Creamy Sausage Tortellini Soup
Cozy, creamy, and ready in just 30 minutes, this Creamy Sausage Tortellini Soup is a comforting one-pot meal packed with flavor, tender tortellini, and hearty Italian sausage. Perfect for easy weeknight dinners!
There are days when only a bowl of something cozy and comforting will do, and that’s where this Creamy Sausage Tortellini Soup steps in. Rich, hearty, and layered with flavor, it brings together tender cheese-filled tortellini, savory browned sausage, and a velvety creamy broth that feels like a hug in a bowl. It’s the kind of meal that fills the kitchen with irresistible aromas and makes everyone wander in asking, “What’s for dinner?”
Whether you're looking for an easy weeknight recipe, a dish to share with friends, or simply a way to warm up on a chilly evening, this soup delivers big comfort with minimal effort — and it’s almost guaranteed to become a new favorite.
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Why You'll Love This Recipe
- Incredibly Comforting - creamy, cheesy, and filled with tender pasta — this soup is pure cozy-in-a-bowl goodness.
- One Pot Wonder - everything cooks together, making both prep and cleanup wonderfully simple.
- Big Flavor with Little Effort - Italian sausage adds instant depth, so you get a rich, savory broth without hours of simmering.
- Ready In 30 Minutes - perfect for busy weeknights when you want a hearty soup fast.
- Family Friendly - kids love the tortellini, adults love the flavor — it’s a win for everyone.
- Easy to Customize - swap spinach for kale, use spicy or mild sausage, or add extra veggies — it’s flexible and forgiving.
Ingredients
Italian Sausage - I use mild Italian sausage, which adds rich, savory flavor and forms the backbone of the soup.
Onion - brings a sweet, aromatic base that deepens the overall flavor.
Carrots - add a touch of natural sweetness and hearty texture.
Celery - provides subtle earthiness and classic soup flavor.
Garlic - infuses the broth with warm, garlicky goodness.
Chicken Broth - creates a flavorful, comforting base for the creamy soup.
Cheese Tortellini - the star pasta that becomes tender and delicious as it cooks in the broth.
Heavy Cream - gives the soup its silky, velvety texture.
Fresh Spinach - adds color, freshness, and a boost of nutrients.
Italian Seasoning - brings together herbal notes that complement the sausage beautifully.
Butter - to saute the veggies in.
Flour - this is added to thicken the soup a little bit.
Salt and Pepper - essential for seasoning and balancing all the flavors.
Please refer to the recipe card for the complete list of ingredients!
Variations
Add More Veggies - stir in mushrooms, zucchini, or bell peppers to make the soup heartier and more colorful. You can also use kale instead of spinach.
Add tomatoes - make it a creamy tomato broth by adding a couple tablespoons of tomato paste, a can of diced tomatoes, or swap part of the broth for tomato sauce for a deeper tomato flavor.
Spice it Up - use hot Italian sausage and add a pinch of red pepper flakes for extra heat.
Lighten it Up - Use half-and-half or whole milk instead of heavy cream and substitute turkey sausage for a leaner option.
Gluten Free - Use gluten-free tortellini or replace the pasta with small-cut gluten-free gnocchi.
Switch up the Protein - instead of sausage, you can use ground beef, chicken breast, ground turkey sausage, or ground chicken.
Add Pesto - stir in a spoonful of basil pesto at the end for a fresh, herb-packed finish.
Step by Step Instructions
Photo 1. Heat a large pot or Dutch oven on the stove over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if needed.
Photo 2. Add the butter, melt, and then add the vegetables. Season with salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Photo 3. Stir in the garlic and Italian seasoning and cook for a minute.
Photo 4. Pour in the chicken broth and bring to a simmer.
Photo 5. Add the cheese tortellini and spinach to the pot and reduce the heat to a simmer. Cook for 5-7 minutes.
Photo 6. Add the cream and flour to a mason jar, cover with a lid, and shake to combine. Stir in the cream and let it simmer for a few minutes for the soup to thicken.
Serve topped with Parmesan cheese. Enjoy!
Expert Tips
Brown the sausage well - let the sausage get deeply browned — those caramelized bits add huge flavor to the entire pot.
Sauté the Veggies Long Enough - give the onions, carrots, and celery time to soften; this builds a richer, sweeter base.
Thin it Out as Needed - tortellini absorbs broth over time - add a splash of extra broth when reheating to bring back the perfect consistency.
Make it Ahead - for the best leftovers, cook the soup without the tortellini and add fresh pasta when reheating so it stays firm.
Storage - Store the soup in an airtight container in the fridge for up to 3–4 days. Add a splash of broth when reheating if it thickens.
Recipe FAQs
Yes! Frozen tortellini works perfectly — just add a few extra minutes to the cooking time.
Cream-based soups with pasta don’t freeze well, but you can freeze the soup without the cream and tortellini, then add them fresh when reheating.
Yes! Use vegetarian sausage or white beans, swap in vegetable broth, and choose cheese tortellini without animal rennet.
Yes! You can omit the butter and use olive oil, use coconut milk or another dairy-free milk instead of cream cream, and use vegan Parmesan cheese or just omit the cheese.
Other Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Creamy Sausage Tortellini Soup
Ingredients
- 1 lb mild Italian sausage
- 2 tablespoon butter
- 1 onion diced
- 3 carrots peeled and diced
- 3 celery stalks peeled and diced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 3 tablespoon flour
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
Instructions
- Heat a large pot or Dutch oven over medium-high heat.
- Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if needed.
- Add the butter, melt, and then add the vegetables. Season with salt and pepper.
- Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for another 30 seconds until fragrant.
- Stir in the garlic and Italian seasoning and cook for a minute.
- Pour in the chicken broth and bring to a simmer.
- Add the cheese tortellini and spinach to the pot and reduce the heat to a simmer.
- Cook according to package directions, usually about 5–7 minutes, until the pasta is tender.
- Add the cream and flour to a mason jar, cover with a lid, and shake to combine.
- Stir in the cream and let it simmer for a few minutes for the soup to thicken.
- Serve topped with Parmesan cheese.
- Enjoy!
