Pioneer Woman Sausage Tortellini Soup: A Warm and Hearty Family Meal

Fall is the perfect time for cozy, comforting soups, and this Pioneer Woman inspired sausage tortellini soup is a guaranteed family favorite. Combining savory Italian sausage, tender cheese tortellini, and a medley of fresh vegetables and herbs, this soup is both flavorful and satisfying. It’s an easy one-pot meal that’s perfect for busy weeknights and will quickly become a staple in your soup rotation.

Pair this delightful soup with a simple garden salad dressed with a light vinaigrette and crusty French bread, complete with creamy butter, for a truly comforting and complete meal. Just like other beloved classics such as Cabbage Roll Soup, Meatball Soup, Chicken and Rice Soup, and Vegetable Beef Soup, this sausage tortellini soup is destined to become a regular request at your dinner table.

A hearty dutch oven filled with sausage and cheese tortellini soup, ready to be served.Enjoy the ease of this recipe, designed for minimal prep and maximum flavor. This sausage tortellini soup is not only incredibly delicious but also wonderfully simple to make, making it an ideal choice for those chilly days when you crave a warm and nourishing meal without spending hours in the kitchen. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and rewarding.

If your household is anything like mine, soup season is practically year-round, but it truly shines during the cooler months. There’s something undeniably comforting about a warm bowl of soup that soothes the body and soul. This sausage tortellini soup embodies that comforting feeling with its rich flavors and hearty ingredients.

Ingredient Highlights and Simple Swaps

Refer to the detailed recipe card below for the complete list of ingredients.

Italian Sausage: For the best flavor, opt for sweet or mild Italian sausage. Sourcing high-quality sausage from a local butcher shop can elevate the dish. If you’re using sausage links, simply remove the casings. For alternatives, ground chicken, beef, or pork sausage can be used to suit your preference.
Fresh Vegetables: This soup features a base of aromatic onion and garlic, complemented by the sweetness of fire-roasted tomatoes and a fresh finish of arugula or spinach.
Aromatic Seasonings: A blend of dried basil, oregano, parsley, thyme, and a pinch of red pepper flakes provides a classic Italian herb profile. Fresh thyme and basil can be added at the end to brighten the flavors. For convenience, you can substitute a tablespoon of Italian seasoning for the individual dried herbs.
Broth Base: Low-sodium beef broth is recommended for richness, but vegetable or chicken broth also work beautifully depending on your dietary needs and flavor preferences. Using low-sodium options allows you to control the salt level.
Tomato Paste Depth: Tomato paste is key to adding a concentrated tomato flavor and thickening the soup to a perfect consistency.
Cheese Tortellini: Refrigerated cheese tortellini is convenient and cooks quickly. However, frozen or even dried tortellini can be substituted – just adjust the cooking time accordingly.
Parmesan Perfection: Freshly grated Parmesan cheese is the ideal finishing touch, adding a salty, nutty, and savory element to each bowl.

Step-by-Step Guide to Making Sausage Tortellini Soup

For detailed measurements and complete instructions, see the recipe card at the end of this post.

Begin by browning the Italian sausage in a Dutch oven or a large stockpot over medium-high heat. As the sausage starts to brown, add the chopped onion and continue cooking until the sausage is fully browned and the onion becomes softened and translucent.

Reduce the heat to low and stir in the minced garlic, dried basil, oregano, parsley, thyme, and red pepper flakes. Cook these aromatic spices for about a minute, allowing them to bloom and release their fragrance. This step enhances the overall depth of flavor in the soup.

In a separate small bowl, whisk the tomato paste with a little bit of beef broth until smooth. This prevents clumps and helps it incorporate evenly into the soup. Pour this mixture into the pot, followed by the vegetable broth, remaining beef broth, and fire-roasted tomatoes. Increase the heat to medium and bring the soup to a gentle boil, then reduce to a simmer.

Gently stir in the cheese tortellini and allow the soup to simmer for 10-15 minutes, or until the tortellini is cooked to your desired tenderness. Be careful not to overcook the tortellini, as they can become mushy.

Remove the pot from the heat and stir in the fresh arugula (or spinach) until it wilts into the hot soup. Season with salt and pepper to taste. Serve immediately, garnished with a generous sprinkle of freshly grated Parmesan cheese over each serving.

Expert Preparation Tips

Spinach Substitution: If you prefer spinach or don’t have arugula on hand, baby spinach makes a perfect substitute. Remember to remove any large stems before adding it to the soup.
Tortellini Tips: Refrigerated tortellini is typically found in the refrigerated pasta section of most grocery stores. If you can’t locate it, don’t hesitate to ask a store employee for assistance. Frozen tortellini is also a great option and often available in larger quantities. Dried tortellini is another shelf-stable alternative.
Blooming Herbs: Cooking dried herbs in the rendered fat from the Italian sausage for a minute, known as “blooming,” intensifies their flavor and aroma, making them more vibrant in the final dish.

Serving Suggestions for Sausage Tortellini Soup

This versatile soup is a meal in itself, but it pairs wonderfully with:

Crusty Bread: Serve with warm, crusty bread, garlic bread, or breadsticks for dipping into the flavorful broth.
Side Salad: A fresh garden salad with a light vinaigrette provides a refreshing contrast to the richness of the soup.
Grilled Cheese: For an extra comforting meal, serve alongside a classic grilled cheese sandwich.
Parmesan Crisps: Homemade Parmesan crisps add a crunchy and cheesy element that complements the soup perfectly.

Crock Pot Instructions for Slow Cooker Sausage Tortellini Soup

For a hands-off approach, this sausage tortellini soup can easily be adapted for the crock pot:

Brown the Italian sausage and onions as directed in the stovetop instructions. Drain any excess grease.
Transfer the browned sausage and onions to a crock pot.
Stir in the garlic, dried herbs (basil, oregano, parsley, thyme, red pepper flakes), tomato paste (whisked with a bit of broth), vegetable broth, beef broth, and fire-roasted tomatoes.
Cook on low for 4 hours or on high for 2 hours.
Increase the crock pot to high heat. Add the cheese tortellini and cook for about 30 minutes, or until the tortellini is tender.
Stir in the arugula or spinach and cook for an additional 10 minutes until wilted.
Ladle into bowls and garnish with Parmesan cheese before serving.

Storing and Reheating Leftover Soup

Storage: Store leftover sausage tortellini soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat or in the microwave at reduced power to prevent the tortellini from becoming overcooked and soggy. It’s best to reheat only the amount you plan to eat to maintain the best texture of the pasta.

Explore More Delicious Soup Recipes

Looking for more comforting soup ideas? Try these other fantastic recipes:

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Cabbage Soup](https://www.smalltownwoman.com/cabbage-soup/)

[Minestrone Soup

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[Broccoli Cheddar Soup

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[Italian Sausage Soup

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[

Creamy Chicken Tortellini Soup](https://www.smalltownwoman.com/chicken-tortellini-soup/)

[Turkey Noodle Soup

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Sausage Tortellini Soup Recipe Card

This hearty Sausage Tortellini Soup recipe combines Italian sausage with cheese tortellini in a flavorful broth with tomatoes, onions, garlic, arugula, and Italian herbs and seasonings.

⭐️⭐️⭐️⭐️⭐️ 4.99 from 139 votes

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Course: Main Meal Soup
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 servings
Calories: 456 kcal
Author: Beth Pierce

Ingredients

1 lb ground Italian Sausage (sweet or mild)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
½ tsp dried thyme
2 pinches red pepper flakes
2 cups low sodium beef broth
1 ½ tbsp tomato paste
1 14.5 oz can fire roasted tomatoes (undrained)
4 cups vegetable broth or low sodium chicken broth
10 oz refrigerated cheese tortellini
3 cups arugula or spinach
Grated Parmesan Cheese for garnish
Fresh thyme and basil for garnish (optional)

Instructions

In a Dutch oven or stockpot, brown Italian sausage over medium heat. Add onion when sausage is halfway browned; cook until sausage is browned and onion is soft. Drain excess grease if needed.
Reduce heat to low; add garlic, basil, oregano, parsley, thyme, and red pepper flakes. Cook for 1 minute, stirring constantly.
In a small bowl, whisk tomato paste with ½ cup beef broth. Add to pot along with remaining beef broth, vegetable broth, and fire-roasted tomatoes. Increase heat to medium and bring to a low boil, then reduce to a simmer.
Add cheese tortellini and simmer for 10-15 minutes, or until tortellini is cooked to desired tenderness.
Remove from heat and stir in arugula or spinach until wilted. Season with salt and pepper to taste.
Serve hot, garnished with 1-2 tablespoons of freshly grated Parmesan cheese and fresh herbs if desired.

Recipe Notes

Substitute baby spinach for arugula; remove large stems.
Refrigerated, frozen, or dried cheese tortellini can be used. Adjust cooking times accordingly.
Blooming dried herbs in sausage fat enhances their flavor.

Nutrition Information

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