How to make a Creamy Sausage Tortellini Soup 🍲

This Creamy Sausage Tortellini Soup is a hearty and comforting dish that combines savory sausage, tender tortellini, and a creamy, flavorful broth. Perfect for a chilly day or when you need a warm, satisfying meal, this soup is easy to make and full of flavor.

Ingredients

For the Soup Base:

1 pound Italian sausage (mild or spicy, as per preference)
1 tablespoon olive oil (if needed)
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional, for a little heat)
4 cups chicken broth

For the Creamy Base:

1 can (14 oz) diced tomatoes (with juice)
2 cups heavy cream or half-and-half
1 tablespoon all-purpose flour (optional, for thickening)

For the Add-Ins:

1 package (9 oz) fresh or frozen cheese tortellini
2 cups fresh spinach, roughly chopped
Salt and freshly ground black pepper, to taste

For Garnish:

Grated Parmesan cheese
Fresh parsley or basil leaves, chopped

Instructions

1. Cook the Sausage

Heat a large pot or Dutch oven over medium heat.
Add the sausage and cook, breaking it into small pieces with a spoon, until browned and fully cooked (about 6–8 minutes).
Remove the sausage with a slotted spoon and set aside. If needed, drain excess grease, leaving about 1 tablespoon in the pot.

2. Sauté the Aromatics

In the same pot, heat olive oil (if needed) over medium heat.
Add the chopped onion and sauté until soft and translucent (about 3–5 minutes).
Stir in the garlic, oregano, basil, and crushed red pepper flakes, and cook for 1 minute until fragrant.

3. Build the Broth

Add the chicken broth and diced tomatoes (with their juice) to the pot.
Stir in the cooked sausage and bring the soup to a gentle boil.

4. Cook the Tortellini

Reduce the heat to a simmer and add the tortellini.
Cook according to the package instructions (typically 7–9 minutes for fresh tortellini, or slightly longer for frozen).

5. Add the Creamy Base

Stir in the heavy cream or half-and-half.
If you prefer a thicker soup, mix 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry, then stir it into the soup. Simmer for 2–3 minutes until the soup thickens slightly.

6. Add Spinach

Stir in the chopped spinach and let it wilt (about 1–2 minutes).
Taste and adjust seasoning with salt and freshly ground black pepper.

7. Serve

Ladle the soup into bowls.
Garnish with grated Parmesan cheese and a sprinkle of fresh parsley or basil.
Serve with crusty bread or garlic bread for a complete meal.

Tips for the Best Tortellini Soup

Choose High-Quality Sausage: Italian sausage adds depth to the flavor; use mild or spicy based on your preference.
Don’t Overcook Tortellini: Add it toward the end to avoid it becoming mushy.
Use Fresh Ingredients: Fresh spinach and cheese tortellini make a big difference in flavor.

Variations

Vegetarian Option: Omit the sausage and use vegetable broth, adding extra veggies like mushrooms or zucchini.
Extra Protein: Add shredded chicken or cooked bacon for added heartiness.
Low-Carb Version: Replace tortellini with zucchini noodles or omit the pasta altogether.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days. The tortellini may absorb some broth, so add extra liquid when reheating.
Reheat: Warm on the stovetop over medium-low heat, stirring occasionally.
Freeze: Avoid freezing with tortellini, as it may become mushy. Freeze the soup base without tortellini and add it fresh when reheating.