Dinner, Food

Italian Sausage and Tortellini Soup

My blog is always kind of all over the place and I don’t have any specific niche. My last post was about my new camera bag. The one before that was a film review and before that was a post about learning to love photography again. Even though I’ve been cooking a lot, it’s been awhile since I posted a recipe.

Pasta of any kind is a guilty pleasure for me and teaming it up with Italian sausage just makes it all the better. I found this recipe on Pinterest (recipe credit: The Kitchn) and ended up substituting or omitting a few things because I didn’t have the ingredients. For instance, the recipe called for wine, but I don’t buy wine a lot, so I substituted extra chicken stock. (I’ll note in the recipe what I added, subtracted or substituted.)

This soup was super filling and it made a lot. It was also really easy to make. I bought tortellini from the refrigerated section at my grocery store but if you’re feeling frisky, you can make your own tortellini! The total prep and cooking time was about 45 minutes.

Italian Sausage and Tortellini Soup


Italian Sausage and Tortellini Soup

Servings 4 people
Author thatmrsmiller


  • 2 tbsp Neutral cooking oil (like canola)
  • 1 lb bulk hot or mild Italian Sausage
  • 1 small yellow onion, chopped
  • 2-3 large cloves of garlic, minced
  • 1/2 cup dry red win (or substitute chicken stock)
  • 1 28 oz can of whole, peeled tomatoes
  • 2 cups low-sodium chicken stock
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • Parmesan rind (or small hunk of cheese) optional
  • 1 9-12 oz package fresh or frozen tortellini
  • 2 cups roughly chopped spinach
  • Kosher salt, freshly ground pepper, and red pepper flakes, to taste
  • shaved Parmesan and extra-virgin olive oil, for serving


  1. Drizzle a tablespoon or two of oil into a large Dutch oven and place over medium-high heat until shimmery and sizzling hot. Add the Italian Sausage  (do not break it up yet) and sear until golden-brown on one side, about 2 to 3 minutes. Flip and sear the other side another 2 to 3 minutes. Once the sausage is lightly browned on both sides, start aggressively breaking it up with a wooden spoon. Using a slotted spoon, transfer the sausage to another bowl, leaving the fat in the pot.

  2. Reduce the heat to medium and add that onions and a big pinch of salt. Cook the onions, stirring occasionally, until soft and translucent, about 5 to 8 minutes. Add the garlic and cook for another 15 to 20 seconds, just until you start to smell it's aroma. Add the red wine and increase the temperature to high. Allow the liquid to cook out at a raucous boil, making sure to scrape the bottom of the pot to release the delicious brown bits as it bubbles.

  3. Add the canned tomatoes and juices to the pot. Then use kitchen shears to cut the tomatoes into bite-sized chunks. Add the chicken stock, balsamic vinegar, brown sugar, Parmesan rind and cooked sausage. Season with kosher salt and freshly ground pepper. Bring the liquid to a boil and add the tortellini. Reduce heat to medium-low and simmer until the tortellini is warmed through, about 10 to 15 minutes.

  4. Add the spinach to the pot and stir until wilted. Taste and adjust seasoning. (Remove the Parmesan rind if used.) Serve with a drizzle of good olive oil and a dusting of shaved Parmesan.

There you have it! Super simple, easy to make and delicious! This was another great Pinterest find and I’ll definitely be adding this to recipes I want to make again. Thanks for reading and I hope everyone has a Happy Easter!

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  • Reply the incurable dreamer

    Soup looks great! Happy Easter to you as well!

    April 15, 2017 at 9:56 am
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