sausage Tortellini Soup?
I like to serve this comforting soup with crusty bread or homemade rolls. A green salad is also a nice addition.
These are some of our favorite sides to enjoy with this soup.
Ingredients for Creamy Tomato Sausage Tortellini Soup
- Olive oil – I use extra virgin
- Italian sausage – hot, mild or sweet all work well.
- Tortellini – I use the fresh packaged tortellini
- Pasta sauce – your favorite brand
- Beef or vegetable broth – I make my own using bullion
- Half and Half or cream – use milk for a lighter version
- Fresh basil
- Salt and pepper
Tips for making this soup
- The type of Italian sausage you use can dramatically affect the flavor of the soup. For a classic taste, opt for mild or sweet Italian sausage. If you like a bit of spice, go for the hot variety. You can also mix half sweet and half hot to create a balanced flavor profile.
- If you’re aiming for a richer soup, use heavy cream instead of half and half. For a lighter version, half and half will still give you that creamy texture without being too indulgent. Just be sure to stir it in slowly to prevent curdling.
- Keep an eye on the fresh tortellini — it cooks quickly! Fresh tortellini will cook faster than frozen, so keep an eye on it to avoid overcooking. You want the tortellini to be tender but still hold their shape.
- Stir in the chopped fresh basil at the end of cooking to preserve its bright, aromatic flavor. Adding it too early can cause the basil to lose its vibrant green color and fresh taste.
- This soup is so versatile! You can add other ingredients like spinach, kale, or even diced tomatoes for extra texture and flavor.
How To Make Tomato Sausage and Tortellini Soup
Step 1
Sizzle & Sauté: Heat up 2 tablespoons of extra virgin olive oil in a large stock pot over medium-high heat. Toss in 1 pound of Italian sausage (casings off and crumbled) and cook, stirring and breaking it up, until it’s nicely browned.
Step 2
Saucy Magic: Once your sausage is all golden and delicious, it’s time to invite the pasta sauce to the party. Pour in a 24-ounce jar of pasta sauce, 3 cups of beef or vegetable broth, and 2 cups of half and half or cream.
Step 3
Boil & Bubble: Crank up the heat and bring the mixture to a boil. Once you’ve got a good rolling boil, toss in 1 pound of fresh or frozen tortellini. Let it simmer gently for 8-10 minutes, or until the tortellini is cooked and tender. Feel free to give it a taste test; you’re the boss of this soup!
Step 4
Finishing Touches: Stir in 1/4 cup of freshly chopped basil, and season with salt and pepper to taste.
Step 5
Serve & Enjoy: Ladle your soup into bowls and serve it up hot. Maybe pair it with some crusty bread and a sprinkle of cheese, if you’re feeling fancy. Dive in and enjoy the warmth and comfort of your homemade creation!
I enjoyed using your recipe. It was truly amazing. I did add an additional cup of water and cream. Great recipe!!
Dimitri
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FAQS
Can I use frozen or dried tortellini in this recipe?Yes. You will either have to cook the tortellini before adding it to the soup or increase the overall cooking time.
Can I use ground beef instead of sausage?Of course!
Can I freeze this soup?Yes. This soup should freeze well for up to three months.
Can I make this soup in a slow cooker?Yes. Brown the meat first. Put everything but the tortellini in the slow cooker for 2-3 hours on high or 4-5 hours on low. Add fresh tortellini about 20 minutes before serving.
Be sure to save this Creamy Tomato Sausage and Tortellini Soup recipe to your favorite Pinterest board for later.
More Soup Recipes To Try
- Creamy Tomato Parmesan Soup
- Creamy Tuscan Ravioli Soup
- Creamy Lasagna Soup
- Best Pasta Fagioli Soup
- Creamy Tomato Chicken Gnocchi Soup
Creamy Tomato, Sausage and Tortellini Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound Italian sausage
- 1 24 ounce jar pasta sauce
- 3 cups beef or vegetable broth
- 2 cups half and half or cream
- 1 pound tortellini fresh or frozen
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Equipment
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large stock pot over medium-high heat. Remove 1 pound Italian sausage from casings and crumble into pan. Cook and stir, breaking up sausage as you go.
- When sausage is browned, stir in 1 24 ounce jar pasta sauce, 3 cups beef or vegetable broth and 2 cups half and half or cream.
- Bring to a boil and add 1 pound tortellini. Continue boiling gently until tortellini is done, 8-10 minutes. Stir in 1/4 cup fresh basil, and salt and pepper, to taste.
Video
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Nutrition
Who Dished It Up First: Inspired by Christy at Yummy Deliciousness and Jenny at Picky Palate.
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
Londs
I added Italian seasonings, bay leaf, garlic, onion and pepper flakes. It was really good.
Jessica Robinson
This soup looks beyond delicious! Perfect for a cold winter’s day. My mom always made a sausage soup that we loved, this looks even better. Don’t tell my mom!
Danelle
Thank you! I won’t tell. 😉
Dimitri Cromwell
I enjoyed using your recipe. It was truly amazing. I did add an additional cup of water and cream. Great recipe!!
Danelle
Thank you!
Anna Knotts
Thank you for making 8 serving recipes. We are trying this tonight. It looks great.
Charlie
Being retired now, I want to treat the wife when she comes home from work just as she used to treat me after a long day in the factory. When I saw this recipe, I thought I knew how it would taste. It was better. The only thing is that it is more like a tomato stew rather than a soup. I added a can of chopped tomatoes and a can of sliced carrots (believe it or not, when the wife asked me what I needed from the store, I told her a bag of sliced carrots. She purchased a can of sliced carrots which actually worked out better than I expected). This recipe worked great. The wife had her doubts when she first saw it, now she wants the recipe for future dinners. The next time, we both plan on adding onions, chopped broccoli, and maybe a tad of cauliflower. If you want a soup. I suggest adding a 1/2 cup of water or half and half more. Either way, this dish is a keeper.
Danelle
Love the idea to add some vegetables! Thanks.
La Duchesse
We just made this last night, but we lightened it a little bit by using chicken chorizo and low fat milk instead of Italian sausage and half-and-half. Also browned some onion and garlic in the pan before throwing everything else in.. It was lovely! Thank you for posting it. 🙂
ann
Here I am, exactly 1 year later. This was a fabulous dinner. I made a large batch with 2 qt chicken stock and a large bag of beef tortellini, leaving the other ingredients as listed, and adding a wee bit of fresh spinach for color (and to use it up). We love this recipe and will make it again. Thanks!
Kerri
We had this last night for dinner and I am eating leftover now. We topped each bowl of it with a bit of mozzerella cheese. It was great.
Catherine
Wow, this looks so delicious! I love the photo!
christy
that looks really good and we are going the have to try the recipe fusion with our next package of tortellini. i’m sure dustin will love it! thanks. i hope you like ours.