This sausage tortellini soup was a favorite at my house when my kids were teenagers. I’ve always felt that if I’m making soup for dinner, it needs to be hearty enough to satisfy everyone. With savory bratwurst, cheese tortellini and chunks of sweet potato in a flavorful broth, this soup easily passes that test.
My German background may be why I reach for bratwurst instead of the Italian sausage commonly used in tortellini soup. I love how savory sausage balances the sweetness of the sweet potato. Best of all, the entire meal is ready in about 30 minutes, making it an easy choice for a busy weeknight.
Some other delicious soup suggestions include this easy spinach tortellini soup that is ready in less than 20 minutes (4 ingredients)! This was a busy night staple at my house! For a lazy Sunday soup, try this pasta e fagioli for a great filling soup! Need even more? Here's a list of my favorite Fall Soups and Winter Soups!
Table of contents
Why I Love This Sausage and Tortellini Soup
- A complete meal – Bratwurst, cheese tortellini, sweet potato and spinach make this soup filling enough for dinner. You can also add extra veggetables of different greens if you are cleaning out the refrigerator.
- Ready in about 30 minutes – This is one of those recipes I can make on a busy weeknight without spending the whole evening in the kitchen. Most of the cooking time is hands-off while the soup simmers.
- Perfect for chilly weather – As soon as Wisconsin starts feeling like fall, this hearty soup goes right back into my dinner rotation. It's warm, cozy, and exactly the kind of meal I crave on cooler evenings.
- Even better the next day – I always look forward to leftovers because the flavors continue to develop overnight, making lunch the next day even more delicious as dinner.
Ingredients for Sausage Tortellini Soup
- Bratwurst sausage – I prefer brats - perhaps it’s my German heritage! Mild Italian sausage also works well.
- Onion – Use one small yellow or sweet onion, finely chopped.
- Vegetable broth – You’ll need 32 ounces. Chicken broth can be substituted.
- Cheese tortellini – Use 10 ounces of fresh refrigerated tortellini. I usually buy the three-cheese variety, but any flavor works. Dried tortellini can also be used; adjust the cooking time according to the package.
- Sweet potato – Peel one medium sweet potato and cut it into approximately ¾-inch chunks.
- Fresh spinach – You’ll need 4 ounces, which is often about half a bag. It looks like a lot but it does cook down.
- Parmesan cheese – An optional topping to sprinkle over each bowl before serving.
How to Make this Easy Tortellini Sausage Soup
Step 1
Brown sausage (round slices) in a frying pan. Let them brown and cook through. I always brown any meat I add to soup. It just always adds to the flavor and doesn't take much time. Set cooked sausage aside.
Susan's Helpul Tip: When I plan ahead, I find it is easier to cook the whole sausage, then slice into coins. I still do brown the sausage coins for flavor and appearance.
Step 2
In a Dutch oven (or soup pot), use some vegetable oil and saute onions until translucent.
Step 3
Add chicken broth and sweet potato to the onions. Heat to a simmer for about 5 minutes (until sweet potato is fork tender), then add the refrigerated tortellini, cooked sausage and 4 oz (½ the bag) of spinach.
Allow everything to simmer, following the time directions on the tortellini package.
Serving Suggestions
My family likes a sprinkle of shredded parmesan on top of their soup
FAQs
Yes, however, I don't recommend cooking as crumbles. Cook in chunks or small meatball sizes.
Yes, but squeeze out some of the green liquid when the spinach has thawed.
The tortellini continues to absorb broth as it sits. Add a little extra vegetable or chicken broth when reheating to return the soup to your preferred consistency.
Sweet potato adds a mild sweetness that balances the savory bratwurst in this sausage tortellini soup. The tender chunks also add color and make the soup more filling without using a creamy or tomato-based broth.
Storing Sausage Tortellini Soup with Spinach
Refrigerate for up to 3 days in a sealed container.
Freeze for up to 3 months. Be aware that the pasta may expand and/or absorb the liquid. You may need to add a little extra soup stock after thawing it.
Other Delicious Soup Recipes
Hearty Tortellini Sausage Soup
Equipment
- 1 medium to large dutch oven or soup pot
- 1 frying pan to cook the sausage
Ingredients
- 1 small onion finely chopped (yellow onion or sweet onion)
- 32 oz vegetable broth can substitute chicken broth
- 3 Bratwurst sausage can substitute mild Italian sausage
- 10 oz three cheese tortellini or can substitute a different flavored stuffed tortellini
- 4 oz fresh spinach (this is often ½ a bag)
- 1 medium sweet potato peeled and cut into ¾ inch chunks
- optional shredded Parmesan as garnish
Instructions
- Fry sausage either whole, then slice OR slice into coins and fry. I brown the sides of the sausage pieces prior to adding to soup. I recommend doing this in a frying pan, separate from the soup dutch oven / soup pot.
- Saute chopped onion until translucent in a small amount of oil.
- Add vegetable stock and bring to a light simmer.
- Add cut up sweet potato and simmer for 5 minutes. Check with a fork to see if it is tender.
- Add tortellini, browned sausage coins and fresh spinach. Simmer for the amount of time the tortellini package tells you to cook it (usually 3 - 5 minutes).
- Serve with a sprinkle of shredded parmesan cheese.
Notes
If freezing, freeze after soup has cooled. If refrigerated for a few days or frozen, pasta may absorb soup stock and expand. You may need to add some extra stock prior to reheating and serving.
Nutrition (estimate)
*Originally published October 17, 2017.
Patti @ Garden Matter
We love brats but can you believe I've never tried making soup with them. Genius!
Janet
Looks yummy!
Mary-The Boondocks Blog
I am always on the lookout for good hearty soups and this one sure fits the bill.
sherrygcole
I am going to have to try the Klement's sausage! This soup looks perfect for these cool nights we are having. Thank you for sharing your recipe.