Tomato Tortellini Soup with Arugula

Here is my favorite tortellini soup with arugula, loaded with Italian sausage, herbs, fire roasted tomatoes, beef and vegetable broth, cheese tortellini, and fresh arugula topped with parmesan.

This soup is perfect for busy weeknights when you need something warm and filling on the table fast. I love how the peppery arugula balances out the richness of the sausage, and the tortellini makes it hearty enough that you don’t need anything else for dinner.

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What Kind of Sausage Should I Use?

Italian sausage is your best bet for this soup, and you can go with either sweet or hot depending on your preference. If you like a little kick, hot Italian sausage adds some nice heat that pairs well with the fire roasted tomatoes, but sweet Italian sausage works just as well if you’re feeding kids or prefer a milder flavor. You can use links that you remove from the casings, or buy it already in bulk form to save yourself a step. Ground pork seasoned with Italian herbs can work in a pinch if you can’t find Italian sausage at your store.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sausage: You can use Italian sausage, mild or spicy, or swap it for ground beef, ground turkey, or even ground chicken. If using plain ground meat, add an extra 1/2 teaspoon of fennel seeds to mimic that sausage flavor.
• Tortellini: Don’t skip the tortellini – it’s what makes this soup special. But you can use cheese, meat, or spinach-filled varieties depending on what you find. Fresh or frozen both work fine.
• Arugula: If arugula isn’t your thing or you can’t find it, spinach or kale work great. Add spinach at the same time, but if using kale, toss it in about 5 minutes earlier since it takes longer to soften.
• Fire roasted tomatoes: Regular diced tomatoes are a fine substitute. You’ll lose a bit of that smoky depth, but the soup will still taste great.
• Beef broth: Since you’re already using vegetable broth, you can replace the beef broth with more vegetable broth or chicken broth without any issues.
• Dried herbs: Fresh herbs can replace dried ones – just use three times the amount (so 1 tablespoon fresh for every 1 teaspoon dried) and add them toward the end of cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the tortellini too early, which turns them mushy and overcooked – wait until the last 10-15 minutes of cooking so they stay tender with a nice bite.

Browning your sausage properly is crucial, so resist the urge to stir it constantly and let it develop a good sear before breaking it up, which adds tons of flavor to the broth.

Don’t add the arugula while the soup is still on the heat or it’ll become slimy and lose its peppery flavor – stir it in after you’ve turned off the burner so it just wilts slightly.

If you’re making this ahead, cook the tortellini separately and add them when reheating, since they’ll absorb too much liquid and get bloated if they sit in the soup overnight.

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What to Serve With Tortellini Soup?

This hearty soup is pretty filling on its own, but I love serving it with some crusty bread or garlic toast for dipping into that rich, tomatoey broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the sausage and adds a fresh crunch to your meal. If you want to make it even more satisfying, try adding a side of roasted vegetables like zucchini or bell peppers, or serve it alongside some bruschetta topped with fresh tomatoes and basil. Don’t forget to have extra parmesan on hand for sprinkling over everything!

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the tortellini will soak up some of the broth as it sits, so you might want to add a splash of extra broth when you reheat it to get that nice soupy consistency back.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the tortellini and arugula if you’re planning to freeze it. Cook those fresh when you’re ready to eat, since pasta can get mushy after freezing and arugula wilts pretty quickly.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. If you’re using the microwave, heat it in 2-minute intervals, stirring in between. Add a handful of fresh arugula right before serving so it stays nice and peppery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 75-90 g
• Fat: 105-120 g
• Carbohydrates: 110-130 g

Ingredients

• 1 lb sausage (I prefer Johnsonville mild Italian for this)
• 1 large onion (finely diced into 1/4-inch pieces)
• 4 cloves garlic
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 1.5 tsp dried parsley
• 3/4 tsp dried thyme
• 3 pinches red pepper flakes
• 2.5 cups beef broth (I use Better Than Bouillon for a deeper flavor)
• 2 tbsp tomato paste
• 14.5 oz fire roasted tomatoes (I always use Muir Glen brand)
• 4 cups vegetable broth
• 10 oz tortellini (use refrigerated style for a better, firmer texture)
• 4 cups arugula
• parmesan

Step 1: Brown the Sausage and Build the Aromatic Base

• 1 lb sausage
• 1 large onion, finely diced

Heat a large pot over medium-high heat and add the sausage, breaking it into small pieces as it cooks.

Once the sausage is mostly browned, add the diced onion and cook for another 3-4 minutes, stirring occasionally, until the onion softens slightly and begins to caramelize at the edges.

This browning creates a flavorful foundation for the entire soup and develops deep, savory notes that will carry through the final dish.

Step 2: Bloom the Spices for Maximum Flavor

• 4 cloves garlic, minced
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 1.5 tsp dried parsley
• 3/4 tsp dried thyme
• 3 pinches red pepper flakes

Reduce heat to medium-low and add the minced garlic, cooking for about 30 seconds until fragrant.

Add the dried basil, oregano, parsley, thyme, and red pepper flakes, stirring constantly for 1 minute.

This blooming step releases the essential oils in the dried herbs, intensifying their flavors throughout the soup.

I find that blooming spices in fat makes a noticeable difference—it’s worth the extra minute.

Step 3: Build the Tomato-Broth Foundation

• 2 tbsp tomato paste
• 2.5 cups beef broth
• 4 cups vegetable broth
• 14.5 oz fire roasted tomatoes

In a small bowl, whisk together the tomato paste with 1/2 cup of the beef broth until smooth, breaking up any lumps.

This prevents the tomato paste from clumping when added to the hot pot.

Pour this mixture into the pot along with the remaining beef broth, vegetable broth, and fire-roasted tomatoes (with their juices).

Stir well to combine, then increase heat to high and bring the soup to a boil.

Step 4: Simmer the Broth and Cook the Tortellini

• soup base from Step 3
• 10 oz tortellini

Once the soup reaches a boil, reduce heat to medium and let it simmer for 5 minutes to allow the flavors to meld.

Add the refrigerated tortellini and simmer for 10-15 minutes, or until the tortellini float to the surface and are tender but still have a slight firmness to the bite.

I always use refrigerated tortellini rather than frozen because it has a better texture and cooks more evenly in the broth.

Step 5: Finish with Arugula and Serve

• 4 cups arugula
• parmesan
• salt and pepper to taste

Remove the pot from heat and stir in the arugula, which will wilt into the warm soup in about 30 seconds, adding a fresh, slightly peppery note that balances the richness of the sausage and cheese.

Taste the soup and season with salt and pepper as needed.

Ladle into bowls and finish each serving with a generous shower of freshly grated Parmesan cheese.

Tomato Tortellini Soup with Arugula

Delicious Tomato Tortellini Soup with Arugula recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

• 1 lb sausage (I prefer Johnsonville mild Italian for this)
• 1 large onion (finely diced into 1/4-inch pieces)
• 4 cloves garlic
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 1.5 tsp dried parsley
• 3/4 tsp dried thyme
• 3 pinches red pepper flakes
• 2.5 cups beef broth (I use Better Than Bouillon for a deeper flavor)
• 2 tbsp tomato paste
• 14.5 oz fire roasted tomatoes (I always use Muir Glen brand)
• 4 cups vegetable broth
• 10 oz tortellini (use refrigerated style for a better, firmer texture)
• 4 cups arugula
• parmesan

Instructions

 

• Heat a large pot over medium-high heat and add the sausage, breaking it into small pieces as it cooks. Once the sausage is mostly browned, add the diced onion and cook for another 3-4 minutes, stirring occasionally, until the onion softens slightly and begins to caramelize at the edges. This browning creates a flavorful foundation for the entire soup and develops deep, savory notes that will carry through the final dish.
• Reduce heat to medium-low and add the minced garlic, cooking for about 30 seconds until fragrant. Add the dried basil, oregano, parsley, thyme, and red pepper flakes, stirring constantly for 1 minute. This blooming step releases the essential oils in the dried herbs, intensifying their flavors throughout the soup. I find that blooming spices in fat makes a noticeable difference—it's worth the extra minute.
• In a small bowl, whisk together the tomato paste with 1/2 cup of the beef broth until smooth, breaking up any lumps. This prevents the tomato paste from clumping when added to the hot pot. Pour this mixture into the pot along with the remaining beef broth, vegetable broth, and fire-roasted tomatoes (with their juices). Stir well to combine, then increase heat to high and bring the soup to a boil.
• Once the soup reaches a boil, reduce heat to medium and let it simmer for 5 minutes to allow the flavors to meld. Add the refrigerated tortellini and simmer for 10-15 minutes, or until the tortellini float to the surface and are tender but still have a slight firmness to the bite. I always use refrigerated tortellini rather than frozen because it has a better texture and cooks more evenly in the broth.
• Remove the pot from heat and stir in the arugula, which will wilt into the warm soup in about 30 seconds, adding a fresh, slightly peppery note that balances the richness of the sausage and cheese. Taste the soup and season with salt and pepper as needed. Ladle into bowls and finish each serving with a generous shower of freshly grated Parmesan cheese.