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Creamy sausage tortellini soup in a white bowl showcases this easy dinner recipe.
Lady Maria

Creamy Sausage Tortellini Soup

This Creamy Sausage Tortellini Soup is a quick, comforting, and flavorful weeknight meal that's sure to become a family favorite. With savory sausage, cheesy tortellini, and a creamy broth, it's a satisfying and customizable dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage sweet or hot
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken broth low sodium
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 5 ounces fresh spinach, roughly chopped
  • Grated Parmesan cheese, for serving
  • Salt to taste
  • Pepper to taste

Equipment

  • large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • wooden spoon or spatula
  • Can opener

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth and add the diced tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using). Stir to combine.
  6. Bring the soup to a simmer, then reduce the heat and let it simmer for at least 15 minutes.
  7. Stir in the cheese tortellini and cook according to package directions, usually about 5-7 minutes, or until the tortellini are tender.
  8. Reduce the heat to low and stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes. Be careful not to boil the soup after adding the cream.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls and top with grated Parmesan cheese. Serve immediately.

Notes

For a richer flavor, brown the sausage well and allow the soup to simmer for a longer period (up to 30 minutes). Be careful not to overcook the tortellini, as they can become mushy. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezing is possible, but the texture of the tortellini may change slightly. Add a squeeze of lemon juice at the end for a bright, fresh taste.