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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

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