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Rustic Italian Tortellini Soup Recipe
Rustic Italian Tortellini Soup Recipe photo by Taste of Home

Rustic Italian Tortellini Soup Recipe

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This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 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

Nutritional Facts

1-1/3 cups (calculated without cheese) equals 203 calories, 8 g fat (2 g saturated fat), 40 mg cholesterol, 878 mg sodium, 18 g carbohydrate, 3 g fiber, 16 g protein.


  1. Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  2. Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Originally published as Rustic Italian Tortellini Soup in Healthy Cooking October/November 2008, p33

Nutritional Facts

1-1/3 cups (calculated without cheese) equals 203 calories, 8 g fat (2 g saturated fat), 40 mg cholesterol, 878 mg sodium, 18 g carbohydrate, 3 g fiber, 16 g protein.

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Reviewed Mar. 1, 2015

"This was fabulous!"

Reviewed Feb. 11, 2015

"My family loved this!"

Reviewed Feb. 5, 2015

"This soup was awesome! Great flavor and it took me 30 minutes to make and tasted like it simmered for three hours. I used only 1 cup of water (more chicken broth), used diced tomatoes with oregano and onion, and fat-free/reduced sodium chicken broth to reduce the calories further. I also had frozen tortellini so I used those as I think they hold up better than fresh."

Reviewed Jan. 13, 2015

"5 stars!!!

Love the flavor! I used garlic with olive oil diced tomatoes and chicken stock instead of water."

Reviewed Jan. 12, 2015

"I sauteed shredded kale with no stems with the onion and added carrots, add garlic after. I generally find adding garlic and other potentially harsher arromatics later so they don't burn is the right call. I then added a teaspoon of sweet paprika, a bay leaf, and two thyme sprigs right before the broth and tomatoes (replace water with all broth). Turned out fantastic. For the finer palate, a cup of gruyere added really is awesome in lieu of parmesan. Should note I doubled the recipe as well so all measures reflect that. Dankness."

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