Creamy sausage tortellini soup is a hearty and comforting dish that’s perfect for cozy nights or when you need a satisfying one-pot meal. Packed with flavorful sausage, tender tortellini, and a rich, creamy broth, this soup is both indulgent and easy to make. Serve with crusty bread or a fresh salad for a complete meal.
Why You’ll Love This Recipe
- Hearty and satisfying: Perfectly balanced with protein, pasta, and vegetables.
- One-pot convenience: Simple to make and easy to clean up.
- Quick and easy: Ready in under 30 minutes for a stress-free meal.
- Customizable: Adapt the ingredients to suit your preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy)
- Olive oil (if needed for browning)
- Onion, diced
- Garlic, minced
- Chicken broth
- Heavy cream (or half-and-half)
- Cheese tortellini (fresh or frozen)
- Spinach (or kale, chopped)
- Crushed tomatoes
- Parmesan cheese, grated (for serving)
- Salt
- Black pepper
- Red pepper flakes (optional, for heat)
Directions
- Cook the sausage:
- Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Remove excess grease if necessary.
- Sauté the aromatics:
- Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Build the soup base:
- Pour in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Add the tortellini:
- Stir in the tortellini and cook according to package instructions, usually 5–7 minutes, until tender.
- Stir in the cream and greens:
- Lower the heat and add the heavy cream. Stir in the spinach or kale until wilted, about 1–2 minutes.
- Season and serve:
- Season the soup with salt, black pepper, and red pepper flakes to taste. Ladle into bowls and top with grated Parmesan cheese.
Servings and Timing
- Yield: 6 servings
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Variations
- Vegetarian option: Use plant-based sausage or omit the sausage and add more vegetables like mushrooms or zucchini.
- Low-carb: Swap tortellini for cauliflower florets or zucchini noodles.
- Spicy version: Use hot Italian sausage and add extra red pepper flakes.
- Herb boost: Add fresh basil or parsley for extra flavor.
- Tomato-free: Replace crushed tomatoes with more broth and add a splash of lemon juice for acidity.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the soup thickens.
- Freezing: Freeze the soup (without the tortellini and cream) for up to 2 months. Add fresh tortellini and cream when reheating for the best texture.
FAQs
1. Can I use frozen tortellini?
Yes, frozen tortellini works perfectly; adjust the cooking time according to the package instructions.
2. What type of sausage is best?
Italian sausage, either mild or spicy, adds the most flavor, but breakfast sausage or chicken sausage can also work.
3. Can I substitute the heavy cream?
Yes, use half-and-half or coconut milk for a lighter or dairy-free option.
4. How do I make the soup thicker?
Simmer longer to reduce the liquid, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
5. What can I serve with this soup?
Crusty bread, garlic knots, or a side salad pair beautifully.
6. Can I add more vegetables?
Absolutely! Diced carrots, celery, or bell peppers are great additions.
7. Can I use dried tortellini?
Yes, but adjust the cooking time accordingly, as dried tortellini takes longer to cook than fresh or frozen.
8. How do I make it gluten-free?
Use gluten-free pasta or omit the tortellini and add extra protein or vegetables.
9. What’s the best way to keep spinach vibrant in the soup?
Add spinach just before serving to preserve its bright green color.
10. Can I make this soup ahead of time?
Yes, prepare the soup without the tortellini, then add and cook the tortellini just before serving to prevent it from becoming too soft.
Conclusion
Creamy sausage tortellini soup is a hearty and delicious dish that’s perfect for any occasion. With its rich broth, tender tortellini, and flavorful sausage, it’s a meal that’s sure to warm your heart and satisfy your cravings. Easy to make and endlessly adaptable, this soup is a must-try for cozy dinners and family meals!
Print
Creamy Sausage Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Sausage Tortellini Soup is a hearty, comforting bowl of goodness. Loaded with Italian sausage, tender tortellini, fresh spinach, and a creamy broth, it’s a perfect meal for chilly nights or any time you crave something cozy and satisfying.
Ingredients
- For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach (or kale, roughly chopped)
- For Garnish (Optional):
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Cook the Sausage:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a wooden spoon. Remove any excess grease if needed.
- Sauté the Vegetables:
- Add the onion, garlic, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Season and Simmer:
- Stir in the dried basil, oregano, and red pepper flakes (if using). Add the chicken broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Add the Tortellini and Spinach:
- Stir in the heavy cream and tortellini. Simmer for 4–6 minutes, or until the tortellini is tender and cooked through. Add the spinach and cook for another 1–2 minutes, just until wilted.
- Serve:
- Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread or a side salad.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Use chicken or turkey sausage for a leaner option.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.