Sausage Tomato Tortellini Soup

Sausage & Tomato Tortellini Soup

Yield 6 Servings


  • 1/2 lb reduced fat sausage (Italian flavor is preferred)
  • 1 (10.75oz) can tomato soup, undiluted
  • 1 (14.5oz) can petite diced tomatoes & onions (or just tomatoes)
  • 1 cup chicken broth
  • 1 cup skim milk
  • 1 cup half & half
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 cup parmesan cheese
  • 1 (19oz) pkg frozen cheese tortellini (for a more liquidy soup, only add half the package of tortellini; if you like your soup with lots of texture [chunky] & less broth, add the whole bag)


  1. In a large stock pot, brown sausage & drain any fat. Return sausage to pan. (My reduced fat sausage didn't need draining, there was very little fat in the pot.)
  2. Add tomato soup, diced tomatoes, chicken broth, milk, half & half, & spices. Heat until a light simmer. (You are basically just heating up the mixture.)
  3. Meanwhile in a separate medium saucepan, bring some water to a boil. Cook tortellini 2-3 minutes or until directed on the package. Drain.
  4. Add cooked tortellini to the soup. Add parmesan cheese. Stir to combine. Serve hot with extra shredded parmesan cheese on top & garlic bread on the side (optional.)

Recipe Notes

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