Tortellini alla Vodka Soup
Updated Oct 30, 2026
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Tortellini alla Vodka Soup combines two of my favorite things: vodka pasta and soup! Cheese tortellini and Italian sausage simmer in a creamy tomato vodka broth with just the right amount of heat. It’s a rich, comforting dinner that’s easy to make in one pot.
Love vodka sauce as much as I do? Try my Orzo alla Vodka, Gochujang Vodka Pasta, or Meatball Sub with Vodka Sauce recipes next!
🐝 Quick Look: Tortellini alla Vodka Soup
- What it is: A creamy, one-pot tomato soup with Italian sausage and cheese tortellini, inspired by classic vodka pasta.
- Time: 10 minutes prep, 35 minutes cook, 45 minutes total.
- Servings: 6
- Main ingredients: Italian sausage, cheese tortellini, crushed tomatoes, chicken broth, and heavy cream.
Why You’ll Love This Recipe
- Vodka pasta in soup form: Everything you love about vodka sauce, but in soup form! If you’re a fan, try my Sun-Dried Tomato Broccolini Vodka Pasta or Quick and Easy Vodka Sauce.
- Hearty and filling: Cheese tortellini and Italian sausage make this soup a satisfying dinner. For more hearty soups, try my Creamy Tuscan Chicken Orzo Soup, Cajun Chicken Pasta Soup, Broccoli Cheddar Soup with Chicken, or Creamy Lasagna Soup.
- Easy to customize: Use sweet or hot Italian sausage, adjust the spice level, add a few handfuls of spinach, or swap the tortellini for another pasta shape.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Cheese Tortellini: The star of the soup! I used Rana refrigerated cheese tortellini.
- Italian Sausage: Adds tons of savory flavor and makes this soup hearty enough for dinner.
- Crushed Tomatoes: I used fire-roasted crushed tomatoes for extra depth of flavor.
Tips and Substitutions
- Choose your Italian sausage: I used sweet Italian pork sausage, but hot sausage works for extra heat. Chicken or turkey sausage also works.
- Adjust the spice level: The Calabrian chili paste is optional. I used Trader Joe’s Italian Bomba Sauce, but you can leave it out or adjust the red pepper flakes to taste.
- Use your favorite tortellini: I used refrigerated cheese tortellini, but frozen works too. Just follow the package cooking instructions.
- Don’t skip cooking the tomato paste: Let it cook for a few minutes until it darkens in color. This helps develop a richer tomato flavor.
- Fire-roasted or regular tomatoes: I used fire-roasted crushed tomatoes, but regular crushed tomatoes work just as well.
- Make it vegetarian: Omit the Italian sausage, use vegetable broth, and check that your tortellini and Parmesan are vegetarian-friendly.
- Add some greens: Stir in a few handfuls of fresh spinach or chopped kale toward the end of cooking.
How to Make Tortellini alla Vodka Soup
See the recipe card below for full instructions and exact amounts.
- Brown the Italian sausage in olive oil, breaking it into smaller pieces as it cooks.
- Add the onion and cook until softened, then stir in the garlic and red pepper flakes.
- Stir in the tomato paste and optional Calabrian chili paste, then deglaze with vodka.
- Pour in the crushed tomatoes and chicken broth. Bring to a boil, then simmer.
- Add the cheese tortellini and cook until tender.
- Stir in the heavy cream and season to taste. Serve with fresh basil and Parmesan.
Recipe FAQs
Can I make Tortellini alla Vodka Soup ahead of time?
Yes! Make the soup without the tortellini and refrigerate it. When ready to serve, gently reheat the soup, add the tortellini, and cook until tender.
Can I freeze Tortellini alla Vodka Soup?
I wouldn’t recommend freezing the finished soup because the cream can separate and the tortellini can become mushy. Instead, freeze the soup base before adding the cream and tortellini. Add both when reheating, cooking the tortellini until tender.
Why is my Tortellini alla Vodka Soup too thick?
The tortellini absorbs liquid as the soup sits, especially when refrigerated. Stir in a splash of chicken broth when reheating until you reach your desired consistency.
More Vodka Sauce Favorites
Tortellini alla Vodka Soup
This creamy Tortellini alla Vodka Soup is loaded with Italian sausage and cheese tortellini in a flavorful tomato vodka broth with a little kick. It's the perfect comforting dinner for soup season!
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 pound Ground Italian Pork Sausage
- 1 Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 teaspoon Red Pepper Flakes
- 1 tablespoon Calabrian Chili Paste, optional
- 3 tablespoons Tomato Paste
- ¼ cup Vodka
- 28 ounces Crushed Tomatoes, 1 28-ounce can
- 3 cups Reduced Sodium Chicken Broth
- 10 ounces Refrigerated Cheese Tortellini
- 1 cup Heavy Cream
- Kosher Salt and Black Pepper, to taste
- Fresh Basil, for serving
- Parmesan Cheese, freshly grated, for serving
Instructions
- Brown the sausage: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook for about 3 minutes, until partially browned.
- Cook the aromatics: Add the onion and cook for 4 minutes, until softened. Stir in the garlic and red pepper flakes and cook for 1 minute.
- Cook the tomato paste and deglaze: Add the tomato paste and optional Calabrian chili paste. Cook for 3–5 minutes, stirring frequently, until darkened in color. Pour in the vodka, scraping up any browned bits from the bottom of the pot. Cook for another 2 minutes.
- Simmer the soup: Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Cook the tortellini: Add the tortellini and simmer according to the package directions until just tender.
- Finish and serve: Reduce the heat to low and stir in the heavy cream. Taste and season with kosher salt and black pepper as needed. Ladle into bowls and top with fresh basil and freshly grated Parmesan cheese.
Video
Notes
- Italian Sausage: Sweet, mild, or hot Italian pork sausage all work well. You can also substitute chicken or turkey sausage. Adjust the other spicy ingredients if using hot sausage. Remove the casings if using sausage links.
- Spice Level: Reduce or omit the red pepper flakes for a milder soup. The Calabrian chili paste is optional but adds extra heat and flavor. I used Trader Joe’s Italian Bomba Sauce.
- Crushed Tomatoes: I used fire-roasted crushed tomatoes for extra flavor, but regular crushed tomatoes work just as well.
- Vodka Substitute: Replace the vodka with an equal amount of chicken broth if you prefer not to cook with alcohol.
- Tortellini: I used refrigerated cheese tortellini, but frozen tortellini also works. Cooking times vary, so follow the package directions and cook until just tender.
- Salt and Pepper: Wait until the end to season since the sausage and broth already contribute saltiness. Taste before adding additional salt.
- Storage and Reheating: Refrigerate leftovers in an airtight container for 3–4 days. The tortellini absorbs broth as it sits, so add a splash of chicken broth when reheating gently over medium-low heat.
Nutrition
Calories: 669kcal, Carbohydrates: 38g, Protein: 24g, Fat: 46g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 120mg, Sodium: 1049mg, Potassium: 850mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1094IU, Vitamin C: 18mg, Calcium: 169mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I LOVE vodka sauce and this recipe is everything I love about vodka pasta, but in soup form! I hope you try it out!
Made this last night! delicious and so flavorful — especially for how quickly it comes together! Added a good bit of calabrian chili and I’m always shocked how spicy that stuff can get! Will be making again!