Creamy, cozy, and full of flavor this one pot wonder is the perfect cold weather comfort.
When you think of comfort food, chances are your mind goes to something warm, creamy, and made with love exactly what this sausage tortellini soup recipe delivers.
It’s a one-pot soup that’s rich, flavorful, and incredibly satisfying. Italian sausage adds heartiness and spice, cheese tortellini gives it that perfect bite, and the creamy tomato broth ties everything together. Plus, it’s done in about 30 minutes. Yes, really.
This is the kind of soup that tastes like you’ve been simmering it for hours, but it comes together fast making it a go to for busy weeknights, cozy weekends, or meal prep.
Sausage Tortellini Soup Recipe
Why You’ll Love This Creamy Sausage Tortellini Soup
- One pot, no stress Easy clean up and faster cooking time.
- Hearty and filling Loaded with sausage, cheese pasta, and veggies.
- Restaurant-worthy flavor But made from pantry staples and fresh ingredients.
Tip: Use spicy Italian sausage if you like a little heat!
Ingredients You’ll Need
Here’s what you’ll need for the base recipe. Feel free to adjust based on your preferences:
- 1 lb Italian sausage (mild or hot)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, thinly sliced or diced
- 1 can (14.5 oz) crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 9 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach (or kale)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
How to Make Sausage Tortellini Soup at Home
This soup might taste gourmet, but it’s super beginner-friendly. Here’s how to make it:
- Brown the sausage
In a large pot or Dutch oven over medium heat, cook the sausage until browned. Break it into crumbles as it cooks. Drain excess grease. - Sauté aromatics
Add onion, garlic, and carrots. Cook for 4–5 minutes, until softened and fragrant. - Add liquids and simmer
Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer. - Add tortellini
Stir in the tortellini and let it cook in the simmering soup for about 5–7 minutes (or according to package instructions). - Add cream and greens
Lower the heat and stir in the heavy cream. Add spinach and let it wilt for 1–2 minutes. - Taste and serve
Adjust seasoning, garnish with fresh basil or parmesan, and serve hot with crusty bread.
Customizing Your Sausage Tortellini Soup
Want to mix things up? Here are some ways to customize this soup:
- Make it lighter: Use turkey or chicken sausage and half-and-half instead of heavy cream.
- Add more veggies: Zucchini, mushrooms, or bell peppers blend in beautifully.
- Dairy-free option: Use coconut cream and vegan tortellini for a dairy-free version.
- Spicy lovers: Use hot Italian sausage and add red pepper flakes to the broth.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the soup base without the tortellini (they get mushy). Add fresh tortellini when reheating.
- Reheat: Gently on the stove or in the microwave. Add a splash of broth or cream if it thickens too much.
| Calories | 410 kcal |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 20 g |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Cholesterol | 65 mg |
| Sodium | 1080 mg |
| Potassium | 560 mg |
| Calcium | 130 mg |
| Iron | 2.7 mg |
Recipe FAQs
Can I use frozen tortellini?
Absolutely! Just add it straight to the soup — no need to thaw. You may need to add 1–2 minutes to the cooking time.
Can I make this ahead of time?
Yes, but for best texture, add the tortellini just before serving so it doesn’t get mushy.
Is it spicy?
It depends on your sausage. Use mild if you’re sensitive to spice, or go for hot sausage and red pepper flakes if you like heat.
What’s the best kind of tortellini to use?
Cheese tortellini works beautifully here, but feel free to experiment with spinach-ricotta or mushroom-filled versions.
Cozy Sausage Tortellini Soup Recipe
Ingredients
- 1 lb Italian sausage mild or hot
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup carrots thinly sliced or diced
- 1 can 14.5 oz crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 9 oz cheese tortellini fresh or frozen
- 2 cups fresh spinach or kale
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Brown the sausage
- In a large pot or Dutch oven over medium heat, cook the sausage until browned. Break it into crumbles as it cooks. Drain excess grease.
- Sauté aromatics
- Add onion, garlic, and carrots. Cook for 4–5 minutes, until softened and fragrant.
- Add liquids and simmer
- Stir in crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add tortellini
- Stir in the tortellini and let it cook in the simmering soup for about 5–7 minutes (or according to package instructions).
- Add cream and greens
- Lower the heat and stir in the heavy cream. Add spinach and let it wilt for 1–2 minutes.
- Taste and serve
- Adjust seasoning, garnish with fresh basil or parmesan, and serve hot with crusty bread.
Video
Notes
- Make it lighter: Use turkey or chicken sausage and half-and-half instead of heavy cream.
- Add more veggies: Zucchini, mushrooms, or bell peppers blend in beautifully.
- Dairy-free option: Use coconut cream and vegan tortellini for a dairy-free version.
