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When its cold outside, I love combining some of my favorite ingredients together to create an easy & savory tortellini soup recipe! This flavorful dish received rave reviews from my family and friends last weekend at my parent’s bonfire. It’s packed with rich flavors such as mild Italian sausage, cheese-filled tortellini, kale leaves, a rich tomato broth and more! It’s truly the perfect comfort food for any occasion. Whether you’re enjoying a cozy night in or hosting a dinner party, this is a great recipe to keep in your dinner rotation. Continue to reading as I share tips and details on this easy tortellini soup recipe.
When its cold outside, I love combining some of my favorite ingredients together to create an easy & savory tortellini soup recipe! This flavorful dish received rave reviews from my family and friends last weekend at my parent’s bonfire. It’s packed with rich flavors such as mild Italian sausage, cheese-filled tortellini, kale leaves, a rich tomato broth and more! It’s truly the perfect comfort food for any occasion. Whether you’re enjoying a cozy night in or hosting a dinner party, this is a great recipe to keep in your dinner rotation. Continue to reading as I share tips and details on this easy tortellini soup recipe.
Then try my savory French Onion Soup or Seafood Stew recipe next!
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Tips For Making The Best Tortellini Soup Recipe:
- Choose Quality Ingredients:
- Shop for fresh or high-quality cheese filled tortellini for the best texture and flavor.
- Use chicken stock to enhance the taste of the overall soup. I prefer chicken stock over vegetable.
- Use fresh veggies whenever possible in this recipe.
- Sauté Your Vegetables First:
- Over medium heat, sauté onion and celery as part of your soup base before adding the broth. This will enhance the overall flavor and add depth to the your soup.
- Season Gradually:
- I recommend seasoning this soup gradually as you layer in Italian seasoning, red pepper flakes, and salt. I do not add salt to this soup until the end of the cooking process to ensure the soup is not over-seasoned.
- Use a Great Soup Pot:
- The best pot to cook soups in is a heavy dutch oven. Dutch ovens are great due to their even heat distribution and their materials are nonreactive. If you’re in a time crunch, a crock pot works well for this one pot meal too. If you use a cheap or thin dutch oven, you run the risk of scorching your food. See my dutch oven recommendations below, ranking from high-end to affordable.
- Tortellini pasta should be cooked until it’s al dente (firm to the bite). This will ensure the pasta does not overcook and maintains a good texture. Fresh tortellini pasta will float to the top when it is done cooking.
- Since this recipe contains tomatoes, avoid using a cast iron pot that is not enameled. Enameled dutch ovens can leave an acidic taste in your food.
Ingredients You Will Need:
Here’s what you will need to make this delicious tortellini soup:
- 16 oz Italian sausage
- 9 oz cheesy tortellini
- 2 tbsp olive oil
- 1 cup celery
- 1 cup onions
- 4 cloves garlic
- 1 tbsp Herbs de Provence (or Italian Seasoning)
- 1/2 tbsp Red Chili Flakes
- 1 can fire roasted diced tomatoes
- 1/2 cup red wine
- 8 oz tomato sauce
- 6 cups chicken broth
- 2 bay leaves
- 2 cups of fresh baby spinach or kale or swiss chard
- salt and black pepper to taste
Optional garnishes: fresh parsley, parmesan cheese, or fresh basil.
Tortellini Soup Storage Tips:
It’s important to properly store your tortellini soup to ensure it stays fresh and delicious for leftovers. Here are a few storage tips to keep in mind:
- Cool Your Soup Before Storing: Allow the tortellini soup to cool to room temperature before storing. Avoid leaving it out for more than 2 hours to prevent bacterial growth.
- Use Airtight Containers: Once your soup reaches room temperature, you may transfer the soup to an airtight container. Depending on how much tortellini is left in the pot, you may store the tortellini and soup base separately to prevent the pasta from becoming mushy.
- Storage Duration: Tortellini soup actually tastes better the next day when the flavors have time to settle. However, do not store this soup in the refrigerator longer than 3-4 days.
You can also freeze your tortellini soup, but be sure to do so without the tortellini pasta. Always cook this soup with fresh cheese tortellini or a new bag of frozen tortellini pasta for the best results.
FAQs:
1. Can I freeze tortellini soup? Yes, but it’s best to freeze the soup without any added dairy products (such as cream) and without the tortellini pasta to prevent the pasta from becoming mushy.
2. What can I serve with tortellini soup? This is the perfect meal to enjoy as a standalone. Optionally, you can serve this with bread or a fresh green salad.
3. Can I use dried tortellini? Yes you can use dry tortellini, however fresh will always yield the best results.
Recipe:
Tortellini Soup Recipe
Ingredients
- 16 oz Ground Italian Sausage
- 2 tbsp Butter
- 1 cup Celery chopped
- 1 cup Onions chopped
- 4 cloves Garlic minced
- 1 tbsp Herbs de Provence
- 1/2 tbsp Red Chili Flakes
- 1/2 cup Red Wine
- 14.5 oz (1 Can) of Fire Roasted Tomatoes
- 8 oz Tomato Sauce
- 6 cups Chicken Broth
- 2 Bay Leaves
- 9 oz Cheese Tortellini
- 2 cups of packed baby spinach or kale
- Salt & Pepper to taste
- Optional – Garnish with parsley or parmesan cheese
Instructions
- To a large pot, melt 2 tbsp of butter and 1 tbsp of olive oil over medium heat. Then add 1 cup of chopped celery and 1 cup of chopped onions. Cook and stir until these soften (3-5 minutes).
- Once your chopped celery and onions have softened, add 4 cloves of minced garlic and stir until fragrant. Push these ingredients to the side in your pan and add 16 oz of ground Italian sausage. (If your Italian sausage is in sausage casing, be sure to remove the exterior casing before adding to the pot.) Breakup and cook the Italian sausage alongside celery and onions until no longer brown. Drain any excess grease. As your mixture is cooking, add 1 tbsp of Herbs de Provence and 1/2 tbsp Red Chili Flakes. Stir.
- Next deglaze your pot by adding 1/2 cup of red wine. Cook until alcohol cooks off. From there, mix in 1 can of Fire Roasted Diced Tomatoes, 8 oz of tomato sauce, 6 cups of chicken broth, and 2 bay leaves. Stir, cover and simmer for 20 minutes.
- Remove the two bay leaves and add cheese tortellini pasta, kale or spinach and simmer 5 more minutes, or until pasta is al dente. Season with salt and pepper to taste. Turn off heat, garnish with fresh parsley or shredded parmesan cheese. Serve and enjoy!
Nutrition
Thank you souch for these! I always run.out of ideas so these will come in handy. Look very mouth watering!
thanks so much for sharing. i love tortellini soup especially for christmastime. how spicy is it with the chili flakes?
Not spicy at all! It adds a nice finish to all of the savory ingredients in this dish! Enjoy!
YUM! Love your recipe for tortellini soup, especially the fire roasted tomatoes!
Thank you so much!
I’ve been on such a tortellini kick lately; I ‘m so glad I found another recipe! This looks so yummy, I can’t wait to try it.
OK, your blog is becoming one of my favorites to discover yummy soup dishes this winter. Had me at the Italian Sausage, cheese, and red wine 🙂 And the best part is the minimal effort! Can’t wait to try this one with a French baguette. Also, I need a soup pot; I always wanted a slow cooker, so I will check out your recommendations.
This recipe looks so delicious and flavorful. I can’t wait to give this recipe a try. thank you for sharing!
This is such a good soup for cold winters. The only change I’ll make is to replace chicken with veggies since I am a vegetarian. But, thanks a lot for sharing the recipe.