Sue’s Rustic Italian Sausage and Tortellini Soup

As we prepare for more snowy days in the Northeast, I decided to add to Chris and Cait’s recipes with one of my favorites… my Mom’s Rustic Italian Sausage and Tortellini Soup.

The soup is perfect on a cold winter day. Pair it with a bold Cabernet and you will feel toasty and satiated nestled in by a roaring fire. Your guests will think it took you all day to make but it’s so easy!  I like to double or even triple the amounts and will freeze the leftovers. It defrosts in a pinch.

My mother has served this dish for as long as I can remember and it never gets old. The entire family gathers to enjoy this hearty soup and I am happy to share it with you…

Sue’s Rustic Italian Sausage and Tortellini Soup

Servings 6 (2 quarts)
Preparation time 20mins
Cooking time 40mins


  • 4 Italian sausages (1/2 spicy, ½ sweet, 4 ounces each, casings removed)
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 boxes of Turkey Stock
  • 1 can (14-1/2 ounces) Fire Roasted Diced Tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini (I use the gluten free version)
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional


  • Crumble sausage into a Dutch oven; add onion.
  • Cook and stir over medium heat until meat is no longer pink.
  • Drain any excess fat from the sausage.
  • Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  • Add tortellini; return to a boil.
  • Cook for 7-9 minutes or until tender, stirring occasionally.
  • Reduce heat and add the spinach, basil, pepper and pepper flakes.
  • Cook 2-3 minutes longer or until spinach is wilted.

Serve it with cheese, if desired, and a crusty French or Italian loaf. Enjoy!

Me and my Mom, Sue.

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