This Sausage Tortellini Soup is creamy and full of flavor and so cozy during the fall months.
The crumbled Italian sausage and cheese tortellini pasta gives this soup a hearty texture.
This soup recipe can be enjoyed any time of year but it’s especially delicious to have this warm soup in the fall and winter months. Pair it with a sandwich for “Soup and Sandwich Saturday” in your Dinner Theme System too!
The heavy cream helps give this a creamy soup base, while the fresh spinach gives this soup a beautiful color and another type of texture in a bite. The everyday spices are simple yet add a seasoned touch to this soup.
Want more soup recipes? If you like the idea of a hearty soup but want it a little bit differently, try my lasagna soup or cowboy stew recipes.
Sausage and Tortellini Soup Highlights
- Quick and Easy Homemade Soup – In under an hour, this creamy soup is ready for serving!
- Chunky and Hearty – The texture in this soup is meaty, soft, and creamy, giving each bite something hearty, and making this soup so filling.
- Flexible Ingredients – Love spicy? How about a thicker soup? You can add optional or more ingredients to increase the spice level or add more flour to make the soup thicker.
Key Ingredients
Here’s what you need to make this sausage and tortellini soup:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cheese Tortellini: (Frozen or refrigerated) Adds heartiness and texture, making the soup more filling and providing bursts of cheesy flavor.
- Italian Sausage: Provides a rich, savory flavor and meaty texture. The spices in the sausage enhance the overall taste of the soup. If you prefer spicier soups, you can opt for hot and spicy Italian sausage.
- Spices: These are spices that you may already have on hand since they’re common pantry staples. You’ll need minced garlic, crushed red pepper flakes, salt, pepper, and Italian seasoning.
- Chicken Broth: I love using my own rotisserie chicken broth or homemade chicken broth, however storebought is absolutely fine to use too.
How to Make Sausage Tortellini Soup
Recipe Tips:
- Spicy Sausage: Use a high-quality Italian sausage for the best flavor. If you like a bit of heat, choose spicy Italian sausage. For a milder taste, opt for sweet or mild Italian sausage.
- Thicker Soup: If you prefer a thicker soup, increase the amount of flour to 4 tablespoons or reduce the amount of chicken broth slightly.
- Optional Tomato Paste: Tomato paste adds a rich, concentrated tomato flavor that can deepen the overall taste of the soup. It also adds a subtle sweetness and a hint of acidity, which can balance the richness of the cream and sausage. Add 2 tablespoons tomato paste to the soup and stir until fully incorporated in step 3.
Storing Tips
- Refrigerate: Allow the soup to cool to room temperature before storing. Use an airtight container(s) or heavy-duty freezer bags. You may want to divide the soup into smaller portions, making reheating only the amount you need easier.
Be sure to label the containers with the storage date and contents. Store in the refrigerator if you plan to consume it within 3 – 4 days. - Freeze: Once you have transferred the soup to an airtight container, you can store the soup in the freezer for 2 – 3 months.
- Reheating: If refrigerated, reheat the soup on the stove over medium heat, stirring occasionally, until thoroughly heated.
If your soup is frozen, move the container to the refrigerator and let it thaw overnight. On the stovetop, heat over low to medium heat, stirring occasionally.
As the soup begins to thaw and loosen, you can increase the heat to medium and continue stirring until thoroughly heated. If the soup has thickened too much during storage, add a bit of Chicken broth or purified water to reach the desired consistency.
What to Serve with Sausage Tortellini Soup
This soup is full of so many hearty ingredients so it’s great alone but there are also some great side dishes that pair wonderfully with this soup.
Cheesy pull-apart bread is fun to serve with this soup as you can pinch off small pieces and even dip it in to the soup.
Add even more heartiness by adding these ham and cheese sliders with this soup for a fall meal that will leave everyone feeling full and happy!
For dessert, these turtle cookies will conquer that sweet tooth from the salty and savory soup contrast that you’re looking for.
Recipe FAQs
Cheese tortellini, Italian sausage, carrots, fresh spinach, heavy cream, chicken broth, flour and a few spices.
It’s best to add the soup last or towards the end of the cooking process. It will only need long enough to soften, and not overcook, as overcooking is what causes it to become mushy.
Pasta can cook right in the soup, in the liquid. Just be cautious of the type of pasta and how long it needs to cook. Dried pasta, will take longer to cook, unlike a refrigerated tortellini pasta.
Similar Hearty Recipes
Recipe
Sausage and Tortellini Soup
Video
Ingredients
- 1 Tablespoon olive oil
- 16 ounces mild Italian sausage (or spicy, if you prefer)
- 2 carrots peeled and diced
- 1 large sweet onion finely chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 3 Tablespoons all-purpose flour
- 6 cups chicken broth
- 1½ cups heavy cream
- 16 ounces cheese tortellini (frozen or refrigerated)
- 2 cups fresh spinach roughly chopped
- salt and pepper to taste
- ½ teaspoon red pepper flakes optional for added spice
Instructions
- Heat 1 Tablespoon olive oil over medium heat in a large pot or Dutch oven. Add 16 ounces mild Italian sausage , breaking it up into small pieces with a spoon. Cook until browned and cooked through, about 5 – 7 minutes. Remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add 2 carrots (diced) and 1 large sweet onion finely chopped, to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 4 cloves garlic, minced and cook for another 1 – 2 minutes until fragrant. Stir in 2 teaspoons Italian seasoning and 3 Tablespoons all-purpose flour. Cook for 1 – 2 minutes to create a roux.
- Slowly stir or whisk in 6 cups chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Return the cooked sausage to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 – 20 minutes, allowing the flavors to meld together.
- Stir in 1½ cups heavy cream and add 16 ounces cheese tortellini. Simmer until the tortellini float to the surface and are tender, about 3 – 6 minutes.
- Add 2 cups fresh spinach and salt and pepper to taste. Cook for an additional 2 – 3 minutes until the spinach wilts. If using, add ½ teaspoon red pepper flakesfor a spicy kick.
Notes
- Type of sausage: Use a high-quality Italian sausage for the best flavor.
- If you prefer a thicker soup: increase the amount of flour to 4 tablespoons or reduce the amount of chicken broth slightly.
- Optional tomato paste: Tomato paste adds a rich, concentrated tomato flavor that can deepen the overall taste of the soup. Add 2 tablespoons tomato paste to the soup and stir until fully incorporated in step 3 if desired.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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