Creamy Sausage Tortellini Soup Recipe

Introduction

This creamy sausage tortellini soup is pure comfort in a bowl. Packed with savory Italian sausage, tender cheese tortellini, and a rich, flavorful broth, it’s perfect for cozy dinners any night of the week.

Ingredients

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 9 ounces refrigerated cheese tortellini
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off excess grease.
2. Step 2: Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, dried Italian seasoning, and red pepper flakes if using. Cook for another minute until fragrant.
3. Step 3: Pour in chicken broth and add the undrained diced tomatoes. Stir to combine all ingredients.
4. Step 4: Bring the soup to a simmer. Reduce heat to low, cover, and let it simmer for 15 minutes.
5. Step 5: Add the thawed and squeezed-dry spinach to the soup and stir well to incorporate.
6. Step 6: Add the cheese tortellini. Cook according to package directions, usually 3-5 minutes, until the tortellini are tender.
7. Step 7: Reduce heat to low and gently stir in the heavy cream and grated Parmesan cheese until melted and the soup is creamy. Avoid boiling after adding cream.
8. Step 8: Season the soup with salt and black pepper to taste.
9. Step 9: Ladle soup into bowls. Garnish with fresh chopped parsley and extra grated Parmesan. Serve immediately.

Tips & Variations

• Use sweet or hot Italian sausage depending on your heat preference.
• For a lighter version, substitute half-and-half for the heavy cream.
• Add a splash of white wine when sautéing the aromatics for extra depth of flavor.
• Fresh spinach can be used instead of frozen—just add it a few minutes before serving to wilt.
• Try adding sliced mushrooms or sun-dried tomatoes for more texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling of the cream. You can also freeze the soup, but cream-based soups may separate upon thawing; reheat slowly and whisk well to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked sausage instead of raw?

Yes, you can use pre-cooked sausage; simply slice or crumble it and add it during the simmering step. This will save time but may slightly change the texture of the soup.

Can I make this soup vegetarian?

To make a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, zucchini, or bell peppers for more flavor and substance.

Creamy Sausage Tortellini Soup Recipe

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★★★★★

4.9 from 115 reviews

This Creamy Sausage Tortellini Soup is the ultimate comfort food, combining savory Italian sausage, tender cheese tortellini, spinach, and a rich, creamy broth. Perfectly seasoned with Italian herbs and a touch of Parmesan, it’s a hearty meal that warms the soul and satisfies with every spoonful.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced

Spices and Seasonings

• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper to taste

Broth and Vegetables

• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Pasta and Dairy

• 9 ounces refrigerated cheese tortellini
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving

Garnish

• Fresh parsley, chopped, for garnish

Instructions

1. Brown the Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5 to 7 minutes. Drain any excess grease from the pot.
2. Sauté Aromatics: Add the chopped onion to the pot and sauté until softened, approximately 5 minutes. Stir in minced garlic, dried Italian seasoning, and red pepper flakes if using. Cook for another minute until fragrant.
3. Build the Soup Base: Pour in the chicken broth and add the undrained diced tomatoes. Stir everything together to combine well.
4. Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and simmer for 15 minutes to meld the flavors.
5. Incorporate Spinach: Add the thawed and thoroughly squeezed dry spinach to the soup, stirring to mix evenly throughout.
6. Add Tortellini: Add the refrigerated cheese tortellini to the soup. Cook according to the package instructions, usually 3 to 5 minutes, or until the tortellini are tender.
7. Stir in Cream and Parmesan: Lower the heat to low and gently stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese melts and the soup becomes creamy, making sure not to let it boil.
8. Season: Taste the soup and season with salt and black pepper to your preference.
9. Serve: Ladle the soup into bowls, garnish with freshly chopped parsley and extra grated Parmesan cheese, and serve immediately while hot.

Notes

• Use sweet or hot Italian sausage depending on your heat preference.
• To make the soup spicier, keep or increase the red pepper flakes.
• Be sure to squeeze excess water from the thawed spinach to avoid a watery soup.
• Do not boil the soup after adding cream to prevent curdling.
• Leftovers keep well stored in the refrigerator for up to 3 days.
• You can substitute heavy cream with half-and-half for a lighter version though the soup will be less rich.

Keywords: Creamy Sausage Tortellini Soup, Italian Sausage Soup, Comfort Food Soup, Cheese Tortellini Soup, Spinach Soup