Sausage and Tortellini Soup Recipe

If you’re on the hunt for a cozy, flavor-packed meal you can whip up on any busy weeknight, look no further than this Sausage and Tortellini Soup. Imagine perfectly browned Italian sausage, pillowy cheese-filled tortellini, and a swirl of cream all coming together in a single pot of comforting goodness. This soup delivers heartiness and Italian-inspired flair with minimal effort, making it an irresistible favorite whether you’re cooking for family dinner or hosting friends on a chilly evening.

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to making Sausage and Tortellini Soup shine. Every component plays a role, from the rich sausage and fragrant garlic to the cheese tortellini and fresh spinach. Together, these ingredients blend into a one-pot soup that’s vibrant in color and deeply satisfying in taste.

• Italian sausage: Mild or spicy, this brings peppery, savory depth and a touch of heat if you like things zesty.
• Olive oil: A splash to sauté and coax out the sausage’s flavor—don’t skip it.
• Yellow onion: Sweetness and aroma for a well-rounded base.
• Garlic: Three cloves deliver that classic, inviting Italian aroma.
• Dried basil: Lends herby notes that balance the richness in every spoonful.
• Dried oregano: Essential for a robust, earthy kick—hello, Italian comfort!
• Crushed red pepper flakes (optional): Brings gentle heat for those who like a bit of a bite.
• Diced tomatoes: Adds acidity, color, and a subtle sweetness to the broth.
• Chicken broth: The flavorful base that keeps everything light but filling.
• Cheese tortellini: Soft, cheesy, and irresistibly good—these soak up all the wonderful flavors.
• Fresh spinach: For a pop of color, nutrients, and freshness that brightens the whole pot.
• Heavy cream: Swirled in at the end for a luscious, creamy finish.
• Salt and pepper: To taste, rounding out the flavors at the end.
• Grated Parmesan cheese (for serving): The salty, nutty sprinkle that ties it all together.

How to Make Sausage and Tortellini Soup

Step 1: Brown the Italian Sausage

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Slide in the Italian sausage, breaking it up as it cooks, and let it brown thoroughly for about 6 to 7 minutes. This step is key because the sausage’s fond (those tasty brown bits at the bottom) sets up a rock-solid foundation of flavor for your Sausage and Tortellini Soup.

Step 2: Sauté the Aromatics

Once the sausage is golden and fragrant, add your diced yellow onion. Sauté everything together for another 3 to 4 minutes until the onion turns soft and translucent. Now, stir in the garlic, dried basil, dried oregano, and a pinch of red pepper flakes if you enjoy a little heat. Let these bloom for 30 seconds—this brief sizzle releases their fragrant oils for a fully developed aroma.

Step 3: Build the Broth

Pour in the diced tomatoes and chicken broth, using your spoon to scrape up any tasty bits from the bottom of the pan. Bring your Sausage and Tortellini Soup to a gentle boil before reducing the heat to let it simmer for 5 to 10 minutes. This short simmer melds the spices and flavors into the broth, which will soon soak into every bite.

Step 4: Add Tortellini and Spinach

Toss the cheese tortellini right into the bubbling broth. Cook them according to the package directions—usually just 4 to 5 minutes—until they’re plump and tender. One minute before the tortellini are done, stir in those generous handfuls of fresh spinach and let them wilt, turning everything a beautiful green.

Step 5: Finish with Cream and Seasoning

Remove the pot from the heat and pour in the heavy cream. Give the Sausage and Tortellini Soup a good stir to swirl in that creamy richness. Taste, then season with salt and pepper. Ladle the soup into bowls and, for that final flourish, sprinkle plenty of grated Parmesan over the top to seal in all the comfort.

How to Serve Sausage and Tortellini Soup

Garnishes

A shower of freshly grated Parmesan cheese is the classic way to finish Sausage and Tortellini Soup, but a sprinkle of chopped fresh basil or a crack of black pepper can elevate it even more. For a pop of color, try a few thin shavings of lemon zest or a drizzle of extra virgin olive oil.

Side Dishes

This soup is incredibly hearty but pairs wonderfully with warm crusty bread or a simple green salad tossed with a lemony vinaigrette. For extra coziness, serve alongside garlic breadsticks or roasted vegetables—ideal for dunking and scooping up every last drop.

Creative Ways to Present

For your next gathering, ladle Sausage and Tortellini Soup into individual mugs for easy sipping, or serve it family-style in a big, rustic pot at the table. Swirl a dollop of ricotta or pesto on top for fun, or present the toppings on a platter so everyone can personalize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Sausage and Tortellini Soup will keep well in an airtight container in the refrigerator for two to three days. Just keep in mind that the tortellini will absorb more broth over time, making the soup a bit thicker but extra flavorful.

Freezing

If you plan to freeze, it’s best to make the soup up to just before adding the tortellini and spinach, then cool and freeze the broth and sausage mixture. When you’re ready to enjoy, thaw, reheat, and add fresh tortellini and greens for the best texture.

Reheating

To reheat, gently warm the soup on the stove over medium-low heat, adding a splash of broth or cream to loosen it up if needed. Stir often and heat just until hot—avoid boiling once the cream is in to keep everything silky smooth.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works beautifully in Sausage and Tortellini Soup. Just add them straight from the freezer and simmer a couple minutes longer until they float and are heated through.

What kind of sausage is best for this soup?

Both mild and spicy Italian sausage are delicious—it just comes down to your personal preference. For extra depth, try a combination of mild and hot, or opt for turkey or chicken sausage for a lighter take.

Can I make this soup dairy-free?

Definitely! Swap the heavy cream for your favorite unsweetened plant-based alternative (like cashew cream or coconut milk) and use dairy-free tortellini if desired. The soup will still be rich and satisfying.

How can I make Sausage and Tortellini Soup even heartier?

Stir in extra vegetables such as diced bell peppers, carrots, or mushrooms when sautéing the onion, or add cannellini beans for more protein and texture. The beauty of this soup is how easily it adapts.

Is it possible to prepare Sausage and Tortellini Soup in advance?

Yes, but for best results, cook the sausage, aromatics, tomatoes, and broth ahead of time—then add the tortellini and spinach when reheating. This way, your tortellini stays plump and the greens keep their lovely color.

Final Thoughts

I can’t recommend Sausage and Tortellini Soup enough—it’s simple, a little bit fancy, endlessly comforting, and always a crowd-pleaser. If you’re ready for a swoon-worthy, soul-warming meal, give this recipe a try and soon you’ll find yourself craving it again and again. Happy cooking!

Sausage and Tortellini Soup Recipe

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4.6 from 6 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Non-Vegetarian

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Description

This Sausage and Tortellini Soup is a comforting and flavorful dish that is perfect for a cozy dinner. The combination of Italian sausage, cheese tortellini, and fresh spinach in a creamy broth makes this soup a hearty and satisfying meal.

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Ingredients

Italian Sausage:

1 lb Italian sausage (mild or spicy), casings removed,

Olive Oil:

1 tablespoon,

Yellow Onion:

1 small, diced,

Garlic:

3 cloves, minced,

Dried Basil:

1/2 teaspoon,

Dried Oregano:

1/2 teaspoon,

Crushed Red Pepper Flakes:

1/4 teaspoon (optional),

Diced Tomatoes:

1 (14.5 oz) can,

Chicken Broth:

4 cups,

Cheese Tortellini:

1 (9 oz) package refrigerated,

Spinach:

3 cups fresh,

Heavy Cream:

1/2 cup,

Salt and Pepper:

to taste,

Grated Parmesan Cheese:

for serving

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Instructions

1. Cook Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage and cook until browned, breaking it up with a spoon, about 6–7 minutes.
2. Sauté Onion and Spices: Add diced onion and sauté until softened. Stir in garlic, basil, oregano, and red pepper flakes; cook for another 30 seconds.
3. Add Tomatoes and Broth: Pour in diced tomatoes and chicken broth. Bring to a boil, then simmer for 5–10 minutes.
4. Cook Tortellini: Add tortellini and cook according to package directions, about 4–5 minutes. Stir in spinach and let wilt for 1–2 minutes.
5. Finish Soup: Remove from heat, stir in heavy cream, adjust seasoning, and serve hot topped with Parmesan cheese.

Notes

• This soup reheats well but is best eaten within 2–3 days as tortellini can absorb liquid.
• For a lighter version, use half-and-half instead of heavy cream.
• Kale or Swiss chard can be substituted for spinach.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 430
• Sugar: 5g
• Sodium: 980mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg