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+ servings

Sausage and Tortellini Soup

This chunky, flavorful sausage and tortellini soup in a creamy tomato broth is comforting, delicious, and ready in less than 30 minutes!
Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings
Author Ann Otis


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 lb Italian sausage
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 1 28 oz can whole tomatoes or diced or crushed tomatoes
  • 4 cups chicken stock
  • 1 12 oz package cheese tortellini *see note
  • 1/2 cup heavy cream
  • more salt and pepper to taste
  • parmesan cheese grated
  • fresh basil chopped


  • In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened.
  • Stir in the minced garlic and dried oregano and cook until fragrant, about 1 minute longer.
  • Add the Italian sausage and salt and cook, breaking up with a wooden spoon or spatula, until browned. Stir in the flour and cook one more minute.
  • Add the tomatoes, breaking them up into chunks with a spoon. Add the stock and bring to a boil.
  • Add the tortellini and simmer for the amount of time indicated on the package. Stir in the cream, and season to taste with salt and pepper.
  • Ladle into bowls and garnish with grated parmesan and chopped fresh basil.


*You can use fresh or frozen tortellini. If using frozen, add a few extra minutes until pasta is tender.
Storage: This soup will keep well in the refrigerator for about 3 days. If you would like to freeze it, freeze before adding the tortellini and cream. These can be added after re-heating the base.