Making Tortellini Soup My Own
This spicy sausage and tortellini soup has quickly become a favorite recipe of ours! Tortellini soup is something we grew up eating, it’s one of my mom’s go-to recipes! She made it for my fiance Matt the first time he came to visit and now makes it every Christmas. It’s a family-favorite comfort food that has everyone craving seconds.
When I was craving a tortellini soup at home, I went to the drawing board on how to make my own bowl of soup. While I love my mom’s recipe, the memory is now tied to her making it for special occasions and I wanted to keep it that way. This was my opportunity to make this recipe my own! I started with adding spicy sausage, instead of mild. Next, I incorporated some extra vegetables, like carrots and mushrooms, to make it more nutrient dense.
The first time I made this recipe, my fiance told me this was the best soup I’ve ever made. Thank goodness he loved it, because we went through several rounds of tests to make sure this recipe was perfect to share. At this point, we likely need a good break from tortellini soup. Even after all of those tests, he was still helping me eat every last bite of this bowl of spicy sausage tortellini soup. A true testament to just how good this soup recipe is.
The Supplies
Ingredients
To make this spicy sausage and tortellini soup, you’ll need the following ingredients:
- Olive oil
- Yellow onion
- carrots
- Garlic cloves
- Spicy Italian sausage
- Tomato paste
- Baby portobello mushrooms
- Peso, store bought or homemade
- Canned crushed tomatoes
- Chicken broth
- Baby spinach
- Heavy cream
- Cheese tortellini
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this spicy sausage and tortellini soup recipe, you’ll need the following pieces of equipment:
- Large Dutch oven
- Cutting board and knife
- Measuring spoons
- Measuring cup
- Wooden spatula
- Soup ladle
- Cheese grater
Frequent Recipe Questions
Can I make this recipe in advance?
- A: This soup is great made ahead of time and kept at a low temperature in a slow cooker or on the stove top! Just wait to add the cream and tortellinis until right before serving. Otherwise, the tortellinis will absorb too much soup liquid and become mushy.
Just how spicy is this tortellini soup?
- A: It can be as spicy, or not spicy, as you like! If you’d like only a little bit of spice, you can reduce the amount of red pepper flakes and adjust the recipe to have half spicy Italian sausage and half mild. If you love spice, add an extra pinch of red pepper flakes. You could even go as far as stirring in a half tablespoon of chopped Calabrian chiles when you add the portobello mushrooms to amp up the spiciness.
Can I freeze this recipe?
- I would not recommend freezing this recipe. Freezing these ingredients will have an impact on the final texture of the dish.
Spicy Sausage and Tortellini Soup Recipe Details
Prepare the Soup Base
This soup is perfect on a cool night. It’s warm, spicy, herby, and creamy, filled with tortellinis. Unlike other tortellini soups, this one is also packed with veggies. I’m always looking for ways to sneak in extra veggies and it was so easy to add them here. The variety of textures keep every bite interesting, plus you can feel good about getting loads of nutrients in every bowl!
To get this soup started, you’ll first saute your chopped onions with the carrots until just they’re just softened. Add in the garlic for the last minute just so they can become fragrant. Once the onions have softened, add in the spicy Italian sausage, breaking it up with a wooden spatula. Continue to stir and break up the sausage for a few minutes, until it’s crumbled and browned all the way through.
Next, you’ll mix in the portobello mushrooms followed by the tomato paste. Stir everything until the veggies are coated in the tomato paste. After a minute or so, you’ll mix in the canned crushed tomatoes, pesto, and chicken stock. Stir everything together until the ingredients are all combined. Turn the heat up a little and bring the soup to a light simmer. Let the soup simmer for about 15 minute before adding in the finishing touches,
Finish the Tortellini Soup and Enjoy
Once the soup has simmered, add in the spinach, cream, and fresh tortellini. Continue to simmer until the tortellinis are cooked through and the spinach has wilted. Stir in the parmesan cheese, until it’s melted. Serve this tortellini soup with extra pesto, grated parmesan cheese, and red pepper flakes. Enjoy this recipe with a crusty piece of bread on the side!
Do you love this cozy, Italian-inspired dinner? Be sure to check out these other comforting dishes:
- Tuscan Chicken Potato and Kale Soup
- One Pan Creamy Chicken Piccata and Gnocchi
- Brown Butter Tortellini with Bolognese
If you make this spicy sausage and tortellini soup, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Spicy Sausage and Tortellini Soup
Description
A comforting spicy sausage and tortellini soup, loaded with veggies, Italian sausage, and fresh tortellinis.
Ingredients
Instructions
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In a large dutch oven or soup pot, heat the olive oil over medium heat until it begins to shimmer. Add the chopped yellow onion and chopped carrots, stirring occasionally until the vegetables have softened, about 5 minutes. Add in the minced garlic and stir to incorporate. Let cook for about 1 minute until fragrant.
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Add in the spicy Italian sausage, breaking it up with a wooden spoon until smaller pieces are formed. Continue to cook until the sausage is browned through, about 6 minutes.
I used pork italian sausage, but chicken sausage will be great too if you have dietary restrictions. Just keep an eye on it while it browns and add more oil if needed. -
Stir in the tomato paste, until it coats the sausage and vegetables. Add in the sliced baby portobello mushrooms and pesto, giving it a quick stir, before adding in the crushed tomatoes and chicken broth. Stir everything together until evenly mixed. Turn the heat up to high, bringing the soup to a simmer, and then reduce the heat to medium. Let the soup simmer for 15-20 minutes.
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After your soup has simmered, add the spinach and heavy cream. Stir the cream into the soup and then add in the fresh tortellinis. Let simmer until the tortellinis are cooked through, about 3 minutes and then remove the soup pot from the heat. Stir in the grated parmesan cheese and ladle into soup bowls.
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Top the soup with extra pesto and parmesan cheese and serve with crusty bread. Leftovers will stay in the fridge for up to 3 days, just note the noodles will absorb the liquid. Before re-warming, add more chicken stock to bring it back to a soup-like consistency. Enjoy!
