Easy Tortellini Soup is a family favorite dinner recipe! Rich and hearty with a tomato-based creamy broth that will practically make you want to lick your soup bowl.
It’s finally soup season! Well technically it is — it’s actually in the 80’s here, but we can enjoy our soup in the air conditioning I guess! Fun fact about how much of an adult I am — every time I think about soup, I hear the lyrics to “Shoop” by Salt-N-Pepa, but with the updated lyrics of “Soup, soup a doup” Between that and “Dip, baby dip,” every time I make a dip, it’s a real 90’s revival around here.
Like I lamented all summer long, I’m not a fantastic summer cook — soups and casseroles are my jam, so it’s on now! This soup is a family favorite dinner — great in the moment and leftovers keep well and reheat great. In order to streamline this soup as much as possible, I do use what I call “The Three Pan Method” Answer’s in the name on this one and I literally use three pans to get this on the table as quickly as possible. Not great from a dirty dishes perspective, but I’m all about that dinner speediness element.
How to make Tortellini Soup
Pan #1: Cook and drain your sausage (unless you’ve planned ahead and have some cooked and ready to roll. If that’s the case, tell me your secret — I so want to have planned ahead too).
Pan #2: Get the broth ingredients rolling (pictured below). Since some start from the fridge, it takes a while to get the broth nice and hot and it allows time for the flavor from the seasonings to meld. You’ll need: milk, half & half, two cans of tomato soup, a can of peas and carrots, chicken broth, minced garlic and some spices and seasoning. It seems like a lot of ingredients, but it’s a total just dump and pour operation on everything.
Pan #3 Cook up your tortellini. Now I know I’ve talked a lot of smack in the past about not liking recipes where the pasta doesn’t cook in the dish, but I just haven’t found a way to streamline this step. And this soup is worth the extra step!
Assemble Your Tortellini Soup
Put it all together! Pasta, broth and sausage and you’re set. Top it with some Parmesan and you’re good to go! Seriously, the best part of this soup is the broth, so plan for some crusty bread to soak it all up.
Easy Tortellini Soup leftovers keep really well in the fridge. I’ve had some disasters with pasta-based soups just like absorbing all the broth in the fridge and becoming like a mutant goulash. Not this one! Enjoy! Let’s all eat some soup and hop in a big pile of leaves. 80 degrees or no :).
- 1/2 lb. of ground sausage, cooked and drained
- 5 cups of tortellini, cooked and drained (I used the 19 oz. size of Great Value cheese tortellini)
- 2 cans condensed tomato soup
- 2 c. half and half
- 1 1/2 c. milk
- 2 c. chicken stock
- 1 T garlic
- 1 14.5 oz. can peas and carrots, drained
- 1 t. onion powder
- 3 t. Italian seasoning
- Salt and Pepper to taste
- It's easiest to get three pots going at once to reduce cooking time
- Pot #1 - Brown and drain sausage
- Pot #2 - Cook and drain your tortellini
- Pot #3 - Mix all remaining ingredients and cook on medium heat until hot and bubbling
- Once done, add the sausage and tortellini and mix
Amazon tools I used to make Tortellini Soup