Italian Sausage & Tortellini Soup

Tortellini Soup

My husband begs me to make this soup in the fall.  It’s got depth of flavor and interesting textures and is even better as leftovers.

This soup freezes well.  Here are the freezer meal instructions: If freezing for later, do not cook tortellini in soup.  To reheat, thaw in the fridge.  Then, add tortellini and cook until done according to package directions.

Italian Sausage & Tortellini Soup

Yields: 8-10 servings


  • 16 oz. of Italian Sausage, crumbled and browned
  • 1 onion, diced
  • 1 jalepeno pepper, diced (or whole and you can pull it out later)
  • 2-3 garlic cloves, minced
  • 1 tsp. Italian Seasoning
  • ½ tsp. dried basil
  • 1/2 tsp ground black pepper (or more to taste)
  • 2 (14 oz. non-marinated) cans quartered artichoke hearts (liquid and all)
  • 1 (14 oz.) cans diced tomatoes (liquid and all)
  • 1 (28 oz) can tomato sauce
  • 2 cans French Onion Soup (or replace with 1 diced sauteed onion and 4 cups broth)
  • 4 cups vegetable or chicken broth (I used 1 box)
  • 1 cup carrots, sliced (about 2-3 medium carrots)
  • 1-2 stalks celery, sliced
  • 1 cup frozen corn
  • 2 bay leaves
  • 1 package frozen cheese multi-colored tortellini (I used Trader Joe's tortellini)


In a large stock pot, saute onion and jalepeno until soft (about 2-3 minutes). Set aside. Next, brown sausage and drain. Add seasonings to sausage, coating evenly. Combine all ingredients in the large pot, liquid and all. Bring to a boil and turn down to a simmer. Simmer for about 15 minutes. Add tortellini and cook according to package directions just a few minutes before serving. Remove bay leaves and serve with Parmesan cheese on top.

healthy soup recipe

ht: Christine S for the original recipe that I tweaked
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  4. Sue says

    Hi There

    Would like to try this for my hubby,but with a whole jalapeño thrown in, does it make it really spicy or just add a nice flavor tnx.

  5. Rachel says

    I think it adds nice flavor, but I make it a lot without it and it’s great. Every jalepeno is different, so some are more spicy than others. You could try just throwing in part of one?

  6. Alicia Mullins says

    Does the freezing affect the integrity of the pasta?
    I love your posts!

    • Rachel says

      Hi Alicia,

      I don’t freeze this soup with the cooked tortellini in it. I just make it without, and then add the tortellini when I’m ready to eat it. Thanks for reading!


  7. Stephanie says

    This soup was fabulous!! My kids loved it as well! Thank you for this recipe!

    • Rachel says

      Thanks for letting me know. We always love it, but it’s nice to hear it turned out well for you too!

  8. Leigh Ann says

    If using this for a freezer club – do you supply the tortellini or does the family add that to their shopping list the week they’d plan on defrosting and using the soup?

    • Rachel says

      We did actually supply a small baggie of tortellini for each family since it’s integral to the dish.

  9. Jennifer says

    Ok. I don’t do artichoke, at least I don’t think I do… How much will it effect the taste if I leave it out?

    • Rachel says

      I think it will be ok if you leave it out. But, really, I don’t think you’ll notice them if you use them. They melt right in and are awesome!

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