Chicken Sausage & Tortellini Soup Recipe – Easy Italian Soup

When the weather turns chilly or you’re craving something warm and satisfying, sausage and tortellini soup is always a winning choice.

This cozy one-pot meal combines savory sausage, tender cheese tortellini, vegetables, and a flavorful broth for a dinner that feels both comforting and impressive — without being complicated.

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If you love hearty soups like:

• Sweet Potato, Carrot, Apple, and Red Lentil Soup
• Instant Pot Calabrian Chili Tomato Gnocchi Soup with Cream & Crispy Pancetta
• Southwestern Style Chicken Soup

this recipe will quickly earn a spot in your regular rotation.

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Why You’ll Love This Sausage and Tortellini Soup

This sausage and tortellini soup is perfect for busy weeknights, lazy weekends, or anytime you want a bowl of comfort food without spending hours in the kitchen.

What makes it special:

• Made in one pot
• Ready in under 45 minutes
• Easy to customize with vegetables or greens
• Filling enough to serve as a complete meal

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Pair it with Mediterranean Sun-Dried Tomato Spread served on slices of focaccia or Toasted Sourdough Garlic Cheese Bread for an easy, restaurant-worthy dinner at home.

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Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients that build layers of flavor.

9 ounce package cheese tortellini

3 cups chicken broth

2 – 14.5 ounce cans diced tomatoes with basil garlic & oregano *See Cook’s Notes

1 pound green beans, each bean cut 3 ways, blanched

11 ounce package fully cooked chicken sausage, sliced (Al Fresco or your favorite brand)

½ pound small red potatoes, diced

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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If you enjoy flexible recipes like this, you might also like my Cannellini White Bean Soup With Swiss Chard or Gnocchi & Chicken Vegetable Soup, both of which adapt beautifully to what you have on hand.

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How to Make Sausage and Tortellini Soup

Heat oven to 350 degrees

Wash potatoes, quarter and dice, do not peel. Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt. Spread potatoes evenly on a baking sheet. Place in preheated oven and roast for 20 minutes or just until tender, not mushy.

Mean time, cook pasta according to package instructions. Add cut greens to pasta water last 3 minutes. Drain and rinse in cold water. Set aside.

While pasta is cooking, slice sausage into 1/2 inch slices and cook in a nonstick skillet over medium heat for 5 minutes. Remove from heat and set aside.

Once everything has been prepared and cooked, add the pasta, green beans, roasted potatoes and sausage along with the chicken broth and 2 cans of tomatoes to the large soup pot. Stir to incorporate well.

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Let soup mixture simmer over medium-low heat for 5 to 10 minutes.

Ladle into soup bowls and serve topped with grated Parmesan cheese.

Serving Suggestions

Serve with crusty bread and Romaine Lettuce Boats With Marinated Mozzarella Pearls & A Tomato Basil Vinaigrette for a complete meal.

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes. For the best texture, prepare the soup base ahead of time but cook the tortellini separately.

Pasta continues to absorb broth as it sits, so adding freshly cooked tortellini just before serving keeps it tender instead of soft and swollen.

How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of chicken broth to restore its creamy consistency.

Can I freeze this soup?

Yes, but freeze only the soup base. Cream-based soups and cooked tortellini don’t freeze well because the dairy can separate and the pasta becomes mushy.

Before adding the heavy cream, spinach, and tortellini, cool the soup completely and freeze it in airtight containers for up to 3 months.

When ready to serve, thaw overnight in the refrigerator, reheat the soup, stir in the heavy cream, then add the spinach and freshly cooked tortellini.

Can I use a different sausage?

Absolutely. Mild or spicy Italian chicken sausage both work well. You can also substitute turkey Italian sausage or traditional pork Italian sausage if you prefer a richer flavor.

What vegetables can I add?

This soup is easy to customize. Mushrooms, zucchini, white beans, diced potatoes, or chopped kale all make excellent additions.

Add heartier vegetables with the onions and carrots, while leafy greens should be stirred in during the last few minutes of cooking.

Can I substitute the heavy cream?

Yes. Half-and-half creates a lighter soup, while whole milk works in a pinch, though the broth will be less rich. For the creamiest texture and the lowest chance of curdling, heavy cream remains the best option.

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