Tortellini Soup Recipe

I wasn’t going to do another soup recipe this week, but our weather got bitterly cold again, and soup just sounded like a good idea. I was reminded in my Facebook memories about a creamy tortellini soup I made that we enjoyed, but I couldn’t find the recipe anywhere.

So I Googled, and came across this tomato based soup that I had all the ingredients for on  You are going to want to head over to 365 Days of Crockpot for tons of great recipes for both your slow cooker and instant pot.

As I looked at the tortellini soup recipe, I saw that her recipe is for the Instant pot, and while I LOVE my pressure cooker, I felt the 2 different cooking steps she mentions might not save me any time over a stove top method. So after making a few tweaks to the recipe, I was able to very quickly get this soup simmering on the stove as I put the french bread I made earlier in the day in the oven.

Since I was pressed for time, I realized I wouldn’t have time for the spices to really flavor the tomato sauce well, so I opted to use a good jarred spaghetti sauce instead.

I also subbed in a quart of chicken broth for 4 cups of the liquid which also added a good flavor to the soup. Lastly, I upped the veggie count in the soup by grating 5 carrots, and using 2 zucchini.

Once I had the vegetables grated and chopped, I started browning the meat. We love Italian sausage, but it can be a little pricey. One way I save a little bit of money is by purchasing ground pork when it is on sale, and then seasoning it myself with either a breakfast or italian sausage seasoning blend. I try to stock the freezer with pork when it is $1.99 or less per pound. Our favorite premade sausage is about $4.39 per pound, so even by adding in all the spices, it still is a significant savings for our grocery bill

After draining the sausage, I added all the remaining ingredients other than the noodles and the zucchini and simmered for 15-20 minutes. Then, about 15 minutes before dinner, I added them in, so that neither would get too mushy.

All in all, I was very pleased with how the soup turned out. Very hearty and flavorful, and quick enough for a weeknight dinner. We garnished ours with some shaved Parmesan cheese. With some warm, buttered french bread, it was a great dinner for a cold winter’s night. Let me know if you decided to try it this weekend, I would love to hear from you.

Here is the printable recipe:

5 from 1 vote

Tortellini Soup

A great soup for a quick weeknight dinner

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 1 lb ground Italian sausage
  • 1 medium yellow or white onion diced
  • 2 garlic cloves minced
  • 1 quart chicken broth
  • 2 cups water
  • 1 Tbsp Better Than Bouillon Beef Base
  • 1 bay leaf
  • 24 ounces spaghetti sauce
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 5 carrots grated or sliced into quarter inch rounds
  • 1 10 oz package frozen or fresh cheese tortellini**
  • 1 medium green pepper diced
  • 2 medium zucchini diced


Brown the sausage and drain off any excess grease. Add in the chopped onion and the minced garlic. Saute for a few minutes until the onion is translucent.

    Add remaining ingredients, but reserve zucchini and tortellini. Simmer for 15 minutes, then add remaining ingredients and simmer until zucchini and tortellini are cooked by not mushy.

      Ladle into bowls and garnish with shaved parmesan and serve with warm french bread.

        If you’re looking for more great recipes to try this weekend, check out the




        2 Replies to “Tortellini Soup Recipe”

        1. Thanks Barbara, 🙂 I’m just getting things going again, but it’s great to have new readers. So nice of you to stop by again!

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