Italian Tortellini, Sausage & Tomato Soup

Friends, I get it. It’s getting warmer out but I promise this soup comes together really quick (so your house won’t heat up) and tastes like summer. How can I promise such a thing? Keep reading!

It’s all about your ingredients. Roasted green beans and cherry tomatoes are what made this recipe sing (hello, summer produce!). I have to make a confession though…I always hated cherry tomatoes and still won’t eat them raw. BUT! This recipe is the FIRST one ever to get me to try them once they’re cooked and I couldn’t believe it. I loved them. Just goes to show you that your taste buds can continue to develop as you get older. Steve (my husband) even waited with anticipation to see if I would gag and go spit out the tomato, that’s how far that hate goes. I digress.

You came here for a recipe! It’s really good and tortellini is not a noodle I cook with too often. If you swapped in a different noodle, I think chunks of ricotta cheese would be delicious to throw in. Fresh basil or parsley is also great for a garnish if you want it even fancier. Be sure to let me know if you make it, enjoy!

Italian Tortellini, Sausage & Tomato Soup

A Summer inspired soup that will leave you wanting more. No, seriously.

Course Main Course
Author Jessi Holden


  • 1 package tortellini noodles
  • 1 pound Italian sausage
  • 1.5 cups cherry tomatoes
  • 1 pound fresh green beans
  • 1/3 cup milk we keep powdered milk on hand, I think you could sub in just about anything here
  • 4 cups water
  • 2 bouillon cube
  • 1/3 cup sun-dried tomato pesto

Only if roasting vegetables ahead of time

  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning


  1. For the BEST results: Take the cherry tomatoes and green beans (cut the ends off and cut them into thirds) and toss with 1 tbsp olive oil and 1 tbsp Italian seasoning. Roast at 400 for 20 minutes. Allow to cool. If you don't have time, see step below about adding veggies.

  2. Boil your water with the two bouillon cubes.

  3. Add the cut green beans and cherry tomatoes (if skipping roasting step, do not add olive oil or Italian seasoning) to the pot and allow to cook 5 minutes

  4. Add the tortellini and let cook for 7-8 minutes with the veggies, cut heat to low for a simmer.

  5. While noodles cook, on medium heat cook the sausage until fully cooked

  6. Add the sausage, milk, and sun-dried tomato sauce to the pot. Mix and allow to simmer 5-10 minutes. Enjoy!

Recipe Notes

Did you make this recipe? Show me over on Instagram by tagging me @The_Beer_Dietitian or come back and leave me a comment!


Who’s excited for summer veggies like I am? If you need other recipe ideas, head HERE and scroll through! I’ll be updating my search tools soon so it will be easier to look through my recipes. With love, friends!


  • Diyetisyen

    May 28, 2019 at 9:15 am

    This looks super delicious and really easy to make! Can’t wait to try it !!

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