Description
This Creamy Sausage Tortellini Soup is a comforting and hearty Italian-inspired dish featuring browned Italian sausage, fire-roasted tomatoes, fresh cheese tortellini, and a rich, creamy broth. Ready in just 25 minutes, it’s perfect for a cozy weeknight meal that brings warmth and flavor to your table.
Ingredients
Scale
Sausage and Vegetables
- 1 pound ground Italian sausage (mild), remove casing if using links
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Soup Base
- 4 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Pasta and Cream
- 16 ounces cheese tortellini (fresh recommended)
- 1 cup heavy cream
Optional Garnishes
- Parmesan cheese, grated
- Fresh basil leaves
Instructions
- Brown Sausage: In a large pot over medium-high heat, brown the ground Italian sausage, breaking it into crumbles as it cooks. Continue until fully cooked and no longer pink. Drain any excess grease to keep the soup from becoming greasy.
- Sauté Vegetables: Reduce the heat to medium. Add the diced yellow onion to the pot and cook for 2-3 minutes, stirring occasionally, until the onion is softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add Broth and Tomatoes: Pour in the low-sodium chicken broth and the undrained fire-roasted diced tomatoes. Stir in the Italian seasoning, salt, and black pepper. Increase the heat and bring the soup to a boil.
- Cook Tortellini: Once boiling, stir in the fresh cheese tortellini. Let it cook for about 5 minutes, or until the tortellini is tender but not mushy, stirring occasionally to prevent sticking.
- Add Cream: Lower the heat to medium-low and pour in the heavy cream. Stir gently and cook for 2-3 minutes until the soup is heated through and creamy throughout.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately while hot for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the soup may be less rich and creamy.
- Fresh tortellini is recommended for best texture, but frozen tortellini can be used; adjust cooking time accordingly.
- If you prefer a spicier soup, use hot Italian sausage or add red pepper flakes.
- The soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid separating the cream.
- You can add extra vegetables like spinach or mushrooms during the sauté step for additional nutrition and flavor.
