Creamy Sausage and Tortellini Soup

Unleash your taste buds with Creamy Sausage and Tortellini Soup, a rich blend of sausage, and tender, creamy tortellini, in a bowl of irresistible warmth.

Creamy Sausage and Tortellini Soup in a bowl, garnished with Parmesan.

I love this soup. It is no wonder why it is one our top soup recipes. It’s creamy without being heavy, packed with veggies, and loaded with pillowy cheese tortellini. Plus it stores great in the fridge or even freezer for later on. The ultimate comfort food on a cool night – it’s hard not to love this delicious soup.

Reasons to Love This Soup

  • This Creamy Tortellini Soup is infused with savory sausage and cheesy tortellini that is bursting with flavor.
  • Ready in just 45 minutes, this tortellini soup with spinach is a hassle-free meal for busy days.

Recipe Ingredients

A glass dish filled with tortellini pasta.
  • Italian Sausage: Adds bold, savory flavor and a crumbly, meaty texture.
  • Cheese Tortellini: Contributes creamy, cheesy taste and tender texture.
  • Chicken Broth: Offers a savory, umami base, enhancing richness.

See the recipe card for full information on ingredients and quantities.

How to Make Sausage and Tortellini Soup

Step 1: In a large soup pot set over medium-high heat, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate; set aside.

Cooked sausage in a large stockpot.

Step 2: Add the onion, shallot, and carrot; sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Added garlic for the Creamy Tortellini soup.

Step 3: Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisking to combine. Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for 6 minutes.

Flour added to the mixture in the pot.

Step 4: Pat as much grease as possible off the sausage, then add it along with the tortellini pasta, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.

Half & half added to the stockpot along with the other ingredients.

Step 5: Serve immediately with freshly grated Parmesan cheese, if desired.

A bowl with Creamy Sausage and Tortellini Soup garnished with Parmesan.

FAQs

Can I add additional vegetables to this tortellini soup?

Of course! You can experiment with adding any additional vegetables. Some I would recommend would be celery, zucchini, kale, fresh baby spinach, or leeks for added depth and complexity to this recipe.

Can I customize the Italian seasoning in this recipe?

Absolutely! You can personalize your Italian seasoning blend by using dried herbs like oregano, basil, thyme, sage, and rosemary from your pantry. This allows you to adjust the flavor to your preference and experiment with different herb combinations for a unique twist on the dish.

Storage Info

To STORE Creamy Sausage Tortellini Soup leftovers, allow them to cool to room temperature, then refrigerate them in an airtight container for up to 3-4 days. If you’d like to extend its shelf life, freezing is a great option. To FREEZE, place it in a freezer-safe container for up to 2-3 months.

When REHEATING, do so gently over low to medium heat on the stovetop to preserve the creamy texture. You can also use a microwave, but stir frequently to ensure even heating. Adding a splash of additional broth or cream while reheating can help restore the soup’s consistency and prevent it from becoming too thick.

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Tortellini sausage soup with spinach in a bowl.

Creamy Sausage and Tortellini Soup Recipe

Unleash your taste buds with Creamy Sausage and Tortellini Soup, a rich blend of sausage, and tender, creamy tortellini, in a bowl of irresistible warmth.
4.84 from 266 votes
Pin Rate
Course: Appetizer, Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 630kcal
Author: Andrea
Print Recipe

Ingredients

  • 1 lb Italian sausage
  • 1 small yellow onion - diced
  • 1 small shallot - diced
  • 2 large carrots - peeled and diced
  • 4 cloves garlic - minced
  • 1/4 cup all-purpose flour
  • 5 cup chicken broth
  • 14 oz refrigerated cheese tortellini*
  • 1 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Italian seasoning
  • 6 oz fresh spinach - chopped
  • 2 cup half and half - or heavy cream

Instructions

  • In a large stockpot set over medium-high heat, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate; set aside.
  • Add the onion, shallot, and carrot; sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
  • Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisking to combine. Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for 6 minutes.
  • Pat as much grease as possible off the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
  • Serve immediately with freshly grated Parmesan cheese, if desired.

VIDEO

NOTES

*I used regular Italian sausage, NOT hot Italian sausage. You can also use plain pork sausage and season it with an additional 1 tsp. of Italian seasoning.
*You can use whatever stuffed tortellini you prefer.
To STORE Creamy Sausage and Tortellini Soup leftovers, allow them to cool to room temperature, then refrigerate them in an airtight container for up to 3-4 days. If you’d like to extend its shelf life, freezing is a great option. To FREEZE, place it in a freezer-safe container for up to 2-3 months.
When REHEATING, do so gently over low to medium heat on the stovetop to preserve the creamy texture. You can also use a microwave, but stir frequently to ensure even heating. Adding a splash of additional broth or cream while reheating can help restore the soup’s consistency and prevent it from becoming too thick.
 

Nutrition

Serving: 6serving | Calories: 630kcal | Carbohydrates: 43g | Protein: 26g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 115mg | Sodium: 2041mg | Potassium: 605mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6349IU | Vitamin C: 13mg | Calcium: 248mg | Iron: 4mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

    1. Hi Lauren, I don’t recommend cooking this in a crockpot for a few reasons as it comes together quickly, you have to brown and drain the sausage and you put the pasta in at the end so it doesn’t absorb all the liquid.