Easy Creamy Sausage and Tortellini Soup Recipe
This easy creamy sausage and tortellini soup is a comforting, flavorful dish perfect for a hearty weeknight meal. Packed with Italian sausage, tender cheese tortellini, fresh spinach, and a rich creamy broth, this soup combines the best of creamy and savory flavors in one pot. Ready in about 45 minutes, it’s an effortless recipe that delivers comforting warmth for the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat and Dairy
- 1 lb Italian sausage
- 2 cup half and half (or heavy cream)
- Freshly grated Parmesan cheese (optional, for serving)
Vegetables
- 1 small yellow onion, diced
- 1 small shallot, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 6 oz fresh spinach, chopped
Dry Goods and Seasonings
- 1/4 cup all-purpose flour
- 5 cup chicken broth
- 14 oz refrigerated cheese tortellini
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
Instructions
- Cook the sausage: In a large stockpot set over medium-high heat, cook the Italian sausage until browned. Once cooked, transfer the sausage to a paper towel-lined plate using a slotted spoon to drain excess grease. Set aside.
- Sauté the vegetables: In the same stockpot, add the diced onion, shallot, and carrots. Sauté for about 5 minutes or until the vegetables soften. Add the minced garlic and cook for another 2 minutes until fragrant, stirring occasionally to avoid burning.
- Make the roux and broth base: Whisk the flour into the sautéed vegetables and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce heat to medium-low and let it simmer gently for 6 minutes to thicken slightly.
- Add sausage, tortellini, and seasoning: Remove any excess grease from the cooked sausage and return it to the pot. Add the refrigerated cheese tortellini, kosher salt, black pepper, Italian seasoning, chopped spinach, and half and half. Stir gently to combine and continue simmering for about 5 minutes, or until the tortellini is fully cooked and tender.
- Serve: Once the soup is ready, serve it hot topped with freshly grated Parmesan cheese if desired. Enjoy this hearty, creamy soup immediately for best flavor and texture.
Notes
- Use turkey or chicken sausage as a lighter alternative to Italian sausage.
- Substitute half and half with heavy cream for an even richer soup.
- Refrigerated cheese tortellini cooks quickly, but frozen tortellini can be used; just increase simmering time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, increase flour slightly; for thinner, add more chicken broth or water.
