Soups & stews / Chicken, noodle & dumpling soups
Sausage Tortellini Soup
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Sausage browned hard until it sticks and darkens is where all the flavor starts. The tortellini goes in at the end so it stays plump, and everyone at the table goes fishing for it first.
The short version
Brown Italian sausage hard, soften onion, carrot and celery in the drippings, toast tomato paste and garlic, then simmer with broth and tomatoes for 15 minutes. Add refrigerated tortellini for the last few minutes, wilt in spinach and finish with a splash of vinegar. About 35 minutes.
What makes ours better
what we fixed so you don’t have to
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Brown the sausage until it sticks and darkens. Those browned bits dissolve into the broth and give it a roasted, meaty flavor that simmering raw sausage never gets.
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Cook tomato paste with the garlic. A spoonful of paste cooked for a minute adds depth and a little sweetness to a broth that otherwise tastes thin.
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Add the tortellini at the very end. Fresh tortellini needs just 3 to 5 minutes. Cooked longer, they swell, split and soak up the broth. Adding them last keeps them tender and the soup brothy.
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Finish with red wine vinegar. A teaspoon brightens everything at the end, the way lemon does. You won't taste vinegar, only a more lively soup.
What you need
the usual suspects
- Italian sausage1 pound
- Carrots2 medium
- Celery2 rib
- Tomato paste2 tablespoons
- Diced tomatoes1 can
- Grated Parmesan¼ cup
- Refrigerated cheese tortellini9 ounces
- Baby spinach5 ounces
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Brown the sausage
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and break it into bite-size pieces with a spoon. Cook, stirring only now and then, for 6 to 8 minutes, until deeply browned and a brown crust forms on the bottom of the pot.
Don't stir constantly. Letting it sit is how it browns.
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Soften the vegetables
Add the onion, carrots, celery and salt. Cook for 6 to 7 minutes, scraping up the browned bits as the vegetables release moisture, until the onion is soft and translucent.
About 6 min. Cook mode has a timer for this step.
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Toast the paste
Stir in the garlic, tomato paste, oregano and red pepper flakes. Cook for 1 minute, until the paste darkens slightly and smells sweet.
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Simmer the broth
Pour in the broth and tomatoes, add the Parmesan rind if you have one, and bring to a boil. Reduce to a simmer and cook, partly covered, for 15 minutes, until the carrots are tender.
About 15 min. Cook mode has a timer for this step.
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Add the tortellini
Remove the rind. Bring the soup to a steady simmer and add the tortellini. Cook according to the package, usually 3 to 5 minutes, until they float and the edges are tender.
Keep an eye on the clock. Overcooked tortellini split open and turn mushy.
About 4 min. Cook mode has a timer for this step.
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Wilt the spinach and season
Stir in the spinach and cook for 1 minute, until just wilted. Take the pot off the heat, stir in the vinegar, and taste for salt. Serve right away, topped with grated Parmesan.
Good to know
read this before somebody asks for seconds
- Use refrigerated tortellini for the best texture. Frozen tortellini works too; add it straight from the freezer and cook 2 to 3 minutes longer.
- Swap in kale if you prefer. Chop 5 ounces, stem removed, and add it with the broth so it has time to soften.
- Cheese tortellini is the classic, but sausage, mushroom or spinach-and-ricotta fillings all work.
- Storage. Refrigerate up to 3 days, but the tortellini will absorb the broth, so add a splash more when reheating. For freezing, make the soup base without tortellini and spinach (3 months), and add them fresh after thawing.
Questions, answered
the questions my cousins text me
Can I use frozen tortellini?
Yes. Add them straight from the freezer and cook until they float and are tender, about 2 to 3 minutes longer than refrigerated.
How do I keep tortellini from getting mushy in soup?
Add them at the very end, cook them just until they float, and serve right away. If you're making the soup ahead, store the tortellini separately.
Can I make tortellini soup without sausage?
Yes. Sauté 8 ounces of sliced mushrooms in its place, use vegetable broth, and add a teaspoon of fennel seed for the sausage flavor.
Can I make it creamy?
Stir in ½ cup of heavy cream or half-and-half with the spinach, off the heat. The tomatoes will turn the soup a soft pink.
Can I make it ahead?
Make the soup through the 15-minute simmer, then refrigerate. Reheat, then add the tortellini and spinach just before serving.
From the table
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Published October 29, 2026.