This Creamy Sausage Tortellini Soup is a wonderful blend of flavors and textures that feels like a warm hug in a bowl. It’s packed with spicy sausage, tender cheese-filled tortellini, and a rich, creamy broth that’s just comforting enough to soothe any chilly day. The combination of savory sausage and soft pasta in the creamy soup base makes every spoonful satisfying and hearty.
I love how easy this soup is to make, yet it tastes like you spent hours fussing over it. One of my favorite tricks is to add a handful of fresh spinach or kale at the end to sneak in some greens without changing the cozy feel. The sausage always adds just the right amount of spice, and the cream gives a velvety texture that makes the whole dish feel special.
When I serve this soup, I usually pair it with crusty bread or garlic toast—it’s perfect for dipping and soaking up every bit of that delicious broth. It’s become a go-to recipe for family dinners or when friends come over because it’s so filling and crowd-pleasing. Honestly, it’s the kind of soup that makes you want to keep coming back for seconds.
Key Ingredients & Substitutions
Italian Sausage: This adds a meaty, spicy punch. If you want milder flavor, use sweet Italian sausage or ground turkey for a lighter option. Removing the casing helps the sausage mix evenly.
Tortellini: Cheese-filled tortellini gives softness and richness. You can swap with your favorite filled pasta like ravioli or even use small shells if needed.
Heavy Cream: This makes the soup silky and comforting. For a lighter twist, try half-and-half or coconut milk, but the texture will be slightly different.
Vegetables: Onion, garlic, and carrots build the soup’s base flavor. Feel free to add celery or bell peppers if you like more veggies.
Greens: Fresh spinach or kale add color and nutrition. You can also use Swiss chard or collard greens if that’s what you have.
How Do I Cook the Sausage and Tortellini Just Right?
Cooking sausage and tortellini well is key to this soup’s texture and flavor. Here’s how I do it:
- Sauté the Sausage: Heat olive oil, then crumble and brown the sausage on medium heat. Don’t rush—this lets the flavors develop fully.
- Cook Aromatics: Add onion, garlic, and carrots right after so they absorb the sausage flavor while softening nicely.
- Simmer Before Tortellini: Let the broth and sausage mix simmer 10 minutes to deepen the taste.
- Add Tortellini Last: Toss in tortellini towards the end and cook just until tender (3-5 minutes). Overcooked pasta will get mushy, so watch closely.
Following these tips helps keep your soup hearty with perfect pasta and flavor in every bite!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage, simmering the soup, and making sure everything heats evenly.
- Wooden spoon or heatproof spatula – great for breaking up sausage and stirring without scratching your pot.
- Chef’s knife and cutting board – essential for chopping onions, garlic, carrots, and greens quickly and safely.
- Measuring cups and spoons – help keep ingredient amounts accurate for the best flavor balance.
- Ladle – handy for serving the soup cleanly into bowls without mess.
Flavor Variations & Add-Ins
- Swap Italian sausage with ground chicken or turkey for a lighter, milder flavor.
- Add chopped mushrooms or zucchini for extra veggies that soak up the creamy broth nicely.
- Use spinach, kale, or Swiss chard depending on your favorite leafy green or what’s on hand.
- Try different cheeses in the tortellini like mozzarella or feta for a new twist on creaminess.
Creamy Sausage Tortellini Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (9-12 oz) package cheese tortellini (fresh or frozen)
- 2 cups fresh spinach or kale, chopped
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 tsp dried Italian seasoning (or ½ tsp each dried basil and oregano)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Crusty bread or garlic bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, so in total you’ll need around 35 minutes. It’s a quick, satisfying meal that’s perfect for busy days or cozy dinners!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it into pieces with a spoon. Cook until browned and fully cooked, about 5-7 minutes.
2. Sauté the Vegetables:
Add the chopped onion, diced carrots, and minced garlic to the pot. Cook, stirring often, until the onion is translucent and carrots begin to soften, about 4-5 minutes.
3. Add Seasonings and Broth:
Stir in the dried Italian seasoning, salt, and pepper. Let it cook for another minute until fragrant. Then pour in the chicken broth and bring the soup to a boil. Reduce heat, and let it simmer for 10 minutes to develop the flavors.
4. Cook the Tortellini:
Add the tortellini to the simmering soup. Follow the package instructions, usually cooking for 3-5 minutes, until they’re tender and cooked through.
5. Stir in Cream, Cheese, and Greens:
Turn the heat to low, then add the heavy cream and grated Parmesan cheese. Stir well until the cheese melts and the soup turns creamy. Add the chopped spinach or kale, cooking for another 2-3 minutes until wilted and vibrant.
6. Final Taste and Serve:
Taste your soup and add salt and pepper if needed. Serve hot, garnished with extra Parmesan, freshly ground black pepper, and chopped parsley. Don’t forget a side of crusty bread to dip and enjoy!
Can I Use Frozen Tortellini in This Soup?
Yes, frozen tortellini works great! Just add it straight to the simmering soup and cook a few minutes longer if needed until tender, following the package instructions.
How Can I Make This Soup Vegetarian?
Simply swap the Italian sausage for plant-based sausage or sauté extra vegetables like mushrooms and bell peppers. Use vegetable broth instead of chicken broth for a fully vegetarian option.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 3 days. When reheating, warm gently on the stove and add a splash of broth or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To serve again, reheat slowly on the stove while stirring occasionally to keep the cream from separating.
