Sausage and Tortellini Soup – Hearty, Creamy, and Comforting
If you love cozy comfort food that’s hearty enough for dinner yet simple enough for a weeknight, this Sausage and Tortellini Soup is exactly what you need. It’s rich, creamy, and loaded with savory Italian sausage, tender cheese tortellini, and a medley of vegetables simmered in a flavorful broth.
This soup is a complete meal in a bowl — warm, filling, and irresistibly satisfying. Whether you’re making it for a family dinner, meal prep, or a comforting night in, it’s guaranteed to be a hit. Each spoonful brings together creamy broth, perfectly cooked pasta, and that signature Italian-inspired taste that makes you want seconds.
Why You’ll Love This Sausage and Tortellini Soup
1. Comforting and hearty
A cozy blend of sausage, vegetables, and tortellini in a creamy broth — perfect for chilly evenings.
2. Quick and easy
Made in about 30 minutes from start to finish with simple, wholesome ingredients.
3. Flavor-packed
The sausage adds rich, savory depth while garlic, herbs, and broth bring the soup to life.
4. Family favorite
Even picky eaters love this creamy, cheesy, satisfying soup.
5. One-pot meal
Minimal cleanup — everything cooks in one pot for convenience.
6. Great for leftovers
Reheats beautifully and tastes even better the next day as the flavors meld together.
What You’ll Need
This soup uses pantry staples and fresh ingredients that come together for big flavor and heartiness.
Main Ingredients
- 1 lb (450 g) Italian sausage (mild or spicy, depending on preference)
- 1 tablespoon olive oil (if sausage is lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 4 cups chicken broth (or vegetable broth)
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach (or kale, chopped)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese, for serving
Step-by-Step Instructions
Step 1: Brown the Sausage
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add the Italian sausage and cook until browned, breaking it up into crumbles with a spoon.
Once fully cooked, drain any excess grease if necessary, leaving about a tablespoon for flavor.
Step 2: Sauté the Aromatics
Add the diced onion, carrots, and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for another 30 seconds until fragrant — this step releases the full flavor of the herbs and garlic.
Step 3: Add Broth and Tomatoes
Pour in the chicken broth and diced tomatoes (with their juice). Stir well, scraping up any browned bits from the bottom of the pot — those bits add depth to the soup’s flavor.
Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 10 minutes, allowing the flavors to meld and the vegetables to continue softening.
Step 4: Add Tortellini and Simmer
Stir in the cheese tortellini. Simmer gently for 5–7 minutes, or until the pasta is tender and cooked through.
Be careful not to overcook — the tortellini should be plump but not mushy.
Step 5: Stir in Cream and Spinach
Once the tortellini is done, lower the heat to low.
Pour in the heavy cream and stir gently to combine. Add the fresh spinach (or kale) and let it wilt into the soup — this takes about 1–2 minutes.
Taste and adjust seasoning with salt and black pepper as needed.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with grated Parmesan cheese.
For an extra touch, drizzle with olive oil or add a pinch of red pepper flakes.
Serve hot with crusty bread or a side salad for a complete meal.
Tips for Perfect Sausage and Tortellini Soup
- Use quality sausage.
A good Italian sausage makes all the difference — it infuses the broth with flavor and richness. - Don’t overcook the tortellini.
Add it near the end and simmer just until tender to keep the texture perfect. - Adjust the thickness.
If you prefer a thicker soup, simmer uncovered for a few extra minutes. For a thinner broth, add more stock or a splash of cream. - Use fresh tortellini for best results.
Frozen works too, but it may need an extra 2–3 minutes to cook. - Add greens last.
Stir in spinach or kale right before serving to keep their color vibrant and texture tender. - Reheat gently.
When reheating, do it over low heat to prevent the cream from curdling.
Flavor Variations
This soup is versatile and easy to adapt to your taste or dietary preferences. Try one of these tasty variations:
Classic Twists
Tomato-Basil Version:
Add 1/2 cup of tomato sauce and 1 teaspoon of dried basil for a stronger tomato flavor.
Spicy Version:
Use hot Italian sausage and extra crushed red pepper flakes.
Mushroom and Sausage Soup:
Add 1 cup sliced mushrooms along with the onions for a rich, earthy flavor.
Lightened-Up Version
Use turkey sausage, half-and-half instead of cream, and increase the veggies for a lighter yet still satisfying soup.
Veggie-Loaded Version
Add diced zucchini, bell peppers, or peas for extra texture and nutrients.
Cheese Lover’s Version
Stir in an extra 1/2 cup of shredded mozzarella or Parmesan just before serving for a creamier, cheesier base.
Serving Suggestions
This Sausage and Tortellini Soup is delicious on its own, but it pairs wonderfully with:
- Garlic bread or cheesy toast
- A crisp green salad with vinaigrette
- Grilled cheese sandwiches
- Freshly baked rolls or focaccia
- Roasted vegetables for a fuller meal
You can also serve it with extra Parmesan and crushed red pepper flakes on the side so everyone can customize their bowl.
How to Store and Reheat
Refrigerator:
Store cooled soup in an airtight container for up to 3–4 days.
When reheating, warm gently over medium-low heat, stirring often.
If the soup thickens in the fridge, add a splash of broth or milk to thin it out.
Freezer:
If you plan to freeze the soup, it’s best to do so without the tortellini, as pasta can become mushy when thawed.
Freeze the broth and sausage mixture separately for up to 3 months.
When ready to serve, reheat and add freshly cooked tortellini.
Make-Ahead Option
You can prepare the base (sausage, vegetables, broth, and tomatoes) up to 2 days in advance.
Store it in the refrigerator, then reheat and add tortellini, cream, and spinach just before serving.
This approach saves time while ensuring the pasta stays perfectly cooked and fresh.
Troubleshooting
Soup too thick:
Add extra broth or a splash of cream to reach your desired consistency.
Soup too thin:
Let it simmer uncovered for a few minutes to reduce and thicken naturally.
Tortellini too soft:
Add it later next time — only cook for the recommended 5–7 minutes.
Cream curdled:
The heat was too high when adding the cream. Lower the heat and stir it in gently near the end.
Soup too salty:
Use low-sodium broth next time or balance with a squeeze of lemon juice before serving.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, but add 2–3 extra minutes of cook time and ensure the pasta is fully heated through.
Can I make this soup dairy-free?
Use a dairy-free cream alternative such as coconut cream or cashew cream and omit the cheese.
Can I use a different type of sausage?
Absolutely — turkey sausage, chicken sausage, or even chorizo all work well.
Can I make it vegetarian?
Yes. Use plant-based sausage and vegetable broth, and keep the rest of the recipe the same.
Can I cook this in a slow cooker?
Yes. Brown the sausage and veggies first, then combine all ingredients except the cream, tortellini, and spinach in a slow cooker. Cook on low for 6 hours or high for 3. Add tortellini and cream in the last 30 minutes.
Can I add wine for flavor?
A splash of white wine (about 1/4 cup) added after browning the sausage gives great depth — just simmer it for a minute before adding the broth.
Nutrition Information (Approximate per Serving)
Calories: 420
Protein: 22g
Fat: 28g
Carbohydrates: 20g
Fiber: 3g
Sugar: 5g
(Values vary depending on sausage, cream, and tortellini brands.)
Why This Recipe Works
This Sausage and Tortellini Soup delivers rich flavor and creamy texture without needing long simmering times. The sausage builds a flavorful base, while the vegetables and herbs balance the richness. Adding tortellini near the end ensures it stays plump and tender, not soggy.
The cream rounds everything out, giving the broth a smooth, velvety texture that clings perfectly to the pasta. A handful of fresh spinach adds color, freshness, and a hint of earthiness to the otherwise rich soup.
It’s a balanced, satisfying one-pot dish that feels like classic Italian comfort food — simple, hearty, and absolutely delicious.
Tips for Customizing Your Soup Routine
- Double the batch.
This soup reheats beautifully, making it perfect for meal prep or freezing portions for later. - Serve with a topping bar.
Offer Parmesan, fresh herbs, red pepper flakes, and croutons so everyone can personalize their bowl. - Make it a full meal.
Add a slice of garlic bread or a light Caesar salad for a complete dinner. - Add texture.
Crispy bacon bits or croutons on top give a great contrast to the creamy broth. - Season to taste at the end.
Sausage and broth vary in salt levels, so always adjust after adding cream and tortellini.
Final Thoughts
This Sausage and Tortellini Soup is everything a cozy meal should be — rich, creamy, hearty, and full of comforting flavor. It’s the kind of soup that warms you from the inside out and feels like a hug in a bowl.
Made with everyday ingredients and ready in about 30 minutes, it’s the perfect solution for busy weeknights or lazy weekends. Whether you’re feeding family or just craving something comforting and homemade, this soup delivers every time.
Simple, flavorful, and satisfying — this Sausage and Tortellini Soup will quickly become a regular in your kitchen, especially when you need a bowl of pure comfort.
