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! Used mixed greens (mustards, collards and turnips), instead of spinach, as I had on hand.
Cannot wait for leftovers tomorrow. Is soup for breakfast wrong?
Yum!
If soup for breakfast is wrong, I don’t want to be right!
Great recipe! The family loved it, even the 2-yr-old. Will be part of our cold weather rotation. Thank you so much. Danni
My husband and I own and operate a soup and salad bar in our little town. I added this soup to our offerings last week and it sold out in hours! I made very little in the way of tweaks (mostly I just adjusted for a large quantity.) It is one of the best soups we’ve offered – and our soup is very popular! Thanks for the great recipe, we’ll be enjoying it often!
Angie, I’d love to know how you & your husband started your soup/salad cafe, how you determined your menu offerings, etc. I’m a soup lover & I also make a lot of soup, a couple of which have won soup cook-offs in my community. I’ve often wondered how 1) I could package & market my soup and/or 2) how I would go about forming a small soup & salad or sandwich cafe or carry-out bar. Any thoughts you’d care to share?
Yes. I know this an older post. We do our chicken, duck and goose.. all cooked way ahead of time…
Vacuum pack bags in 3 oz servings. Then the gravy, sauce… Packed likewise..
Don’t worry about cream, heavy cream, in the freezer. Vacuum machine takes that out of the equation.. No air..
Next we do the potatoes, or rice, or pasta. Same thing ..cool and into the vacuum pack..
Time for a meal… Easy… Throw whatever each person wants into boiling water… Do some laundry… Relax… Cut each portion open and dump in a plate…
Vacuum packing removes all those problems of cream.. egg.. cheese
You can cook, once or twice a weekend, and have a ton of different menu items ready to go.. for MONTHS
Tip… Always use fresh veggies if you can..
Duck fat should replace olive oil, unless of course you are going veggie free.. Duck fat will NEVER keep any taste… ie… Fish to french fries.. Duck fat rules… Found that one out living in Europe.. for 27yrs
Are you able to freeze this recipe and reheat?
Yes, I was wondering the same thing about freezing it. Has anyone tried?
Pasta Freeze’s really well this stuff is awesome
I haven’t tried freezing this soup yet. I would probably recommend reserving the tortellini, freezing that separately and adding it in when reheated.
I make this ahead of time, put it in single-serve storage containers, and stick in the freezer. That way, I can grab one on my way out the door when I head to work on those days that I’m running late. I leave it sitting on the window sill in my office, and the sun defrosts it enough that I can put it in the microwave, click “reheat” and it turns out fantastic!
I sometimes add in sliced baby portabella mushrooms. This is my favorite soup recipe!
Mushrooms would be lovely! Totally adding those next time!
Hello! Looks amazing! Are the tortellini bloated the next day from sitting in the soup? If so, would it matter if I cooked then added the tortellini to each bowl instead of the whole soup?
They do get a little bigger, but because the liquid is slightly thicker they don’t get overly bloated. You can definitely serve them separate if you’re worried 🙂
Thank you so much!!