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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/creamy-sausage-tortellini-soup-recipe/