Sausage Tortellini Soup is a delicious beef broth-based soup that has peas and fresh spinach with a squeeze of fresh lemon juice. This tortellini soup comes together in just 20 minutes making for an easy lunch or dinner.
I am a soup lover at heart–no matter what time of year it is. In the summer months, you will still find countless containers of homemade soup stored neatly in my refrigerator. One of my favorite soups is Spinach Tortellini Soup–I make it almost monthly.
I was inspired to create this recipe for Sausage Tortellini Soup thanks to a food magazine back in 2012. I grabbed a package of Sweet Italian Sausage Tortelloni in the refrigerated section. I knew instantly I wanted to make the soup with sausage stuffed tortelloni instead of the traditional cheese tortellini the recipe was calling for. Since I was making it with sausage–I wanted to change up the broth as well. Upon my first couple of bites I dubbed this the Italian version of wonton soup! It has gorgeous pork style dumplings, just enough vegetables to make it filling, and broth that has been infused by the sausage within the tortelloni.
Table of contents
Ingredients
- Tortelloni – I use Buitoni Fresh Sweet Italian Sausage Tortelloni which is a fresh cheese and meat filled pasta located in the refrigerated section.
- Beef Broth – I use two cartons of beef broth. If you don’t have the cartons or cans on hand you can use a beef concentrate like Better Than Bouillon. Of course, you can always make your own beef stock, too!
- Spinach – I always use fresh spinach for this recipe. I have never tried making this soup with frozen or canned.
- Peas – I always use frozen peas when making soup. I place the frozen peas directly into the soup pot and let them cook with the broth.
- Lemon – I like to use lemon as a substitute for salt.
- Parmesan – If you like a little extra cheese you can top your soup off with some freshly grated Parmesan.
How to make Sausage Tortellini Soup
- In a large stock pot, pour the 2 boxes of beef broth in the pot and bring to a boil (about 5-10 minutes depending on your stove).
- Add tortelloni and cook for 2 minutes (still on a boil). Then add peas and spinach. Cook for 2-4 more minutes or until the spinach is just wilted.
- Season with ground black pepper and squeeze one wedge of lemon over the soup prior to serving. Ladle soup into bowls, and serve with grated Parmesan cheese and additional lemon wedges if desired.
Sausage Tortellini Soup: FAQs
I love to serve crusty bread and even a salad with tortellini soup.
No, unfortunately tortellini soup does not freeze well. Most soups that are not cream-based freeze well but soups with pasta in them will tend to swell and suck up all that delicious broth. In return, if you thaw and reheat you will have little to no broth left.
If you can find a very small ravioli you could substitute it for the tortellini. However, your flavors will change depending on the filling.
You may be wondering what is the difference between tortellini and tortelloni? Tortelloni is simply a larger form of the traditional stuffed tortellini. The “ini” ending indicated they are smaller while the “oni” ending means it is a larger stuffed pasta. For the purpose of this recipe, we are calling it tortellini since very few people ever search for the “tortelloni”.
Tips & Tricks for Making Tortellini Soup
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Tortelloni – I like to use the Buitoni Fresh Sweet Italian Sausage Tortelloni. I find this in the refrigerated section of the grocery store next to the other fresh pastas.
- Broth – I have found that beef broth tastes best with this recipe. Chicken broth and Vegetable broth will alter the taste of the overall soup.
- No Salt Needed – I do not put any salt in this recipe. The broth has salt and I use a squeeze of lemon juice. The acidity from the lemon acts as natural salt.
- Lemon – If you do not have fresh lemon on hand, you can use a little splash of lemon concentrate. The lemon brightens the soup up and makes the flavors complete.
- Store Leftovers – If you have leftover soup, let the soup come to room temperature prior to refrigerating. Store in an airtight container. Refrigerate for up to 5 days.
- Reheat Leftovers – Reheat leftovers by either microwaving until hot or cooking on the stove top.
Soup Recipes
I love to make a pot of homemade soup each week. Here are some of my other favorite soup recipes to make.
- Instant Pot Chicken Noodle Soup
- Carrabba’s Minestrone Soup
- Slow Cooker Chicken Enchilada Soup
- Cream of Sausage and Wild Rice Soup
- Zucchini and Stars Soup
- Vegetable Faux Pho
- Sausage Lentil Soup
Love tortellini? Here are a few of my other favorite recipes.
This Italian Sausage Tortellini Soup is a quick cooking soup to make, and great to have on hand in the refrigerator to add to mundane lunches and/or a nice before dinner soup. Heck, just eat it as is for whatever meal you would like it for–even if it is for breakfast. If you are a soup connoisseur like me–you must try this soup.
If you make this Italian Tortellini Soup, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Sausage Tortellini Soup
Equipment
- Stove Top
Ingredients
- 64 oz Beef broth
- 20 oz Fresh Sweet Italian Sausage Tortelloni
- 1 cup Frozen peas
- 2 cups Spinach coarsely chopped
- Coarse salt and ground pepper
- Grated Parmesan and lemon wedges for serving
Instructions
- In a large stock pot, pour the 2 boxes of beef broth in the pot and bring to a boil (about 5-10 minutes depending on your stove).
- Add tortelloni and cook for 2 minutes (still on a boil). Then add peas and spinach. Cook for 2-4 more minutes or until the spinach is just wilted.
- Season with ground black pepper and squeeze one wedge of lemon over the soup prior to serving. Serve with grated parmesan cheese and additional lemon wedges if desired.
Notes
- Tortelloni – I like to use the Buitoni Fresh Sweet Italian Sausage Tortelloni. I find this in the refrigerated section of the grocery store next to the other fresh pastas.
- Broth – I have found that beef broth tastes best with this recipe. Chicken broth and Vegetable broth will alter the taste of the overall soup.
- No Salt Needed – I do not put any salt in this recipe. The broth has salt and I use a squeeze of lemon juice. The acidity from the lemon acts as natural salt.
- Lemon – If you do not have fresh lemon on hand, you can use a little splash of lemon concentrate. The lemon brightens the soup up and makes the flavors complete.
- Store Leftovers – If you have leftover soup, let the soup come to room temperature prior to refrigerating. Refrigerate for up to 5 days.
- Reheat Leftovers – Reheat leftovers by either microwaving until hot or cooking on the stove top.
Nutrition
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Ashley Bee (Quarter Life Crisis Cuisine)
I shy from creamy soups in the summer, so this would be a perfect lunch! Somewhat white, a nice brothy soup, but with some good hearty bits in there.
Sommer@ASpicyPerspective
This looks to so hearty and delicious!
Alison @ ingredients, Inc.
fabulous combination! I hope you’re doing well!