Creamy Tortellini Sausage Soup

This creamy sausage tortellini soup transforms busy weeknights into something special with its rich flavor and quick preparation. The combination of savory Italian sausage and cheese-filled pasta swimming in a velvety broth creates the ultimate comfort food experience that comes together in just 35 minutes.

I first made this soup during a particularly hectic week when I needed something quick yet satisfying. After watching my family devour every last drop and request it again the very next day, I knew this recipe would become a permanent fixture in our meal rotation.

Ingredients

• Italian sausage: provides the savory backbone of this soup. Choose mild for family friendly meals or spicy for extra heat
• Yellow onion: adds a sweet aromatic base that balances the rich sausage flavor
• Fresh garlic cloves: bring essential aromatic depth. I recommend fresh over jarred for the brightest flavor
• Low sodium chicken broth: allows you to control the salt level while providing a flavorful foundation
• Italian seasoning: creates complexity without requiring multiple spice jars. Look for a blend containing basil, oregano and thyme
• Cheese tortellini: delivers tender pasta and pockets of melty cheese in every bite. The refrigerated variety works best for texture
• Heavy cream: transforms the broth into a velvety, luxurious base. Full fat creates the richest texture
• Fresh spinach: adds color, nutrition and slight earthiness that cuts through the richness. Always add it at the end to preserve its bright color
• Parmesan cheese: provides a salty umami finish that elevates the entire dish. Freshly grated melts more smoothly than pre packaged

Step-by-Step Instructions

Brown the Sausage:

Start by cooking Italian sausage in a large pot over medium heat, breaking it into crumbles with a wooden spoon. Cook for about 5 minutes until no pink remains and the edges develop a golden brown color. The caramelization adds tremendous flavor to the final soup. Transfer to a paper towel lined plate to remove excess grease.

Sauté Aromatics:

In the same pot with the sausage drippings, add the diced onion and cook for 3 to 4 minutes until translucent. Add a tablespoon of olive oil if needed for dry pots. Once onions are soft, add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic as it will create bitterness.

Build the Broth:

Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. These flavor packed bits are culinary gold. Add Italian seasoning, salt, and pepper, then bring the mixture to a gentle simmer.

Cook the Tortellini:

Add the cheese tortellini directly to the simmering broth. Stir occasionally to prevent sticking and cook for 5 to 7 minutes until the pasta is tender but still has a slight bite. Refrigerated tortellini cooks faster than frozen, so adjust time accordingly.

Create Creaminess:

Reduce the heat to low before stirring in the heavy cream. This prevents the cream from separating or curdling. The transformation is immediate as the broth turns velvety and rich.

Add Finishing Touches:

Gently stir in the fresh spinach and watch it wilt into the hot soup within minutes. Return the cooked sausage to the pot and stir to combine everything thoroughly. Let the flavors meld together for 2 minutes on low heat.

Adjust Seasoning:

Taste the soup and add more salt or pepper if needed. The perfect balance of seasoning makes all the difference. Ladle into bowls and top with freshly grated Parmesan cheese for an extra layer of flavor.

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I discovered the magic of using both sausage drippings and a touch of cream while experimenting with this recipe one weekend. My husband, who typically prefers chunky stews over creamy soups, declared this the perfect balance of substance and comfort. The way the tortellini absorbs the flavors of the broth while maintaining its tender chew makes this soup special enough for guests yet simple enough for everyday meals.

Make Ahead and Storage

This soup actually improves after a day in the refrigerator as the flavors have time to meld. Store in an airtight container for up to three days. When reheating, do so gently over medium low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or milk when reheating as the tortellini continues to absorb liquid. I often make a double batch specifically for planned leftovers since it reheats so beautifully.

Simple Substitutions

This recipe welcomes customization based on what you have available. Turkey or chicken sausage works wonderfully for a lighter option. No tortellini? Regular pasta shapes like farfalle or rotini can stand in, though you will miss the cheese filling. Kale or arugula can replace spinach, just add a minute or two to the cooking time. For a dairy free version, coconut cream provides similar richness to heavy cream with a subtle sweetness that pairs surprisingly well with the savory elements.

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Serving Suggestions

While this soup is a complete meal on its own, a few accompaniments elevate the experience. Crusty garlic bread or rosemary focaccia provides the perfect vehicle for sopping up every last drop of the creamy broth. A simple side salad with lemon vinaigrette offers brightness that balances the richness. For special occasions, serve in bread bowls for an impressive presentation that requires no extra cooking skills.

Frequently Asked Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this soup. Thaw and drain it thoroughly before adding to remove excess moisture. Since frozen spinach is more concentrated, use about 1/2 cup instead of the 2 cups fresh called for in the original recipe.

→ How can I make this dairy-free?

For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream. You'll also need to replace the cheese tortellini with a dairy-free pasta variety and skip the Parmesan topping or use a plant-based alternative.

→ Can I make this ahead of time?

This soup can be prepared up to 2 days ahead, but for best results, cook the tortellini separately and add it when reheating to prevent it from becoming soggy. The cream-based broth may thicken in the refrigerator, so you might need to add more broth when reheating.

→ Is this soup freezer-friendly?

Cream-based soups can sometimes separate when frozen and thawed. If you plan to freeze this soup, consider making it without the cream and tortellini, then adding those fresh when reheating. Alternatively, freeze in individual portions and reheat gently over low heat, stirring frequently.

→ What can I substitute for Italian sausage?

Ground turkey, chicken, or plant-based meat alternatives can substitute for Italian sausage. If using a milder meat, add extra Italian seasoning, crushed red pepper flakes, and fennel seeds to replicate the distinctive flavor of Italian sausage.

→ What sides pair well with this soup?

This hearty soup pairs beautifully with a simple green salad and crusty bread for dipping. Garlic bread or focaccia makes an excellent complement to the creamy broth. For a lighter option, serve with a side of roasted vegetables.