Creamy Sausage Tortellini Soup Recipe

Introduction

Creamy Sausage Tortellini Soup is the ultimate comfort food, combining rich Italian sausage, tender cheese tortellini, and a creamy broth full of flavor. This hearty soup is perfect for cozy nights when you want something warm and satisfying.

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 and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain off any 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, cooking for another minute until fragrant.
3. Step 3: Pour in chicken broth and add the undrained diced tomatoes. Stir to combine.
4. Step 4: Bring the soup to a simmer, then reduce heat to low, cover, and let it simmer for 15 minutes to develop the flavors.
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 and cook according to package directions, usually 3 to 5 minutes, until tender.
7. Step 7: Reduce heat to low. Gently stir in the heavy cream and grated Parmesan cheese until melted and the soup becomes creamy. Avoid boiling after adding cream.
8. Step 8: Season the soup with salt and black pepper to taste, adjusting as needed.
9. Step 9: Ladle the soup into bowls, garnish with fresh chopped parsley and additional Parmesan cheese, and serve immediately.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream or omit cream entirely and add more broth.
• Swap Italian sausage with turkey sausage for a leaner option without sacrificing flavor.
• Add other vegetables such as mushrooms or bell peppers for extra texture and nutrients.
• If fresh parsley is unavailable, dried parsley or basil can be used as a garnish.
• Use fresh tortellini if possible for a tender, delicate texture, but frozen or refrigerated work well too.

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. This soup is not recommended for freezing, as the cream and pasta may separate or become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

You can omit the sausage and use vegetable broth instead of chicken broth. Adding hearty vegetables or beans will help keep it filling and flavorful.

Can I use dried tortellini instead of refrigerated?

Yes, but dried tortellini usually require a longer cooking time. Add them earlier in the simmering process and cook until tender, adjusting broth amounts if needed.

Creamy Sausage Tortellini Soup Recipe

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★★★★★

4.8 from 105 reviews

• Author: Ben
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy sausage tortellini soup is the ultimate comfort food, combining savory Italian sausage, tender cheese tortellini, spinach, and a rich, creamy broth. Perfect for chilly days, this hearty soup is easy to make in one pot and delivers bold flavors with every spoonful.

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Ingredients

Scale 1x2x3x

Meat and Oil

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 tablespoon olive oil

Vegetables and Aromatics

• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Liquids and Dairy

• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving

Others

• 9 ounces refrigerated cheese tortellini
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 5 to 7 minutes. Drain off any excess grease to keep the soup from becoming too oily.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, approximately 5 minutes. Next, stir in the minced garlic, dried Italian seasoning, and red pepper flakes if using. Cook for an additional minute until fragrant, stirring continuously to avoid burning.
3. Build the Soup Base: Pour in the chicken broth, then add the undrained diced tomatoes. Stir everything together to combine the flavors thoroughly.
4. Simmer: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes to allow the flavors to meld.
5. Incorporate Spinach: Add the thawed and well-drained chopped spinach to the pot. Stir well to evenly distribute the spinach throughout the soup.
6. Add Tortellini: Add the refrigerated cheese tortellini to the pot. Cook according to the package directions, generally 3 to 5 minutes, until the tortellini are tender and cooked through.
7. Stir in Cream and Parmesan: Lower the heat to low to prevent boiling. Gently stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy and smooth.
8. Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
9. Serve: Ladle the hot soup into bowls. Garnish with freshly chopped parsley and extra grated Parmesan cheese if desired. Serve immediately for the best flavor and texture.

Notes

• You can use either sweet or hot Italian sausage depending on your heat preference.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
• If fresh spinach is available, you may use approximately 5 cups chopped fresh spinach instead of frozen.
• Be sure to drain the cooked sausage fat to avoid excess greasiness in the soup.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: creamy sausage soup, tortellini soup, Italian sausage recipe, comfort food soup, cheesy tortellini soup