Indulge in the ultimate comfort food with this Creamy Sausage Tortellini Soup. This hearty, one-pot masterpiece combines savory Italian sausage, tender cheese-filled tortellini, and a medley of fresh vegetables, all swimming in a rich, velvety tomato-Parmesan broth. It’s a truly satisfying dish that tastes like it came straight from a gourmet Italian restaurant, yet it’s surprisingly simple to make in your own kitchen. Perfect for chilly evenings, this soup promises warmth, flavor, and a comforting embrace in every spoonful.
Craving more Italian-inspired culinary delights? Don’t miss our beloved Italian Wedding Soup or the equally delicious Creamy Chicken Gnocchi Soup!
Essential Tips Before You Begin Cooking
Before you dive into crafting this incredible Creamy Sausage Tortellini Soup, here are a few key points to ensure your cooking experience is smooth and enjoyable, leading to the best possible results:
- Effortlessly Delicious: This delightful meal comes together in about an hour, making it an ideal choice for busy weeknights when you need a satisfying dinner without spending hours in the kitchen. The beauty of this recipe lies in its one-pot nature, minimizing cleanup. For even greater convenience, consider partially preparing it ahead of time and finishing the final steps just before serving. Discover detailed strategies in our Make-Ahead Tips section.
- Recommended Equipment: To achieve the best results, you’ll need a large, heavy-bottomed pot. Our personal favorite for this soup, and many others, is a Le Creuset 6-3/4 Quart Wide Round Dutch Oven. Its even heat distribution and substantial size are perfect for browning sausage and simmering broth. If you don’t have a Dutch oven, any large, sturdy pot with a thick base will work well.
- Tailor to Your Taste: As written, this Creamy Sausage Tortellini Soup offers a mild flavor profile, perfect for a wide range of palates. However, it’s incredibly versatile and can easily be adjusted to your preferred level of spice. Whether you prefer a gentle warmth or a fiery kick, simple modifications can transform the flavor. Explore all the creative possibilities in the Variations section below for substitution and enhancement tips.
Crafting Your Creamy Sausage Tortellini Soup: A Detailed Guide
Embark on a culinary journey to create this deeply satisfying Creamy Sausage Tortellini Soup. We’ll guide you through each step, ensuring every flavor layer is perfectly developed for a truly restaurant-quality experience right in your home. From browning the rich Italian sausage to simmering the flavorful broth and adding tender tortellini, follow these instructions for a hearty and comforting meal.
Step 1: Browning the Italian Sausage and Sautéing Aromatics
Begin your Creamy Sausage Tortellini Soup by browning one pound of sweet Italian sausage with a tablespoon of regular olive oil in your large, heavy-bottomed pot. If you’re using link sausage, remember to remove the meat from its casings before you start cooking. This ensures an even crumble and distribution of flavor throughout the soup.
As the sausage cooks, use a sturdy wooden spoon or a meat masher to break it into small to medium crumbles. Once beautifully browned, use a slotted spoon to transfer the cooked sausage to a separate bowl, making sure to leave the rendered fat behind in the pot. This flavorful fat is crucial for building the soup’s aromatic base.
For the aromatic vegetable base, you’ll need approximately 3 tablespoons of fat remaining in the pot. The amount of fat rendered can vary significantly depending on the sausage brand and fat content. If your sausage didn’t release enough fat, simply add more olive oil to reach the desired amount. Conversely, if there’s too much fat, carefully drain off any excess, leaving just enough to sauté your vegetables.
Next, add your chopped yellow onions, carrots, and celery to the pot. Season them lightly with a pinch of salt and freshly ground black pepper. For a quick and convenient weeknight meal, pre-cut matchstick carrots from the grocery store are a fantastic time-saver. Alternatively, you can finely dice whole carrots for a more rustic texture. Sauté these vegetables over medium-high heat for about 5 minutes, or until they just begin to soften, creating a fragrant foundation for your creamy soup.
Step 2: Building Layers of Rich Flavor
Once your vegetables have begun to soften, it’s time to intensify the soup’s flavor profile. Add minced garlic and rich, double-concentrated tomato paste to the pot. Stir these aromatic ingredients into the sautéed vegetables for 1-2 minutes. You’ll notice the garlic becoming wonderfully fragrant, and the tomato paste transforming into a deeper, more caramelized brick-like color. This crucial step helps to cook out any metallic taste from the tomato paste, developing a complex, sweet, and savory depth.
The process of cooking the tomato paste for a few minutes before adding liquids is key; it allows its natural sugars to caramelize, contributing a profound umami flavor that simply cannot be achieved by adding it later in the process. This creates a robust backbone for your Creamy Sausage Tortellini Soup.
Next, pour dry white wine into the pot to deglaze the pan. We highly recommend a crisp Pinot Grigio, though any dry white wine will work beautifully. Use your wooden spoon to vigorously scrape all the delicious browned bits, known as “fond,” from the bottom of the pot. These bits are concentrated pockets of caramelized flavor from the sausage, vegetables, and tomato paste, and they will significantly enrich the depth of your broth. Allow the wine to simmer, stirring frequently, until it has almost completely evaporated. This process typically takes about 2-3 minutes and is essential for concentrating the flavors and adding a subtle acidity that brightens the entire soup.
Step 3: Simmering Towards Perfection
Now, return the beautifully browned sausage to the pot, making sure to include any savory juices that have collected in the bowl. Sprinkle all-purpose flour evenly over the sausage and vegetables, stirring thoroughly to coat everything. This flour acts as a roux, which will gently thicken the soup as it simmers, giving the broth a wonderfully velvety and luxurious texture that is characteristic of a truly comforting soup.
At this stage, the mixture in your pot will appear thick and somewhat pasty, which is perfectly normal and exactly what you want. Cook it for about one minute, stirring constantly, to ensure that any raw flour taste is cooked out of the soup. This brief cooking period allows the flour to toast slightly, further enhancing the flavor of your base.
While continuing to stir, gradually pour in the chicken broth or stock. As you stir and the liquid gently heats, the roux will smoothly dissolve into the broth, creating a beautifully thickened base. The key is to add the liquid slowly and stir continuously to prevent lumps and ensure a smooth, creamy consistency for your Creamy Sausage Tortellini Soup.
Helpful Tip: To maintain optimal control over your soup’s sodium content, we strongly recommend using a low- or moderate-sodium chicken broth or stock. This allows you to season the soup to your exact taste at the end, ensuring perfect balance.
Once the broth is thoroughly combined with the sausage and vegetables, stir in the petite diced tomatoes (along with their flavorful juices) and the dried Italian seasoning. For the best flavor and texture, we highly recommend using Roma tomatoes, known for their sweet and less watery profile. Bring the soup to a gentle boil, then reduce the heat to a low simmer. Allow the soup to simmer for a robust 15 minutes, stirring occasionally. This simmering period is crucial as it allows all the magnificent flavors of the sausage, tomatoes, and herbs to meld and deepen, infusing the broth with incredible richness.
Finally, introduce the refrigerated cheese tortellini or tortelloni to the simmering soup. Bring the soup back to a gentle boil and cook until the pasta reaches a perfect al dente texture. Cooking times can vary significantly between brands, typically ranging from 2-3 minutes for smaller tortellini to 5-8 minutes for larger tortelloni. Be sure to check your package instructions for the most accurate cooking time. Gently stir the soup a few times while the tortellini cook to prevent them from sticking to the bottom of the pot and ensure they cook evenly. This final step adds the delightful cheesy pasta element, making your Creamy Sausage Tortellini Soup truly complete and satisfying.
Tortellini vs. Tortelloni: What’s the Difference?
While both are delicious, tortelloni are generally larger than tortellini, offering a heartier bite, which we find perfect for this robust soup. (For a more in-depth explanation of the differences between these two beloved Italian pasta types, you can read more here.)
In our kitchen, we frequently use Kirkland Signature 5 Cheese Tortelloni from Costco, as you might notice in the recipe photos. If shopping at your regular grocery store, Giovanni Rana 5-Cheese Tortellini is a fantastic and widely available alternative that delivers excellent flavor and texture.
Step 4: The Creamy Finishing Touches
Once the pasta reaches its tender, al dente perfection, turn off the heat to prevent overcooking and immediately stir in the grated Parmigiano Reggiano, roughly chopped or torn baby spinach, and a generous handful of torn fresh basil leaves. The residual heat from the pot will be sufficient to gently wilt the spinach, which typically takes only a minute or two, preserving its vibrant color and fresh flavor.
To achieve the signature creaminess of this Creamy Sausage Tortellini Soup, finish by stirring in the rich heavy cream. Taste the soup and season it to your preference with additional salt, freshly ground black pepper, and extra Italian seasoning if needed. If you opted for a lower-sodium broth, you will likely need to add a bit more salt at this stage to fully bring out all the magnificent flavors. Remember, careful seasoning at the end elevates the entire dish, ensuring every spoonful is perfectly balanced and utterly delicious.
Customizing Your Creamy Sausage Tortellini Soup: Creative Variations
This Creamy Sausage Tortellini Soup recipe is wonderfully adaptable, allowing you to easily adjust it to your family’s preferences or what you have on hand. Here are some fantastic ways to customize your soup:
- Ignite the Heat: If you’re a fan of spicy food, substitute the sweet Italian sausage with hot Italian sausage, or use a balanced mixture of both. For a milder kick when using sweet sausage, simply add a pinch (or more, to taste) of crushed red pepper flakes to the pot when you sauté the vegetables. This allows the heat to infuse throughout the broth right from the start.
- Dried or Frozen Tortellini Options: While we’ve primarily tested this recipe with fresh pasta for its quick cooking time and tender texture, both dried or frozen tortellini can be used as alternatives. Be sure to consult the package instructions for recommended cooking times, as these varieties will generally require longer cooking than fresh pasta. Keep in mind that dried pasta tends to absorb more liquid, so it’s a good idea to have extra chicken broth or stock on hand to adjust the soup’s consistency if needed.
- Lighter Poultry Sausage: For a lighter alternative, you can substitute traditional pork Italian sausage with Italian-style chicken or turkey sausage. These poultry varieties will likely release less fat into the pan, so you may need to add an additional tablespoon or two of olive oil to ensure your vegetables sauté properly and develop that crucial aromatic base.
- Add More Vegetables: Enhance the nutritional value and texture by incorporating additional vegetables. Consider adding chopped zucchini or bell peppers during the sautéing stage, or stir in a handful of fresh kale along with the spinach and basil for extra greens.
- Cheese Exploration: Beyond Parmigiano Reggiano, you can experiment with other Italian cheeses. A dollop of fresh ricotta cheese stirred in at the end can add an extra layer of creaminess, or a sprinkle of shredded provolone could melt into delightful strings of cheese throughout the soup.
Serving and Storing Your Delicious Creamy Sausage Tortellini Soup
Once your Creamy Sausage Tortellini Soup is ready, ladle the hot, aromatic soup into individual bowls. For an elevated presentation and an extra burst of flavor, garnish each serving with a sprinkle of freshly ground black pepper and additional grated Parmigiano Reggiano cheese. If you enjoy a touch more heat, a pinch or two of crushed red pepper flakes on top will add a delightful kick. We find this hearty soup pairs perfectly with thick slices of crusty Italian bread, ideal for soaking up every last drop of the rich tomato-Parmesan broth.
To Store Leftovers: Leftover Creamy Sausage Tortellini Soup can be stored in a tightly covered container and refrigerated within two hours of cooking. It will maintain its delicious flavor and quality for 3-4 days in the refrigerator, making it perfect for meal prep or easy lunches.
To Reheat: Gently warm leftovers on the stovetop over low to medium heat, stirring frequently to ensure even heating and prevent sticking. As the pasta tends to absorb some of the broth during storage, you may find the soup has thickened. If necessary, adjust the consistency by stirring in a little extra chicken broth or stock until it reaches your desired texture. Avoid boiling rapidly to maintain the creamy consistency.
Not Freezer Friendly: We do not recommend freezing this particular soup. Due to its cream base, the soup can be prone to separating and developing a grainy, undesirable texture upon freezing and reheating. For optimal enjoyment, it’s best consumed fresh or refrigerated within the recommended timeframe.
Smart Make-Ahead Tips for Creamy Sausage Tortellini Soup
While this Creamy Sausage Tortellini Soup reheats nicely for leftovers, for the best possible quality when planning to serve it at a later time, we recommend a staged cooking approach. This method ensures that all ingredients, especially the delicate pasta and fresh greens, are perfectly cooked and never overdone.
Prepare in Advance: A day or two before you plan to serve the soup, you can prepare the recipe through the 15-minute simmering stage of the broth (corresponding to Step 7 in the recipe card below). After the broth has simmered and developed its flavors, allow the soup base to cool completely. Once cooled, transfer it to an airtight container and store it safely in the refrigerator.
Finish Before Serving: When you’re ready to enjoy your delicious soup, simply bring the refrigerated soup base back to a gentle simmer on the stovetop. Once simmering, add the tortellini and continue with the remaining steps of the recipe from Step 8. This ensures that the pasta is cooked to a perfect al dente texture, and the spinach and basil are wilted just right, resulting in a fresh and vibrant bowl of Creamy Sausage Tortellini Soup that tastes as if it was made entirely from scratch moments before serving.
More Hearty and Cozy Soup Recipes to Explore
If you loved this Creamy Sausage Tortellini Soup, you’re in for a treat! Our collection features a variety of comforting and flavorful soup recipes perfect for any occasion. From rich and creamy options to hearty and wholesome stews, there’s a bowl of warmth waiting for everyone. Expand your culinary repertoire with these cherished favorites:
- Hearty Split Pea Soup with Ham
- Rich Homemade Cream of Mushroom Soup
- Velvety Creamy Roasted Tomato Soup
- Flavorful French Lentil Soup with Escarole
- Authentic Wonton Soup
- Comforting Creamy Turkey Wild Rice Soup
- Easy Homemade Condensed Cream of Chicken Soup
- Effortless Crockpot Hashbrown Potato Soup
Creamy Sausage Tortellini Soup
Ingredients
- 1 pound Italian pork sausage (sweet or hot)
- 1 tablespoon olive oil , plus extra if needed
- 1 cup chopped yellow onion
- ¾ cup shredded or small diced carrots
- ½ cup thinly-sliced or small diced celery
- 3 large cloves garlic , minced (about 1 tablespoon)
- 2 tablespoons double concentrated tomato paste
- ½ cup dry white wine (e.g., Pinot Grigio)
- ½ cup all-purpose flour
- 6 cups chicken broth or stock (low sodium recommended)
- Two, 14.5 ounce cans petite diced Roma tomatoes (in juice)
- 1-1/2 teaspoons dried Italian seasoning/Italian herbs , plus extra if needed
- 12 ounces refrigerated cheese tortellini or tortelloni
- ½ cup grated Parmigiano Reggiano
- 2 packed cups baby spinach , roughly chopped or torn (about 3 ounces)
- 5 large fresh basil leaves (a handful), roughly torn
- 1 cup heavy cream
- kosher salt and freshly-ground black pepper (to taste)
Instructions
- In a large pot (like a 6-3/4 quart enameled cast iron Dutch oven) over medium-high heat, brown the Italian sausage in 1 tablespoon of olive oil. Break the sausage into small to medium pieces using a wooden spoon or meat masher as it cooks.
- Once the sausage is browned, remove it from the pot with a slotted spoon, leaving the rendered fat behind. Place the cooked sausage in a bowl and set aside.
- Ensure about 3 tablespoons of fat remain in the pan for cooking vegetables. Add more olive oil if needed, or drain excess fat if the sausage released substantially more.
- Add the chopped onion, carrots, and celery to the pot. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5 minutes, until vegetables begin to soften. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the garlic is fragrant and the tomato paste deepens in color.
- Pour in the dry white wine and use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot. Simmer, stirring often, for 2-3 minutes until almost all the liquid has evaporated, concentrating the flavors.
- Stir the reserved browned sausage, along with any accumulated juices, back into the vegetables. Sprinkle the all-purpose flour into the pot and cook, stirring continuously for 1-2 minutes, to eliminate any raw flour taste.
- Gradually pour the chicken broth or stock into the pot, stirring until it is well combined and smooth with the sausage mixture. Stir in the petite diced Roma tomatoes (with their juice) and the dried Italian seasoning. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally to infuse all flavors.
- Add the refrigerated cheese tortellini or tortelloni to the soup. Cook until al dente, adjusting the heat to maintain a gentle boil. Cooking times will vary by brand, typically 2-3 minutes for tortellini or 5-8 minutes for tortelloni. Stir a few times to prevent sticking.
- Once the pasta is tender, turn off the heat. Immediately stir in the grated Parmigiano Reggiano, roughly chopped baby spinach, and torn fresh basil leaves. Stir for just a couple of minutes until the spinach is wilted from the residual heat. Finally, stir in the heavy cream.
- Taste the soup and season to your preference with additional salt, pepper, and Italian seasoning if needed. The amount of salt will depend on your broth’s sodium content, and Italian seasoning on your sausage’s flavor profile.
- Serve the Creamy Sausage Tortellini Soup hot, garnished with extra Parmigiano Reggiano and freshly ground black pepper. Sliced Italian bread is highly recommended for dipping.
Notes
If using link sausage, remember to split the casings with a paring knife and remove the ground meat before browning; discard the casings.
Yield: This recipe makes approximately 12 cups of soup. The exact quantity may vary slightly based on the size of the tortellini or tortelloni you choose.
Storage & Leftovers: Store any leftover soup in a tightly covered container in the refrigerator for 3-4 days. When reheating, warm gently on the stove, stirring occasionally. You may need to add a splash of extra chicken broth or stock to adjust the consistency, as pasta tends to absorb liquid over time.
For more customization ideas and ingredient substitutions, please refer to the Variations section within the article above.
Nutrition Estimate
Calories: 561 kcal |
Carbohydrates: 36 g |
Protein: 21 g |
Fat: 36 g |
Saturated Fat: 16 g |
Polyunsaturated Fat: 3 g |
Monounsaturated Fat: 13 g |
Cholesterol: 101 mg |
Sodium: 1709 mg |
Potassium: 615 mg |
Fiber: 4 g |
Sugar: 8 g |
Vitamin A: 3721 IU |
Vitamin C: 18 mg |
Calcium: 237 mg |
Iron: 4 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Editor’s note: This recipe for Creamy Sausage Tortellini Soup was originally published on Striped Spatula in January 2024. This post has been updated with enhanced content, improved copy, and additional tips to provide an even better reader experience.