What if you could have a hearty, comforting, and incredibly flavorful soup that eats like a full meal on your dinner table in about 30 minutes? What if the secret was a one-pot wonder that uses smart shortcuts to deliver a restaurant-quality result? This incredible recipe for Sausage, White Bean and Tortellini Soup is the ultimate weeknight dinner solution you’ve been searching for.
This isn’t just a simple soup; it’s a complete meal in a bowl, packed with savory sausage, creamy beans, and tender, cheese-filled tortellini. We build a simple yet flavorful broth and then finish each serving with a vibrant swirl of pesto that takes the entire dish to the next level. Get ready to add a new, undisputed champion to your recipe rotation.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Weeknight Wonder
The true genius of this Sausage, White Bean and Tortellini Soup is its incredible speed and ease, which comes from using a few brilliant shortcuts. By using pre-made refrigerated tortellini and canned beans, we eliminate hours of prep and cooking time. The entire, deeply flavorful soup comes together in a single pot, making both cooking and cleanup an absolute breeze. It’s the perfect, crowd-pleasing meal for any busy night.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This 30-Minute Soup
This recipe uses a handful of pantry staples and simple fresh ingredients to create a meal that tastes like it took hours to make.
- Italian Sausage (Hot or Sweet): This is the savory, flavorful backbone of our soup. You can choose sweet Italian sausage for a classic, fennel-scented flavor, or use hot Italian sausage to add a wonderful, warming spice to the broth. Using bulk sausage or removing it from the casings allows it to crumble and brown beautifully.
- Refrigerated Tortellini: This is the ultimate shortcut to a hearty pasta soup! Using fresh, refrigerated tortellini (cheese, spinach, or meat-filled all work well) means you get tender, pillowy, filled pasta cooked perfectly in just a few minutes, directly in the soup pot.
- Canned White Beans & Diced Tomatoes: This is the pantry power-duo that adds incredible substance, texture, and flavor. Canned white beans, like cannellini or navy beans, add a wonderful creamy texture and plant-based protein. Canned diced tomatoes create a simple, flavorful broth base with a touch of sweetness and acidity.
- Prepared Pesto: This is the secret weapon finisher that makes this soup truly special. A dollop of your favorite store-bought or homemade pesto stirred into each individual bowl at the end adds an instant, vibrant burst of fresh basil, garlic, pine nut, and Parmesan flavor. It completely elevates the finished dish.
- Onion and Celery: The classic aromatic base for so many wonderful soups. They provide a foundational layer of sweet and savory flavor that makes the soup taste like it’s been simmering all day.
- Low-Sodium Chicken Broth: Using a low-sodium broth allows you to control the final saltiness of the soup, which is important since the sausage and Parmesan cheese will also add salt.
Step-by-Step to the Easiest Tortellini Soup
Follow these simple, detailed instructions to create this delicious one-pot meal.
Step 1: Brown the Sausage and Sauté the Vegetables First, heat the tablespoon of olive oil in a medium soup pot or Dutch oven over medium heat. Add the Italian sausage (removed from its casings). Use a wooden spoon to break the meat up into smaller, bite-sized crumbles as it cooks. Continue to cook until the sausage is browned and cooked through, which should take about 4 minutes.
Next, add the chopped onions and celery to the pot with the sausage and its rendered fat. Continue to cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 more minutes.
Step 2: Build the Soup Base and Simmer Now, add the rinsed and drained white beans, the can of diced tomatoes (with their juice), the low-sodium chicken broth, and 4 cups of water to the pot.
Stir everything together and increase the heat to medium-high to bring the soup to a lively simmer. Once it is simmering, adjust the heat if necessary to maintain a steady, gentle simmer. Let the soup cook for about 10 minutes. This allows the flavors to meld together and ensures the vegetables are perfectly tender.
Step 3: Cook the Tortellini This is the final cooking step! Add the entire package of refrigerated tortellini directly into the simmering soup.
Continue to cook, stirring occasionally to prevent the tortellini from sticking, for about 10 minutes, or until the pasta is tender and cooked through. The tortellini will plump up as they absorb some of the flavorful broth.
Pro Tip: Be careful not to overcook the tortellini, as they can become mushy. Start testing them a minute or two before the package suggests they will be done.
Step 4: Season, Serve, and Garnish Once the tortellini is cooked, turn off the heat. Taste the soup and season it with kosher salt and freshly ground black pepper as needed.
To serve, ladle the hot soup into bowls, making sure each bowl gets a good amount of sausage, beans, and tortellini.
Top each individual serving with a spoonful of prepared pesto and a generous sprinkle of grated Parmesan cheese. Serve immediately.
Easy 30-Minute Sausage, White Bean and Tortellini Soup
A hearty and comforting one-pot soup that combines Italian sausage, white beans, and refrigerated tortellini in a savory tomato and chicken broth. The soup starts by browning crumbled sausage with onions and celery to build a flavorful base. Beans, tomatoes, and broth are then added and simmered before the tortellini is cooked directly in the soup. Each bowl is finished with a spoonful of prepared pesto and a sprinkle of grated Parmesan cheese for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Total Time: 44 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian-American
Ingredients
- 1 tablespoon olive oil
- 4 ounces hot or sweet Italian sausage, removed from casings
- 1 onion, chopped
- 1 medium rib celery, chopped (about 2/3 cup)
- One 15-ounce can white beans (cannellini or navy), rinsed and drained
- One 15-ounce can diced tomatoes
- 2 cups low-sodium chicken broth
- One 8– to 9-ounce package of your favorite refrigerated tortellini
- Kosher salt and freshly ground black pepper
- 1/4 cup prepared pesto
- Grated Parmesan, for serving
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the sausage meat to the pot and cook, breaking it up with a wooden spoon, for about 4 minutes until it is browned.
- Add the chopped onions and celery to the pot and continue to cook, stirring, for about 5 minutes until the vegetables have softened.
- Stir in the rinsed beans, diced tomatoes, chicken broth, and 4 cups of water.
- Increase the heat to medium-high and bring the soup to a simmer.
- Continue to simmer, adjusting the heat if necessary, for about 10 minutes until the vegetables are tender.
- Add the refrigerated tortellini to the soup and continue to cook for about 10 minutes, or until the tortellini are tender.
- Season the soup to taste with salt and pepper.
- Ladle the soup into bowls and top each serving with a spoonful of pesto and a sprinkle of grated Parmesan cheese.
Notes
- This is a one-pot meal, making for easy preparation and cleanup.
- Using pre-made refrigerated tortellini is a convenient shortcut for this hearty soup.
- The pesto and Parmesan are added at the end as a fresh garnish, not cooked into the soup, to preserve their bright flavors.
Nutrition
- Serving Size: 1/6 of recipe (approx. 2 cups)
- Calories: 450-550
- Sugar: 8-12 g
- Sodium: 1000-1300 mg
- Fat: 20-28 g
- Saturated Fat: 8-12 g
- Trans Fat: 0 g
- Carbohydrates: 45-55 g
- Fiber: 8-10 g
- Protein: 20-25 g
- Cholesterol: 50-70 mg
Serving and Presentation
The magic of this soup is in the final garnish. By adding the pesto directly to the individual bowls, you get a fresh, potent burst of basil and garlic flavor that doesn’t get muddled by cooking in the pot. The vibrant green swirl of pesto against the red broth looks beautiful and tastes even better. Always serve with extra Parmesan cheese on the side.
Storage and Make-Ahead Tips
Because the tortellini is cooked directly in the broth, it will continue to absorb liquid as it sits, making the soup very thick and the pasta very soft.
- Best for Fresh Serving: This soup is at its absolute best when enjoyed immediately after it’s made.
- Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the soup will be much thicker upon reheating. You can add a splash of water or chicken broth to loosen it up as you reheat it gently on the stovetop.
- Best Make-Ahead Method: If you want to make this soup ahead of time, the best method is to prepare the entire soup base through Step 2 (without the tortellini). Let it cool and store it in the fridge. When you are ready to serve, bring the soup base back to a simmer, and then proceed with Step 3, cooking the tortellini fresh just before serving.
For more recipe follow my Pinterest account
Creative Recipe Variations
This simple soup is a fantastic starting point for your own creative twists.
- Creamy Sausage and Tortellini Soup: For a richer, more decadent version, stir in 1/2 cup of heavy cream or half-and-half during the last few minutes of cooking, just before you serve.
- Add Some Leafy Greens: For an easy and healthy nutritional boost, stir in a few large handfuls of fresh baby spinach or chopped kale at the same time you add the tortellini. The greens will wilt down perfectly in the hot broth.
- Use a Different Protein: If you’re not in the mood for sausage, this soup is also delicious with 1 pound of ground turkey or ground chicken. Simply brown it as you would the sausage. For a vegetarian version, omit the meat and add an extra can of white beans or some sautéed mushrooms.
Enjoy Your New Weeknight Hero!
You’ve just discovered the perfect solution for the “what’s for dinner?” dilemma on a busy night. This Sausage, White Bean and Tortellini Soup is fast, easy, made in one pot, and packed with flavors that the whole family will love. It’s a comforting, satisfying meal that is sure to become a staple in your recipe collection.
We hope you love this quick and delicious soup!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is always looking for easy weeknight dinner ideas!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen tortellini instead of refrigerated?
Yes, you absolutely can. You do not need to thaw the frozen tortellini first. Simply add them directly to the simmering soup from the freezer. They may need a few extra minutes to cook through compared to the refrigerated variety, so just check the package for the recommended cooking time.
Q2: What is the best way to remove sausage from its casing?
The easiest way is to take a small, sharp knife or a pair of kitchen shears and snip one end of the sausage link. Then, you can simply squeeze the ground meat out from the opening, like squeezing toothpaste from a tube. Alternatively, you can run the knife lightly down the length of the casing and then peel it away.
Q3: Why do you need to rinse canned beans?
The liquid that canned beans are packed in is often very starchy and high in sodium. Rinsing the beans under cool water washes away this excess salt and starch, which gives your soup a cleaner flavor and prevents the broth from becoming cloudy or gummy.
Q4: Can I make this soup vegetarian?
Yes, this soup is very easy to make vegetarian. Simply omit the sausage (you can start by sautéing the vegetables in olive oil) and use a high-quality vegetable broth instead of chicken broth. To make it just as hearty, you could add an extra can of beans or add 8 ounces of sliced, sautéed mushrooms for a savory, “meaty” texture.
Q5: Why add the pesto at the end instead of cooking it in the soup?
Pesto is made from fresh, delicate ingredients like basil and garlic. If you were to boil it in the soup, the high heat would destroy its fresh, vibrant flavor and turn the beautiful green color a dull, murky brown. Adding it as a garnish at the end preserves its bright, aromatic punch.