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It’s soup weather… somewhere.

Not here, because I unfortunately live in Florida, but the calendar says FALL, and I’m going with it.

This is one of those recipes that makes me desperately want to be in New England.

I want the windows open. I want leaves changing outside. I want to wear an unnecessarily large sweater while this simmers in the Crock-Pot. I want pumpkins on the porch and that first genuinely cold night when making a giant pot of soup feels like the only reasonable dinner option.

Instead, I live in Florida.

So every September, we collectively start playing make-believe fall while it’s approximately 94 degrees outside and there are palm trees everywhere.

I light a candle. I turn the AC down. I make soup. I pretend not to notice that stepping outside feels like opening the dishwasher halfway through the dry cycle.

We’re doing our best.

And honestly, this soup helps.

It’s loaded with fire-roasted tomatoes and vegetables, chicken sausage, spinach, and cheese tortellini, all simmered in chicken bone broth and finished with Parmesan. It’s hearty without being heavy, somewhere between a big bowl of minestrone and a classic tortellini soup, and exactly the kind of dinner I want once September hits—regardless of what the Florida weather has to say about it.

Maybe someday I’ll be making it in New England while actual orange leaves fall outside my kitchen window.

Lamb Family Estate

Fire-Roasted Tortellini Soup with Chicken Sausage

A hearty fire-roasted tomato tortellini soup loaded with chicken sausage, vegetables, baby spinach, and cheese tortellini in a rich homemade chicken bone broth. It's somewhere between a classic minestrone and a cozy tortellini soup—easy enough for a weeknight, but packed with slow-cooked flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 8 Servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups chicken bone broth
  • 2 14-ounce cans fire-roasted diced tomatoes
  • 3 tablespoons tomato paste
  • 4 chicken sausage links sliced
  • 1 large yellow onion diced
  • 2 heaping tablespoons minced garlic
  • 2 cups Vegetable Medley I prefer Purely Fire-Roasted Vegetable Medley*
  • 3 –4 handfuls fresh baby spinach
  • 20 ounces refrigerated cheese tortellini
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 2 tsp Salt
  • 2 tsp Black pepper
  • 1/2 c Finely grated Parmesan

Equipment

  • 1 Slow Cooker / Crock-Pot

Method
 

  1. Add the chicken bone broth, fire-roasted diced tomatoes, tomato paste, chicken sausage, yellow onion, garlic, fire-roasted vegetables, garlic powder, onion powder, oregano, thyme, salt, and pepper to the slow cooker. Stir to combine.
  2. Cover and cook on HIGH for about 3 hours, or until the vegetables and onion are tender and the flavors have come together.
  3. Stir in the baby spinach and allow it to wilt into the soup.
  4. Add the refrigerated cheese tortellini toward the end of cooking. Continue cooking just until the tortellini are tender, checking after about 10–15 minutes to prevent overcooking.
  5. Reduce the slow cooker to LOW or WARM. Stir in ½ cup finely grated Parmesan until melted and incorporated. Taste and adjust seasonings before serving.

Notes

For a thicker broth: Before adding the tortellini, remove 1–2 cups of the soup, including some tomatoes and vegetables, blend until smooth, and stir it back into the slow cooker.
For leftovers: The tortellini will continue absorbing broth as the soup sits. Add a splash of chicken broth when reheating if needed.
Vegetable substitution: If you can’t find the Purely Fire-Roasted Vegetable Medley, substitute a mixture of Brussels sprouts, bell peppers, mushrooms, and onions.
Bone broth: Homemade chicken bone broth gives this soup a particularly rich base, but store-bought chicken broth or bone broth works too.