Creamy Sausage Tortellini Soup is a comforting bowl filled with tender cheese tortellini, flavorful sausage, and a rich, creamy broth. It’s a perfect mix of hearty and smooth, with just the right amount of spice from the sausage to keep things interesting. Every spoonful wraps you up in warmth and satisfaction.
I love making this soup when I want something that feels like a big, cozy hug on a chilly day. The combination of sausage and tortellini is such a winner, and the creamy broth pulls it all together in a way that’s simple but feels special. Sometimes I add a handful of fresh spinach or a sprinkle of Parmesan to give it a little extra pop and color.
My favorite way to enjoy this soup is with some crusty bread on the side — perfect for dipping and soaking up all that delicious broth. It’s the kind of meal that invites you to slow down, curl up, and savor every bite. Whenever I serve it to friends, it’s a guaranteed crowd-pleaser, and I always catch myself wishing I had made extra!
Key Ingredients & Substitutions
Italian Sausage: This brings great flavor and spice. Use mild or spicy depending on your preference. For a lighter option, substitute with ground turkey or chicken sausage.
Tortellini: Cheese tortellini is perfect here. If you can’t find it, cheese ravioli or any stuffed pasta works well too.
Cream & Milk: Heavy cream gives the soup its richness. If you want to lighten it up, try half-and-half or whole milk only. Coconut milk can work for a dairy-free twist, though the taste will change slightly.
Parmesan Cheese: Adds savoriness and depth. Use freshly grated for the best flavor. If unavailable, Pecorino Romano is a great substitute.
Spinach: Fresh spinach adds color and nutrients. Baby kale or Swiss chard are good alternatives if you want a different leafy green.
How Do I Get a Smooth, Creamy Soup Without Clumps?
The key is adding dairy slowly and gentle heat:
- After tortellini and spinach are cooked, lower heat to medium-low.
- Pour in the cream and milk gradually, stirring constantly.
- Heat the soup gently — avoid boiling once cream is added to prevent curdling.
- Then stir in the Parmesan off heat or on very low, letting it melt smoothly.
- Stir often and keep the temperature low for a silky, creamy broth.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, carrots, and spinach quick and easy.
- Cutting board – a sturdy surface for safe and efficient prep.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Ladle – handy for serving your creamy soup without mess.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo if you want a bolder, smoky flavor.
- Add chopped sun-dried tomatoes for a tangy burst that pairs well with creamy broth.
- Stir in a handful of cooked frozen peas or corn for a pop of sweetness and color.
- Use kale instead of spinach to add a sturdier, earthier green that holds up well in soup.
Creamy Sausage Tortellini Soup
Ingredients You’ll Need:
Soup Ingredients:
- 1 lb Italian sausage (mild or spicy, casing removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 4 cups chicken broth
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and 20 minutes of cooking, for a total of roughly 35 minutes from start to finish. It’s quick enough for a cozy weeknight dinner but special enough to impress your guests.
Step-by-Step Instructions:
1. Sauté the Vegetables and Cook Sausage:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté around 3-4 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant. Next, add the Italian sausage, breaking it apart with your spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain excess fat if you like.
2. Add Carrots and Seasoning:
Stir in the sliced carrots and Italian seasoning. Cook for 2-3 minutes, letting the carrots get slightly tender and the seasoning bloom.
3. Simmer with Broth:
Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 5 minutes, allowing the carrots to soften.
4. Cook Tortellini and Wilt Spinach:
Add the cheese tortellini to the pot and cook according to package instructions, usually 3-5 minutes, until the tortellini float and are tender. Then stir in the chopped spinach and cook for 1-2 minutes until wilted.
5. Finish with Cream and Cheese:
Slowly add the heavy cream and whole milk, stirring to combine. Heat gently without boiling to avoid curdling. Sprinkle in the grated Parmesan cheese and stir until melted and the soup turns creamy. Season with salt and pepper to your taste.
6. Serve Warm:
Ladle the soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese if desired. It’s delightful served with crusty bread for dipping.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Just add frozen tortellini directly to the simmering soup and cook a few minutes longer than the package suggests, until tender and heated through.
How Can I Make This Soup Dairy-Free?
Substitute heavy cream and milk with unsweetened coconut milk or a creamy plant-based milk. Use dairy-free cheese alternatives or omit the cheese for a lighter version.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
Can I Add More Vegetables?
Definitely! Feel free to add chopped zucchini, bell peppers, or mushrooms along with the carrots to make the soup heartier and more colorful.
