I created a Tortellini Soup With Sausage that pairs spicy Italian sausage and cheese-filled tortellini in a creamy tomato broth with a small pantry twist that takes the recipe in an unexpected direction.

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I didn’t mean to fall for a soup this stubborn but I did. It sneaks up on you with bold bites of Italian sausage and those ridiculous cheese tortellini that seem to melt into the broth, and every spoonful makes me want to call everyone I know.

Somehow it feels simple and kind of clever, not fussy, like something you can throw together on a weeknight yet still impress. If you like things with a little attitude, this Easy Sausage Tortellini Soup will keep you guessing long after the bowl is empty.

Ingredients

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Italian sausage, rich in protein and fat, adds savory depth and a spicy kick.
Cheese tortellini, mostly carbs and cheese protein, make it filling and comfort-y.
Baby spinach, packed with iron, fiber and vitamins, brightens and lightens the soup.
Diced tomatoes add acidity, vitamin C and fresh tomatoey tang to balance cream.
Heavy cream brings silkiness, lots of calories and saturated fat, makes it indulgent.
Parmesan cheese gives salty umami, extra calcium and sharp flavor, sprinkle before serving.
Garlic, tiny but mighty, adds aroma, depth and a little sweet when gently cooked.

Ingredient Quantities

1 lb (450 g) Italian sausage, mild or hot, casings removed

1 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

1 tsp dried Italian seasoning

1/4 tsp red pepper flakes, optional

1 (14.5 oz / 410 g) can diced tomatoes, undrained

4 cups (960 ml) chicken broth

1 cup (240 ml) heavy cream or half and half

9 to 12 oz (250 to 340 g) cheese tortellini, fresh or frozen, whatever you got

3 cups fresh baby spinach, or 2 cups chopped kale

Salt and black pepper to taste

1/2 cup grated Parmesan cheese plus extra for serving

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium high heat, add 1 lb Italian sausage with casings removed and crumble it up, brown until no pink remains and you have some browned bits on the bottom, then transfer sausage to a plate but leave a little fat in the pot.

2. Add the diced onion, carrots and celery to the pot and saute about 5 to 7 minutes until softened, scraping the browned bits from the bottom as you go (those bits = flavor).

3. Stir in minced garlic, 1 tsp dried Italian seasoning and 1/4 tsp red pepper flakes if using, cook 30 to 60 seconds until fragrant, dont let the garlic burn.

4. Pour in the can of diced tomatoes with their juices and 4 cups chicken broth, bring to a simmer and use a spoon to deglaze any stuck bits, then return the browned sausage to the pot.

5. Let the soup simmer gently for about 8 to 10 minutes so the flavors meld, taste and adjust salt and pepper if needed.

6. Add 9 to 12 oz cheese tortellini straight to the simmering broth, cook until tender per package directions (fresh 3 to 4 min, frozen 6 to 8 min), stir occasionally so tortellini dont stick together.

7. Reduce heat to low and stir in 1 cup heavy cream or half and half and 1/2 cup grated Parmesan, warm gently until the soup is creamy and slightly thickened, dont boil hard or the dairy can separate.

8. Stir in 3 cups baby spinach or 2 cups chopped kale, cook just until wilted (spinach wilts fast, kale takes a few extra minutes), if soup is too thick add a splash of broth to loosen.

9. Taste and finish with more salt and black pepper if needed, ladle into bowls and sprinkle extra grated Parmesan on top, a little drizzle of olive oil is nice too.

10. Tips: brown the sausage well for best flavor, no need to thaw frozen tortellini, reserve a little extra broth to adjust thickness, and dont overcook the tortellini because it’ll soak up the broth as it sits.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, for browning sausage and simmering the soup
2. Wooden spoon or heatproof spatula to scrape up those browned bits
3. Chef’s knife for dicing onion, carrots and celery
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener for the diced tomatoes
7. Slotted spoon or tongs and a plate to transfer browned sausage (dont lose the juices)
8. Box grater or microplane for Parmesan, plus a ladle for serving

FAQ

Q: Can I use frozen tortellini or do I need fresh? A: Yes you can use frozen, just add it to the simmering soup near the end and cook until tender (usually 3 to 6 minutes, check the package). Fresh cooks faster so keep an eye on it, it gets mushy quick if you overcook it.

Q: I want it lighter or lower fat, what can I swap? A: Use half and half or even 2 percent milk instead of heavy cream, and pick turkey or chicken sausage instead of pork. You might lose a bit of creaminess so simmer a few minutes longer or stir in a couple tablespoons of cream cheese for body.

Q: Can I make this vegetarian or vegan? A: Yep, swap sausage for plant based crumbles or a mixture of mushrooms and lentils and use vegetable broth. For vegan creamy finish use canned full fat coconut milk or a cashew cream and a dairy free Parmesan substitute.

Q: How do I stop the tortellini from getting mushy when reheating or freezing? A: Best option is to freeze or reheat the soup without the tortellini. Freeze the broth and sausage mix up to 3 months, then cook fresh tortellini and combine when serving. If you already froze it with pasta, reheat gently and know texture may be softer.

Q: My soup is too thin or too thick what can I do? A: To thicken, simmer uncovered to reduce or whisk in a cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon cold water). To thin, add more chicken broth or a splash of milk while reheating, taste and adjust seasoning.

Q: How should I store leftovers and how long do they keep? A: Cool quickly, store in airtight containers in the fridge for 3 to 4 days. Reheat on the stove over medium low heat so the cream doesnt split, stir often. For longer keep, freeze the broth and solids without tortellini for up to 3 months.

Easy Creamy Sausage Tortellini Soup Recipe Substitutions and Variations

Italian sausage: swap for ground pork or store bought turkey sausage, add a teaspoon fennel seed and a pinch extra salt to mimic the flavor, cook same as recipe.
Heavy cream: use 3/4 cup whole milk mixed with 1/4 cup melted butter per cup of cream or try evaporated milk for a lighter finish, its not identical but still rich.
Cheese tortellini: use refrigerated or frozen ravioli, small pasta shells, or gnocchi instead, just watch cooking time cause ravioli cooks faster.
Baby spinach: replace with chopped kale or Swiss chard, kale needs longer cooking or a quick massage with oil so it gets tender.

Pro Tips

1) Brown the sausage in batches if you need to so it actually gets crusty. Crowding the pan makes it steam not brown, and those browned bits are pure flavor. Pull the meat out and let it sit a minute so it stops steaming the pan, then scrape up the bits before adding liquid.

2) Temper the cream so it wont split. Stir a ladle of hot broth into the cream first, then pour that back into the pot over low heat. Keep it barely warm, dont let it boil hard after the dairy goes in.

3) If you want leftovers that arent mush, cook the tortellini separately and add to bowls when serving. If you prefer quicker one pot, add them at the very end and watch the time closely so they dont get soggy.

4) Use acid and fat to brighten the soup at the end. A squeeze of lemon or a splash of red or white wine vinegar and a drizzle of good olive oil lifts the whole thing and makes it taste fresher, especially if it sat in the fridge.

5) Treat the greens differently: spinach goes in last for just a minute, kale benefits from a little massage with olive oil and salt or a quick simmer so it softens. Also keep extra broth or water on hand to loosen the soup after the tortellini so it isnt overly thick.