If you are craving a comforting, rich, and utterly delicious meal, this Creamy Sausage Tortellini Soup Recipe is exactly what you need. Imagine tender cheese tortellini swimming in a luscious, savory broth loaded with savory Italian sausage, vibrant spinach, and a creamy, cheesy finish that feels like a warm hug in a bowl. This soup is the perfect blend of textures and flavors, offering a satisfying experience that’s both hearty and fresh. Whether you’re cooking for a weeknight family dinner or want to impress guests with minimal fuss, this recipe brings together simple ingredients that create something truly spectacular.
Ingredients You’ll Need
The magic of this soup lies in its thoughtfully chosen ingredients. Each ingredient plays an important role in building deep, layered flavors while keeping things straightforward and approachable. From the juicy sausage to the delicate tortellini, every component adds to the memorable texture and taste.
- Italian sausage (1 pound): Use sweet or hot sausage depending on your spice preference, and removing the casing helps it crumble perfectly in the soup.
- Olive oil (1 tablespoon): Just a bit for browning the sausage to lock in wonderful flavors.
- Yellow onion (1 large, chopped): Adds sweetness and depth to the soup base as it softens.
- Garlic (2 cloves, minced): Gives a fragrant kick that’s essential in any Italian-inspired dish.
- Dried Italian seasoning (1 teaspoon): A blend of herbs like basil and oregano to elevate every spoonful.
- Red pepper flakes (1/2 teaspoon, optional): For those who like a subtle heat that perks up the palate.
- Chicken broth (6 cups): The flavorful liquid foundation that ties everything together.
- Diced tomatoes (1 can, 14.5 ounces, undrained): Adds vibrant color and a mellow tangy sweetness.
- Frozen chopped spinach (10 ounces, thawed and squeezed dry): A healthy, nutrient-packed green that blends effortlessly into the creamy soup.
- Cheese tortellini (9 ounces, refrigerated): The star pasta that brings softness and cheesy goodness in every bite.
- Heavy cream (1 cup): The secret to that silky, velvety texture you’ll fall in love with.
- Grated Parmesan cheese (1/2 cup, plus more for serving): Adds a salty, nutty depth and melts beautifully into the cream.
- Salt and black pepper: To taste, seasoning is key to bring all those wonderful flavors together.
- Fresh parsley (chopped): A burst of fresh, herbaceous brightness right before serving.
How to Make Creamy Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with your spoon as it cooks. Let it brown fully until it’s cooked through and no pink remains, about 5 to 7 minutes. The browning not only adds flavor but also texture, making every bite Pops. Drain the excess grease so the soup doesn’t become oily.
Step 2: Sauté Aromatics
With the sausage browned, it’s time to introduce the onion. Toss in the chopped yellow onion and cook until translucent and soft, about 5 minutes. Next, add the minced garlic, dried Italian seasoning, and red pepper flakes if you want that little spice zing. Stir and cook for another minute until everything is wonderfully fragrant.
Step 3: Build the Soup Base
Pour in the chicken broth and the undrained diced tomatoes. This combination is what starts morphing the dish from simple browned sausage and aromatics into a hearty soup base. Give it a good stir, scraping the bottom of your pot to lift any flavorful browned bits stuck there.
Step 4: Simmer
Bring the soup to a gentle simmer, then reduce the heat to low and cover the pot. Let it quietly simmer for 15 minutes. This resting period allows the flavors to meld and develop a richer depth you just can’t rush.
Step 5: Incorporate Spinach
After simmering, add your thawed and well-squeezed spinach to the pot. Stir it through to distribute that vibrant green goodness evenly into the soup, bringing a lovely freshness and a hint of earthiness to balance the richness.
Step 6: Add Tortellini
Now for the cheese tortellini, which creates the hearty, comforting heart of this recipe. Add it directly to the simmering soup and cook according to package instructions—usually 3 to 5 minutes—until tender and ready to melt in your mouth.
Step 7: Stir in Cream and Parmesan
Turn the heat to low and gently stir in the heavy cream followed by the grated Parmesan cheese. Bring the soup to a creamy, velvety consistency without boiling, which could cause the dairy to separate. This step transforms it into that signature Creamy Sausage Tortellini Soup recipe that feels indulgent yet cozy.
Step 8: Season
Season your soup with salt and freshly ground black pepper to taste. This final seasoning step is crucial because it sharpens all the flavors you worked so hard to build.
Step 9: Serve
Ladle the soup into warm bowls and finish with a sprinkle of fresh chopped parsley and a generous grating of Parmesan cheese. Serve immediately for that perfect balance of creamy, savory, and fresh flavors.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
Garnishing the soup is a joyous last step. Fresh parsley adds a pop of color and brightness that lightens the creamy richness. Sprinkle extra Parmesan for a sharp, salty finish that makes every spoonful irresistible.
Side Dishes
This soup shines beautifully with simple side dishes. Crusty artisan bread or garlic bread are perfect for dipping into the creamy broth. A crisp green salad can also balance the richness, adding a refreshing textural contrast.
Creative Ways to Present
For a fun twist, try serving the soup in bread bowls for an impressive presentation that doubles as part of the meal. You could also garnish with a swirl of pesto or a handful of crispy fried sage leaves to add a gourmet touch that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
This soup reheats wonderfully, making it a fantastic candidate for leftovers. After cooling, store any uneaten soup in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some broth, so you might want to loosen it with a splash of broth or water when reheating.
Freezing
Freezing creamy soups can be tricky because dairy can separate, but with this recipe, you can freeze it by omitting the cream initially. Freeze the bulk of the soup in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and stir in fresh cream and Parmesan as you reheat gently on the stovetop.
Reheating
Reheat the soup over medium-low heat, stirring occasionally to prevent burning and to reincorporate the creaminess. If the soup thickens too much, add a bit of chicken broth or water. Avoid boiling to keep the texture smooth and the cream intact.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage will work well, making the soup a bit leaner while still packing plenty of flavor. Just make sure to choose a well-seasoned variety to retain the delicious taste balance.
Is it possible to make this soup vegetarian?
Yes! Swap out the Italian sausage for plant-based sausage or mushrooms for a meaty texture, and use vegetable broth instead of chicken broth to maintain full flavor while keeping it vegetarian-friendly.
Can I use fresh spinach instead of frozen?
Fresh spinach works beautifully; just use about 4 cups and add it at the same step, cooking until wilted. Drain any excess water to keep the soup from becoming too watery.
How spicy is this recipe with red pepper flakes?
The optional red pepper flakes add a mild heat that gently warms the palate without overwhelming. If you prefer milder soup, you can leave them out or reduce the quantity to suit your taste.
Can I prepare this soup in a slow cooker?
Yes, just brown the sausage and sauté the aromatics on the stovetop first, then transfer everything except the cream and tortellini to the slow cooker. Cook on low for 4-6 hours, add tortellini in the last 30 minutes, and stir in cream and Parmesan just before serving.
Final Thoughts
There is something so wonderfully satisfying about this Creamy Sausage Tortellini Soup Recipe that makes it an instant classic in my kitchen. It’s rich yet comforting, simple yet impressive — a recipe you’ll want to make again and again. I can’t wait for you to enjoy this bowl of joy with your loved ones; it’s pure comfort in every spoonful.
Print
Creamy Sausage Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Sausage Tortellini Soup is the ultimate comfort food, combining flavorful Italian sausage, tender cheese tortellini, and vibrant spinach in a rich and creamy broth. Perfect for cozy nights, this hearty soup is easy to prepare and sure to satisfy the whole family.
Ingredients
Sausage and Aromatics
- 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)
Soup Base and Veggies
- 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 Cream
- 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
- Brown the Sausage: 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 5-7 minutes. Drain off any excess grease.
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, approximately 5 minutes. Stir in minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for an additional minute until fragrant.
- Build the Soup Base: Pour in chicken broth and add the undrained diced tomatoes. Stir everything together to combine all the flavors.
- Simmer: Bring the soup to a simmer. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
- Incorporate Spinach: Add the thawed and thoroughly squeezed dry spinach to the soup and stir well to evenly distribute it.
- Add Tortellini: Add the cheese tortellini to the pot. Cook according to package instructions, usually about 3-5 minutes, or until the pasta is tender and cooked through.
- Stir in Cream and Parmesan: Reduce heat to low. Gently stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup becomes creamy. Avoid boiling to prevent curdling.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavor.
- Serve: Ladle the soup into bowls. Garnish with freshly chopped parsley and extra grated Parmesan cheese. Serve immediately for best taste.
Notes
- Drain excess grease from the sausage to keep the soup from becoming too oily.
- Frozen spinach should be fully thawed and squeezed dry to avoid watery soup.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder soup.
- Use refrigerated tortellini for best texture; fresh pasta can also be used but may require adjusted cooking time.
- Do not boil the soup after adding cream to prevent curdling.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
