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This scrumptious Tortellini Soup Recipe is loaded with Italian Sausage, tomatoes, fresh cheese tortellini, arugula, and a perfect blend of herbs and spices. Fall is here, and with it comes all kinds of incredibly delicious soups. I love to serve this family favorite with a garden salad tossed with a light vinaigrette and French baguettes with soft, creamy butter.
The Best Tortellini Soup
Try this simple recipe for a satisfying and flavorful tortellini soup that will warm you up on a cold day. With just a few ingredients and minimal prep time, it’s the perfect meal for busy weeknights. If your family is anything like mine, soup is the main meal category for most of fall and winter. It is my favorite time of the year, and soup warms our minds, bodies, and souls. Of course, we eat soup year-round. This soup,Cabbage Roll Soup,Meatball Soup,Chicken and Rice Soup, andVegetable Beef Soup are just a few of our many favorites.
Tortellini Soup Ingredients
Italian Sausage – I prefer sweet or mild
Vegetables – onion, garlic, fire-roasted tomatoes, arugula or spinach
Refrigerated cheese tortellini – can substitute frozen or dried
Parmesan cheese
How do you make Tortellini Soup?
Start by browning the Italian Sausage in a Dutch Oven or stockpot over medium-high heat. When it is almost entirely browned, add the onion and cook until the sausage is done browning and the onion has softened. Then, reduce the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper. If more fat is needed, add a little more olive oil. Now cook for 1 minute, stirring constantly. Next, whisk the tomato paste with a bit of beef broth to thin it out. Then add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a lowboil. Then, reduce the heat to a simmer.
Next, add the cheese tortellini and let everything simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Then, remove it from the heat and stir it in the arugula. Finally, salt and pepper to taste and sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thymeor fresh basil.
Recipe Tips
You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
Try to purchase a good Italian sausage from a local meat market. If it is only available in links, cut the casings off.
For other protein, try chicken, ground beef, or pork sausage.
Omit the meat and use only vegetablebroth for a vegetarian tortellini soup.
This soup is quick and easy with a short cooking time that is doable on a weeknight.
Feel free to substitute veggieslike mushrooms, kale, fresh babyspinach,carrots, or celery.
Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them right before the liquids and stir for about 1 minute. A tablespoon of Italian seasoning can be substituted for the dried herbs.
Buy the freshest dried herbs you can get. If they don’t have much smell to them anymore, they have lost their potency and will not lend much to the recipe. It is time to replace them.
The red pepper flakes add a minuscule amount of heat, but if adding it leaves you apprehensive, then omit it.
To make this a creamy tortellini soup recipe, add 3/4 cup heavy cream as the last step over very low heat or no heat.
Start by browning the sausage. When it is almost fully browned, add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper Cook for 1 minute, stirring constantly. Transfer to a crockpot.
In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste to the crock pot. Cook on low for about 4 hours or high for 2 hours.
Increase temperature to high. Then add the tortellini, cooking for about 30 minutes or until tender. Add the arugula and cook for about 10 minutes. Finally, ladle into bowls and top with 1 tablespoon of grated parmesan cheese.
Storage and Reheat
Store leftovers in an airtight container in the fridgefor up to 3 days. Be careful not to overcook the pastawhen reheating so it does not have a soggy texture. Reheat on low on the stovetop or in the microwave at reduced power.
This hearty Cheese Tortellini Soup combines Italian sausage with cheese tortellini in an easy broth with tomatoes, onions, garlic, arugula, and Italian herbs and seasonings.
Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost entirely browned, add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
Notes
You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
Try to purchase a good Italian sausage from a local meat market. If it is only available in links, cut the casings off.
For other protein, try chicken, ground beef, or pork sausage.
Omit the meat and use only vegetable broth for a vegetarian tortellini soup.
This soup is quick and easy with a short cooking time that is doable on a weeknight.
Feel free to substitute veggies like mushrooms, kale, fresh baby spinach, carrots, or celery.
Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them right before the liquids and stir for about 1 minute. A tablespoon of Italian seasoning can be substituted for the dried herbs.
Buy the freshest dried herbs you can get. If they don't have much smell to them anymore, they have lost their potency, and they will not lend much to the recipe. It is time to replace them.
The red pepper flakes add a very minuscule amount of heat, but if adding it leaves you apprehensive, then omit it.
To make this a creamy tortellini soup recipe, add 3/4 cup heavy cream as the last step over very low heat or no heat.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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