Creamy Sausage Tortellini Soup is packed with tender cheese-filled tortellini, savory, flavorful Italian sausage, and a rich, creamy broth. It's a quick and easy weeknight meal and the ultimate comfort food.
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Cozy, hearty meals like this soup go great with crusty bread, a side of garlic bread, and a big green salad. Leftovers go great with Hot Ham and Cheese Crescent Roll Sandwiches, Slow Cooker BBQ Chicken Sandwiches, and other sandwiches the next day too! When enjoying this soup again, sandwiches or paninis with a salad make a nice complete meal.
Why this soup works
It’s quick and easy to whip up, making it perfect for busy weeknights, yet it’s so flavorful and satisfying that it feels like a special occasion in a bowl. You only need pantry staples to make this soup yet you can jazz it up with a few extra ingredients.
This creamy soup is ready to hit the dinner table in only 35 minutes and if you're feeding a crowd, it's VERY simple to scale. A hot bowl of soup is the perfect way to end a chilly day with some Ciabatta Garlic Bread!
Let's Gather the Ingredients
- Italian sausage: I used regular but hot Italian sausage adds a nice kick!
- Fresh veggies: carrots, yellow onions, and fresh spinach
- Seasonings and Herbs: minced garlic cloves, Italian seasoning, mustard powder, salt, and black pepper
- All purpose flour: Thickens the soup.
- Chicken stock: I used low sodium.
- Dairy: heavy cream and parmesan cheese
- Tortellini: Both frozen and fresh works.
How to Make Creamy Tortellini Soup
- Step 1: Add Italian sausage, diced carrots and onions to a pot and cook until meat is cooked through and veggies are soft.
- Step 2: Toss in minced garlic to the pot and cook until fragrant and sprinkle in the flour. Stir to combine.
- Step 3: Next, add in mustard, salt, pepper, and ground Italian seasoning.
- Step 4: Stir in chicken stock and simmer until it thickens.
- Step 5: Add in heavy cream and stir.
- Step 6: Toss in frozen tortellini and bring the soup to a boil. Reduce heat to simmer before adding in parmesan cheese and fresh spinach. Simmer until spinach starts to wilt, and the cheese melts in the soup.
Recipe Tips
- Stir soup often so nothing sticks to the bottom of the pot.
- I like to use a large heavy pot like a dutch oven or heavy cast iron pot for this creamy tortellini soup.
- If you don't have heavy cream, you can try whole milk or half and half for a lighter creamy soup.
- Frozen spinach instead of fresh spinach can be used if you thaw it first and pat it dry with a paper towel first.
- Fresh tortellini can be used in place of frozen. Cheese stuffed tortellini is what I used, but any tortellini filled with other fillings will work fine for this soup recipe.
- I opted for chicken stock, but vegetable broth or vegetable stock, beef broth or beef stock can also be used. Use whatever you have available.
Recipe Faq's
Try adding more fresh vegetables to this soup. Some other options to try would be diced bell peppers, zucchini slices, diced potatoes, diced sweet potatoes, or mushrooms.
Generally, this soup is not very spicy depending on what type of sausage you use. You can add a bit of heat by using hot, spicy Italian sausage, add some crushed red pepper flakes, or a few dashes of your favorite hot sauce.
Yes I recommend freezing it without the tortellini. Then once reheated add in some cooked tortellini.
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Creamy Sausage Tortellini Soup
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 cup diced carrots
- 1 small yellow onion diced
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 2 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 5 cups chicken stock
- 1 cup heavy cream
- 2 cups spinach
- 2 cups frozen tortellini
- ½ cup parmesan cheese
Instructions
- Heat a heavy bottom pot on medium high heat and add the Italian sausage, carrots and onions until sausage is cooked through and veggies are soft about 8-10 minutes. Add in the minced garlic and cook another 30 seconds.
- Sprinkle in the flour and stir until combined.
- Add in the ground Italian seasoning, mustard, salt and pepper.
- Stir in the chicken stock and stir and let simmer 1-2 minutes as it thickens.
- Stir in the heavy cream and add in the frozen tortellini and bring to a boil then reduce the heat to simmer.
- Add in the spinach and parmesan cheese, let simmer on low until spinach wilts and cheese is melted about 1-2 minutes.
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