If you are craving a cozy, comforting bowl that satisfies both your savory and creamy cravings, this Creamy Sausage Tortellini Soup Recipe is exactly what you need. It blends hearty Italian sausage with tender cheese tortellini in a rich broth made vibrant by fire-roasted tomatoes and a touch of cream. Every spoonful bursts with bold flavors and silky textures, making it a perfect weeknight dinner or a dish to impress guests who adore Italian-inspired comfort food.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredients, each contributing essential flavor, richness, and texture. From the savory sausage to the fresh cheese tortellini and creamy finish, these components come together effortlessly to create magic.
- 1 pound ground Italian sausage (mild): The star protein that adds a savory and slightly spicy base, be sure to remove casing if using links for easier crumbling.
- 1 large yellow onion, diced: Adds sweetness and depth when sautéed until soft.
- 3 cloves garlic, minced: Provides aromatic pungency that enhances the overall flavor.
- 4 cups low-sodium chicken broth: Keeps the soup light and savory; choose low-sodium so you can control the saltiness better.
- 29 ounces fire-roasted diced tomatoes, undrained: Bring a smoky tang and vibrant color that elevate every bite.
- 1 tablespoon Italian seasoning: A blend of herbs that infuses the broth with traditional Italian flair.
- ½ teaspoon salt: Enhances all the flavors in balance.
- ½ teaspoon black pepper: Adds a gentle heat and spice complexity.
- 16 ounces cheese tortellini (fresh recommended): The tender pasta stuffed with cheese adds luscious texture and richness.
- 1 cup heavy cream: For the dreamily creamy finish that makes this soup irresistible (see notes for substitutions).
- Parmesan cheese, grated (optional garnish): Nutty sharpness on top that ties everything together.
- Fresh basil (optional garnish): Adds a fresh, herby brightness to contrast the rich creaminess.
How to Make Creamy Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating a large pot over medium-high heat and adding the ground Italian sausage. Break it apart with a wooden spoon as it cooks until nicely browned. This process builds the base flavor with those irresistible little crispy bits. Once browned, drain any excess grease to keep the soup from being too oily.
Step 2: Sauté the Vegetables
Turn the heat down to medium and toss in the diced onion. Cook it for about 2 to 3 minutes until it becomes soft and translucent. Then add minced garlic and cook for just one minute more until it releases its fragrant aroma. This gentle sauté brings out sweetness and depth that pairs wonderfully with the sausage.
Step 3: Add Broth and Tomatoes
Pour in the chicken broth and the undrained fire-roasted diced tomatoes, creating a flavorful, slightly smoky soup base. Sprinkle in the Italian seasoning, salt, and black pepper to season the broth generously. Turn the heat back up until the mixture reaches a gentle boil.
Step 4: Cook the Tortellini
Once boiling, stir in the fresh cheese tortellini. Allow the pasta to cook for about 5 minutes or until tender but not mushy. The tortellini absorb some of the tomato-infused broth, becoming tender pockets of cheesy goodness—this is what makes the Creamy Sausage Tortellini Soup Recipe so special and satisfying.
Step 5: Add the Cream
Lower the heat to medium-low and slowly pour in the heavy cream. Stir gently for 2 to 3 minutes until the soup is heated through and turns luxuriously creamy. This final touch transforms the broth into a smooth, velvety soup that’s simply unforgettable.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
Enhance each serving with a sprinkle of freshly grated Parmesan cheese for nutty, salty contrast and a few torn leaves of fresh basil for a pop of vibrant flavor and color. These simple additions elevate the presentation and deepen the flavor profile.
Side Dishes
This soup pairs beautifully with a crusty baguette or garlic bread to soak up the creamy broth. A crisp green salad dressed with a tangy vinaigrette will help balance the richness and add freshness to your meal.
Creative Ways to Present
Serve the soup in warm bowls to keep it cozy longer, and consider adding a drizzle of good-quality extra virgin olive oil or a light sprinkle of red pepper flakes for guests who love a little heat. For a fun twist, top with crispy fried sage leaves or toasted pine nuts to add a textural surprise.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Sausage Tortellini Soup Recipe in an airtight container and refrigerate for up to 3 days. The flavors meld deliciously overnight, though the tortellini may absorb some broth and thicken the soup slightly.
Freezing
This soup freezes well but it’s best to store the soup and tortellini separately if possible. Freeze the broth and sausage mixture in a sealed container for up to 3 months. Freeze cooked tortellini separately in a freezer bag to avoid mushiness upon reheating.
Reheating
When ready to enjoy again, gently reheat the soup on the stovetop over low heat, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating. Add a splash of broth or cream as needed to refresh the texture and richness.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Using spicy Italian sausage will add a nice kick to the soup, giving it a bolder flavor if you prefer a little heat.
Is it okay to use dried tortellini instead of fresh?
You can use dried tortellini but keep in mind the cooking time will be longer. Always follow the package instructions and add them accordingly to ensure they don’t overcook.
Can I substitute the heavy cream with something lighter?
Yes, half-and-half or whole milk can work, but the soup will be less rich and creamy. For a dairy-free option, try coconut cream for a subtly sweet twist that still delivers creaminess.
What if I want to make this vegetarian?
Swap the sausage for plant-based Italian sausage or add hearty vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken, and skip or use dairy-free cream to keep it vegetarian.
How thick should the soup be?
The soup should be creamy but still with a broth-like consistency so it’s easy to spoon. If it thickens too much, simply stir in a bit more broth or cream to loosen it up.
Final Thoughts
This Creamy Sausage Tortellini Soup Recipe is one of those dishes that feels like a warm hug in a bowl. It’s easy to make but delivers restaurant-quality comfort with every bite. I encourage you to give this recipe a try for dinner and watch it become a fast favorite in your home — rich, hearty, and utterly delicious.
Print
Creamy Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy sausage tortellini soup is a hearty and comforting Italian-inspired dish, combining savory Italian sausage, fire-roasted tomatoes, tender cheese tortellini, and a rich cream base. Ready in just 25 minutes, it’s perfect for a cozy weeknight meal that satisfies the whole family.
Ingredients
Meat
- 1 pound ground Italian sausage (mild), remove casing if using links
Vegetables & Aromatics
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Liquids & Canned Goods
- 4 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes, undrained
- 1 cup heavy cream
Seasonings
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Pasta
- 16 ounces cheese tortellini (fresh recommended)
Garnishes (Optional)
- Parmesan cheese, grated
- Fresh basil
Instructions
- Brown Sausage: In a large pot over medium-high heat, add the ground Italian sausage and cook it until browned, breaking it apart into crumbles with a spoon. Drain any excess grease from the pot to keep the soup from becoming too oily.
- Sauté Vegetables: Reduce the heat to medium. Add the diced onion to the pot and cook for 2-3 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.
- Add Broth and Tomatoes: Pour in the 4 cups of low-sodium chicken broth and the entire can of fire-roasted diced tomatoes along with their juice. Stir in the Italian seasoning, salt, and black pepper. Increase the heat and bring the mixture to a boil.
- Cook Tortellini: Once boiling, stir in the cheese tortellini. Cook for about 5 minutes, or until the tortellini are tender but not mushy, following the package instructions for best results.
- Add Cream: Lower the heat to medium-low and pour in the cup of heavy cream. Stir well and let the soup cook for an additional 2-3 minutes to heat the cream through and meld the flavors together.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves if desired. Serve immediately for the best creamy texture and flavor.
Notes
- For best texture and flavor, use fresh cheese tortellini rather than dried.
- You can substitute heavy cream with half-and-half for a lighter version, though the soup will be less creamy.
- Remove sausage casing before cooking to avoid chewy bits.
- If you prefer a spicier soup, use hot Italian sausage instead of mild.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
