This creamy sausage tortellini soup is sure to warm those bones on a chilly day.
With stuffed tortellini, smokey sausage, and a creamy tomato base, you’ll want to lick the bowl clean.
It’s one of those busy weeknight dinners that the whole family will love – and it's ready in under 45 minutes!
So, grab your biggest soup bowl and check out this recipe for creamy sausage tortellini soup.
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Why You'll Love This Creamy Sausage Tortellini Soup
Quick & Fuss-Free: Don’t worry—this soup recipe doesn’t need all day to marinate on the stovetop. It simmers to perfection in just 30 minutes!
Simple Ingredients: You'll use ground sausage, a few key veggies, and pre-made tortellini to deliver a restaurant-quality soup without the hassle.
Rich & Creamy Taste: It’s very similar to this Italian sausage soup recipe, but this one uses a creamy tomato base instead. It makes it extra special, if you ask me.
Ingredients
Here’s a quick shopping list of everything you need. Don’t worry; I’ll discuss more precise measurements at the bottom of the page.
- Italian sausage. Classic Italian sausage is so complex in flavor and takes this soup over the edge. If you want to keep things lean, turkey sausage works, too!
- Onion & Garlic. This dynamic duo is the ultimate pairing for any rustic soup. I recommend using fresh garlic for the best homemade flavor.
- Carrots & Celery. They add color and a touch of sweetness that pairs so well with smokey sausage.
- Chicken Broth. Sausage and cheese tortellini are hearty and rich, so a light chicken broth works nicely as the base.
- Flour: To thicken the soup.
- Tomato Paste & Diced Tomatoes. For the signature tomato flavors. The paste amps up the taste, so don't skip it.
- Refrigerated Cheese Tortellini. This is where this recipe goes from good to great. Using pre-made tortellini is the ultimate shortcut for amazing soup.
- Italian seasoning. Classic Italian seasoning is just a blend of basil, oregano, rosemary, thyme, and sometimes marjoram. If you don’t have a blend, you can make your own.
- Salt & Pepper. A little dash of salt and pepper goes a long way. Taste and adjust at the end, as needed.
- Fresh spinach. Fresh is always best for the ultimate flavor. But if you don’t have fresh on hand, frozen works too. Just make sure you drain it well.
- Heavy cream. Heavy cream is your secret ingredient for a perfectly creamy soup. If you don’t have heavy cream, you can also use half-and-half.
How to Make Creamy Sausage Tortellini Soup
All you need is one big stock pot and about 45 minutes to pull off this family favorite.
Check out how quick and easy this recipe all falls into place.
1. BROWN the sausage in olive oil, breaking it up into crumbles. Remove to a plate.
2. SOFTEN the onion, carrot, and celery in the same skillet. Then, stir in the garlic, tomato paste, and Italian seasoning. Cook for 1-2 minutes.
3. SPRINKLE the flour over the top and whisk until smooth and lightly golden.
4. WHISK the broth in slowly, then stir in the diced tomatoes and cooked sausage. Simmer for 5-8 minutes.
5. STIR the tortellini and spinach into the soup and cook until tender, about 3-5 minutes.
6. POUR in the heavy cream and stir until heated through. Season with salt and pepper, and serve hot.
Tips for the Best Soup
Want to ensure your soup is perfect the first time around?
Check out these quick and easy tips to take this soup over the top.
- Make it cheesy. Sure, the tortellini packs a cheesy surprise. But who says you can’t add even more cheese? Try grating some fresh Parmesan when adding the heavy cream. Or slowly mix in a few handfuls of shredded cheddar.
- Use frozen spinach. If you don’t have fresh spinach on hand, no worries! Frozen works well in this recipe, too. Before adding, allow it to thaw completely at room temperature, then squeeze out as much water as possible.
- Don’t overcook the tortellini. Pre-made tortellini is already cooked. So, all you need to do is reheat it in the creamy broth. If you overcook it, it will fall apart in the soup.
- Always add the cream last. This tip is super important! Always make sure the cream goes in at the very end. If you add it too soon, it will curdle.
- Make it leaner. Want to shave off some calories and excess fat? Try using turkey sausage instead of pork. It’s not as fatty but just as flavorful.
- Get creative with garnishes. To garnish your soup, add a drizzle of olive oil, fresh herbs, or shredded cheese.
Recipe Variations
What I love about his easy dinner recipe is that it’s easy to alter.
Whether you want to go light on the dairy or use other types of meat, it’s incredibly versatile.
Here are some great recipe variations to try.
- Make it spicy. Cream and spice are a match made in heaven. To add some spice to your life, try hot Italian sausage instead. If you don’t have any on hand, red pepper flakes also bring on the heat.
- Dairy-free. Need to cut out the dairy but still love cream-based soups? That’s an easy fix. Use regular pasta instead of tortellini, and use plant-based milk for the cream.
- Try different greens. Spinach is a classic, but you don’t have to stop there. Swapping kale for spinach adds more rustic flavors and a little crunch. Or, try a little of both.
- Make it ultra-thick. If you love thick, creamy soups, it's cream cheese to the rescue! Adding cream cheese instead of heavy cream will make this soup incredibly thick and hearty. Plus, it adds a touch of sweetness and tang.
- Use other types of meat. Italian sausage is great, but feel free to experiment with different types of meat. Keep things light with chicken or turkey, or use ground beef. There are no wrong answers.
How to Store
Make-ahead tortellini soup is a great way to have dinner ready to go in a flash.
Just make sure to keep cooked tortellini separate. As it sits in the broth, it will become mushy.
This make-head sausage tortellini soup stores well as long as you follow these quick suggestions.
To Store. Place cooled soup and tortellini in separate airtight containers and store in the fridge for up to 4 days.
To Reheat. Warm the soup in a skillet or saucepan over low heat. Add the tortellini and extra cream at the very end.
Storage Pro-Tip. If you plan on saving leftovers for the week, only add cream and tortellini to individual servings. It will make storing and reheating so much easier.
Note: This soup does not freeze well due to the pasta and cream in the sauce.
More Creamy Soup Recipes You’ll Love
Paula Deen’s Crockpot Potato Soup
Copycat Panera Broccoli Cheddar Soup
Creamy Pumpkin Soup Recipe
Olive Garden Chicken Gnocchi Soup
Creamy Sausage Tortellini Soup
6
servings15
minutes30
minutes511
kcalCreamy sausage tortellini soup is a hearty mix of Italian sausage, cheese tortellini, fresh spinach, and rich broth. It's the perfect cozy meal for fall.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, ground
1 medium onion, chopped
2 medium carrots, peeled and sliced
1 stalk celery, sliced
4-5 cloves garlic, minced
1 (6-ounce) can tomato paste
1 teaspoon Italian seasoning
1/4 cup all-purpose flour
5 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (9-ounce) package refrigerated cheese tortellini
2 cups fresh spinach, roughly chopped
1 cup heavy cream or half-and-half
salt and pepper, to taste
Instructions
- In a large saucepan or Dutch oven, warm the olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a wooden spoon into small crumbles. Remove the meat to a plate with a slotted spoon.
- In the same skillet, cook the onion, carrot, and celery until soft, about 5-7 minutes. Add the garlic, tomato paste, and Italian seasoning, and cook for 1-2 minutes, stirring constantly.
- Sprinkle the flour over the veggies and cook, stirring constantly, until smooth and lightly golden. Add about 1/4 cup of broth, whisking well until smooth. Then, slowly pour the rest of the broth into the pot, whisking constantly. Stir in the undrained diced tomatoes and the cooked sausage. Bring the soup to a simmer for 5-8 minutes.
- Stir in the tortellini and the fresh spinach, cooking until the pasta is tender and the spinach is wilted, about 3-5 minutes. Finally, pour in the heavy cream. Stir and cook until hot.
- Taste and season with salt and pepper. Serve with crusty bread, and enjoy!
Notes
- Substitute the sausage with a vegetarian alternative or use ground turkey or chicken for a lighter version.
- For a thinner broth-based soup, skip the flour. You can also leave out the heavy cream or reduce it if you don't want it as creamy.
5 Comments
This is a keeper; a delicious soup! Filling, perfect wintertime meal!!!
This soup is incredible. Even my picky eater kids enjoyed it and asked for me to make it again. It’s the perfect fall recipe. Thank you for sharing it with us!
Getting picky kids to enjoy something is ALWAYS a win! So glad this recipe worked out for you!
I don’t like that you can’t save recipes, you could before
Hi, Lonnie!
We are currently experiencing a glitch with that feature from the website provider. We’re working on getting it back up and running soon, though! Sorry for any inconvenience!