Creamy Sausage Tortellini Soup is a hearty and comforting meal that combines tender cheese-filled tortellini with savory sausage and a rich, creamy broth. It’s got just the right mix of flavors and textures to warm you up on any chilly day, with bits of sausage adding a satisfying bite and the tortellini bringing that soft, pillowy goodness.
I love making this soup when I want something quick but still feeling like I’ve really treated myself. The sausage sizzles up with garlic and onions for extra flavor, and I usually stir in a handful of spinach or kale to brighten it up without losing the cozy vibe. Plus, it’s surprising how filling this bowl is — it feels like a complete meal all on its own.
My go-to way to serve this soup is with some crusty bread or a simple green salad on the side. It’s perfect for a relaxed dinner or when friends drop by unexpectedly because it comes together so easily. Honestly, once you try it, you might find yourself wanting to make it again and again!
Key Ingredients & Substitutions
Italian Sausage: This adds rich, spicy flavor and a meaty texture. You can swap with ground turkey or chicken for a leaner option, or use plant-based sausage if you want a vegetarian version.
Fresh Cheese Tortellini: These little pasta pillows bring creaminess and substance to the soup. If you can’t find fresh, frozen tortellini works well too—just adjust cook time slightly.
Heavy Cream: This gives the soup its luscious, creamy texture. For a lighter alternative, try half-and-half or coconut milk, but avoid boiling afterward to prevent curdling.
Spinach: Fresh spinach adds color and a mild, fresh flavor. Kale or Swiss chard can be good swaps; add them a bit earlier so they soften properly.
Parmesan Cheese: This cheese boosts umami and adds a salty kick. You can use Pecorino Romano or Grana Padano instead, or skip it for a dairy-free version.
How Do I Cook Sausage and Tortellini Without Overcooking?
The key is timing. First, brown the sausage until it’s fully cooked and nicely browned—this locks in flavor and texture. Then add veggies just long enough to soften but not burn.
When adding tortellini, use fresh or frozen ones that cook quickly (3-5 minutes). Cook them directly in the broth so they soak up flavor. Keep the heat medium-high to boil, then reduce to prevent the cream from curdling.
Once the cream and cheese are stirred in, don’t boil the soup—just warm gently. Add spinach last to keep it tender yet vibrant.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and carrots easily.
- Measuring cups and spoons – helps keep your broth, cream, and spices balanced.
- Ladle – makes serving the soup smooth and mess-free.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo for a smoky, bold flavor twist.
- Add mushrooms or zucchini for extra veggies and a bit more texture.
- Use kale instead of spinach for a heartier, slightly chewier green.
- Stir in a pinch of nutmeg with the cream for a warm, subtle spice that brightens the soup.
How to Make Creamy Sausage Tortellini Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (casings removed)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely diced
- 4 cups chicken broth
- 1 (9-12 oz) package fresh cheese tortellini
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Time Needed
This creamy sausage tortellini soup takes about 30 minutes to prepare and cook. Brown the sausage and sauté the veggies in around 10-15 minutes, simmer the broth and tortellini for 5-7 minutes, then stir in cream and spinach for final touches. It’s a quick meal that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Brown the Sausage:
Warm a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon. If the sausage is very lean, add 1 tablespoon of olive oil to prevent sticking. Cook until the sausage is fully browned and slightly crispy, about 5-7 minutes.
2. Sauté the Vegetables:
Add the finely chopped onion, minced garlic, and diced carrots to the pot with the sausage. Stir and cook for about 5 minutes, until the vegetables have softened and the onions turn translucent. This builds a tasty base for your soup.
3. Add Herbs and Broth:
Mix in the dried Italian seasoning and red pepper flakes, if using. Pour in the chicken broth and bring the mixture to a boil. This will cook the tortellini perfectly when added next.
4. Cook the Tortellini:
Add the fresh cheese tortellini to the boiling broth. Let it cook for 3 to 5 minutes or as directed on the package, until the tortellini float to the top and are tender but still hold shape.
5. Finish with Cream and Greens:
Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan cheese, mixing well until combined and heated through. Be sure not to boil the soup after adding the cream to avoid curdling. Toss in the fresh spinach leaves and stir until wilted, about 2 minutes.
6. Season and Serve:
Taste the soup and season with salt and freshly ground black pepper as needed. Ladle into bowls and garnish with extra Parmesan cheese and chopped fresh parsley. Serve warm with crusty bread or a light salad for a complete meal.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Frozen tortellini works well—just add a minute or two to the cooking time. Make sure not to thaw it first; cook directly in the boiling broth for best results.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter version, but be careful to heat gently and avoid boiling after adding to prevent curdling. Coconut milk is a good dairy-free alternative but will add a slight coconut flavor.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it over low heat on the stove, stirring occasionally to ensure even heating and to prevent the cream from separating.
