Step 1: Sear the Sausage for Maximum Flavor. Begin by placing a large dutch oven or heavy-bottomed pot over medium-high heat. Allow it to heat thoroughly for a few minutes. Add 1 tablespoon of olive oil, and once shimmering, carefully place the ground sausage into the pan, pressing it down into a very flat patty. This maximizes the surface area for browning. Let it sear undisturbed for 3 minutes. Resist the urge to move it; this allows a beautiful, flavorful crust to develop.

Step 2: Brown and Remove the Sausage. After searing, use a sturdy wooden spoon or spatula to break up the sausage into smaller, bite-sized pieces. Continue cooking, stirring occasionally, until it is evenly browned and cooked through. Once done, use a slotted spoon to remove the browned sausage from the pot, leaving behind any rendered fat. Set the cooked sausage aside in a bowl; it will be added back to the soup later.

Step 3: Sauté the Aromatics. Check the pot for rendered sausage fat. If there’s enough (about 1-2 tablespoons), you won’t need to add more oil. If not, add 1-2 tablespoons of fresh olive oil. Reduce the heat to medium. Add the chopped carrots, onions, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften and become translucent, which typically takes about 8 minutes. Season the vegetables generously with a pinch of salt and pepper at this stage to build layers of flavor. Finally, stir in the minced garlic and cook for another minute until fragrant.

Step 4: Caramelize the Tomato Paste. Once the garlic is fragrant, create a small well in the center of the sautéed vegetables by pushing them to the sides of the pot. Add the tomato paste directly into this well. Allow the tomato paste to cook undisturbed and caramelize on the hot pan for about 2 minutes. This process deepens its flavor and removes any raw metallic taste. After caramelizing, stir the tomato paste thoroughly into the vegetables until everything is well combined.

Step 5: Add the Broccoli. While the tomato paste is caramelizing and as you’re stirring it into the vegetables, add the chopped broccoli florets to the pot. Stir the broccoli into the mixture, allowing it to slightly soften and absorb the flavors of the aromatics and tomato paste for a few minutes. This pre-cooking helps it become tender without getting mushy later in the soup.

Step 6: Introduce the Tomatoes and Simmer. Pour in the crushed tomatoes, stirring them into the vegetable mixture. Bring the liquid to a gentle simmer over medium heat. At this point, it’s crucial to season with salt and pepper again, as crushed tomatoes often need a good amount of seasoning to truly shine. If you have a Parmesan rind, add it to the pot now to infuse the broth with its rich, savory notes as the soup simmers.

Step 7: Build the Broth and Simmer. Pour in the chicken broth and stir everything together. Bring the soup to a gentle simmer once more. Once simmering, return the previously cooked and browned sausage to the pot. Add the rinsed cannellini beans and the fresh chopped parsley. Stir to combine. Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 20 minutes. This allows all the flavors to meld beautifully and the vegetables to become perfectly tender.

Step 8: Cook the Tortellini. After the 20-minute simmer, if you added a Parmesan rind, remove and discard it. Now, add the tortellini directly to the simmering soup. Cook the tortellini according to the package directions, but add an extra minute or two to the cooking time, as the soup is simmering rather than at a rapid boil. You want the tortellini to be tender but still have a slight bite (al dente). Taste and adjust seasoning with salt and pepper as needed.

This hearty soup is incredibly satisfying on its own, but it pairs wonderfully with a variety of sides. For a lighter accompaniment, consider a crisp green salad with a vinaigrette. It also goes exceptionally well with crusty bread for dipping, or you could serve it alongside our Ricotta Bruschetta, Air Fryer Zucchini Fritters, or Easy Steamed Artichokes for a complete meal. For a more elaborate Italian feast, I love to serve this soup as a first course before main dishes like Chicken Francese, Chicken Marsala, and Chicken Saltimbocca.

The primary difference between tortellini and tortelloni is size. Tortelloni is simply a larger version of the same ring-shaped pasta. While tortellini typically features a meat, cheese (like ricotta), or vegetable filling and is often served in broth, tortelloni is larger and usually has a richer filling, such as ricotta and spinach, pumpkin, or other vegetables. It’s more commonly served with a sauce (like butter and sage) rather than in a broth. However, both pasta shapes can accommodate a variety of delicious fillings, including meat, spinach, or ricotta and parsley, making them versatile for different dishes.

Cooking pasta directly in a soup has a distinct advantage: the pasta absorbs the flavors of the broth, enriching its taste. This is why we recommend adding the tortellini directly to this Rustic Italian Tortellini Soup. However, there’s a trade-off. As the pasta cooks and sits in the soup, it will also soak up a significant amount of the liquid. This can lead to a thicker soup and potentially mushier pasta if left for too long, especially upon reheating. If you prefer your tortellini perfectly al dente and your soup broth consistently thin, you can cook the tortellini separately and add it to individual bowls just before serving. If you cook it in the soup and find it too thick later, simply add a bit more broth or water when reheating.

Absolutely! To make this Rustic Italian Tortellini Soup vegetarian, simply omit the sweet Italian sausage. Replace the chicken broth with a good quality vegetable broth. For added protein and a heartier texture, you can increase the amount of cannellini beans or add other legumes like chickpeas. You might also consider adding plant-based Italian sausage alternatives or a medley of mushrooms (like cremini or portobello) sautéed with Italian herbs for a savory, umami boost.

This soup is incredibly versatile when it comes to vegetables. Besides the carrots, celery, onions, and broccoli, you could easily incorporate baby spinach or kale (stir in at the very end until wilted), diced zucchini, bell peppers (red or yellow for sweetness), or even some chopped green beans. Feel free to customize it with your family’s favorite vegetables to boost its nutritional content and flavor.

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  1 lb tortellini

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  1 lb sweet Italian sausage, ground

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  2 medium carrots, chopped

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  1 celery stalk, chopped

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  1 medium onion, chopped

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  1 28 oz can crushed tomatoes

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  2 tablespoon tomato paste

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  6 cups chicken broth

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  3 cloves garlic, minced

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  2 teaspoon kosher salt

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  1 can cannellini beans, rinsed and drained

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  1-3 tbsp olive oil

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  2 tablespoon fresh chopped parsley

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  ½ cup heavy cream

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  1 Head Broccoli, chopped

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  1 piece Parmesan rind (optional, for added depth)

1. Remove your sweet Italian sausage from the refrigerator 30 minutes prior to cooking. Bring a large Dutch oven or heavy-bottomed pot to medium-high heat. Add 1 tablespoon olive oil. Place the ground sausage into the pan in a very flat patty. Let it sear undisturbed for 3 minutes to form a crust. Then, use a wooden spoon to break it up and continue cooking until evenly browned. Remove the cooked sausage with a slotted spoon and set it aside.
2. If there is sufficient rendered fat (about 1-2 tbsp) left in the pot, no need to add more. Otherwise, add 1-2 tablespoons of olive oil. Lower the heat to medium and stir in the chopped carrots, onions, and celery. Sauté until softened, about 8 minutes. Season well with salt and pepper. Add the minced garlic and stir throughout the mixture for 1 minute until fragrant. Create a small well in the center of the vegetables and add the tomato paste. Let it caramelize on the pan for 2 minutes before stirring it into the vegetables. Add the chopped broccoli to the pot and stir, allowing it to slightly soften for a few minutes.
3. Add the crushed tomatoes to the pot and bring to a gentle simmer. Season with salt and pepper again. Pour in the chicken broth and bring it to a simmer once more. Once simmering, return the browned sausage to the pot. Add the rinsed cannellini beans and the fresh chopped parsley. If using, add the Parmesan rind now. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
4. After simmering, remove and discard the Parmesan rind (if used). Add the tortellini directly to the soup. Cook as directed on the tortellini package, adding an extra minute or two to account for simmering rather than boiling, until the tortellini is al dente.
5. Remove the soup from the heat. Stir in the heavy cream until fully incorporated and the soup is creamy. Serve immediately, garnished with freshly grated Parmesan cheese.

1. Make sure to sear the sausage thoroughly to develop a rich flavor base for the soup. Preheat your pan and don’t overcrowd the sausage.
2. Season your soup in layers throughout the cooking process. Taste and adjust salt and pepper at each stage, especially after adding tomatoes and broth, to avoid a bland final product.
3. For freezing, cook the soup base (everything except tortellini and cream) and freeze. Cook fresh tortellini when reheating.