If you are craving a soul-warming, hearty meal that feels like a comforting hug in a bowl, this Italian Sausage Tortellini Soup Recipe is your go-to fix. Bursting with savory Italian sausage, delicate cheese-filled tortellini, and a creamy tomato broth enriched with fresh spinach, this soup manages to be both indulgent and nourishing. Every spoonful brings a perfect balance of bold flavors and tender textures, making it an instant family favorite that you’ll eagerly reach for any chilly evening.
Ingredients You’ll Need
Trust me, this recipe keeps things delightfully simple, yet every single ingredient plays a crucial part in creating the rich, comforting flavors and inviting textures of this dish.
- 16 ounces Italian sausage: Adds flavorful, savory richness and a hint of spice to the base of the soup.
- 2 cups refrigerated cheese tortellini: Brings a tender, cheesy bite that pairs perfectly with the broth.
- 4 cups chicken broth: The heart of the soup’s warm, savory flavor and perfect liquid consistency.
- 1 (28 ounce) can diced tomatoes: Adds brightness, acidity, and vibrant color to lighten the richness.
- 1 cup heavy cream: Creates a luxuriously smooth, creamy texture that rounds out the dish beautifully.
- Fresh baby spinach (optional): Adds a fresh, earthy touch and a pop of green for both nutrition and color.
- Chopped onion and celery: Provide a subtle aromatic foundation with gentle sweetness and crunch.
- Flour: A simple thickening agent that helps bring the broth and cream together smoothly.
- Minced garlic: Infuses the soup with an irresistible depth of flavor and warmth.
- Salt and pepper: Essential seasonings to bring out all the other wonderful flavors.
How to Make Italian Sausage Tortellini Soup Recipe
Step 1: Brown the Italian Sausage
Start your journey by sautéing the Italian sausage in a large pot over medium-high heat for 7 to 10 minutes until it’s gorgeously browned. This step unlocks the sausage’s rich, savory juices and develops a beautiful depth of flavor—be sure to break it up as it cooks for even browning. Once done, remove the sausage and set it aside; this allows you to build the soup with all those tasty browned bits left in the pan.
Step 2: Sauté Onion and Celery
Next, add the chopped onion and celery to the same pot and cook for about 4 to 5 minutes, until everything softens and becomes fragrant. This combination adds a wonderful aromatic base, subtle sweetness, and a bit of crunch to every spoonful, balancing the richness of the sausage.
Step 3: Add Flour and Garlic
Sprinkle in the flour and stir it around for one minute along with the minced garlic. The flour acts as a thickener so your soup won’t be too thin, while the garlic infuses the broth with a beautiful warmth and complexity. This brief cooking allows the raw flour taste to disappear and the garlic to bloom deliciously.
Step 4: Build the Broth
Gradually pour in the chicken broth while stirring constantly to avoid lumps. Then add the diced tomatoes along with their juices, returning the browned sausage to the pot. Bring the entire mixture to a boil—this step melds all the ingredients together, creating that comforting, savory tomato broth your soup dreams are made of.
Step 5: Cook the Tortellini
Once boiling, gently add the cheese tortellini to the pot. Let it simmer for about 5 minutes until the tortellini are perfectly tender, tender but still holding their shape. This timing is key to ensure that those cheesy pockets stay intact and delightfully soft without becoming mushy.
Step 6: Stir in Cream and Spinach
Finally, lower the heat and stir in the heavy cream, which instantly makes the soup silky and luscious. If using fresh baby spinach, add it now—it wilts quickly, adding vibrant color and subtle earthiness. Taste and season with salt and pepper to elevate all those beautifully blended flavors before serving.
How to Serve Italian Sausage Tortellini Soup Recipe
Garnishes
To take your presentation up a notch, sprinkle freshly grated Parmesan on top or add a few twists of cracked black pepper. Chopped fresh basil or Italian parsley also add freshness and a pop of color, making your bowl look as inviting as it tastes. A drizzle of good olive oil can add an extra layer of richness.
Side Dishes
This soup pairs wonderfully with rustic bread or garlic bread, perfect for soaking up every creamy, flavorful drop. A simple green salad dressed with a light vinaigrette balances the indulgence and adds a crisp counterpoint. For a heartier meal, roasted vegetables or a caprese salad can round out the dining experience beautifully.
Creative Ways to Present
Serve the soup in small, decorative bowls if you’re entertaining, and add a little Parmesan crisp on the side for texture. Alternatively, serve it in bread bowls to impress guests and add an interactive touch. Garnishing with microgreens or edible flowers also adds a stunning, gourmet flair perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
This Italian Sausage Tortellini Soup Recipe keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The flavors tend to deepen overnight, making leftovers just as delicious—if not better—than when freshly made.
Freezing
If you want to freeze the soup, opt to keep the tortellini separate, as they can become mushy when thawed. Freeze the broth, sausage, and vegetables in a freezer-safe container for up to 3 months. When ready to eat, thaw overnight and gently reheat, then add freshly cooked tortellini to preserve that perfect texture.
Reheating
Reheat your soup gently on the stove over low to medium heat, stirring occasionally, until warmed through. If it thickens too much, add a splash of chicken broth or water. Add any fresh spinach or tortellini during reheating if you’ve stored them separately, so everything tastes fresh and vibrant.
FAQs
Can I use other types of sausage for this soup?
Absolutely! While Italian sausage gives the best authentic flavor, you can substitute with spicy chorizo or mild breakfast sausage based on your preference. Just keep in mind the seasoning differences and adjust salt and spices accordingly.
Is this soup suitable for freezing?
Yes! However, to maintain the best texture, freeze the soup base without the tortellini, and add freshly cooked tortellini when reheating. This prevents the pasta from becoming mushy.
Can I make this soup vegetarian?
Definitely, swap the Italian sausage for plant-based sausage or hearty mushrooms, and use vegetable broth instead of chicken broth. You’ll still get beautiful flavor and texture, just with a vegetarian twist.
What type of tortellini works best?
Cheese-filled tortellini are classic here, but you can experiment with spinach, mushroom, or even meat-filled varieties depending on your taste. Just balance the filling with the soup’s rich broth.
Can I prepare this soup in a slow cooker?
You can, but brown the sausage and sauté the veggies on the stove first to build flavor. Then transfer everything to the slow cooker and cook on low for 4-6 hours. Add the cream and tortellini toward the end to avoid overcooking.
Final Thoughts
This Italian Sausage Tortellini Soup Recipe is pure comfort in a bowl and truly one of those dishes that feels like a warm embrace. It’s easy to prepare with simple ingredients, yet delivers restaurant-quality flavors that everyone will love. I promise, once you try making this at home, it will quickly become your favorite weeknight dinner or crowd-pleasing party meal. So grab your pot and indulge in every creamy, savory spoonful—it’s worth it!
Print
Italian Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and hearty Italian Sausage Tortellini Soup that combines savory browned Italian sausage, tender cheese tortellini, and a rich tomato and cream broth, finished with fresh baby spinach for added nutrition and flavor. Perfect for a cozy family meal in just 40 minutes.
Ingredients
Meat and Pasta
- 16 ounces Italian sausage
- 2 cups refrigerated cheese tortellini
Liquids and Broth
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 cup heavy cream
Vegetables and Seasonings
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh baby spinach, optional
Instructions
- Brown the Sausage: In a large pot, sauté the Italian sausage over medium-high heat for 7 to 10 minutes until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot for flavor.
- Sauté Vegetables: In the same pot, add the chopped onion and celery. Cook for 4 to 5 minutes until the vegetables soften and become translucent, stirring occasionally to prevent sticking.
- Add Flour and Garlic: Stir in the all-purpose flour and minced garlic into the softened vegetables. Cook the mixture for about one minute to eliminate the raw flour taste and to allow the garlic to become fragrant.
- Incorporate Liquids and Tomatoes: Gradually pour in the chicken broth while stirring to combine evenly. Add the diced tomatoes along with their juices, then return the browned sausage to the pot. Bring the soup to a boil to start developing flavors.
- Cook Tortellini: Add the refrigerated cheese tortellini to the boiling soup. Reduce the heat and simmer for approximately 5 minutes or until the tortellini are tender and cooked through.
- Finish with Cream and Spinach: Stir in the heavy cream, allowing the soup to become creamy and rich. Add fresh baby spinach if using, stirring until wilted. Season the soup with salt and black pepper to taste before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- If you prefer a spicier soup, use spicy Italian sausage or add crushed red pepper flakes.
- Fresh tortellini can be used instead of refrigerated, but adjust cooking time accordingly.
- For a thicker soup, add an extra tablespoon of flour during the sauté step.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
