Creamy Sausage Tortellini Soup

There is something undeniably restorative about a bowl of soup that manages to be both hearty and elegant. This Creamy Sausage Tortellini Soup is the ultimate comfort meal, combining savory Italian sausage, tender cheese-filled pasta, and a rich, velvety broth. Whether you are looking for a quick weeknight dinner that the whole family will love or a cozy dish to serve on a chilly evening, this recipe delivers maximum flavor with minimal effort. By using simple, high-quality ingredients, you can transform a handful of pantry staples into a restaurant-quality meal in just about 30 minutes.

Ingredients

• 1 lb Italian Sausage: Mild or spicy, with casings removed.

• 1 (9-ounce) package Refrigerated Cheese Tortellini: Fresh pasta provides the best texture.

• 1 medium Yellow Onion: Diced finely.

• 3 cloves Garlic: Minced.

• 2 cups Fresh Baby Spinach: Or chopped kale for extra heartiness.

• 1 (14.5-ounce) can Diced Tomatoes: Fire-roasted tomatoes add a lovely smoky depth.

• 4 cups Chicken Broth: Low-sodium is recommended to control the salt level.

• 1 cup Heavy Cream: For that signature velvety finish (can substitute with half-and-half).

• 1 tsp Italian Seasoning: A blend of dried oregano, basil, and thyme.

• 1/4 tsp Red Pepper Flakes: Optional, for a subtle kick.

• 1 tbsp Olive Oil: For sautéing.

• Salt and Black Pepper: To taste.

• Garnish: Freshly grated Parmesan cheese and chopped parsley.

Step-by-Step Instructions

1. Brown the Sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into small bite-sized pieces with a wooden spoon. Cook until browned and no longer pink (about 5–7 minutes). If there is excessive grease, drain all but about one tablespoon.

2. Sauté the Aromatics: Add the diced onion to the pot with the sausage. Sauté for 3–4 minutes until the onion is translucent and soft. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for an additional 60 seconds until fragrant.

3. Simmer the Base: Pour in the chicken broth and the diced tomatoes (including the juices). Use your spoon to scrape up any browned bits from the bottom of the pot—these “fond” bits are packed with flavor. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

4. Cook the Tortellini: Add the refrigerated cheese tortellini to the simmering broth. Cook according to the package directions (usually 3–5 minutes) until the pasta is tender and floats to the surface.

5. Cream and Wilt: Reduce the heat to low. Stir in the heavy cream and the fresh baby spinach. Continue to stir for 1–2 minutes until the spinach is wilted and the soup is heated through.

6. Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle into deep bowls and garnish generously with freshly grated Parmesan cheese and a sprinkle of parsley.

Why This Recipe Works

The success of this soup lies in the balance of textures and the layering of flavors. The Italian sausage provides a robust, savory foundation, while the acidity of the tomatoes cuts through the richness of the cream. Using refrigerated tortellini rather than dried ensures the pasta stays “pillowy” and doesn’t become mushy during the simmering process. Additionally, the one-pot method means that all the starches from the pasta stay in the broth, naturally thickening it and creating a more cohesive, luxurious mouthfeel.

Customizing Your Soup

One of the best features of this dish is its versatility. If you prefer a lighter version, you can substitute the pork sausage with ground turkey or chicken sausage and use half-and-half instead of heavy cream. For those who want more vegetables, diced carrots and celery can be sautéed along with the onions for a classic mirepoix base. If you aren’t a fan of spinach, kale is a fantastic alternative; just be sure to add it a few minutes earlier than you would spinach, as it takes slightly longer to soften.

Storage and Reheating Tips

Because the tortellini continues to absorb liquid as it sits, this soup is best enjoyed fresh. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. When reheating, you may find the soup has thickened significantly. Simply add a splash of chicken broth or water before warming it on the stove over medium-low heat. To avoid overcooking the pasta during reheating, heat it just until warm. If you are planning to make this soup specifically for meal prep, consider cooking the tortellini separately and adding it to individual bowls just before serving.