Weeknight routine here, you get home, the day was long, and a pot of warm soup is exactly what feels like care. I keep a memory of a folded grocery list and a cold evening when I learned that a steaming pot of Creamy Tortellini Soup With Sausage fixes hunger fast and comforts like an old sweater, so I make this when I need dinner that comes together without fuss.
Why You’ll Love It
This recipe is a weekday lifesaver. It comes together quickly, feeds a family, and keeps well for lunches. The sausage adds savory depth and the tortellini makes it feel like a full meal. It works when you have little time but still want something satisfying and a bit indulgent.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 12 ounces refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1/2 cup freshly grated Parmesan plus more for serving
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large Dutch oven over medium heat and add the olive oil.
- Crumble in the sausage and cook until browned and no longer pink, about 6 to 8 minutes, break into bite sized pieces, transfer sausage to a plate and set aside.
- Add onion carrot and celery to the pot and cook until softened, about 5 minutes, stir in garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and add oregano and red pepper flakes, bring to a gentle boil.
- Add the tortellini to the simmering broth and cook according to package directions, usually 3 to 5 minutes for fresh refrigerated tortellini.
- Return the browned sausage to the pot and reduce heat to low. Stir in the heavy cream and grated Parmesan until combined and warmed through, do not boil after adding cream.
- Fold in the chopped spinach and cook until wilted, about 1 to 2 minutes.
- Taste and season with salt and pepper as needed. Remove from heat.
- Ladle into bowls and top with extra Parmesan and a sprinkle of crushed red pepper if using. Serve hot.
Recipe Variations
- Turkey and Herb Tortellini Soup swap Italian sausage for ground turkey and add fresh thyme for a lighter version.
- Tomato Cream Tortellini add a cup of crushed tomatoes with the broth for a tangy tomato cream base.
- Vegetarian Tortellini Soup omit sausage and use white beans and mushrooms for a hearty meat free option.
- Spicy Sausage and Kale use hot sausage and replace spinach with chopped kale for a bolder green and flavor.
Make Ahead: You can brown the sausage and chop the vegetables up to 24 hours ahead and store them covered in the fridge. The soup base without tortellini and cream can be made up to 3 days in advance, cool and refrigerate. Reheat, add tortellini and cream at the end so the pasta stays tender and the dairy does not separate.
Frequently Asked Questions
Can I use frozen tortellini in this soup
Yes frozen tortellini works, add a couple extra minutes to the cooking time and watch texture so they do not overcook.
Can I freeze this soup
You can freeze the soup before adding cream, freeze in portions for up to 3 months, thaw overnight then reheat and stir in cream at the end.
How do I make it less creamy
Reduce the heavy cream to 1 4 cup or use half and half, or omit the cream and finish with a splash of milk and extra Parmesan for richness.
Is this soup spicy with Italian sausage
Sweet Italian sausage gives mild flavor, if you want more heat use hot Italian sausage or add crushed red pepper flakes to taste.
Creamy Tortellini Soup With Sausage
This recipe is a weekday lifesaver. It comes together quickly, feeds a family, and keeps well for lunches. The sausage adds savory depth and the tortellini makes it feel like a full meal. It works when you have little time but still want something satisfying and a bit indulgent.
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 12 ounces refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1/2 cup freshly grated Parmesan plus more for serving
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large Dutch oven over medium heat and add the olive oil.
- Crumble in the sausage and cook until browned and no longer pink, about 6 to 8 minutes, break into bite sized pieces, transfer sausage to a plate and set aside.
- Add onion carrot and celery to the pot and cook until softened, about 5 minutes, stir in garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and add oregano and red pepper flakes, bring to a gentle boil.
- Add the tortellini to the simmering broth and cook according to package directions, usually 3 to 5 minutes for fresh refrigerated tortellini.
- Return the browned sausage to the pot and reduce heat to low. Stir in the heavy cream and grated Parmesan until combined and warmed through, do not boil after adding cream.
- Fold in the chopped spinach and cook until wilted, about 1 to 2 minutes.
- Taste and season with salt and pepper as needed. Remove from heat.
- Ladle into bowls and top with extra Parmesan and a sprinkle of crushed red pepper if using. Serve hot.
Conclusion
This Creamy Tortellini Soup With Sausage is a practical, reliable dinner that fits busy evenings. It is quick to make, feeds a crowd, and stores well for tomorrow lunches. Use the make ahead tips to save time and try one of the variations when you want a different twist. Cook it with confidence and tweak seasoning to match your family tastes, it is a simple recipe that feels like a warm, steady meal.
