If you love rich, comforting soups that feel like a warm hug in a bowl, then you are going to adore this Creamy Sausage Tortellini Soup Recipe. It’s a wonderful blend of savory Italian sausage, tender cheese-filled tortellini, and fresh spinach swimming in a luscious creamy broth. Every spoonful delivers layers of flavor and texture—from the spicy or mild sausage to the silky pasta and the vibrant green touch of spinach. It’s pure comfort food magic that’s easy enough for a weeknight yet special enough for guests.
Ingredients You’ll Need
The beauty of this Creamy Sausage Tortellini Soup Recipe is in its simplicity—each ingredient is selected to build layers of flavor and create the perfect balance of hearty and fresh. From the spicy punch of sausage to the creamy richness of dairy and the freshness of spinach, every element plays a vital role.
- Italian sausage (1 lb): Use mild or spicy based on your heat preference—it provides the rich, savory backbone of the soup.
- Onion (1 medium, diced): Adds subtle sweetness and depth once softened.
- Garlic (2 cloves, minced): Brings fragrant warmth that brightens the soup’s flavor.
- Dried oregano (1 teaspoon): Offers an earthy, herbal note typical of classic Italian dishes.
- Red pepper flakes (1/2 teaspoon, optional): A pinch of heat that wakes up the palate without overpowering.
- Diced tomatoes, canned (14.5 oz): Adds a touch of acidity and freshness to balance the creaminess.
- Chicken broth (4 cups, low-sodium): The flavorful liquid base that ties everything together and keeps it light.
- Heavy cream (1 cup): Delivers that velvety texture and richness making the soup irresistibly creamy.
- Whole milk (1/2 cup): Lightens the cream just a bit, ensuring silky smoothness without heaviness.
- Cheese tortellini (9 oz, refrigerated or frozen): Tiny pillows of cheesy goodness that soak up the savory broth perfectly.
- Fresh spinach (2 cups, roughly chopped): Adds vibrant color, nutrition, and a tender leafy bite.
- Salt and pepper (to taste): Essential to bring out and harmonize all the flavors.
- Shredded Parmesan cheese (1/2 cup, for garnish): Adds a salty, nutty finish that elevates the whole soup.
- Fresh parsley (optional, chopped for garnish): A burst of freshness and a pretty touch for serving.
How to Make Creamy Sausage Tortellini Soup Recipe
Step 1: Cook the Sausage
Start by heating a large pot or Dutch oven on the stove over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Let it brown and crumble, which usually takes about 5 to 7 minutes. This step is key because the sausage releases flavorful fat that will become part of the soup’s base. If there’s too much grease, you can carefully drain it before moving forward.
Step 2: Sauté the Vegetables
Next, toss the diced onion in with the browned sausage. Let it soften and turn translucent over 3 to 4 minutes; this sweetens the flavor foundation. Then stir in the minced garlic, dried oregano, and red pepper flakes if you’re using them. Cook for another minute until you smell that wonderful aroma filling your kitchen. This boosts the complexity and a slight kick to the soup’s profile.
Step 3: Add the Broth and Tomatoes
Pour in the chicken broth and the can of diced tomatoes along with their juice. Give everything a good stir to combine, scraping any browned bits off the bottom of the pot with your spoon. Those bits carry a ton of umami flavor, so don’t skip this step. It’s the start of building the soup’s rich and hearty foundation.
Step 4: Simmer the Soup
Bring the mixture up to a gentle simmer. Let it cook for 5 to 7 minutes to marry all those different flavors together. This simmering time lets the herbs and sausage infuse the broth fully, setting the stage for the creamy finish.
Step 5: Add the Cream, Milk, and Tortellini
Now for the creamy magic—stir in the heavy cream and whole milk. Bring the soup back to a simmer, then add your cheese tortellini. Cook according to the package directions, usually around 5 to 7 minutes, until the tortellini are tender and cooked through. The pasta soaks up the broth’s goodness while maintaining a pleasantly soft texture that contrasts perfectly with the sausage.
Step 6: Stir in the Spinach
Finally, fold in the fresh, roughly chopped spinach. It wilts quickly in the hot soup, adding a fresh and bright component both in taste and color. Stir for a couple of minutes until the spinach is tender but still vibrant, then adjust seasoning with salt and pepper to taste. Your Creamy Sausage Tortellini Soup Recipe is now ready!
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
A simple sprinkle of shredded Parmesan cheese on top adds a salty, nutty burst that’s absolutely irresistible. If you want to jazz it up visually and flavor-wise, some freshly chopped parsley will brighten the bowl and add a lovely herby note that complements the hearty soup.
Side Dishes
This soup is a meal all on its own but pairs beautifully with a crisp green salad or a crunchy garlic bread for dipping. The contrast between the creamy soup and crisp greens or toasted bread makes the entire meal feel well-rounded and satisfying.
Creative Ways to Present
For an elegant touch, serve the soup in rustic bowls with a drizzle of extra cream or a handful of toasted pine nuts on top. You can even add a swirl of pesto for a pop of color and an herby twist. These simple extras take the Creamy Sausage Tortellini Soup Recipe from comforting to something a little more special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It will keep well for 3 to 4 days, making it a fantastic option for easy lunches or quick dinners. The flavors often deepen overnight, so it actually tastes even better the next day.
Freezing
This soup freezes beautifully. Just cool it completely and pour into freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over medium-low heat to avoid curdling the cream. Stir frequently until warmed through. Adding a splash of milk or broth while reheating can help restore the soup’s creamy texture if it seems too thick after freezing or refrigerating.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative that works well in this soup. It will still provide plenty of flavor, although it may be slightly less rich than pork sausage.
Is it possible to make this soup vegetarian?
You can replace the Italian sausage with plant-based sausage or hearty mushrooms for a vegetarian version. Use vegetable broth instead of chicken broth and it will still taste delicious.
Can I use dried tortellini instead of refrigerated or frozen?
Yes, but keep in mind that dried tortellini will take longer to cook—usually around 10 to 12 minutes. Add it right after the broth and tomatoes and simmer until tender before adding cream and milk.
What can I substitute for heavy cream if I want a lighter soup?
You can swap half of the heavy cream for additional milk or use a lighter cream alternative like half-and-half. Just note that the soup will be less rich but still tasty.
Can I add other vegetables to this soup?
Definitely! Diced carrots or celery can be sautéed with the onions for extra flavor and nutrition. Feel free to experiment with what you have on hand.
Final Thoughts
This Creamy Sausage Tortellini Soup Recipe has quickly become one of my favorite go-to meals for any time I want something comforting, satisfying, and packed with flavor. It’s easy to make, wonderfully creamy, and so full of heartiness and freshness that you’ll find yourself craving it again and again. I hope you give it a try soon and enjoy every comforting spoonful as much as I do!
Print
Creamy Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Sausage Tortellini Soup is a hearty and comforting dish featuring Italian sausage, tender cheese tortellini, and fresh spinach in a rich, creamy broth. Perfect for a cozy meal, it combines savory flavors with a touch of heat and the freshness of herbs, making it a delicious one-pot dinner ready in just 35 minutes.
Ingredients
Meat and Dairy
- 1 lb Italian sausage (mild or spicy, based on preference)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup shredded Parmesan cheese (for garnish)
Vegetables and Herbs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 cups fresh spinach, roughly chopped
- Fresh parsley, chopped (optional, for garnish)
Pantry Items
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth (low-sodium)
- 1 package (9 oz) refrigerated cheese tortellini (or frozen)
- Salt and pepper, to taste
Instructions
- Cook the Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage while breaking it apart with a spoon. Continue cooking until it is browned and crumbled, about 5-7 minutes. Drain any excess grease if necessary.
- Sauté the Vegetables: Add the diced onion to the pot with the sausage and cook for 3-4 minutes until the onion softens. Then add the minced garlic, dried oregano, and red pepper flakes if using, cooking for another minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken broth and undrained diced tomatoes. Stir well, scraping any browned bits off the bottom of the pot to incorporate all flavors.
- Simmer the Soup: Bring the soup to a simmer and cook for 5-7 minutes to allow the flavors to meld together.
- Add the Cream and Milk: Stir in the heavy cream and whole milk, bringing the mixture back to a simmer. Then add the cheese tortellini and cook according to package instructions, typically 5-7 minutes, until the tortellini are tender and thoroughly cooked.
- Add the Spinach: Stir in the roughly chopped fresh spinach and cook for an additional 1-2 minutes until wilted.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with shredded Parmesan cheese and freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- You can use either mild or spicy Italian sausage depending on your heat preference.
- Low-sodium chicken broth helps control the salt content of the soup.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent curdling.
