This tortellini soup with sausage 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.

A pot of tortellini soup with tomato broth, Italian sausage, spinach and carrots.

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!

Tortellini Soup Ingredients

To make this tortellini soup with sausage you will need olive oil, white onion, celery, carrots, mild Italian sausage, chicken broth, canned crushed tomatoes, a can of white beans, cheese tortellini, baby spinach, parsley, salt and black pepper.

Sausage, carrots, onion and celery in a pot.

How Do You Make Tortellini Soup?

This tortellini soup with sausage recipe starts with cooking veggies – onion, carrot and celery to be exact. Heat some olive oil in a large pot then cook your onion carrots and celery for a few minutes. Season the veggies with salt and pepper. Next add mild Italian sausage. Break the sausage up and cook it through. Next pour in chicken broth and crushed tomatoes. Bring everything to a simmer and add canned white beans, fresh spinach and cheese tortellini. After the tortellini cook, add a little salt, pepper and parsley for a hearty and satisfying soup that will please the whole family.

A pot with ingredients like spinach leaves and white beans.

Tips For The PeRfect Tortellini Soup

  • Sweet Italian sausage or mild Italian sausage both work for this recipe.
  • Make sure you cut your vegetables bite sized so they sit on a spoon.
  • To get this tortellini soup with sausage on the table even faster, I often chop my vegetables earlier in the day or the night before.
  • If you have frozen tortellini add a little more time for the tortellini to heat through.
  • You can use turkey, pork or even chicken sausage in this recipe.
  • You can make this soup ahead of time – simply omit the tortellini and stir them in when you reheat the soup.  The soup will keep for 3 days in the refrigerator or up to 2 months in the freezer.

Quick Tip

Cut your veggies to about the same size so that they take the same amount of time to cook.

A ladle serving up a portion of tortellini soup.

Recipe FAQs

How long does tortellini soup last?

Tortellini soup with sausage stays good in an airtight container in a refrigerator for 3 days.

What to eat with tortellini soup?

Tortellini soup goes well with bread, breadsticks and appetizers like garlic knots and fried ravioli. This soup would also be perfect with a fresh Italian salad.

Follow Me

A bowl of tortellini soup with sausage and vegetables.

Slow Cooker Tortellini Soup

This tortellini soup is a great candidate for the slow cooker! Brown your veggies and sausage on the stovetop, then add all the ingredients to the crockpot 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 tortellini soup with sausage 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, kale, bell peppers or potatoes.
  • Beans: While I typically use white cannellini beans, red kidney beans or chickpeas are also great choices.
  • Spicy: Try hot Italian sausage or add some crushed red pepper flakes into your soup.
  • Flavor: Try cooking two teaspoons minced garlic with your sausage. Add some Italian seasoning, oregano or thyme leaves for extra flavor.
  • Creamy: For a creamy version of this soup, add a half cup of heavy cream when you add the spinach.
  • Cheese: Serve this soup topped with grated parmesan cheese or mozzarella cheese.

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

Tortellini Soup Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.91 from 33 votes

Tortellini Soup

AuthorSara Welch
A pot of tortellini soup with tomato broth, Italian sausage, spinach and carrots.
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 tortellini, all cooked in a savory tomato broth.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Soup
Cuisine Italian
Serves 6


  • 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 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


  • 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.


  1. Sweet Italian sausage or mild Italian sausage both work for this recipe.
  2. Cut your veggies to about the same size so that they take the same amount of time to cook.
  3. Make sure you cut your vegetables bite sized so they sit on a spoon.


Calories: 420kcal | Carbohydrates: 24g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 591mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4865IU | Vitamin C: 25.2mg | Calcium: 119mg | Iron: 3mg

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

4.91 from 33 votes (9 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I’ve made this Tortellini Soup many times now, and I get rave reviews each time I serve it! I used to make little meatballs and cook them separately like the picture shows, but now I just put the sausage in and break it up with a spoon. I use Italian chicken sausage when I make the soup. I add one teaspoon of Italian seasoning since I felt that it needed a bit more flavor. I serve the soup with grated Parmesan cheese and olives. It’s delicious!! Thanks for the great recipe!

  2. 5 stars
    This came out incredibly good! Hearty and fulfilling with lots of flavor! I followed the recipe exactly, only adding some freshly grated sharp provolone for some extra depth. It was delicious, quite easy to prepare, and I will make it again.

  3. 5 stars
    Made this tonight with salad and cornbread. Invited my Dad to dinner and he loved it, saying he would put this soups into weekly rotation. It was easy enough. I felt it needed a few more spices and next time I will take more time to really break down the sausage a bit more as some of the sausage stayed in larger chunks after the casings were removed. Loved it!

  4. Good fast recipe, wouldn’t bother with a slow cooker. If u want to make some of it ahead do the vegetable chopping , and if your sausage is in casing you can do that also. Used hot chicken sausage (husband cannot have pork or beef), no heavy fat either, and more tortellini. Used tomatoes with basil. Would add more Italian herbs and spice next time. Most added hot spices at the table. Would also add another can of beans, and used baby kale with little stalks chopped off and lightly chopped, as kale was what I had. It was very good. Also added a bit of half and half, a parm rind, and a handful of parm at the end. Served with grated parm as a topping. Will make again, with 1-2 c less broth perhaps.

  5. 5 stars
    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.

  6. 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!

  7. 5 stars
    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!

  8. 5 stars
    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.

  9. 5 stars
    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.

  10. 5 stars
    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!