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.
What would be the best way to do this in a crock pot?
Brown the sausage, drain it, toss flour in and cook for 1-2 minutes. Then add the sausage + all of the other ingredients except for the tortellini and the spinach to the crock pot. Cook on HIGH for 4 hours or LOW for 6. Add the tortellini and cook on high for 45 minutes, then add the spinach during the last 15 minutes of the tortellini cooking. Hope that helps!
Even the half and half? Or wait to add that with the tortellini?
Sorry, I would probably wait to add that too.
I wouldn’t change a thing about this recipe—it’s perfect! Yum!
Thank you!!
I made this the other night n oh my it was awesome!! Will def be making it once a month if not more!! Only thing difficult did was i added mushrooms. Thank you for such an amazing recipe!
Found this recipe on Pinterest. I made this with mild italian sausage, “homemade” cheese tortellini shells found at my local grocery store instead of the dried ones in the pasta aisle, used heavy cream, and baked a crusty french bread to go with it. It was hardly any work at all and so, so, so delicious. My husband went back for thirds. This is officially going into our roster of monthly meals.
Thanks for the rave review Elizabeth! Glad everyone enjoyed it 🙂
This recipe calls for onion and shallots ??? This must be a typo. Onion , celery and carrot is what the ingredients should be.
Onion and shallots are basically the same thing. Making this soup like any other soup usually starts with making Mire Piox. Onion, celery, carrot.
Not a typo. I simply adds additional flavor to the soup. You’re more than welcome to skip it entirely.
You Go Girl. Shallots gives a great little background flavor that
Good palates recognize. One of the best newer comfort
soups I’ve had lately.
Thanks solo much for sharing.
Barbara Grubb/Tennessee
You are welcome Barbara, and yes, shallots are always my secret ingredient!
Mansplaining much?!?!