Creamy Sausage and Tortellini Soup Recipe
A hearty and comforting Sausage and Tortellini Soup featuring spicy Italian sausage, tender carrots, aromatic onions, and cheese-filled tortellini in a rich, creamy tomato broth. Perfect for a cozy meal any time of the year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Soup Base
- 1 pound ground hot Italian sausage
- 3 carrots, peeled and diced
- 1 large white onion, diced
- 1 tablespoon minced garlic
- 4 cups chicken stock
- 29 ounces diced tomatoes (two 14.5 oz cans)
Pasta and Finishing
- 16 ounces cheese tortellini
- 1 cup heavy cream
- Parmesan cheese, for serving
- Kosher salt, to taste
Instructions
- Cook the Sausage: In a large pot or Dutch oven over medium heat, brown the ground hot Italian sausage until fully cooked and browned, breaking it up into small pieces as it cooks.
- Sauté Vegetables: Add the diced carrots, onion, and minced garlic to the sausage in the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Liquids and Tomatoes: Pour in the 4 cups of chicken stock and the diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
- Simmer the Soup: Let the soup simmer gently for 15 minutes to allow the flavors to meld and the vegetables to become tender.
- Cook the Tortellini: Add the cheese tortellini to the simmering soup. Cook according to the package instructions, usually about 5-7 minutes, until the tortellini are tender and cooked through.
- Finish with Cream: Stir in 1 cup of heavy cream to add a rich, creamy texture to the soup. Adjust seasoning with kosher salt to taste.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for an added cheesy finish. Serve hot and enjoy.
Notes
- You can substitute spinach or kale for added greens if desired.
- Use mild Italian sausage if you prefer less heat.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Adding a pinch of red pepper flakes can boost the spice level further.
