A big, warming bowl of Chicken Sausage Tortellini Soup is pure cold weather comfort food and one of my all-time favorites. Loaded with chunky veg and cheese tortellini, this is a delicious soup recipe I’ve made for many years and hope you will too!
Here’s another great recipe to try: Baked Pasta with Chicken Sausage...so good!
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Why You’ll Love This Recipe
This is one of those delicious soup recipes that’s great for easy dinners or lunch throughout the fall and winter season. I’ve been making this delicious, satisfying tortellini soup recipe for many years, and it always delivers in the comfort food department. Here’s why I love it:
- This is a hearty soup that tastes indulgent without being too heavy.
- It’s quick & easy and substantial enough for dinner, and everyone says they love it! This soup recipe is great with a Superfood Salad, or a Strawberry Asparagus Salad with Lemon Vinaigrette. Leftovers are wonderful 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.
- You could do a soup and salad dinner or lunch with my Best Rotisserie Chicken Salad too 🙂
- 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 the full recipe, scroll to the recipe card below.
- Vegetables: Saute the vegetables until soft.
- Chicken sausage: Use bulk style mild or hot Italian regular or chicken sausage, Just casings removed.
- 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.
- Tortellini: Cheese tortellini is the best for this soup, and you can use fresh or frozen.
- 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.
- First, saute the celery, a medium-sized onion (chopped), medium-dice carrots, green pepper, orange pepper and chopped garlic cloves over medium high 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.
- Add the sausage crumbles, 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.
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 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.
- Serve in bowls alongside some crusty bread.
Frequently Asked Questions
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) 🙂
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!
If you’ve tried 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
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
- 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
This recipe was originally published in 2019 and was updated with new photos, tips, instructions and FAQ’s in September, 2021
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 🙂