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
Scale
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.
