This Creamy Sausage Tortellini Soup Creation is the kind of dish that feels like a warm hug on a chilly day. It’s full of tender cheese tortellini swimming in a rich, creamy broth, with savory sausage pieces adding a nice, hearty kick. A little garlic and herbs make this soup pretty irresistible and comforting from the first spoonful.
I love making this soup because it comes together so quickly, yet tastes like you spent hours on it. When the sausage sizzles and fills the kitchen with that tasty smell, I know dinner is going to be a crowd-pleaser. Plus, the tortellini makes it feel extra special—like a little pasta surprise in every bite.
My favorite way to enjoy this soup is with some crusty bread or a simple green salad on the side. Sometimes I even sprinkle a little extra cheese on top before serving, which makes it even more satisfying. It’s one of those meals where everyone around the table just can’t help going back for seconds—and sometimes thirds!
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold, meaty flavor. You can swap it for turkey or chicken sausage for a leaner option. I like a mix of spicy and sweet sausage for a great balance.
Cheese Tortellini: Fresh tortellini works best for tenderness and quick cooking. If you can’t find tortellini, ravioli or small filled pasta shapes like tortellini shells work well too.
Heavy Cream: Adds creaminess and richness. For a lighter version, try half-and-half or coconut milk, but it will change the flavor a bit.
Spinach: Fresh baby spinach adds a touch of color and freshness. You can also use kale or Swiss chard, just chop it finely and add it towards the end.
Chicken Broth: The base of the soup. Homemade is great, but store-bought works fine too. Use low-sodium if you want more control over saltiness.
How Do You Cook Sausage and Vegetables to Build Maximum Flavor?
Cooking the sausage and veggies well is key to a tasty soup. Here’s how I do it:
- Heat oil in the pot and brown the sausage, breaking it into small pieces. This creates a flavorful base with browned bits.
- Remove sausage and leave the fat—this adds richness to the veggies.
- Sauté onion, carrot, and celery in the sausage fat until softened, about 5 minutes. This step builds a subtle sweetness and depth.
- Add garlic last and cook just until fragrant (about 1 minute) to avoid burning.
Taking the time on these steps really lifts the whole soup’s flavor and helps create a rich, inviting base.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking sausage and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Slotted spoon – handy for removing browned sausage while leaving fat behind.
- Sharp knife – for chopping veggies finely and safely.
- Cutting board – a sturdy surface for prepping ingredients.
Flavor Variations & Add-Ins
- Replace Italian sausage with ground chicken or turkey for a lighter protein option.
- Add mushrooms for a deeper, earthier taste that pairs well with the creamy broth.
- Stir in some sun-dried tomatoes for a tangy, sweet twist.
- Swap spinach for kale or chard to boost nutrition and add a slightly different texture.
Creamy Sausage Tortellini Soup Creation
Ingredients You’ll Need:
For The Soup:
- 1 lb Italian sausage (casings removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 4 cups chicken broth
- 1 (9 oz) package cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 2 cups fresh baby spinach leaves
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- Salt and black pepper to taste
- 2 tbsp olive oil
For Garnishing:
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This delicious soup takes about 30 minutes total. You’ll spend about 10 minutes prepping and cooking the sausage and veggies, 10 minutes simmering with the broth and tortellini, and a few extra minutes stirring in cream and spinach before serving. It’s a quick, hearty meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the flavorful fat in the pot.
2. Sauté the Veggies:
Add the onion, carrot, and celery to the pot. Sauté these until they soften and become fragrant, about 5 minutes. Then stir in the minced garlic and cook for another minute to enhance the aroma.
3. Add Broth and Simmer:
Pour in the chicken broth and return the cooked sausage to the pot. Stir in the dried Italian seasoning and red pepper flakes, if using. Bring everything to a boil.
4. Cook the Tortellini:
Once boiling, add the cheese tortellini and cook according to the package instructions—usually about 3-5 minutes—until tender and delicious.
5. Finish with Cream and Spinach:
Lower the heat to a gentle simmer. Stir in the heavy cream and fresh spinach. Let the spinach wilt and the soup heat through. Taste and season with salt and pepper as needed.
6. Serve and Enjoy:
Ladle the soup into bowls. Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese if you like. Serve while warm with crusty bread or a crisp green salad for a complete, satisfying meal!
Can I Use Frozen Tortellini for This Soup?
Yes, you can use frozen tortellini! Just add a couple of extra minutes to the cooking time, and make sure they’re fully heated through before serving.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a creamy dairy-free alternative. Be aware this may slightly change the flavor and texture, but it will still be delicious.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup without adding the tortellini, then refrigerate the base for up to 3 days. When ready to eat, reheat and add fresh tortellini, cooking until tender.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.