Chicken Sausage Tortellini Soup

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A big, warming bowl of Chicken Sausage Tortellini Soup is comfort food when the weather is chilly.  Loaded with chunky bites of cheese tortellini, chicken sausage and fresh vegetables, this soup is a favorite you’ll want to make again and again.

Right about now, wouldn’t a big bowl of hot homemade soup totally hit the spot?  I agree.  Me too.

I’ve been making this delicious, satisfying soup for many years, and it always delivers in the comfort food department.  Here’s why I love to make it:

• This soup is brothy and hearty and indulgent without being too heavy.
• It’s quick & easy and substantial enough for dinner, especially with a Superfood Salad, or maybe this Strawberry Asparagus Salad with Lemon Vinaigrette. It’s great for lunch too.
• It’s a rustic and perfect first course served in smaller cups, maybe with something casual like a Shredded Chicken Burrito Bowl or even something fancier like Chicken Marsala.
• Some Strawberry Cheesecake in a Jar would be a nice dessert, or something more casual like Triple Chocolate Cookies (maybe with some ice cream) 🙂
• This soup does has a several ingredients, but many are pantry staples and all are easy to find in the grocery store.

Ingredients You’ll Need for this Recipe

For the full recipe, scroll to the recipe card below. 

1. Vegetables:  Saute the vegetables until soft.
2. Chicken sausage:  Use bulk style or the variety in the casings.  (Just remove the casing before cooking.)
3. Liquids:  A can of chopped tomatoes in their juice is used and also vegetable broth….plus a vegetable bullion cube to really amplify the flavors.
4. Tortellini:  Cheese tortellini is the best for this soup, and you can use fresh or frozen.
5. Seasonings:  Mellow white miso paste is my favorite secret weapon for a deep, satisfying all-day cooked taste without the all-day part. We’ll use salt, pepper and red pepper flakes too.

Step-By-Step Instructions

For full instructions, please see the recipe card below. 

1. First, saute the celery, onion, carrot, green pepper, orange pepper, garlic. All chopped in bite-sized pieces and cooked until soft.  (The zucchini comes later.)
2. 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.

Next,

1. Add the chicken sausage to the same dutch oven, breaking it down into smaller pieces with a wooden spoon as you go.
2. Add the liquids and seasonings, let the soup simmer, and it’s ready to serve.

Expert Tips and Serving Ideas 

• 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.

FAQ’s for this Recipe

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 soup 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.)

More Recipes to Try: 

Creamy Pumpkin Soup:  A deeply satisfying, full-flavored soup

Fresh Corn Chowder:  A hearty favorite with big, chunky vegetables

Baked Pasta with Chicken Sausage: A comfort food classic!

Have you tried Chicken Sausage Tortellini Soup, or any recipe on Studio Delicious, tell me about it in the comments below!

Looking for more tips, inspiration and fresh, homemade recipes?  Join my email list, tag me at #studiodeliciouseats and follow me on Pinterest, Twitter and Facebook 🙂

Chicken Sausage Tortellini Soup

A big, steamy bowl of Chicken Sausage Tortellini Soup is total comfort food.

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Course: Soup

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6

Calories: 507kcal

Author: Paige

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 1/2" pieces
• ▢ 3 cloves Garlic, smashed and finely chopped
• ▢ 1 1/2 pounds Chicken Sausage, casing removed
• ▢ 26 oz Chopped Tomatoes, canned
• ▢ 32 oz Vegetable broth, low sodium
• ▢ 1/2 teaspoon Red Pepper Flakes
• ▢ 1/2 teaspoon Pepper, freshly ground
• ▢ 1 Vegetable Bullion Cube, low sodium
• ▢ 1/2 cup Water
• ▢ 1 medium Zucchini, quartered, seeded and cut in 1/2" pieces
• ▢ 8 oz Cheese Tortellini
• ▢ 1/4 cup Italian Parsley, chopped Plus additional for serving
• ▢ 2 tablespoons White (mellow) Miso Paste
• ▢ 1/2 cup Parmesan Cheese, plus more for serving
• ▢ 1 tbsp Olive oil, plus more for serving

Instructions

• Add the olive oil and celery, yellow onion and carrot to a large dutch oven or cooking pot.

  Cook the mixture on medium heat until soft, about 7 minutes. A little browning on the edges is fine and adds flavor, but stir occasionally to make sure it doesn't burn or stick to the bottom of the pot.
• Add the green and orange peppers and a pinch of salt and continue to cook, stirring occasionally, about 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 more 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 20 minutes.

  Add the zucchini, tortellini and parsley and continue cooking on medium high heat for 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 with a clean spoon and check the flavor. Add a bit more miso paste or 1/4 teaspoon of salt and a few grinds of pepper if needed.

  Let soup simmer for 10-15 minutes.

  Add the fresh parsley, and stir to combine.

  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!

This recipe was originally published in 2019 and was updated with new photos, tips, instructions and FAQ’s in February 2021

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