The Ultimate Creamy Italian Sausage Tortellini Soup

Warm up your soul with a bowl of this incredibly satisfying Creamy Italian Sausage Tortellini Soup. This beloved recipe masterfully blends the rich, savory flavors of Italian sausage with tender, cheese-filled tortellini, crisp vegetables, and fragrant herbs, all swimming in a luxuriously creamy broth. It’s the kind of hearty meal that brings comfort and joy, especially on a chilly evening. Perfectly finished with a sprinkle of fresh Parmesan cheese and a side of crusty bread, this soup is a complete and utterly delicious meal in itself, guaranteed to become a family favorite.

Sausage Tortellini Soup in a bowl, ready to be enjoyed. — A comforting bowl of Italian Sausage Tortellini Soup, garnished and ready to serve.

Author’s Note

Quick, Creamy, Crave-Worthy: My Soup Story!

This delightful recipe isn’t the result of meticulous planning but rather a happy accident born out of a classic weeknight dilemma: “What’s for dinner?” I found myself staring into the fridge, a common ritual for many home cooks, searching for inspiration.

I had some delicious leftover Italian sausage from a recent pizza night and a conveniently placed package of cheese tortellini. My first thought was a quick pasta bake – an easy, dependable choice. However, a new idea sparked: why not transform these ingredients into a soup? I had recently perfected my Creamy Parmesan Italian Sausage Soup, and the thought of that rich, velvety broth combined with tender tortellini was simply irresistible.

So, I set to work. I browned the Italian sausage until it was perfectly crumbled and flavorful, then added a medley of aromatic carrots and onions. A quick whisk created a luscious, creamy base, and the tortellini was introduced at the very end to ensure it cooked just right. The kitchen soon filled with an enticing aroma that promised something truly special.

The moment of truth arrived, and the reaction was instant and overwhelmingly positive. My kids enthusiastically slurped up every last drop, and my husband, ever the discerning critic, happily went back for seconds. In that moment, I knew I had stumbled upon a true winner. Since then, this creamy Italian Sausage Tortellini Soup has become a cherished staple in our household, making regular appearances on our dinner table, especially during the colder months. It’s a testament to how simple ingredients can come together to create something truly extraordinary and effortlessly crave-worthy!

Why This Creamy Tortellini Soup Is a Must-Try

Unforgettable Flavor: The combination of savory Italian sausage, sweet vegetables, fragrant herbs, and a rich, creamy broth creates a depth of flavor that is simply divine.
Quick & Easy: Designed for busy weeknights, this soup comes together in under an hour, making it perfect for a delicious meal without the fuss.
Family-Friendly: A hearty and comforting dish that appeals to all ages, even picky eaters will ask for more.
Customizable: Easily adapt the spice level, add more vegetables, or even swap out the protein to suit your preferences.
Pure Comfort: There’s nothing quite like a warm bowl of creamy soup to provide comfort and satisfaction on a chilly day.

Sausage being browned and crumbled, and the veggies being sautéed in the pot for Italian Sausage Tortellini Soup. — Sautéing the Italian sausage and vegetables to build the foundational flavors of the soup.

Key Ingredients for the Perfect Italian Sausage Tortellini Soup

Crafting this incredible soup starts with selecting the right ingredients. Each component plays a vital role in building the layers of flavor and texture that make this dish so special. Here’s what you’ll need, along with tips for making the best choices and easy swaps:

Ingredient	Tips & Swaps for Best Results
Italian Sausage	The star of the show! Use a high-quality ground Italian sausage. For a milder flavor that’s kid-friendly, opt for mild Italian sausage. If you love a bit of heat, hot Italian sausage will add a fantastic kick. After browning, be sure to blot any excess grease to ensure a lighter, cleaner broth. For a healthier alternative, ground chicken or turkey sausage can be used, though they might have a slightly different flavor profile.
Three Cheese Tortellini	These little pockets of cheesy goodness are what make the soup so hearty and satisfying. While any fresh or frozen tortellini works, I highly recommend cooking the tortellini separately and adding it to individual bowls just before serving. This prevents the pasta from over-absorbing the broth and becoming bloated or mushy in leftovers, maintaining a perfect al dente texture.
Carrots & Onion	These aromatic vegetables form the flavor base of our soup. It’s crucial to dice them small and uniformly so they cook evenly and become wonderfully tender, almost melting into the creamy broth. For an even deeper flavor profile, consider adding finely diced celery along with the carrots and onion, creating a classic “mirepoix” base.
Chicken Stock	The foundation of our broth! A high-quality chicken stock will make a significant difference in the overall richness and depth of your soup. If you only have chicken broth on hand, you can enhance its flavor by adding a bouillon cube or a teaspoon of concentrated chicken base for an extra layer of savory goodness.
Spinach	Fresh baby spinach wilts beautifully into the hot soup, adding a vibrant color and a boost of nutrients without overpowering the other flavors. It’s best to add it towards the end of cooking. If you prefer, kale or Swiss chard can also be swapped in, but remember to add them a few minutes earlier to allow them ample time to soften.
Half & Half or Heavy Cream	This is where the “creamy” magic happens! Half & half offers a lighter creamy texture while still being rich and satisfying. For an extra indulgent and luxurious soup, opt for heavy cream. You can adjust the amount based on your desired level of richness. For a dairy-free version, full-fat coconut milk or a plant-based cream alternative can be used, though the flavor will be slightly different.
Parmesan Cheese	A generous topping of Parmesan is non-negotiable! Always grate fresh Parmesan cheese just before serving for the absolute best flavor and aroma. Pre-grated cheese often contains anti-caking agents that can affect its texture and ability to melt smoothly. Pecorino Romano or even a blend of Italian cheeses can also be delicious.

Flour, chicken stock, seasonings, spinach, and half and half being added to the pot for Sausage Tortellini Soup. — Adding the rich, creamy elements and fresh spinach to the simmering soup.

How to Make Creamy Italian Sausage Tortellini Soup: A Step-by-Step Guide

Creating this delicious Italian Sausage Tortellini Soup is straightforward and rewarding. Follow these simple steps to bring a pot of creamy, savory goodness to your table:

Prepare Tortellini: Begin by bringing a large pot of generously salted water to a rolling boil. Add the tortellini and cook according to package directions, subtracting one minute from the suggested cooking time to ensure they remain al dente. Drain the tortellini and rinse briefly under cold water to prevent sticking and further cooking. Set aside.
Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s thoroughly browned and crumbled. Once cooked, transfer the sausage to a plate lined with paper towels to drain any excess grease. This step is crucial for a lighter, more flavorful broth.
Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot, along with the finely diced onions and carrots. Season lightly with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes, or until the vegetables have softened and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
Make the Roux: Add the unsalted butter to the pot and allow it to melt completely. Once melted, sprinkle in the all-purpose flour. Whisk continuously for about 1 minute, cooking out the raw flour taste. This creates a roux, which will thicken our soup.
Build the Broth: Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Allow the soup to simmer and thicken for about 5-8 minutes, stirring occasionally, until it reaches your desired consistency.
Combine & Finish: Return the cooked Italian sausage to the pot. Stir in the Italian seasoning, along with additional salt and pepper to taste. Add the coarsely chopped fresh baby spinach and the half-and-half (or heavy cream). Stir well and continue to simmer gently on medium heat for 3-5 minutes, or until the spinach has wilted and the soup is heated through. Avoid boiling after adding cream to prevent curdling.

Soup simmering in a pot and tortellini cooking separately in another pot. — The creamy soup gently simmers while the tortellini cooks to perfection in a separate pot.

Pro Tips for the Best Italian Sausage Tortellini Soup

Achieving a truly exceptional Italian Sausage Tortellini Soup is easy with a few expert tips. These pointers will help you elevate your soup from delicious to unforgettable:

Generously Salt the Pasta Water: Just like with any pasta dish, seasoning the water used to cook your tortellini is crucial. A well-salted pot of water ensures that the tortellini absorbs flavor as it cooks, resulting in a more delicious and balanced overall taste for your soup. Think of it as seasoning the pasta from the inside out.
Sauté Veggies Until Fully Soft: Don’t rush the sautéing process for your onions and carrots. Cooking them until they are completely soft and translucent, typically 5-7 minutes, is essential. This not only sweetens their flavor but also ensures you won’t encounter any unpleasant crunchy bits in your otherwise smooth and creamy soup. Thoroughly cooked aromatics lay a strong foundation for the soup’s flavor.
Avoid Boiling After Adding Cream: Once you’ve added the half-and-half or heavy cream to the soup, it’s very important to keep the heat at a gentle simmer and avoid bringing it to a rolling boil. High heat can cause dairy products to curdle, leading to an undesirable grainy texture in your beautifully creamy soup. Gentle heat is key to maintaining that smooth, velvety consistency.
Adjust Spice Level to Your Liking: Italian sausage comes in both mild and hot varieties. If you prefer a soup with a bit of a kick, use hot Italian sausage. For a milder version, opt for mild sausage. You can also customize the spice level further by adding a pinch or two of red pepper flakes along with the Italian seasoning. Start with a small amount and add more to taste.
Fresh Herbs Make a Difference: While Italian seasoning provides a great base, a sprinkle of fresh chopped parsley or basil just before serving can brighten the flavors and add a beautiful garnish.
Don’t Skip Draining the Sausage: After browning the sausage, take the extra minute to drain off the rendered fat. This prevents the soup from becoming overly greasy and allows the creamy broth to shine through.

Variations & Customizations to Your Soup

This Italian Sausage Tortellini Soup is wonderfully versatile, allowing for numerous modifications to suit different tastes and dietary needs. Feel free to get creative and make it your own!

Vegetarian Version: Easily transform this into a vegetarian delight by swapping the Italian sausage for a plant-based Italian sausage alternative or a blend of mushrooms (cremini or shiitake) for an earthy flavor. Use vegetable broth instead of chicken broth.
Different Proteins: If Italian sausage isn’t your preference, ground chicken, ground turkey, or even lean ground beef seasoned with Italian herbs can be used. For a richer flavor, consider adding shredded rotisserie chicken at the end.
Add More Vegetables: Boost the nutritional content and flavor by incorporating more vegetables. Diced zucchini, bell peppers (red or yellow), or chopped can of fire-roasted tomatoes (drained) would be excellent additions. Add them with the carrots and onions to cook through.
Cheese Swaps: While three-cheese tortellini is classic, feel free to experiment with other filled pastas like spinach and ricotta tortellini or even plain cheese ravioli, cut into smaller pieces after cooking.
Herb Enhancements: Beyond Italian seasoning, a touch of fresh rosemary or thyme added during the simmering stage can provide additional aromatic depth. A squeeze of fresh lemon juice at the end can also brighten all the flavors.
Spicier Kick: For those who love heat, beyond hot Italian sausage, a pinch of cayenne pepper or a dash of your favorite hot sauce can be stirred in during the final minutes of cooking.

Storage & Reheating

Refrigerate: For optimal flavor and texture, store the creamy Italian Sausage Tortellini Soup and the cooked tortellini separately in airtight containers. When stored this way, the soup will remain fresh in the refrigerator for up to 3-4 days. Storing them apart prevents the pasta from soaking up too much broth and becoming mushy.
Freeze: This Sausage Tortellini Soup is generally not recommended for freezing. The dairy-based broth can separate and become grainy upon thawing and reheating. Additionally, the tortellini’s texture can become unpleasantly mushy after being frozen and thawed, significantly impacting the quality of the dish.
Reheat: To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until it’s heated through. Do not boil. Once the soup is warm, add spoonfuls of the separately stored, cooked tortellini to individual bowls before serving. This ensures the pasta remains tender and doesn’t overcook or absorb too much liquid.

Frequently Asked Questions (FAQ)

Here are some common questions about making Italian Sausage Tortellini Soup:

Can I use frozen tortellini directly in the soup?
Yes, you can! If you prefer to cook the tortellini directly in the soup, opt for frozen tortellini that cooks quickly, typically in 3-5 minutes. Add it during step 5 (when you add the sausage back in) and simmer until it’s cooked through. However, be aware that this might lead to softer tortellini in leftovers as they will continue to absorb liquid.
What kind of crusty bread should I serve with this soup?
A hearty baguette, ciabatta, or even a rustic sourdough loaf would be perfect. The crusty bread is ideal for soaking up every last drop of the delicious, creamy broth. Garlic bread is another fantastic option for an extra layer of flavor.
How can I make this soup lighter?
To reduce the richness, use mild or lean ground chicken or turkey sausage. You can also use skim milk or a lighter milk alternative instead of half-and-half or heavy cream, though the texture will be less decadent. Blotting excess grease from the sausage is also important.
Is this soup suitable for meal prep?
Yes, with a caveat. Cook the soup base and the tortellini separately. Store them in different containers. When you’re ready to eat, simply reheat the soup and add the desired amount of tortellini to your bowl. This prevents the pasta from getting soggy.
Can I add other herbs?
Absolutely! Fresh basil, oregano, or a touch of dried thyme can complement the Italian seasoning beautifully. Add fresh herbs at the very end of cooking for the best flavor and color.

More Delicious Soup Recipes to Explore:

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Sausage Tortellini Soup in a bowl with a spoon in it, garnished.

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Creamy Italian Sausage Tortellini Soup

By
Chelsea Lords

This cozy and comforting Italian Sausage Tortellini Soup is packed with savory sausage, tender cheese tortellini, fresh vegetables, and herbs in a rich, creamy broth. It’s an easy weeknight meal that’s ready in under an hour and absolutely delicious!

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Servings:
6 servings

Equipment

Large pot or Dutch Oven

Ingredients

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2 tablespoons olive oil divided
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19 ounces Italian sausage hot or mild
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1 cup finely diced yellow onion (1 small onion)
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1 cup finely diced carrots peeled; (about 2 to 3 large carrots)
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2 teaspoons minced garlic (about 3 to 4 cloves)
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3 tablespoons unsalted butter
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1/4 cup all-purpose flour
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5 cups chicken broth or stock (I recommend Swanson’s chicken stock for rich flavor)
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1 (12-ounce) package three-cheese tortellini (see note 1 regarding fresh vs. frozen, and cooking method)
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1-1/2 teaspoons Italian seasoning
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3 ounces fresh baby spinach stems removed and coarsely chopped, (about 4 cups lightly packed)
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2 cups half-and-half or heavy cream
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Salt and pepper to taste
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freshly grated Parmesan cheese for serving, to preference
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Hearty baguette for serving, optional

Instructions

Prepare the Tortellini Separately: (See Note 2 for why this is recommended). Bring a large pot of water to a boil. Season the water generously with salt (about 1 teaspoon per 4 cups of water). Add the tortellini and cook according to package directions, reducing the cooking time by 1 minute. Drain the cooked tortellini and quickly rinse under cold water for about 30 seconds to stop the cooking process and prevent sticking. Set aside until serving.
Brown the Italian Sausage: In a large pot or Dutch oven, drizzle 1 tablespoon of olive oil and heat over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it is fully browned and crumbled. Transfer the cooked sausage to a plate lined with paper towels to drain any excess grease. Set the browned sausage aside.
Sauté the Vegetables: Keep the pot on medium-high heat. Add the remaining 1 tablespoon of olive oil along with the finely diced yellow onion and carrots. Season with a pinch of salt and pepper (approximately 1/4 teaspoon each). Sauté the vegetables, stirring occasionally, for 5-7 minutes, until they are soft and translucent. Add the minced garlic and sauté for 1 more minute, stirring constantly, until fragrant. Add the unsalted butter to the pot and allow it to melt completely.
Create the Creamy Base: Once the butter is melted, whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to create a roux. Slowly pour in the chicken broth, whisking continuously to ensure a smooth consistency without lumps. Continue cooking, stirring occasionally, until the mixture begins to simmer gently. Reduce the heat to medium-low and let it simmer and thicken for about 5-8 minutes, or until it reaches your desired soup consistency.
Finish the Soup: Return the cooked Italian sausage to the pan. Stir in the Italian seasoning, and add salt and pepper to taste (I typically add about 1 and 1/4 teaspoon salt and 3/4 teaspoon pepper, but adjust to your preference). Add the coarsely chopped fresh baby spinach and the half-and-half (or heavy cream) to the pot. Stir everything together until well combined. Simmer gently on medium heat for about 3-5 minutes, or until the spinach is completely wilted and the soup is thoroughly heated. Remember not to bring the soup to a full boil once the cream is added to prevent curdling.
Serve: Serve the soup immediately. To serve, spoon generous amounts of the separately cooked tortellini into individual bowls, then ladle the hot, creamy soup over them. Garnish each bowl with plenty of freshly grated Parmesan cheese. If desired, serve alongside a hearty baguette for dipping.

Recipe Notes

Note 1 – Choosing Your Tortellini: While any type of tortellini will work in this soup, the choice between fresh, shelf-stable, or frozen can impact the result. My favorite readily available shelf-stable option is Barilla® Artisanal Collection Three-Cheese Tortellini. For a truly gourmet experience, I adore Giovanni Rana’s® Classic Cheese Mini Tortellini. It’s often found in the refrigerated section, is fresh, exquisitely flavorful, and its smaller size integrates beautifully into the soup. If you choose to cook your tortellini directly in the soup (contrary to my primary recommendation for separate cooking), then opt for a frozen tortellini that has a quick cooking time of 3-5 minutes, adding it towards the end with the spinach.

Note 2 – Why Cook Tortellini Separately: I strongly recommend cooking the tortellini in a separate pot of water and adding it to individual serving bowls. The main reason for this is to prevent the pasta from becoming bloated and mushy, especially if you anticipate having leftovers. Tortellini, like most pasta, will continue to absorb liquid from the soup as it sits, leading to a less pleasant texture. By keeping them separate, your tortellini will maintain its ideal al dente chewiness, and your soup broth will remain perfectly creamy and not too thick. When reheating, simply warm the soup, then add freshly cooked or separately stored tortellini to your bowl.

Storage Guidelines: To maintain the best quality of your leftovers, store the Italian Sausage Tortellini Soup and any remaining cooked tortellini in separate airtight containers in the refrigerator. The soup will keep well for 3-4 days. As mentioned in the “Tips for Success” section, freezing this soup is not advised. The dairy in the creamy broth can separate and become unappetizingly grainy upon thawing, and the tortellini’s texture will turn mushy.

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients used and preparation methods.

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