Creamy Sausage Tortellini Soup is a comforting bowl filled with tender cheese tortellini, savory sausage, and a rich, creamy broth that wraps you up like a warm hug. The sausage adds a nice little kick while the tortellini keeps things chewy and satisfying. It’s the kind of meal that feels fancy but is actually super simple to make.
I love making this soup when I want something quick but still special. The best part for me is that the sausage and a few simple spices do all the heavy lifting, so you don’t need a long list of ingredients. I usually start by browning the sausage for some deep flavor, then toss in the tortellini and cream to bring it all together. It’s such an easy way to make a weeknight dinner feel cozy and homemade.
My favorite thing to do is serve this soup with a big slice of crusty bread to soak up every last drop of that creamy broth. It’s perfect for chilly evenings or when you want something filling but not too heavy. I’ve also noticed that friends and family always ask for seconds, which always makes me happy because it means I’m doing something right!
Key Ingredients & Substitutions
Italian Sausage: This adds the main flavor with a bit of spice or mildness. You can swap it for ground turkey or chicken for a lighter option. If you want it vegetarian, use plant-based sausage or mushrooms for a meaty texture.
Tortellini: Cheese-filled tortellini works best for that creamy, cheesy bite. If you can’t find fresh, frozen tortellini is great too. For a gluten-free choice, look for gluten-free tortellini or use small pasta shapes like gnocchi instead.
Heavy Cream: This makes the soup rich and smooth. For a lighter version, try half-and-half or whole milk, but the soup will be less creamy. Coconut milk is a nice dairy-free alternative with a mild sweetness.
Spinach: Fresh spinach adds color and nutrition. You can use baby kale or Swiss chard if you prefer sturdier greens. Add greens towards the end to keep them tender and bright.
Parmesan Cheese: This gives a nutty, salty finish. Pecorino Romano can work as a substitute. If dairy-free, omit or add a sprinkle of nutritional yeast for a cheesy flavor.
How Do You Cook the Sausage and Veggies for the Best Flavor?
Brown the sausage first to develop a deep, savory base for the soup. Here’s how to do it:
- Heat the olive oil over medium heat in your pot.
- Add the sausage, breaking it into small pieces with a wooden spoon. Let it cook undisturbed for a few minutes to get some color.
- Stir and cook until the sausage is fully browned and no longer pink.
- Remove excess fat if there’s too much, but keep some for flavor.
- Add your onions, carrots, and garlic right to the pot with the sausage. Cook until the veggies soften and the onions turn clear—it helps build a rich, tasty base for the soup.
Taking your time on this step sets the stage for a flavorful soup. The browned sausage and sautéed veggies bring out sweet, caramelized notes that make the whole dish taste better.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to brown sausage and simmer soup without spilling.
- Wooden spoon – perfect for breaking up sausage and stirring veggies without scratching your pot.
- Knife and cutting board – to chop onions, carrots, garlic, and spinach easily.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Ladle – makes serving hot soup into bowls simple and neat.
Flavor Variations & Add-Ins
- Try spicy Italian sausage for a bolder kick or sweet sausage for milder flavor.
- Add sun-dried tomatoes for a tangy contrast that brightens the creamy broth.
- Swap spinach for kale or Swiss chard for a heartier green with a different texture.
- Stir in cooked mushrooms for extra earthiness and depth to the soup.
How to Make Creamy Sausage Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream
- 1 package (about 9 oz/250 g) refrigerated cheese tortellini
- 4 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes for some heat
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook. So, in total, you’ll need around 35 minutes to make this hearty and creamy soup ready to enjoy.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and break it apart with a spoon. Cook for 5 to 7 minutes, until browned and fully cooked through.
2. Cook the Vegetables:
Add the chopped onion, diced carrots, and minced garlic to the pot. Sauté for 4 to 5 minutes until vegetables soften and onions turn translucent.
3. Season and Simmer:
Sprinkle in the dried Italian seasoning. Season lightly with salt and pepper and stir. Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Let it cook for about 10 minutes so the flavors blend and carrots become tender.
4. Add Tortellini:
Drop the cheese tortellini into the pot and cook according to the package’s instructions, usually 3 to 5 minutes, until tortellini float and are tender.
5. Finish the Soup:
Turn the heat to low. Stir in the heavy cream and grated Parmesan cheese until everything is combined and creamy. Adjust salt and pepper to your taste. If you like a bit of heat, add red pepper flakes now.
6. Add the Spinach:
Fold in the chopped fresh spinach and cook for another 2 minutes until the spinach wilts.
7. Serve and Enjoy:
Ladle the delicious soup into bowls, sprinkle extra Parmesan and chopped parsley on top. Serve with crusty or garlic bread for a perfectly cozy meal.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Frozen tortellini works great — just add a minute or two to the cooking time since it may take a bit longer to cook through. No need to thaw it first; cook directly from frozen.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth or cream if it gets too thick.
How Do I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stove or microwave to prevent curdling. Stir well before serving.
Can I Substitute the Sausage?
Yes, you can swap Italian sausage with ground turkey, chicken, or even plant-based sausage. Just brown it thoroughly to build good flavor before adding the other ingredients.
