This tortellini soup is a complete meal in one pot that’s ready in less than 30 minutes! It’s full of sausage, beans, veggies and cheese tortellini, all cooked in a savory tomato broth.
I make soup at least once a week, it’s quick, easy and my family loves it. Some of our favorites include Italian wedding soup, cheeseburger soup and this tortellini soup.
With school in session, I am ALL about the quick and easy dinner ideas. Our after school activity schedule can be crazy sometimes, and after a long day the last thing I want to do is spend hours in the kitchen! This tortellini soup with sausage is a simple one pot meal that’s got it all: veggies, beans, plenty of sausage and tender cheese ravioli. It’s a complete dinner that’s ready in no time. And best of all, my kids adore it!
How do you make tortellini soup?
This tortellini soup recipe starts with some veggies – onion, carrot and celery to be exact. The veggies are cooked in a large pot, then in goes a package of mild Italian sausage. The sausage and vegetables are simmered with canned white beans, fresh spinach and cheese tortellini for a hearty and satisfying soup that will please the whole family.
Tips for tortellini soup
- To get this soup on the table even faster, I often chop my vegetables earlier in the day or the night before.
- You can use turkey, pork or even chicken sausage in this recipe.
- This soup can be made ahead of time – simply omit the tortellini and stir them in when you reheat the soup. The soup will keep for 4 days in the refrigerator or up to 2 months in the freezer.
Slow cooker tortellini soup
This soup is a great candidate for the slow cooker! Brown your veggies and sausage on the stovetop, then add all the ingredients to the crock pot with the exception of the tortellini and parsley. Cook on high for 2 hours or low for 4 hours. Stir in the tortellini during the last 15 minutes of the cook time. Sprinkle with parsley, then serve.
Tortellini Soup Variations
There are so many different ways to customize this soup to your taste preferences!
- Meat: Try cubed chicken or ground beef instead of sausage.
- Tortellini: Use a different flavor of tortellini, or use small ravioli instead.
- Vegetables: You can add other veggies to the mix such as mushrooms, zucchini, bell peppers or potatoes.
- Beans: While I typically use white cannellini beans, red kidney beans or chickpeas are also great choices.
Once you try this soup, you’ll find yourself making it on a regular basis! It’s so simple to make, yet hearty enough for the biggest appetites, and kids love it too!
Other Recipes You’ll Love
- Slow Cooker Beef Stew
- Slow Cooker Black Eyed Peas
- Slow Cooker Turkey Chili
- Chicken and Shrimp Gumbo
- Mexican Meatball Soup
Tortellini Soup Video
Tortellini Soup
Ingredients
- 2 teaspoons olive oil
- 3/4 cup white onion diced
- 2 stalks celery thinly sliced
- 2 medium carrots peeled, halved and sliced
- 1 19 ounce package Johnsonville Sweet Italian Sausage casings removed
- 6 cups chicken broth
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can white beans drained and rinsed
- 1 9 ounce package refrigerated cheese tortellini
- 3 cups baby spinach
- 2 tablespoons chopped parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots to the pan and cook for 4-5 minutes or until just softened. Season the vegetables with salt and pepper to taste.
- Add the sausage to the pan; cook for 5 minutes, using a spoon to break up the sausage into smaller pieces.
- Add the chicken broth and crushed tomatoes to the pot, then bring to a simmer.
- Add the tortellini, spinach and white beans to the pot, cook for 5 minutes.
- Season the soup with salt and pepper to taste. Stir in the parsley and serve.
Nutrition
This post is sponsored by Johnsonville. Thank you for supporting the brands that make Dinner at the Zoo possible! This post was originally published on September 7, 2017 and was updated on April 9, 2019 with new content.
Debby Dabs says
Absolutely delicious! Making this again right now for the 3rd time. This is one of those recipes you’ll make and share for a lifetime. Easy enough to customize, also.
Rebecca Tyler-Rose says
I didn’t have the parsley, so I did a chiffonade of spinach for sprinkling, and some toasted pine nuts for texture, wow. Such a delicious combo of flavors. Thanks for recipe!
Kathleen says
The soup is amazing! I’ve made it 2 weeks in a row. Easy to make. I substituted the chicken broth with beef both and added 1/2 tsp. of dried basil and 1/2 tsp. of oregano. Thank you so much!
Cindy says
Outstanding recipe that makes enough to fee even hungry teenagers!
Ted Dwyer says
This is a really good soup. It says it will take 30 minutes to make, but that is if you have everything ready to go beforehand. It took me an hour, but I don’t consider that bad. The only thing I will do differently next time is drain the fat after I cook the sausage. I didn’t do that the first time I made this and it was a little to fatty for me. Otherwise I would follow the recipe.
Barbara Cognetta says
Tortellini soup is an outstanding and easy recipe – My husband helped make it, and he never cooks. Feeds a crowd and a guaranteed dinner favorite for company or family. Thank you Sara Welch for this recipe and others on your site.
Susan Brosnihan says
I made this for dinner tonight and served with a crusty olive bread. I didn’t have the sausage so I added some rotisserie chicken. I also added extra spinach and a pinch of red pepper flakes. I used less than a tsp of salt and 1/4 tsp of black pepper. Great recipe!