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Andrea
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Unleash your taste buds with Creamy Sausage and Tortellini Soup, a rich blend of sausage, and tender, creamy tortellini, in a bowl of irresistible warmth.
I love this soup. It is no wonder why it is one our top soup recipes. It’s creamy without being heavy, packed with veggies, and loaded with pillowy cheese tortellini. Plus it stores great in the fridge or even freezer for later on. The ultimate comfort food on a cool night – it’s hard not to love this delicious soup.
Table of Contents
- Reasons to Love This Soup
- Recipe Ingredients
- How to Make Sausage and Tortellini Soup
- FAQs
- Storage Info
- More Tortellini Soups that You’ll Love
- Creamy Sausage and Tortellini Soup Recipe
Reasons to Love This Soup
- This Creamy Tortellini Soup is infused with savory sausage and cheesy tortellini that is bursting with flavor.
- Ready in just 45 minutes, this tortellini soup with spinach is a hassle-free meal for busy days.
Recipe Ingredients
- Italian Sausage: Adds bold, savory flavor and a crumbly, meaty texture.
- Cheese Tortellini: Contributes creamy, cheesy taste and tender texture.
- Chicken Broth: Offers a savory, umami base, enhancing richness.
See the recipe card for full information on ingredients and quantities.
How to Make Sausage and Tortellini Soup
Step 1: In a large soup pot set over medium-high heat, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate; set aside.
Step 2: Add the onion, shallot, and carrot; sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Step 3: Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisking to combine. Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for 6 minutes.
Step 4: Pat as much grease as possible off the sausage, then add it along with the tortellini pasta, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
Step 5: Serve immediately with freshly grated Parmesan cheese, if desired.
FAQs
Can I add additional vegetables to this tortellini soup?
Of course! You can experiment with adding any additional vegetables. Some I would recommend would be celery, zucchini, kale, fresh baby spinach, or leeks for added depth and complexity to this recipe.
Can I customize the Italian seasoning in this recipe?
Absolutely! You can personalize your Italian seasoning blend by using dried herbs like oregano, basil, thyme, sage, and rosemary from your pantry. This allows you to adjust the flavor to your preference and experiment with different herb combinations for a unique twist on the dish.
Storage Info
To STORE Creamy Sausage Tortellini Soup leftovers, allow them to cool to room temperature, then refrigerate them in an airtight container for up to 3-4 days. If you’d like to extend its shelf life, freezing is a great option. To FREEZE, place it in a freezer-safe container for up to 2-3 months.
When REHEATING, do so gently over low to medium heat on the stovetop to preserve the creamy texture. You can also use a microwave, but stir frequently to ensure even heating. Adding a splash of additional broth or cream while reheating can help restore the soup’s consistency and prevent it from becoming too thick.
More Tortellini Soups that You’ll Love
- Tortellini Spinach Tomato Soup
- 30 Minute Pesto Tortellini
- Spring Pesto Tortellini
Creamy Sausage and Tortellini Soup Recipe
Unleashyour taste buds withCreamy Sausage and Tortellini Soup, arich blendof sausage, andtender,creamytortellini, in a bowl ofirresistible warmth.
4.84 from 267 votes
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Course: Appetizer, Soup
Cuisine: Italian
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Servings: 6 servings
Calories: 630kcal
Author: Andrea
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Ingredients
- 1 lb Italian sausage
- 1 small yellow onion - diced
- 1 small shallot - diced
- 2 large carrots - peeled and diced
- 4 cloves garlic - minced
- 1/4 cup all-purpose flour
- 5 cup chicken broth
- 14 oz refrigerated cheese tortellini*
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- 6 oz fresh spinach - chopped
- 2 cup half and half - or heavy cream
Instructions
In a large stockpot set over medium-high heat, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate; set aside.
Add the onion, shallot, and carrot; sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisking to combine. Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for 6 minutes.
Pat as much grease as possible off the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
Serve immediately with freshly grated Parmesan cheese, if desired.
VIDEO
NOTES
*I used regular Italian sausage, NOT hot Italian sausage. You can also use plain pork sausage and season it with an additional 1 tsp. of Italian seasoning.
*You can use whatever stuffed tortellini you prefer.
ToSTORECreamy Sausage and Tortellini Soup leftovers, allow them to cool to room temperature, then refrigerate them in an airtight container for up to 3-4 days. If you’d like to extend its shelf life, freezing is a great option. ToFREEZE, place it in a freezer-safe container for up to 2-3 months.
WhenREHEATING, do so gently over low to medium heat on the stovetop to preserve the creamy texture. You can also use a microwave, but stir frequently to ensure even heating. Adding a splash of additional broth or cream while reheating can help restore the soup’s consistency and prevent it from becoming too thick.
Nutrition
Serving: 6serving | Calories: 630kcal | Carbohydrates: 43g | Protein: 26g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 115mg | Sodium: 2041mg | Potassium: 605mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6349IU | Vitamin C: 13mg | Calcium: 248mg | Iron: 4mg
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About the Author
Andrea
Hi I'm Andrea!
Hotelier turned Food Blogger to help make your life simple, one recipe at a time.
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Comments:
I’ve made this soo many times it’s the BEST recipe!! So easy to throw all together and all your friends will love it!
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