If you are looking for a soul-warming dish that combines rich flavors with comforting textures, then you have arrived at the perfect place. This Creamy Sausage Tortellini Soup Recipe is exactly what your kitchen needs—a luscious blend of savory Italian sausage, tender cheese-filled tortellini, and a silky creamy broth packed with fresh spinach and tomatoes. Every spoonful delivers a harmonious balance of spice, creaminess, and freshness, making it an instant favorite for chilly evenings or whenever you crave a hearty meal that feels like a warm hug from the inside out.
Ingredients You’ll Need
Gathering simple and quality ingredients is the foundation of any great dish, and this soup is no exception. Each component brings its own magic: from the spicy savory punch of the sausage to the delicate, creamy texture of the cheese tortellini, and the fresh brightness of spinach and tomatoes that balance the richness perfectly.
- Italian sausage (1 pound): Choose sweet or hot depending on your heat preference; removing casings makes browning easier.
- Olive oil (1 tablespoon): Helps achieve a beautiful, caramelized sear on the sausage without sticking.
- Large yellow onion, chopped: Adds a sweet, aromatic base that melts into the broth.
- Garlic cloves, minced (2): Infuses warmly fragrant notes vital to the Italian flavor profile.
- Dried Italian seasoning (1 teaspoon): A blend that brings herbs like oregano, basil, and thyme for authenticity.
- Red pepper flakes (1/2 teaspoon, optional): Gives a subtle kick that lifts the soup without overpowering.
- Chicken broth (6 cups): The savory liquid that forms the flavorful, comforting base.
- Diced tomatoes, canned (14.5 ounces, undrained): Adds juiciness and a slight tang to balance the creaminess.
- Frozen chopped spinach (10 ounces), thawed and squeezed dry: Boosts the nutrition and provides a lovely green pop.
- Refrigerated cheese tortellini (9 ounces): Soft, cheesy pockets that make every bite delightful.
- Heavy cream (1 cup): The secret ingredient that transforms the broth into a luscious, silky soup.
- Grated Parmesan cheese (1/2 cup, plus more for serving): Adds a savory, nutty depth that enhances the creaminess beautifully.
- Salt and black pepper, to taste: Essential for seasoning and bringing out all the flavors.
- Fresh parsley, chopped: For a bright, herbaceous garnish that finishes the dish off impeccably.
How to Make Creamy Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Let it brown evenly until cooked through and beautifully caramelized, about 5 to 7 minutes. Once done, drain any excess grease to keep the soup from becoming too oily.
Step 2: Sauté Aromatics
Next, add the chopped onion to the pot with the browned sausage. Cook until the onion softens and becomes translucent, roughly 5 minutes, stirring occasionally. Then, toss in the minced garlic, dried Italian seasoning, and red pepper flakes if you like a touch of heat. Cook for another minute until the air fills with fragrant, mouth-watering aromas.
Step 3: Build the Soup Base
Pour the chicken broth into the pot and add the undrained diced tomatoes. Give everything a good stir so the flavors start mingling right away. This liquid foundation is where your soup begins to come alive.
Step 4: Simmer the Soup
Bring the mixture up to a gentle simmer, then reduce the heat to low and cover the pot. Let it simmer quietly for 15 minutes to allow the flavors to deepen and meld together perfectly.
Step 5: Incorporate the Spinach
After simmering, add the thawed and well-squeezed spinach to the soup. Stir it in until it’s evenly distributed throughout, adding not just color but also a fresh, slightly earthy dimension that complements the richness.
Step 6: Add the Tortellini
Now it’s time for the star ingredient—cheese tortellini. Pour them right into the soup and cook according to the package instructions, usually just 3 to 5 minutes until tender and ready to soak up all the scrumptious broth.
Step 7: Stir in Cream and Parmesan
Reduce the heat to low and gently stir in the heavy cream along with the grated Parmesan cheese. Mix carefully until everything is melted and creamy, but be sure not to let the soup boil, or the cream might separate. This step gives the dish its signature silky, indulgent texture.
Step 8: Season to Perfection
Give your soup a taste and season with salt and freshly ground black pepper to bring all the flavors into perfect harmony. Adjust seasonings as you prefer because this is where you make it truly your own.
Step 9: Serve and Garnish
Ladle the soup into bowls, sprinkle generously with fresh chopped parsley and extra Parmesan cheese. Serve immediately while warm and comforting—the perfect way to enjoy this delicious creamy sausage tortellini soup recipe.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
Fresh parsley is a simple yet transformative garnish that adds a pop of color and a fresh herbal note. A sprinkle of extra Parmesan on top elevates both presentation and taste, balancing the creaminess with its salty, nutty sharpness. For a bit of extra flair, a drizzle of good-quality olive oil or a pinch of crushed red pepper flakes can add subtle complexity and sparkle.
Side Dishes
This soup shines best when paired with crunchy, crusty bread or garlic knots that you can dip into the luscious broth. A crisp green salad with a light vinaigrette balances the richness, while roasted vegetables or a simple caprese salad keep the Italian vibes flowing beautifully through the meal.
Creative Ways to Present
Consider serving this soup in wide, shallow bowls to showcase the vivid colors and hearty tortellini. For a festive occasion, topped with a small dollop of pesto or a few toasted pine nuts, it becomes an eye-catching centerpiece. Mini bread bowls or rustic mugs also make for fun and cozy presentation options that guests will love.
Make Ahead and Storage
Storing Leftovers
This creamy sausage tortellini soup recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. Be sure to cool the soup completely before refrigerating to preserve its fresh flavors and maintain the delicate cream texture.
Freezing
While the tortellini and cream can sometimes change texture when frozen, you can freeze the soup without the cream and tortellini for up to 2 months. When ready to eat, thaw and add fresh cream and tortellini, cooking the pasta fresh to maintain that perfect bite and creamy consistency.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup has thickened, add a splash of broth or water to loosen it up. Avoid boiling so the cream stays smooth and velvety. Fresh Parmesan can be added at serving time for that just-made taste.
FAQs
Can I use ground turkey or chicken instead of Italian sausage?
Absolutely! While Italian sausage adds spiced richness, ground turkey or chicken works too. You can season them with Italian herbs and spices to capture similar flavors, making it a lighter yet still delicious version of this creamy sausage tortellini soup recipe.
Is it possible to make this soup vegetarian?
Yes, simply replace the sausage with mushrooms or a plant-based sausage substitute, and use vegetable broth instead of chicken broth. The combination of tomatoes, spinach, and creamy tortellini ensures it stays hearty and satisfying even without meat.
What type of cheese tortellini works best?
Refrigerated cheese tortellini filled with ricotta and Parmesan blend typically offers the best texture and flavor for this soup. However, fresh or frozen tortellini varieties can also be used as long as you adjust cooking times accordingly.
Can I make this soup in a slow cooker?
Yes! Brown the sausage and sauté onions and garlic first, then add all ingredients except cream and tortellini to the slow cooker. Cook on low for 4-6 hours. Add cream and tortellini during the last 30 minutes to keep the pasta tender and creamy.
How spicy is the soup with red pepper flakes?
The red pepper flakes add a gentle heat that warms up the soup without overpowering the other flavors. Feel free to add less or omit them if you prefer a milder soup, or increase the amount for more of a kick!
Final Thoughts
This Creamy Sausage Tortellini Soup Recipe has quickly become a staple in my cozy comfort food rotation, thanks to its perfect balance of rich, hearty, and fresh flavors. It’s a true crowd-pleaser that feels both indulgent and homey at the same time. I encourage you to give it a try and watch it become a favorite on your table as well—you won’t regret having this beautiful bowl of warmth and comfort in your cooking repertoire!
Print
Creamy Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Sausage Tortellini Soup is a hearty and comforting one-pot meal that combines savory Italian sausage, tender cheese tortellini, and nutritious spinach in a rich, creamy broth. Perfect for chilly days, this soup offers a delightful balance of flavors and textures, featuring a blend of Italian seasoning, garlic, and Parmesan cheese for an authentic taste of Italy in every spoonful.
Ingredients
Meat
- 1 pound Italian sausage (sweet or hot, casings removed)
Produce
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- Fresh parsley, chopped, for garnish
Pantry
- 1 tablespoon olive oil
- 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
- 9 ounces refrigerated cheese tortellini
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
Seasonings
- Salt and black pepper to taste
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 excess grease to keep the soup from becoming too oily.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, roughly 5 minutes. Then stir in minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for an additional minute until fragrant to build the flavor base.
- Build the Soup Base: Pour in the chicken broth and add the undrained diced tomatoes. Stir everything together to combine the ingredients into a flavorful broth.
- Simmer: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover the pot, and let it simmer for 15 minutes to meld the flavors.
- Incorporate Spinach: Add the thawed and thoroughly squeezed dry spinach to the soup. Stir well to evenly distribute the spinach throughout the broth.
- Add Tortellini: Add cheese tortellini into the soup and cook according to package instructions, usually about 3-5 minutes, until the pasta is tender but still holds its shape.
- Stir in Cream and Parmesan: Lower the heat to low and gently stir in the heavy cream and grated Parmesan cheese. Stir until the cheese melts and the soup becomes creamy. Avoid boiling at this stage to prevent curdling.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls, garnish with fresh chopped parsley and extra Parmesan cheese, and serve immediately for the best comforting experience.
Notes
- For a spicier soup, increase the amount of red pepper flakes or use hot Italian sausage.
- You can substitute fresh spinach if preferred; add it at the same stage as frozen spinach.
- To make this soup lighter, use half-and-half instead of heavy cream, though it will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the cream.
- Adding more Parmesan cheese on top before serving enhances the flavor and adds a nice texture contrast.
