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Italian sausage and tortellini soup fully cooked in a dutch oven with Parmesan cheese shavings and fresh basil on top.

Italian Sausage Tortellini Soup

Our hearty Italian Sausage Soup with Tortellini features a medley of Italian sausage, vegetables, and cheese tortellini all simmered together in a rich and flavorful tomato broth. Great one to serve to groups!

Yield: 8 (1 1/2 cup) servings 1x
Prep: 15 minutesCook: 40 minutesTotal: 55 minutes


  • 1/2 lb ground mild Italian sausage (turkey or pork)
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup diced onions (about 1/2 large onion)
  • 1 cup diced carrots
  • 1 cup diced celery
  • Salt and pepper
  • Pinch of red pepper flakes
  • 2 garlic cloves, minced (1 teaspoon pre-minced garlic)
  • 1 (14-ounces) can non-marinated, quartered artichokes
  • 1 (14.5-ounces) can petite diced tomatoes (sub: fire-roasted diced tomatoes)
  • 1 (15-ounces) can tomato sauce
  • 1 quart (32-ounces) chicken broth
  • 2 1/23 cups (8-10 ounces) frozen cheese tortellini (sub: gluten-free rotini pasta)
  • 2 cups packed fresh baby spinach, roughly chopped
  • Freshly grated Parmesan cheese, for serving

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Make It Now:

  1. Brown Sausage: In a 5- or 6-quart stock pot over medium-high heat, brown Italian sausage until cooked through, about 5 minutes, adding Italian seasoning to the sausage while it cooks. Set aside on paper towels to drain.
  2. Saute Veggies: Add onion, carrots, and celery to the pot and saute until soft, about 5 minutes. Season with red pepper flakes and lightly with salt and pepper, to taste, while they cook. Add in the garlic during the last 30-60 seconds of cooking time, so it doesn’t burn.
  3. Cook Soup: Add cooked sausage, the liquid from artichoke hearts (reserve artichokes), diced tomatoes (liquid and all), tomato sauce, and broth to the pot, and stir to combine. Bring to a boil and reduce to a simmer. While soup comes to a boil, chop the artichokes into bite-sized pieces and toss into the pot. Simmer with the lid partially on for 15-20 minutes. (Freezing instructions begin here.)
  4. Add Tortellini & Spinach: Add tortellini and spinach, and cook the tortellini according to package directions. Remove from the heat. 
  5. Serve: Taste and season with more salt and pepper, as needed. Serve warm in bowls topped with optional grated Parmesan cheese.

Freeze For Later: Stop cooking the soup at the end of Step 3, before adding tortellini and spinach. Cool completely and freeze in a freezer bag or container, squeezing out all excess air and sealing tightly.

Prepare From Frozen: Thaw in the fridge or in the microwave in a glass bowl using the defrost setting. Then, bring to a simmer in a stock pot on the stove. Add tortellini and chopped spinach and cook until done according to package directions. Serve as directed.

Alternate Freezing Instructions: You can freeze the soup in individual portions after it is fully cooked, but just know that the tortellini will get really soft after freezing and rewarming. 


  • Look for all-natural tortellini in the health food section, or be sure to read the labels of any other options and choose the one with the fewest ingredients in it.
  • Want more heat? Use hot Italian sausage instead of mild or add more red pepper flakes.
  • Aim for cutting up the vegetables pretty small and in evenly-sized pieces.
  • Diced zucchini would be good in this. Throw it in when it’s time to boil the soup.
  • Gluten-Free Version: Replace the French Onion soup with 1-quart chicken broth and 1 teaspoon onion powder. Replace the cheese tortellini with gluten-free tortellini or pasta.
  • Dairy-Free Version: Replace the cheese tortellini with your favorite pasta. Cook according to package directions.
  • Old Recipe Version: We updated this recipe in July 2023 with the popular one from our first cookbook, which leaves out the canned French Onion soup. Here is the old version:
    • 16 oz. mild Italian sausage, crumbled and browned
    • 1 teaspoon Italian Seasoning
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon ground black pepper (or more to taste)
    • 1 onion, diced
    • 1 small jalapeno pepper, minced
    • 1 cup diced carrots
    • 1 celery rib, sliced
    • 3 garlic cloves, minced
    • 2 (14-ounces) cans non-marinated, quartered artichokes (liquid and all)
    • 1 (14-ounces) 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 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.
© Author: Rachel Tiemeyer
Cuisine: American Method: Stove top