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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


  • 3/4 pound Italian turkey sausage links, 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 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
    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.
    Yield: 6 servings (2 quarts).
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 Jan. 25, 2016

"I made this soup last night and it was so amazing I am sharing it with everyone I know. I made a few changes due to lack of reading the recipe fully. I used pork Italian sausage instead of turkey and let it brown really well. I omitted both peppers, red pepper because my little tongue doesn't do well with spice and black because I failed to see it when I read the recipe. I used dried basil because my market was out of fresh. Other than that I made it exactly as the recipe reads, even with the water, which did not dilute the flavor at all. I will make this over and over again, I cannot express how good it was."

Reviewed Jan. 17, 2016

"Super easy and delicious! My daughter keep asking me to make this one again :D"

Reviewed Jan. 16, 2016

"I loved this soup! Great flavor combination and only gets better the next day. The addition of sausage makes it a hearty meal all by itself. Grate some fresh Parmesan over the top and it is heaven. Would definitely make this one again."

Reviewed Jan. 5, 2016

"Made a huge pot of this soup for Christmas Bunco with the girls. At someone's suggestion, I cooked it a day ahead to let the flavors blend overnight. I used Italian sausage (like hamburger) from the meat department. I too omitted the water and added extra chicken broth. I'm not fan of spinach so I used escarole lettuce instead. It turned bright green and with the ITALIAN tomatoes I used, the soup had colors of red and green and really looked festive. Oh and I used whole wheat tortellini. I served it with the Onion Swiss Cheese Bread Ring and that heavenly Marinated Olive and Cheese Ring. Everyone raved about the meal! We had Christmas cookies for dessert."

Reviewed Jan. 1, 2016

"Husband and I loved this. I used Johnsonville Hot'n Spicy Bratwurst (19 oz), forgot the water and chose not to use the Parmesan cheese. It was absolutely delicious and filling with just the right amount of kick...keeps you coming back for more."

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