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This Tuscan Tortellini Soup is the ultimate easy recipe for a cozy weeknight dinner. Packed with hearty chickpeas, tender veggies, cheesy tortellini, and flavorful Italian chicken sausage, it’s a bowl full of comfort that also feels light and nourishing.
The rich tomato-balsamic broth brings classic Tuscan flavors, while kale and lemon add brightness. It’s a one-pot meal the whole family will love, and it comes together in under an hour, making it perfect for busy nights!
A Hearty, Protein-Rich Soup That Will Keep You Full!
I love Tuscan flavors and incorporate them into meals like my Tuscan White Bean Soup and Creamy Tuscan Chicken. However, this sausage tortellini soup is my go-to comfort food for fall.
The hardest part is chopping the veggies. Then, all the ingredients cook quickly on the stovetop for a complete meal that’s ready to eat in under an hour. My kids love the savory flavor and tender tortellini, and I love that they get lots of protein, fiber, and nutrients. Plus, leftovers keep well to enjoy as a quick lunch the next day!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Veggies: Yellow or white onion, celery, carrot, and minced garlic cloves form the base of the soup. Then, I add crushed tomatoes and finish with kale. If you aren’t a fan of kale, you can use fresh spinach instead.
- Italian Sausage: I use chicken sausage, but any kind of sausage you like best will work. Just make sure to remove the casings!
- Broth: Grab your favorite, or make my homemade chicken broth to have on hand!
- Seasonings: Dried rosemary, dried parsley, Italian seasoning, salt, black pepper, bay leaves, and red pepper flakes create a savory, herbaceous flavor with just a hint of heat.
- Chickpeas: I like to add a can of rinsed and drained chickpeas for extra protein and fiber. They also create a fun texture and contribute to a creamier consistency without the need for dairy.
- Tortellini: I use gluten-free tortellini, but regular is totally fine. I prefer cheese-filled tortellini, but experiment with any variety you like best!
Where I Buy My Sausage
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make This Sausage Tortellini Soup Recipe
- Soften the veggies: Sauté the veggies in oil in a large pot or Dutch oven over medium heat until they’re softened and fragrant.
- Cook the sausage: In the meantime, heat more oil in a skillet over medium heat, and brown the sausage, breaking it up as it cooks.
- Simmer: Add the broth, seasonings, chickpeas, and crushed tomatoes to the pot of veggies, stir to combine, and add a bay leaf. Bring the liquid to a boil, reduce the heat, and simmer.
- Blend: Remove the bay leaf. Then, blend the soup with an immersion blender or regular blender until slightly creamy, leaving some chunks for texture.
- Combine: Stir in the remaining ingredients, and simmer until the tortellini is al dente and the kale is wilted.
- Serve: Stir in lemon juice, season to taste, and enjoy!
Make a creamy tortellini soup
If dairy isn’t a concern, try adding a splash of heavy cream just before serving.
Kitchen Tools I Use
Serving Suggestions
I always finish my soup with freshly grated Parmesan cheese and a drizzle of balsamic vinegar. Then, I add a side of crusty bread or gluten-free garlic bread and a light salad, like my Caesar salad.
How to Store and Reheat
Once cool, transfer leftover soup to an airtight container. It will stay fresh in the fridge for up to 3 days. The tortellini may soften slightly, but it’s still delicious.
To serve, reheat individual portions in 30-second increments in the microwave. Or, warm a pot over medium heat on the stove. Add a splash of broth as needed to freshen the soup back up.
More Delicious Soup Recipes To Try
Watch The Video:
Tuscan Tortellini Soup
Ingredients
- 3 tablespoons olive oil divided
- ½ yellow or white onion chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 8 garlic cloves minced
- 2 Italian chicken sausages casings removed
- 4 cups chicken broth
- ¼ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ½ teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 14.5-ounce can chickpeas, rinsed and drained
- 2 14.5-ounce cans crushed tomatoes (undrained)
- 1 bay leaf
- 2 tablespoons balsamic vinegar
- ¼ teaspoon red pepper flakes optional, for heat
- Juice of ½ lemon
- 1 8-ounce package refrigerated tortellini (gluten-free or not!)
- 2 cups chopped kale stems removed
- Optional: Parmesan cheese for serving
- Optional: Extra balsamic vinegar for serving
Instructions
Sauté the veggies:
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion, celery, carrot, and garlic. Cook for about 8–10 minutes, until softened and fragrant.
Cook the sausage:
- While the vegetables are cooking, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chicken sausage (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Set aside.
Simmer the soup base:
- To the Dutch oven, add chicken broth, rosemary, parsley, Italian seasoning, salt, pepper, chickpeas, and crushed tomatoes. Stir to combine, then add the bay leaf. Bring to a boil, reduce heat, and let simmer for 20 minutes.
Blend slightly:
- Remove the bay leaf. Using an immersion blender, blend the soup just until slightly creamy, leaving some chunks of beans and vegetables for texture.
Add remaining ingredients:
- Stir in the balsamic vinegar, red pepper flakes, tortellini, sausage, and kale. Simmer for 5–7 minutes, or until the tortellini is al dente and the kale is wilted.
Finish and serve:
- Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot, topped with freshly grated Parmesan and an extra drizzle of balsamic vinegar.
So good and so easy to make! One of the better soup recipes I have made in a long time