Why You’ll Love This Recipe
There’s nothing better than a warm and cozy bowl of soup on a chilly day, and this version, filled with tortellini and Italian sausage, is hearty enough to make a meal for even my hungry teenage boys. Creamy, rich, and full of hearty ingredients, this soup has become a family favorite.
- Quick & Easy: On the table about 20 minutes, this recipe is perfect for busy weeknights without sacrificing flavor.
- Made in One Pot: Everything comes together in one pot for easy cleanup. Fewer dishes, more deliciousness!
- Family-Friendly: This soup is great for both kids and adults. It’s a guaranteed crowd-pleaser.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Creamy Tomato, Sausage and Tortellini Soup
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!
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Servings: 6 -8 servings
Calories: 816kcal
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
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.
Nutrition
Calories: 816kcal | Carbohydrates: 36g | Protein: 26g | Fat: 64g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 176mg | Sodium: 1349mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 3mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Italian Sausage Swaps: Use mild or spicy sausage depending on your taste. Or feel free to use ground beef, turkey, or chicken instead–I recommend adding a pinch of Italian seasoning and fennel seeds for a flavor boost.
- Lighten it Up: Try using whole milk or evaporated milk instead of half and half or cream. Your soup may be slightly less thick, but just as delicious.
- Fresh or Frozen Tortellini? I prefer the fresh tortellini because it cooks quickly, but frozen works too. Just remember to adjust the cooking time if needed.
- Jarred Pasta Sauce Alternatives: I love the convenience of a jarred pasta sauce in this recipe, but feel to use your own homemade marinara sauce, or even 2½–3 cups of crushed tomatoes (with some Italian seasoning added for flavor).
Recipe Tips
- 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
Storage and Reheating
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. I think it’s even tastier the next day!
- I don’t recommend freezing this soup because the tortellini can become mushy when thawed. You can freeze the soup without the tortellini, then cook and add fresh tortellini during reheating.
- To reheat, pour leftover soup into a pot and reheat over medium-low heat, stirring occasionally. Add a splash of broth, or cream it’s too thick. Or reheat in the microwave, loosely covered, in 30–45 second intervals, stirring between each, until hot.
Variations & Fun Twists
- Make it Cheesy: Stir in a handful of shredded mozzarella or Parmesan before serving for extra richness.
- Add Some Veggies: Stir in chopped spinach, kale, or diced zucchini during the last few minutes of cooking for added nutrients and color.
- Crockpot Version: Brown the sausage first, then add all ingredients except for the tortellini and basil to a slow cooker. Cook on low for 4–5 hours. Add the tortellini during the last 30 minutes of cooking time. Add the basil just before serving.
Pairings
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.
16 comments
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. 🙂