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Craving a cozy, soul-warming meal that tastes like a hug in a bowl? This Creamy Sausage Tortellini Soup is it! Juicy Italian sausage, tender cheese-filled tortellini, and a luxuriously creamy broth come together in one pot for the ultimate comfort food. It’s hearty, flavorful, and ready in under 30 minutes.
You’ll also love my Tomato Tortellini Soup and Tortellini in Brodo.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30 minutes
- Servings: 6
- Method: Stovetop, one pot
- Technique: Simmering
- Flavor/Texture: Creamy, savory, meaty, and comforting
Why you’ll love this family favorite!
I love how something so simple can feel so special. The creamy broth, the savory sausage, the tender tortellini, it’s pure warmth in a bowl. I make this often for my family in Utah when we crave simple Italian comfort, and it always disappears fast! Serve it with a loaf of Italian bread, a sprinkle of Parmigiano, and a big spoonful of amore (love!). Your taste buds will go wild for this one. Try my creamy sausage and potato soup and Italian sausage lentil soup next time.
Made With Amore,
Table of Contents
Ingredients for Italian Sausage Tortellini Soup
- Italian sausage – the star of the soup! Use mild for a balanced flavor or hot Italian sausage for a kick.
- Onion & carrots – these aromatics build sweetness and depth right from the start.
- Garlic – freshly chopped for that classic Italian touch.
- All-purpose flour – helps create a silky, creamy texture.
- Italian seasoning & red pepper flakes – add warm, herby flavor and just a hint of heat.
- Salt & pepper – to season and balance every layer.
- Chicken broth – forms the base of the soup; go for low-sodium to control seasoning.
- Heavy cream (or half and half) – brings the luscious, rich body that makes this soup irresistible.
- Cheese tortellini – tender pillows of cheesy pasta that make every bite satisfying.
- Fresh baby spinach – adds color and freshness to the creamy base.
- Parmigiano Reggiano (parmesan cheese) – melts into the soup for nutty, savory depth; always use freshly grated!
See the recipe card for exact quantities.
Substitutions and Variations
- Tortellini: Swap cheese for spinach or mushroom tortellini — or even small ravioli. Try my creamy gnocchi soup for a twist.
- Sausage: Use sweet, spicy, chicken, or turkey sausage, depending on your taste. You’ll love my Italian sausage meatballs.
- Cream: Lighten it up with half-and-half or whole milk, plus a touch of butter.
- Greens: Try kale, Swiss chard, or arugula as alternatives to spinach. Enjoy my Tuscan white bean soup.
- Extras: Add zucchini, sun-dried tomatoes, or mushrooms for more flavor.
How To Make Creamy Sausage Tortellini Soup
This is a step-by-step photo overview of this creamy tortellini soup recipe; the full instrcutions are in the recipe card below. This hearty soup will become a go-to recipe.
Step #1: Brown the sausage: In a large pot or Dutch oven, heat over medium-high heat. Add the sausage and cook until browned, breaking it apart with a wooden spoon as it cooks (about 5–7 minutes). Drain excess fat if needed.
Step #2: Sauté vegetables: Add the diced onion and carrots to the pot with the sausage. Cook for 3-5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 1 minute, until fragrant.
Step #3: Add flour and seasonings: Sprinkle the flour over the sausage mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.
Step #4: Build the soup base: Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes to thicken slightly.
Step #5: Add tortellini and cream: Stir in the heavy cream and tortellini. Simmer uncovered for 5–7 minutes, or until the tortellini are tender and cooked through.
Step #6: Finish with spinach and cheese: Stir in the spinach and grated Parmigiano cheese. Let the spinach wilt and the cheese melt into the broth (about 2–3 minutes). Taste and adjust seasoning as needed.
Serve: Ladle the soup into bowls and garnish with extra Parmigiano cheese and a drizzle of olive oil if desired. Serve with crusty bread for dipping!
My Pro Tips
Recipe Tips
- Brown the sausage well. Don’t rush this step; the golden bits that form in the pan (fond) are what give the whole soup its flavor.
- Use freshly grated cheese. Pre-shredded cheese doesn’t melt as smoothly as freshly grated Parmigiano, which melts into the broth for a silky texture.
- Simmer gently. Boiling can cause the cream to curdle; keep the heat on low once the cream is added.
- Cook tortellini just until tender. Overcooking can make it mushy. Remember, it will continue to soften as the soup sits.
- Serve immediately. This soup is best enjoyed fresh off the stove with crusty bread or focaccia to soak up the creamy broth.
FAQ’s
Yes! Brown the sausage, onion, carrots, and garlic on the stove first for the best flavor. Then transfer everything to your slow cooker along with the broth, seasonings, and flour (stir well to combine). Cook on LOW for 4–5 hours or HIGH for 2–3 hours. About 30 minutes before serving, stir in the tortellini, cream, and spinach. Let it cook until the pasta is tender and the soup is creamy. Finish with Parmigiano and serve warm — so easy and just as delicious!
Absolutely. Swap the heavy cream for half and half or whole milk plus a tablespoon of butter for each cup. It will still be creamy and delicious.
It’s best to freeze the soup before adding cream, spinach, and tortellini. When reheating, add those ingredients fresh for the best flavor and texture.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat with a little extra broth or cream to bring back the silky texture.
As the soup sits, the tortellini continues to absorb the broth. Simply add a splash of warm chicken broth or cream before reheating to loosen it back up.
What can I serve with this soup?
A loaf of crusty Italian bread or no-knead focaccia is perfect for soaking up the creamy broth. Pair it with a simple green salad or roasted veggies for a complete meal.
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Creamy Sausage Tortellini Soup
Ingredients
- 1 pound ground Italian sausage, hot or mild
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, finely chopped
- ¼ cup all-purpose flour
- 1 ½ teaspoons homemade Italian seasoning, or store bought
- 1 pinch red pepper flakes
- Salt and freshly ground black pepper, to taste
- 6 cups chicken broth
- 1 ½ cups heavy cream, or half and half
- 2 ½ cups cheese tortellini, fresh or frozen
- 1 ½ cups fresh baby spinach
- ½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
Instructions
- Brown the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a wooden spoon as it cooks (about 5–7 minutes).
- Sauté vegetables: Add the diced onion and carrots to the pot with the sausage. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 1 minute, until fragrant.
- Add flour and seasonings: Sprinkle the flour over the sausage mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper.
- Build the soup base: Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes to thicken slightly.
- Add tortellini and cream: Stir in the heavy cream and tortellini. Simmer uncovered for 5–7 minutes, or until the tortellini are tender and cooked through.
- Finish with spinach and cheese: Stir in the spinach and grated Parmigiano cheese. Let the spinach wilt and the cheese melt into the broth (about 2–3 minutes). Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with extra Parmigiano cheese and a drizzle of olive oil if desired. Serve with crusty bread for dipping!
Notes
- Brown the sausage well. Don’t rush this step; the golden bits that form in the pan (fond) are what give the whole soup its flavor.
- Use freshly grated cheese. Pre-shredded cheese doesn’t melt as smoothly; freshly grated Parmigiano melts right into the broth, creating a silky texture.
- Simmer gently. Boiling can cause the cream to curdle; keep the heat on low once the cream is added.
- Cook tortellini just until tender. Overcooking can make it mushy. Remember, it will continue to soften as the soup sits.
- Serve immediately. This soup is best enjoyed fresh off the stove with crusty bread or focaccia to soak up the creamy broth.
- For a lighter version, use half and half instead of heavy cream.
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over medium-low heat. Add a splash of broth or cream if it thickens.
- Freeze: Not recommended — the cream and tortellini don’t freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nancy
Pure comfort in one pot. The whole family loves when I make this soup!