There’s something deeply satisfying about a bowl of Creamy Sausage Tortellini Soup on a blustery evening. After three rounds of tweaking sausage-to-broth ratios and testing both mild and spicy links, I finally landed on a version that marries luscious cream, tender cheese tortellini, and savory crumbles in every spoonful. In my last test, I swapped spinach for kale, but the wilted green blend in so seamlessly here. Crusty warmth from Italian Herbs and Cheese Bread makes a perfect partner for this soup.
About Creamy Sausage Tortellini Soup
This cozy soup brings together Italian sausage, cheese-filled tortellini, and a touch of cream for a bowl that’s rich without feeling heavy. I first tested it on a weeknight when my family needed something quick, and it’s become a go-to for feeding a crowd or savoring solo. Season after season, it adapts—swap in winter greens or add a pinch of red pepper flakes for heat.
- Ready in about 30 minutes—ideal for busy evenings.
- Budget-friendly ingredients you might already have.
- Appeals to kids and adults alike with familiar Italian flavors.
- Fun twist on classic minestrone with cheese tortellini pockets.
Key Ingredients & Their Roles
- Italian sausage: adds savory, spiced depth – switch to turkey sausage for a lighter twist.
- Refrigerated cheese tortellini: tender pasta pockets – fresh tortellini works best to avoid overcooking.
- Fresh spinach: brightens color and nutrients – stir in at the end so it stays vibrant.
- Heavy cream: creates silky richness – half-and-half can substitute if you prefer.
- Chicken broth: flavorful base – use low-sodium to control salt levels.
How to Make Creamy Sausage Tortellini Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound Italian sausage and cook until no longer pink, about 5 minutes; drain excess fat.
- Add 1 diced small onion and 3 minced garlic cloves. Sauté until softened and fragrant, about 2 minutes.
- Stir in 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper flakes (optional) until aromatic.
- Pour in 4 cups chicken broth and bring to a boil over high heat.
- Add 9 ounces refrigerated cheese tortellini. Reduce heat and simmer until al dente, 3–4 minutes.
- Return sausage if removed. Stir in 2 cups fresh spinach and 1/2 cup heavy cream; cook until spinach wilts, about 1 minute.
- Season with salt and pepper to taste. Ladle into bowls and garnish with grated Parmesan.
Pro Tips & Troubleshooting
- During one test, finely chopping the onion shaved 30 seconds off softening time—and reduced sweet spots.
- A common slip is overcooking tortellini; pull it at 3 minutes for a toothsome bite.
- Add a splash of white wine before the broth for a light acidity lift in spring.
- Doubles or halves easily—just adjust the pot size and simmer time by a minute or two.
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 4 days or freeze in airtight containers for 2 months. Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave in 1-minute bursts. In my storage tests, reheating in a saucepan kept the tortellini texture closer to fresh.
Serving Suggestions
Serve alongside warm slices of Garlic Bread Grilled Cheese or a simple arugula salad tossed with lemon vinaigrette.
Frequently Asked Questions
- Can I use frozen tortellini? Yes, just add an extra minute to the simmer time so they cook through.
- How do I make this soup dairy-free? Swap heavy cream for canned coconut milk and omit Parmesan garnish.
- What sausage works best? Both mild and spicy Italian sausage shine here—choose heat level to taste.
- Can I add other vegetables? Mushrooms, zucchini, or bell peppers all pair well—add after the onion step.
- How do I thicken the broth? Stir in 1 tablespoon of flour with the onion and garlic for a slightly thicker base.
Final Thoughts
After testing every iteration, this Creamy Sausage Tortellini Soup remains a kitchen favorite—its balance of savory sausage, tender pasta, and gentle cream calls me back time and again. I hope you enjoy making it as much as I did discovering each flavorful tweak. Let me know how your batch turns out!
More Recipes You’ll Love
- Butternut Squash Soup Recipe – seasonal pairing with another creamy, comforting soup
- Spanish Potato and Chorizo Soup – hearty sausage variation complements the tortellini soup
- Italian Lentil Soup – Italian flavors and nutritious twist echoing tortellini’s heritage
- Chicken Pot Pie Soup – creamy, pasta-like comfort food similar in style
Creamy Sausage Tortellini Soup
Ingredients
Sausage & Aromatics
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon crushed red pepper flakes optional
Soup Base & Pasta
- 4 cups chicken broth
- 9 ounces refrigerated cheese tortellini
Finishing Touches
- 2 cups fresh spinach
- 0.5 cup heavy cream
- salt and pepper to taste
- Parmesan for garnish
Instructions
Sausage & Aromatics
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking up meat, until no longer pink, about 5 minutes.
- Add diced onion and minced garlic; sauté until soft, about 2 minutes.
- Stir in Italian seasoning and crushed red pepper flakes until fragrant.
Soup Base & Pasta
- Pour in chicken broth and bring to a boil.
- Add refrigerated cheese tortellini; reduce heat and simmer until al dente, 3–4 minutes.
Finishing Touches
- Stir in fresh spinach and heavy cream; cook until spinach wilts, about 1 minute.
- Season with salt and pepper to taste; serve garnished with Parmesan.