This Sausage Tortellini Soup is a creamy, hearty bowl of Italian comfort food that warms you from the inside out—perfect for chilly evenings or any time you crave an easy one-pot meal.
Why You’ll Love This Sausage Tortellini Soup
- A true one-pot meal—minimal cleanup, maximum flavor
- Ready in about 40 minutes—quick enough for weeknight dinners
- Creamy broth balances spicy Italian sausage and tender tortellini
- Hearty enough to satisfy hungry teens (and husbands, too!)
- Comfort food at its finest: think Italian cuisine meets winter warmer
- Easy recipe tweaks for vegetarians, low-fat fans, or extra greens
- Leftovers taste even better the next day (yes, please!)
Ingredients
• 1 lb (450 g) Italian sausage, casings removed (Johnsonville sweet or spicy works great)
• 9 oz (250 g) cheese tortellini (Barilla or De Cecco brand)
• 2 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, chopped
• 6 cups low-sodium chicken broth (or vegetable broth)
• 1 cup heavy cream (half-and-half for a lighter touch)
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 cups fresh baby spinach (optional but adds color and nutrients)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional—turn up the heat!)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
Directions
- Heat olive oil in a heavy-bottomed pot over medium heat. Add Italian sausage and break it up with a wooden spoon. Cook until no longer pink—about 5 minutes. (Tip: a Le Creuset Dutch oven works wonders for even browning.)
- Push sausage to one side; stir in onions, carrots, and celery. Sauté until veggies soften, roughly 4 minutes, stirring so nothing sticks.
- Toss in garlic, oregano, and red pepper flakes. You’ll smell that garlicky aroma right away—don’t let it burn! Cook another minute.
- Pour in chicken broth, scraping the bottom of the pot with a spatula to lift any flavorful bits. Bring to a gentle boil.
- Stir in tortellini, cover partially, and simmer for 5–7 minutes. Keep an eye on it; fresh tortellini cooks fast.
- Lower heat to gentle bubble mode. Pour in heavy cream and Parmesan, stirring until the cheese melts into a velvety, creamy broth. (Pro tip: add cheese off-heat to prevent clumping.)
- Season with salt and pepper. Taste and adjust—Italian sausage brands vary in saltiness.
- Fold in fresh spinach and let it wilt in about a minute. The leaves will darken and give a lovely green contrast.
- Ladle into warm bowls, sprinkle extra Parmesan and basil leaves on top, and serve with crusty bread.
Servings & Timing
• Yield: 6 generous bowls
• Prep Time: 15 minutes (chopping veggies, prepping sausage)
• Cook Time: 25 minutes (one-pot magic!)
• Total Time: 40 minutes—perfect for busy evenings
Variations
• Swap in turkey sausage for a lighter spin in this comfort soup.
• Stir in sun-dried tomatoes and basil for a tangy Mediterranean twist.
• Use gluten-free tortellini to suit gluten-sensitive guests without losing texture.
• Add sliced mushrooms and kale instead of spinach for earthier notes.
• Make it tomato-based by adding a can of diced tomatoes and skipping the cream.
• Kick it up with Italian hot pickled peppers for extra zing.
Storage & Reheating
Refrigerate leftovers in airtight containers for up to 4 days—tortellini soaks up broth, so add a splash of broth or water when reheating. Freeze cooled soup (sans tortellini) for 2–3 months; pop in fresh tortellini when you’re ready to reheat on the stove over low heat.
FAQs
Q: Can I make this ahead?
A: Absolutely—you can sauté the base and store it in the fridge for a day, then finish with tortellini and cream just before serving.
Q: My broth turned out too thin. How can I thicken it?
A: Stir in an extra ¼ cup of Parmesan or simmer a few more minutes uncovered to reduce liquid slightly.
Q: What if I only have frozen tortellini?
A: Thaw briefly under cool water, or add it directly and extend cooking time by a couple of minutes.
Q: Can I use mild sausage instead of sweet or hot?
A: Sure—mild Italian sausage gives flavor without spiciness; add red pepper flakes if you still want heat.
Q: Is there a vegetarian option?
A: Use plant-based sausage crumbles and swap chicken broth for vegetable broth—just as comforting.
Q: Why is my tortellini mushy?
A: Fresh tortellini cooks fast—keep an eye on simmer time and taste-test around the 5-minute mark.
Q: Can I double this recipe for a crowd?
A: Of course—just use a larger stockpot and stir gently to avoid breaking the tortellini.
Q: How do I reduce sodium?
A: Choose low-sodium broth, rinse canned tomatoes if using, and skip added salt until final tasting.
Conclusion
This Sausage Tortellini Soup brings together all the feel-good vibes of Italian comfort food in a single, creamy broth—no fuss, just flavor. Give it a try this week, then drop a comment to let me know how it turned out or explore my Spinach Parmesan Soup next for another winter warmer. Happy cooking!
