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.
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.
Table of Contents
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
- 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.
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.
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.
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.
Step 5: Serve immediately with freshly grated Parmesan cheese, if desired.
FAQs
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.
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.
More Tortellini Soups that You’ll Love
Creamy Sausage and Tortellini Soup 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.
Excellent recipe! Easy to make vegetarian with Italian smartlife sausage. Thanks!
Cold here in Georgia with all the frigid winds and cold rains, found this recipe and I am so thrilled that I did. The warmth of the creamy broth tickles and comforts my tummy!! The hearty, nutritious chunks of love just solidifies the goodness!
Thanks for posting
This is amazing! I didn’t use any onion/shallot since my husband doesn’t like either one so I added some extra Italian seasoning to bump up the flavor. I also used corn starch as a thickener since I didn’t have enough oil left from sausage to make a roux. Delicious!
Do you think it would be ok if I switched the spinach for kale? I’m not a huge spinach fan.
Definitely!
It is SO GOOD with kale! Gives you that extra crunch. Yum! My 573732th time making this recipe 😉
Kale would be great! So glad you like it! Thank you 🙂
Made this today with small changes. Grated the carrot and onion, did not have shallots so i put in sliced thin celery and used heavy cream. Oh, and tri colored totellini. Very yummy! Thanks for the recipe.