Creamy Sausage Tortellini Soup is a comforting bowl packed with tender cheese-filled tortellini, flavorful sausage, and a smooth, creamy broth. It’s the kind of soup that feels warm and cozy, perfect for chilly days or anytime you want something filling and tasty. The combination of hearty sausage and soft pasta makes this soup a real crowd-pleaser.
I love making this soup when I want a quick but satisfying meal that feels special. A little tip: browning the sausage until it’s nicely caramelized really brings out its flavor and adds a great depth to the soup. I also like stirring in fresh spinach or a handful of herbs to brighten things up if I have them on hand.
One of my favorite ways to serve this soup is with a crusty loaf of bread for dipping. It’s one of those easy recipes that feels like a treat but comes together without much fuss. Whenever I make it, the whole family ends up asking for seconds, which always makes me happy!
Key Ingredients & Substitutions
Italian Sausage: This gives the soup a bold, flavorful base. You can use mild or spicy depending on your taste. If you prefer, ground turkey or chicken sausage work well as leaner options.
Cheese Tortellini: Cheese-filled tortellini add a creamy texture and richness. Look for fresh or frozen; both cook quickly. If you can’t find tortellini, ravioli or mini meat-filled pasta can be a good substitute.
Heavy Cream: This makes the soup smooth and velvety. For a lighter version, try half-and-half or a mix of milk and a bit of cream cheese. Coconut milk can also work for a dairy-free twist.
Chicken Broth: Use low-sodium broth so you can control the saltiness. Vegetable broth is a fine alternative if you want a milder base or need a meat-free option.
How Can I Get the Sausage Perfectly Browned Without Burning?
Cooking the sausage properly is key for rich flavor. Here’s how I do it:
- Heat olive oil over medium heat before adding the sausage.
- Break the sausage into small pieces and spread them out in the pan—it helps them brown evenly.
- Leave the sausage undisturbed for a few minutes to let a nice crust form, then stir and break up any clumps.
- Continue cooking until fully browned and cooked through, about 5-7 minutes.
- Drain excess fat if there’s too much before adding onions and garlic.
This method brings out a deeper, savory taste that really boosts the whole soup.
Equipment You’ll Need
- Large heavy-bottom pot – ideal for even cooking and simmering the soup without hot spots.
- Wooden spoon – great for breaking up sausage and stirring ingredients gently.
- Chef’s knife – helps you finely chop onion, garlic, and herbs with ease.
- Cutting board – gives you a safe and clean surface for prepping ingredients.
- Measuring cups and spoons – for accurate broth, cream, and seasoning measurements.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo to add a smoky heat.
- Use sun-dried tomatoes instead of canned diced tomatoes for a richer tomato flavor.
- Add mushrooms or zucchini for extra veggies and texture.
- Stir in fresh basil or thyme at the end to brighten the soup’s flavor.
How to Make Creamy Sausage Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup water
- 1 can (14.5 oz) diced tomatoes, drained slightly
- 1 package (9 oz) refrigerated or frozen cheese tortellini
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
Optional and Garnish:
- 2 cups fresh spinach, chopped (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (for garnish)
How Much Time Will You Need?
This creamy sausage tortellini soup usually takes about 30 minutes from start to finish. You’ll spend some time browning the sausage and sautéing vegetables, then simmering the soup while the tortellini cook. It’s a quick and satisfying meal that you can have on the table in half an hour!
Step-by-Step Instructions:
1. Brown the Sausage and Cook Onions
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook the sausage for about 5-7 minutes until browned and fully cooked through. Then add the chopped onion and sauté for about 3 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
2. Add Broth, Tomatoes, and Seasonings
Pour in the chicken broth and water. Add the diced tomatoes (drained), dried Italian seasoning, salt, and pepper. Stir everything well, then bring the mixture to a boil.
3. Cook Tortellini
Add the cheese tortellini to the boiling soup. Cook the tortellini according to the package instructions, usually about 3-5 minutes, until they float to the top and are tender.
4. Finish with Cream and Spinach
Reduce the heat to medium-low. Stir in the heavy cream and heat through, but avoid boiling to keep the soup creamy. If you’d like, add the chopped spinach and cook until wilted, about 1-2 minutes.
5. Season and Serve
Taste the soup and adjust the salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve warm, ideally with crusty bread or a simple side salad for a complete meal.
Can I Use Frozen Tortellini for This Soup?
Yes! Frozen tortellini works great—just add a minute or two to the cooking time until they’re tender and float to the top. No need to thaw before adding to the soup.
How Can I Make This Soup Dairy-Free?
Swap heavy cream for full-fat coconut milk or a dairy-free cream alternative. This keeps the soup creamy while avoiding dairy. Just add it at the same step you would the cream.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. Tortellini may absorb some broth over time, so reheat with a little extra broth or water to loosen the soup back up.
