Creamy Sausage Tortellini Soup
This creamy sausage tortellini soup is pure comfort in a bowl — cozy, hearty, and filled with Italian flavors. The combination of savory sausage, tender cheese tortellini, and a rich, creamy broth will warm you from the inside out. Perfect for busy weeknights or chilly days!
Servings: 6 servings
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
Elena’s Top 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; 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
Serving: 7g | Calories: 547kcal | Carbohydrates: 12g | Protein: 18g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 134mg | Sodium: 1450mg | Potassium: 436mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5049IU | Vitamin C: 7mg | Calcium: 181mg | Iron: 2mg
