Sausage Tortellini Soup: Hearty One-Pot Family Meal
Can I tell you about my favorite cozy dinner? This Sausage Tortellini Soup is seriously the best! I started making it on cold nights, and now my family won’t stop asking for it.
The tender tortellini swimming in creamy broth with chunks of flavorful sausage is just heavenly. What I love most is how quickly it comes together in one pot.
No fancy skills needed here, just simple ingredients and big flavors. It’s hearty enough to fill everyone up without feeling too heavy.
This soup has saved so many busy weeknights at my house. If you’re into tortellini like we are, don’t miss this Tomato Tortellini Soup either!
Ingredients You’ll Need
Here’s what makes this soup so yummy and satisfying. Check the recipe card below for all the exact amounts you’ll need.
- Italian Sausage: This is what gives your soup that amazing, rich flavor that everyone loves so much.
- Cheese Tortellini: Little pillows of cheesy goodness that make this soup super filling and totally irresistible.
- Chicken Broth: The base that brings everything together and makes it taste like pure comfort food.
- Diced Tomatoes: Adds a nice tangy taste and a pretty color that balances out the rich sausage perfectly.
- Fresh Spinach: Sneaks in some healthy greens that taste great and add such a nice pop of color.
- Heavy Cream: Makes it creamy and dreamy. This is what gives it that restaurant-quality richness, yum!
- Garlic: Because garlic makes everything better. It adds that wonderful smell and taste we all crave.
- Italian Seasoning: All those classic herbs in one easy shake. It’s like Italy in a jar!
How to Make Sausage Tortellini Soup
Ready to make this amazing soup? Follow along with me. It’s super easy, I promise!
Step 1: Brown the Sausage
Take the sausage out of its casing and crumble it into your pot. Cook it over medium-high heat for about 5-7 minutes. Break it up with your spoon until it’s nice and brown. Then drain most of the fat, but keep a little bit.
Step 2: Sauté the Aromatics
Toss in your diced onion and minced garlic right into the pot with the sausage. Cook everything together for 3-4 minutes. You’ll know it’s ready when the onion looks see-through and smells amazing. Stir it so nothing burns.
Step 3: Add Broth and Tomatoes
Now pour in 6 cups of chicken broth and one 14.5-ounce can of diced tomatoes with all the juice. Add 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and half a teaspoon of black pepper. Give it a good stir.
Step 4: Simmer the Soup
Turn up the heat and let it boil. Then turn it down to medium-low and let it bubble gently. Let it cook for about 10 minutes. This is when all those flavors start getting friendly with each other.
Step 5: Cook the Tortellini
Time for the best part! Add your 20-ounce package of cheese tortellini to the pot. Stir gently so they don’t stick together. Cook them for 5-7 minutes. They’ll float to the top when they’re done and taste SO good.
Step 6: Add Cream and Spinach
Turn the heat down to low. Pour in 1 cup of heavy cream and stir it in. Then add 4 cups of fresh spinach. Watch it wilt down in just 2-3 minutes. It’s like magic!
Step 7: Season and Serve
Give your soup a taste. Does it need more salt or pepper? Add what you like. Then scoop it into bowls while it’s hot. You can sprinkle some Parmesan on top if you want. ENJOY!!!
Tips for the Best Sausage Tortellini Soup
- Choose quality sausage: Get good Italian sausage with lots of flavor. It makes a huge difference!
- Don’t overcook tortellini: Add the pasta near the end so it stays nice and tender, not mushy.
- Fresh spinach works best: Baby spinach is perfect. It wilts quickly and tastes so fresh.
- Add cream last: This keeps it from getting weird and lumpy. You want it smooth and creamy.
- Serve immediately: It’s best right away when the tortellini is perfect, and everything’s hot.
Variations and Substitutions
Want to mix things up? This soup is so flexible. You can change it however you like!
- Protein swaps: Try ground turkey or chicken sausage if you want something lighter than pork sausage.
- Vegetable additions: Throw in some carrots, celery, or zucchini. More veggies means more nutrition and color!
- Dairy-free option: Use coconut milk or cashew cream instead of heavy cream. It’ll still be creamy and delicious.
- Want spicy soup? Use hot Italian sausage or sprinkle in some red pepper flakes!
FAQs
Can I make this soup ahead of time?
Yeah, totally! Make the soup base with the sausage and veggies first. Then just add the tortellini and cream when you’re ready to eat.
How do I store leftover sausage tortellini soup?
Let it cool down, then put it in a container with a lid. Keep it in the fridge for up to 3 days.
Can I freeze this soup?
You can freeze the base without the tortellini or cream. When you want to eat it, add fresh pasta and cream while reheating.
What to serve with sausage tortellini soup?
Grab some crusty bread, garlic bread, or a simple salad. Breadsticks are great too. What do you think sounds good?
Can I use frozen tortellini instead?
Yep, frozen works great! Just cook it for a few extra minutes until it’s soft and ready to eat.
How can I make this soup thicker?
Use less broth or add a little cornstarch mixed with water. You can also blend part of it for a thicker texture.
What if I don’t have heavy cream?
No worries! Use half-and-half, regular milk, or stir in some Greek yogurt at the end instead.
Can I use dried tortellini?
Sure can! Just remember, it takes longer to cook. Follow what the package says and add extra time.
Sausage Tortellini Soup
Ingredients
- 1 pound Italian sausage
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 20-ounce package refrigerated cheese tortellini
- 1 cup heavy cream
- 4 cups fresh baby spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- Take the sausage out of the casings and brown it in your pot over medium-high heat for 5 to 7 minutes.
- Drain most of the fat but leave about a tablespoon, then add your onion and garlic to the pot.
- Cook the onion and garlic with the sausage for 3 to 4 minutes until the onion is soft and clear.
- Pour in your chicken broth and tomatoes with all the juice, then stir everything together really well.
- Add your Italian seasoning, salt, and pepper to the soup and mix it all up so it’s even.
- Let the soup boil, then turn the heat to medium-low and let it simmer for 10 minutes without a lid.
- Drop the tortellini and cook them for 5 to 7 minutes until they’re tender and floating up.
- Turn the heat to low, stir in the cream until it’s mixed in, then add the spinach until it wilts down.
- Taste your soup and add more salt or pepper if you want before you serve it nice and hot.
- Scoop soup into bowls and put some Parmesan cheese on top if you’d like extra yummy flavor.
Notes
- Tortellini soaks up liquid when it sits, so add more broth when you reheat any leftovers later.
- For a spicier version, grab hot Italian sausage or toss in some red pepper flakes to taste.
- You can use kale instead of spinach, but add it earlier since it needs more cooking time.
- Store the soup and pasta separately if you’re meal prepping, so tortellini doesn’t get too soft.
- This recipe is easy to double for a crowd, just make sure you use a bigger pot.
