Chicken Sausage Tortellini Soup
A big, warming bowl of this Chicken Sausage Tortellini Soup is an all-time favorite. Loaded with chunky veg, chicken sausage and cheese tortellini, this is a delicious, hearty soup recipe.
Why You'll Love This Recipe
This is one of those simple soup recipes that's hearty, warm and satisfying. It's a family favorite and always a big hit. I've been making it for years, and have tweaked and finessed it into this favorite soup recipe! This soup is total comfort food!
Here's some good reasons to try it:
It's quick & easy and substantial enough for dinner, and everyone loves it.
This soup recipe is great with a salad. Leftovers are perfect for lunch or dinner the next day.
There are several ingredients to this recipe, but all easy to find and prep, and many pantry staples.
For the full recipe, scroll to the recipe card below.
Vegetables: Chopped onions and peppers are cooked in a skillet until soft over medium-high heat.
Chicken sausage: Use bulk style mild or hot Italian regular or chicken sausage, Just casings removed.
Liquids: Chopped canned tomatoes in their juice is used and also vegetable broth, plus a vegetable bullion cube to really amplify the flavors.
Tortellini: Fresh tortellini is the best for this soup, and you can also use frozen.
Seasonings: Mellow white miso paste is one of my all-time favorite seasonings. It's the secret weapon for a deep, satisfying all-day cooked taste without the all-day part. We'll use salt, pepper, olive oil and red pepper flakes too.
Step-By-Step Instructions
For full instructions, please see the recipe card below.
First, saute the celery, a medium-sized onion (chopped), medium-dice carrots, green pepper, orange pepper and chopped garlic cloves over medium heat to a large skillet, pot or dutch oven. All chopped in bite-sized pieces and cooked until soft. (The zucchini comes later.)
Note that a little bit of browning on the edges of the vegetables will give the soup great flavor! Keep stirring with a wooden spoon to scrape up all the bits from the bottom.
For the full recipe and list of instructions, please scroll to the recipe card below.
Crumble sausage, breaking it down into smaller pieces with a wooden spoon as you go.
Add the liquids and seasonings, let the soup simmer, and it's ready to serve.
Tips for Success with this Recipe
This is a really chunky, rustic soup, so it may need a bit more broth or water if you're re-heating it the next day.
Be sure to taste for seasoning when you reheat this (or any) soup, it almost always will benefit with a little more salt and a few turns of freshly ground pepper.
If your chicken sausage comes with casings, remove them first before cooking by cutting the side with a knife and then rolling the skin off to discard. Then just crumble the sausage in the pan to cook it.
Try chicken stock or broth instead of vegetable if you'd like.
If you plan to freeze some of this soup, cook the tortellini separately and add it in when you plan to serve it. Freezing the tortellini and the soup together will make for a mushy overall texture.
How do I store leftovers of this soup?
Keep leftover soup in the refrigerator for up to 3 days in a well-sealed container or jar. Gently reheat in saucepan (and don't forget the Parmesan cheese).
Can I make this in advance?
Absolutely. Feel free to make it a day or two ahead, but be sure to cook the tortellini separately, and add when you are reheating the soup. (Otherwise, you risk having a mushy soup.)
Can I use a different kind of sausage?
You sure can! Try hot Italian sausage, mild Italian sausage, or even regular ground turkey meat in this recipe.
Can I use cups of chicken broth instead of vegetable broth?
You sure can! The taste will be wonderful with either type of liquid.
Chicken Sausage Tortellini Soup
A big, steamy bowl of Rustic Tortellini Soup is total comfort food.
Course: Soup
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients
▢ 2 tablespoons Olive Oil
▢ 1 rib Celery, finely chopped
▢ 1 Onion, yellow, finely chopped
▢ 2 Carrots, peeled, quartered, sliced in 1/4" pieces
▢ 1 small Green Pepper, small, seeded and chopped in 1/2" pieces
▢ small Orange Pepper, small, seeded and chopped into half-inch pieces
▢ 3 cloves Garlic, smashed and finely chopped
▢ 1 ½ pounds Chicken Sausage, casing removed
▢ 26 oz Chopped Tomatoes, canned
▢ 32 oz Vegetable broth, low sodium
▢ ½ teaspoon Red Pepper Flakes
▢ ½ teaspoon Pepper, freshly ground
▢ 1 Vegetable Bullion Cube, low sodium
▢ ½ cup Water
▢ 1 medium Zucchini, quartered, seeded and cut in 1/2" pieces
▢ 8 oz Cheese Tortellini
▢ ¼ cup Italian Parsley, chopped Plus additional for serving
▢ 2 tablespoons White (mellow) Miso Paste
▢ ½ cup Parmesan Cheese, plus more for serving
▢ 1 tbsp Olive oil, plus more for serving
Instructions
To a dutch oven, add the olive oil and celery, yellow onion and carrot.
Cook the mixture on medium heat until soft, about seven (7) minutes. A little browning on the edges is fine, but make sure it doesn't burn or stick to the bottom of the pot.
Next, add the green and orange peppers and a pinch of salt and continue to cook stirring occasionally, about three (3)more minutes. Add the garlic and continue to cook for one minute.
Add the chicken sausage, breaking it down into big chunks with a wooden spoon. Cook for 6-8 minutes until the sausage is no longer pink.
Add the chopped tomatoes and vegetable broth. Then add the red pepper flakes, ground pepper, vegetable bullion cube, and the water. Stir together, increase to medium high heat, simmer for twenty (20) minutes.
Add the zucchini, tortellini and parsley and continue cooking on medium-high heat for twenty (20) more minutes, stirring occasionally.
Mix the miso paste with a little water and add it to the pot, and stir it into the soup.
Taste the soup and check the flavor. Add a bit more miso paste or a quarter teaspoon of salt and a few grinds of pepper if needed.
Let soup simmer for 10-15 minutes. Add fresh parsley, and serve with grated parmesan cheese, more chopped parsley and a drizzle of olive oil.
Notes
This is a really chunky soup, so it may need a bit more broth or water if you’re re-heating it the next day.
Be sure to taste for seasoning when you reheat this (or any)soup, it almost always will benefit with a little more salt and a few turns of freshly ground pepper.
If your chicken sausage comes with casings, remove them before cooking by cutting the side with a knife and then rolling the skin off to discard. Then just crumble the sausage in the pan to cook it.
Try chicken broth instead of vegetable broth if you’d like.
If you plan to freeze some of this soup, cook the tortellini separately and add it in when you plan to serve it. Freezing the tortellini and the soup together will make for a mushy overall texture, not what we want.