Italian Sausage & Tortellini Soup {Freezer Meal}

By Rachel Tiemeyer
October 19, 2011
Italian Sausage and Tortellini Soup. Comfort food that is bursting with flavor. This recipe is really filling to so it is great for large families for for large groups. Such a delicious, healthy soup recipe that is freezer friendly! | Thriving Home

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. Just follow the Freezer Meal directions at the bottom of the recipe.

Italian Sausage and Tortellini Soup. Comfort food that is bursting with flavor. This recipe is really filling to so it is great for large families for for large groups. Such a delicious, healthy soup recipe that is freezer friendly! | Thriving Home
 ht: Christine S for the original recipe that I tweaked

Italian Sausage & Tortellini Soup

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Category: Soup
  • Method: Stove top
  • Cuisine: American


Italian Sausage and Tortellini Soup will keep your family’s tummies full and cozy. Prepare yourself for unbeatable flavor packed into a delicious, hearty soup.


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


  1. In a large stock pot over medium high heat, brown Italian sausage until cooked through. Add seasonings to the sausage. Set aside.
  2. Over medium high heat, saute onion, carrots, celery, and garlic until soft, about 5 minutes. Season lightly with salt and pepper, to taste.
  3. Add cooked sausage, artichoke hearts, diced tomatoes, tomato sauce, French Onion Soup, broth, corn, and bay leaves to the pot and stir to combine. Bring to a boil and turn down to a simmer. Simmer for about 20 minutes.
  4. Add tortellini and cook according to package directions just a few minutes before serving.
  5. Remove bay leaves and serve with Parmesan cheese on top.


Freezer Meal Instructions:

To Freeze: Stop cooking the soup before adding tortellini. Completely cool the soup and place in a freezer bag or container. Squeeze out all air, seal tightly, and freeze. Place bag of frozen tortellini next to frozen soup to keep the meal together.

To Prepare: To reheat, thaw soup in the fridge but do not thaw the tortellini. In a stock pot, bring soup to a simmer on the stove over medium-high heat. Add tortellini and cook until done according to package directions. Serve as directed.

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26 replies
  1. LK says:

    Hi! For this recipe I bought two cans of Campbell’s French Onion Condensed Soup. Each can is 10.5 oz each.

    Should I mix each condensed French Onion Soup can with two cups of water to get the four cups liquid you said would be a substitute for it (you said sub would be 4 cups chicken broth with 1 diced onion)?

    I have your cookbook in kindle format and was shocked to find out just now the recipe by the same name wasn’t the same as on this website. Makes me nervous because if I had known I would have followed the cookbook but it’s too late now, I bought ingredients according to this site’s recipe since I didn’t know how to print out of a kindle page but could out of your website and I thought the two recipes were exactly the same.

    My freezer cooking party is tomorrow – my first, and inspired by your book – but a timely answer would be appreciated, thanks!

    • Rachel says:

      Hi LK. I’m so very sorry that I didn’t see your question sooner! You do not need to add water to the condensed soup. Sorry for the confusion. I hope you figured it out for the party.

  2. Maui says:

    This sounds awesome! Just wondering though…my girlfriend is on weight watchers. Is there any nutritional information on this? So I can calculate her points

  3. Karen says:

    For the French onion soup, by 2 cans – do you mean 15oz cans? Ready-to-eat soup or condensed? Thanks for helping / I’m looking forward to making this.

  4. Jenn says:

    I should retract my last question – lol – just realizing it only simmers for 15-20 minutes – super quick! I could probably muster up the time for this one. 😉

  5. Jenn says:

    These recipes are great! So glad I stumbled upon them! Do you think making this recipe in the slow cooker would work alright? Or would the ingredients come out to mushy? I was thinking maybe throwing everything in the slow cooker, except the tortellini, and then adding it for the last 30-60 minutes. I just wonder about the other ingredients, or if you’ve ever tested it/made any revisions to accommodate a slow cooker! 🙂 Thanks!

  6. 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:

      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. 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?

  8. 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.

    • Valerie says:

      This is SO GOOD! I’m only cooking for 2 people, so instead of doubling the recipe to cook 1 batch and freeze 1 batch, I made 1 batch and split THAT in half. We ate half of it lastnight and got about 4-5 bowls…and I froze the second half (pasta separate). I had mushrooms in the fridge, so I threw them in and it was great! The jalepeno I used added a moderate amount of heat, but I like that. Thank you.