Tortellini Soup

How to Make Tortellini Soup

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pot over medium-high heat, add the sausage, and cook for 6 minutes, breaking it up with a spoon, until browned.

   Mark done Start 6 min timer

2. Add the onion and carrots and cook for 5 minutes, until softened. Stir in the garlic and cook for 1 minute.

   Mark done Start 5 min timer

3. Pour in the stock and tomatoes, add the Italian seasoning and salt, and bring to a simmer. Cook for 10 minutes, until the carrots are tender.

   Mark done Start 10 min timer

4. Add the tortellini and cook for 4 to 5 minutes, or according to the packet, until tender.

   Mark done Start 4 min timer

5. Stir in the spinach for 1 minute, until wilted.

   Mark done Start 1 min timer

6. Serve topped with the Parmesan and basil.

   Mark done

Tips for Making Tortellini Soup

• Brown the sausage properly. It gives the broth a savoury depth, and pale, steamed sausage leaves the soup flat.
• Use fresh tortellini from the chill cabinet. They cook in minutes and stay tender, whereas dried ones need longer and turn chewy.
• Serve the soup straight away. The pasta keeps soaking up broth, and left in the pot it turns soft and swollen.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Tortellini Soup

• Garlic bread
• Green salad
• Grated Parmesan

Storing & Reheating Tortellini Soup

Keeps in the fridge for up to 2 days, but the tortellini swell and the broth thins, so add a splash of stock when reheating. Freeze the soup without the tortellini for up to 3 months and cook fresh tortellini in it when you reheat.

Tortellini Soup FAQ: Common Questions

Tortellini Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.