Creamy Sausage Tortellini Soup is a comforting bowl filled with tender cheese tortellini, flavorful sausage, and a rich, creamy broth that warms you up from the inside out. It’s the kind of soup where every spoonful has a little bit of everything—soft pasta, savory sausage, and just the right touch of creaminess to tie it all together.
I love making this soup on chilly evenings because it’s quick to pull together, but feels like you’ve whipped up something special. The sausage adds a nice kick of flavor without being too spicy, and the tortellini make it extra filling. I usually brown the sausage first to get those little crispy bits that add texture and a deeper flavor.
One of my favorite ways to enjoy this soup is with a warm crusty bread on the side for dipping. It’s perfect for a casual dinner when you want something tasty and satisfying without a lot of fuss. Plus, it always gets rave reviews from family and friends who love the creamy, hearty goodness in every bowl.
Key Ingredients & Substitutions
Italian Sausage: This brings great flavor and a bit of spice. For a lighter option, try turkey or chicken sausage. If you prefer mild, use sweet Italian sausage or plain ground pork with Italian seasoning.
Cheese Tortellini: Fresh refrigerated tortellini works best for quick cooking and tender texture. You can swap with frozen tortellini or even ravioli if needed. Just watch cooking times.
Spinach: Fresh spinach gives color and nutrition. You can substitute baby kale or chopped Swiss chard, but add them a bit earlier since they take longer to soften.
Heavy Cream: This makes the soup creamy and rich. For a lighter option, use half-and-half or whole milk, but avoid boiling to prevent curdling. Coconut cream could work for dairy-free.
Chicken Broth & Tomatoes: Broth adds depth, and canned tomatoes bring acidity and balance. Use low-sodium broth if you want to control salt, and fire-roasted tomatoes for extra smoky flavor.
How Do You Get the Sausage Perfectly Browned and Flavorful?
Browning the sausage well adds a lot of flavor from caramelized bits. Here’s how I do it:
- Heat olive oil over medium heat until shimmering.
- Add sausage, breaking it up with a spoon for even cooking.
- Let it sit without stirring too much, so it gets nice brown crusts.
- Once browned, stir occasionally until fully cooked, about 5-7 minutes.
- Remove excess grease if desired for a lighter soup.
This technique gives the soup a deeper, meaty flavor and satisfies with little crispy sausage pieces in every bite. It’s worth the few extra minutes!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – helps break up sausage and stir without scratching your pot.
- Measuring cups and spoons – keep your seasoning and broth amounts accurate for the best flavor.
- Knife and cutting board – for chopping onion, garlic, and optional add-ins safely and easily.
Flavor Variations & Add-Ins
- Swap Italian sausage for chicken sausage or ground turkey to lighten up the dish but keep protein.
- Add chopped zucchini or bell peppers for extra veggies and a bit of crunch.
- Use spinach alternatives like kale or arugula to add unique textures and flavors.
- Stir in a handful of grated Parmesan cheese before serving for extra cheesy richness.
How to Make Creamy Sausage Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 tbsp olive oil
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep ingredients, then 20 minutes for cooking. Overall, you’ll have a warm bowl ready in about 30 minutes. It’s quick enough for a weeknight dinner but feels like a cozy treat.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until it’s browned and no longer pink inside—about 5 to 7 minutes.
2. Add Onion and Garlic:
To the pot, add diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook another minute until fragrant.
3. Add Broth, Tomatoes, and Spices:
Pour in chicken broth and the diced tomatoes, including their juice. Stir in Italian seasoning and red pepper flakes if you like a little heat. Bring everything to a boil.
4. Cook the Tortellini:
Once boiling, lower the heat to a simmer. Add the cheese tortellini and cook based on package instructions—usually 3 to 5 minutes—until they float to the top and are tender.
5. Add Spinach and Cream:
Stir in the fresh spinach leaves and cook until they wilt, about 1-2 minutes. Lower the heat and slowly stir in the heavy cream. Be careful not to boil the soup after adding cream so it stays smooth.
6. Season and Serve:
Taste your soup and add salt and black pepper as needed. Ladle into bowls and garnish with freshly ground black pepper. You can add a sprinkle of Parmesan cheese or fresh herbs if you like. Serve warm with crusty bread for dipping.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini. Just add a couple of extra minutes to the cooking time and cook until they float and are tender. No need to thaw beforehand.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative. Add it at the end, and warm gently without boiling to avoid curdling.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup without adding the spinach and cream, then refrigerate for up to 2 days. Add spinach and cream when reheating and heat gently.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.