Sausage Tortellini Soup Recipe

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Sausage Tortellini Soup Recipe

Introduction

When it comes to comfort food that feels both indulgent and nourishing, Sausage Tortellini Soup is a true star. Bursting with flavor, this hearty soup combines savory sausage, tender cheese-filled tortellini, and a medley of vegetables all simmered in a rich, creamy broth. It’s a one-pot wonder that transforms simple ingredients into something warm, filling, and deeply satisfying.

The beauty of this recipe lies in its balance: the richness of sausage is mellowed by a creamy tomato base, the tortellini adds texture and cheesy goodness, and the vegetables keep it wholesome. Perfect for weeknight dinners, cozy weekend meals, or even entertaining guests, this soup proves that homemade comfort food doesn’t have to be complicated.

Why You’ll Love This Recipe

  • One Pot Meal: Everything cooks together for easy prep and cleanup.
  • Hearty & Comforting: Cheesy tortellini, creamy broth, and savory sausage make every spoonful rich and satisfying.
  • Quick to Make: Ready in about 40 minutes, yet tastes like it simmered all day.
  • Family Favorite: Kids and adults alike love the creamy, cheesy pasta paired with flavorful sausage.
  • Flexible: Works with different types of sausage, tortellini, and vegetables.

Ingredients

For 6 servings:

  • 1 pound Italian sausage (mild or spicy, depending on preference)
  • 1 tablespoon olive oil (if needed for browning)
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 medium carrots, sliced into thin rounds
  • 2 celery stalks, diced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth (low-sodium if desired)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for a little heat)
  • Salt and black pepper, to taste
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream (or half-and-half for lighter version)
  • Fresh parsley or basil, chopped (for garnish)
  • Freshly grated Parmesan cheese, for serving

Step-by-Step Instructions

Step 1: Cook the Sausage

  1. In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium-high heat.
  2. Add sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 6–8 minutes.
  3. If there’s excess fat, carefully drain it, leaving about a tablespoon in the pot for flavor.

Step 2: Sauté the Vegetables

  1. Add onion, carrots, and celery to the pot. Cook for 5 minutes, stirring often, until the vegetables soften.
  2. Stir in garlic and cook for another 1 minute until fragrant.

Step 3: Build the Soup Base

  1. Pour in crushed tomatoes and chicken broth. Stir well, scraping the bottom to release any browned bits from the sausage.
  2. Add oregano, basil, red pepper flakes, salt, and black pepper.
  3. Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.

Step 4: Add the Tortellini

  1. Stir in cheese tortellini and cook according to package directions, usually about 7–8 minutes.
  2. Be careful not to overcook; the pasta should be tender but still hold its shape.

Step 5: Finish with Spinach and Cream

  1. Lower the heat to medium. Stir in chopped spinach and let it wilt, about 2 minutes.
  2. Pour in heavy cream, stirring gently until the soup takes on a velvety texture.
  3. Taste and adjust seasoning with more salt, pepper, or herbs if needed.

Step 6: Serve

  • Ladle hot soup into bowls. Garnish with chopped parsley or basil, and sprinkle generously with Parmesan cheese.
  • Serve with crusty bread, garlic toast, or a simple green salad for a complete meal.

Variations and Customizations

  • Sausage Options: Use spicy Italian sausage for heat, chicken sausage for a lighter twist, or turkey sausage for a leaner version.
  • Tortellini Choices: Cheese tortellini is classic, but spinach-ricotta or meat-filled tortellini work beautifully too.
  • Vegetable Boost: Add mushrooms, zucchini, or bell peppers for extra nutrition.
  • Lighter Version: Substitute half-and-half or evaporated milk instead of heavy cream.
  • Broth Swap: For a slightly tangier flavor, add a splash of tomato sauce along with broth.
  • Gluten-Free: Use gluten-free tortellini or substitute with gluten-free pasta shells.

Serving Suggestions

  • Bread Pairings: Serve with garlic bread, focaccia, or warm baguette slices for dipping into the creamy broth.
  • Side Salad: A crisp Caesar salad or a simple arugula salad complements the richness.
  • For Extra Comfort: Pair with roasted vegetables or a platter of antipasto for an Italian-inspired feast.

Make-Ahead and Storage

  • Refrigerate: Store leftovers in airtight containers for up to 3 days. Tortellini may absorb broth, so add a splash of extra broth when reheating.
  • Freeze: If planning to freeze, make the soup without tortellini. Add cooked tortellini later when reheating to avoid mushy pasta.
  • Reheat: Warm gently on the stove over medium heat, stirring occasionally.

Nutrition (Per Serving, approx. 1 ½ cups)

  • Calories: 470
  • Protein: 23g
  • Fat: 29g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Sodium: 930mg

Nutrition varies depending on sausage type and cream used.

Tips for the Best Sausage Tortellini Soup

  1. Brown the sausage well: This step creates a flavor-rich base.
  2. Don’t overcook tortellini: Add it at the end so it stays tender.
  3. Adjust creaminess: Start with less cream and add more to taste.
  4. Season gradually: Taste before serving; the sausage and broth may already add plenty of salt.
  5. Use fresh herbs if possible: Basil or parsley brightens the soup right before serving.

Frequently Asked Questions

Can I use frozen tortellini?
Yes, just add 2–3 extra minutes of cooking time.

Can this soup be made dairy-free?
Yes, substitute coconut milk or almond cooking cream for heavy cream, and skip the Parmesan garnish.

How do I keep leftovers from getting too thick?
Add a splash of broth or milk when reheating, as tortellini continues to absorb liquid.

Can I make this in a slow cooker?
Yes. Cook sausage and vegetables on the stovetop first, then transfer to a slow cooker with broth and tomatoes. Cook on low for 5–6 hours. Add tortellini, spinach, and cream during the last 30 minutes.

Conclusion

This Sausage Tortellini Soup is everything you want in a comfort dish: creamy, cheesy, savory, and loaded with flavor. It’s easy enough for a busy weeknight yet special enough to serve to friends and family. The sausage provides richness, the tortellini adds indulgence, and the broth ties everything together into a bowl of pure satisfaction.

Once you try it, you’ll see why this soup has become a favorite in so many kitchens—it’s hearty, customizable, and irresistibly delicious.

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