Creamy Sausage Tortellini Soup
This Creamy Sausage Tortellini Soup is a cozy, flavor-packed one-pot meal made with Italian sausage, tender cheese tortellini, and a rich, velvety broth. It comes together in about 30 minutes, making it perfect for busy weeknights, yet it’s comforting and impressive enough for company.
Servings: 6 servings
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!
Notes
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.