Sausage & Cheese Tortellini Soup

This easy Sausage & Cheese Tortellini Soup is a cozy, comforting meal that’s perfect for busy weeknights or Soup Sunday! With hearty sausage, cheesy tortellini, and a rich, flavorful broth, this soup is our #1 family favorite since I originally published this recipe in 2016! It’s packed with hidden veggies like spinach, making it a wholesome option that even picky eaters love — and can be ready in under 30 minutes. Whether you’re cooking for your family or looking to impress guests, this simple and satisfying soup is sure to become a go-to in your recipe collection.

Sausage & Cheese Tortellini Soup Ingredients

• Sausage: I love Neese’s or Jimmy Dean’s sausage for a savory flavor. If you like a spicier soup, use a hot Italian sausage. You can also substitute Italian sausage for ground pork sausage, ground turkey sausage, or ground chicken sausage.
• Tortellini: You can use fresh or frozen — and any flavor you like! I usually keep a bag of frozen cheese tortellini on hand for when I’m craving this soup. I’ve made it many times with both and cannot tell a difference between fresh and frozen.
• Crushed Tomatoes: Provides a rich, tomatoey flavor to the soup.
• Italian Diced Tomatoes: My family prefers petite diced so it’s not chunky. You can also use diced tomatoes with green chilis for a little kick.
• Evaporated Milk: Creates a creamy, smooth texture for the soup. You can substitute heavy cream for a richer soup.
• Chicken Bouillon Cubes: Boosts the savory depth of the broth.
• Baby Spinach: Use the whole bag of fresh spinach! It adds a pop of color and is an easy way to sneak in a healthy dose of greens. You can also swap for fresh kale but will need to cook it a little longer.
• Spices: Oregano, parsley, chives, salt, and pepper. No need to use fresh!
• Parmesan Cheese: Sprinkled on top for a creamy, salty finishing touch.

Adaptions & Variations

This soup is easy to modify depending on your preferences and dietary needs! I prefer gluten-free pasta, so I usually cook regular and gluten-free pastas separately and add the pasta directly to each bowl before adding in the soup.

• Gluten-free: To make this soup gluten-free, substitute gluten-free pasta or gluten-free tortellini.
• Spicy: For a spicier soup, use hot Italian sausage and/or add a pinch of red pepper flakes.

Storing & Freezing Leftover Sausage & Cheese Tortellini Soup

I recommend eating this soup within a few days of making it. However, you can definitely make this soup ahead of time and store in the fridge for 3-4 days or freeze up to 3 months.

Making Ahead: If you’re not serving the soup right away, cook the soup without the pasta. As the soup sits, the flavors continue to develop and blend, making it even more flavorful. However, the tortellini will continue to absorb broth the longer it’s in the fridge. Once the soup has cooled completely, transfer it to a ziplock bag or airtight container and refrigerate for 3 to 4 days.

Reheating: To reheat, you thaw the soup in the fridge overnight or place your container in a bowl of warm water to speed up the process. Once thawed, heat the soup on the stove. If you didn’t add the tortellini earlier, add it in and cook for a few minutes before serving.

Freezing: I recommend freezing this soup without the pasta so it’s not mushy when you reheat it. To freeze, cool soup completely before storing in a freezer-safe container or freezer bag (my preference so you can store it flat!).

I hope you try this sausage and tortellini soup recipe! And if you love it, please leave a star rating and/or tag me on Instagram!

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Recipe originally published January 2016 and updated in January 2024 with a few gentle tweaks. Recipe remains the same.

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