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.
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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 Superfood Salad, or a Strawberry Asparagus Salad with Lemon Vinaigrette. Leftovers are perfect for lunch or dinner the next day.
- It’s a rustic and perfect first course served in smaller cups with something casual like a Shredded Chicken Burrito Bowl or a Turkey Burger, or even something fancier like Chicken Marsala.
- There are several ingredients to this recipe, but all easy to find and prep, and many pantry staples.
Ingredients You’ll Need
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.
Serving Ideas
- Serve in bowls alongside some crusty, cheesy hot garlic bread, these goat cheese toasts, this Butternut Squash Crostini, or make these easy sourdough croutons and sprinkle them on top.
- Also excellent with hot, homemade cornbread.
- Have soup and salad with my Best Rotisserie Chicken Salad, or make a light pasta like this delicious Pasta and broccoli recipe Italian.
- This Roasted Pear Salad would be a great addition to a menu like this too.
- This is a great recipe for a fall party, with these Easy and Fun Fruit Halloween Snacks for dessert.
- Some Strawberry Cheesecake in a Jar would be a nice dessert, or something more casual like Triple Chocolate Cookies, these fabulous Lemon Shortbread Cookies, apple hand pies made with Pillsbury Pie crust or these incredibly good mini caramel apple pies.
Frequently Asked Questions
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.
More Recipes to Try:
- Cherry Tomato Soup Recipe: A delicious soup, ready in under an hour.
- How to Store and Reheat Rotisserie Chicken: A handy guide with recipes.
- Vegan Creamy Potato Soup Recipe: Not a bit of cream in this delicious, easy soup.
- Creamy Chicken Pasta Bake: This is classic comfort food.
- Creamy Chicken Enchilada Soup Recipe Slow Cooker: A fabulous version, hands-off.
- Chicken Sausage and Vegetable Skillet: An easy, delicious dinner.
- Creamy Pumpkin Soup: A deeply satisfying, full-flavored soup.
- Cornbread Recipe without Milk: Wonderful to eat with hot soup.
- Fresh Corn Chowder: A hearty favorite with big, chunky vegetables.
- Baked Pasta with Chicken Sausage: A comfort food classic.
- Superfoods Salad: Packed with good stuff, this is one great salad.
- Baked Chicken Marsala Recipe: A delicious classic.
If you’ve tried this Chicken Sausage Tortellini Soup, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
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Chicken Sausage Tortellini Soup
A big, steamy bowl of Rustic Tortellini Soup is total comfort food.
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Servings: 6
Calories: 507kcal
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.
Nutrition
Calories: 507kcal | Carbohydrates: 36g | Protein: 29g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 2591mg | Potassium: 465mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4683IU | Vitamin C: 25mg | Calcium: 218mg | Iron: 4mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
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This recipe text and instructions were lightly updated September, 2024.
Tortellini in soup?! Yes please! The flavors of the tomato broth and sausage sound great. I love that they are served in mugs too. So cute!
Thank you!
Paige, this soup looks divine!! Oh how I cannot wait to curl up on the couch in a warm blanket with a big bowl of this delicious soup!! YUM! Your pics are amazing too!
Thank you so much 🙂
Thank you!
This soup looks so bright and flavorful! Personally, I’m 100% ready for spring and all the food that it brings, but it’s still cold and gray outside. This soap is perfect because it’s fresh, but it will still warm me up!
Yes it will! Thank you!
You seriously are reading my mind here. I was pregnant for the winter months and now find myself having to find normal clothes again since it’s getting warmer. I also have difficulty figuring out what to eat now…salads or soups?? but omg, this recipe is perfect! meat and veggies, perfection! Looks amazing and I am loving the flavor combo.
Great minds think alike lol! 🙂
So, you are telling me that Spring cleaning is here, but I have tough enough time getting to cleaning cleaning! This soup looks spectacular and I want a double serving!
I know…UGG to the spring cleaning, and double UGG to regular cleaning…:)
This sounds delicious! And so perfect for dinner tomorrow. Cozy, hearty, and amazing!
That’s nice of you, thanks!
Oh my yum! I can’t wait to try your recipe! This would be a perfect dinner for the family!
Thank you 🙂
I love that you made the point to freeze some for later. I also love a good bowl of soup even in spring!
It was great to pull out of the freezer on a day I had zero time to cook 🙂
Oh my, I just want to take one of those cups of soup and enjoy it while curled up watching Netflix! I’m one of those weirdos that enjoys soup even in the middle of summer, so this recipe is perfect for me!
You and me both girl! 🙂
I have been wearing sweats and stretchy pants all winter myself!! Spring is such a scary thought when it comes to breaking out those shorts! Your chicken sausage tortellini soup looks brilliant. I love the flavor combinations. Saving it to my recipes to make collection.
Thank you for the nice comments 🙂