There’s something special about Sausage Tortellini Soup Recipe the way its aroma fills the kitchen and makes everyone wander in for a taste. It’s the kind of dish that hugs you from the inside, comforting and simple at once. Whether you’re cooking for a busy weeknight or a slow, cozy weekend, this soup feels like home in a bowl.
I’ll walk you through this Sausage Tortellini Soup Recipe like Clara would stand beside you: steady, warm, and encouraging. You can expect clear steps, easy swaps, and little details that make a big difference. If you like hands-on, flexible recipes, you might also enjoy an autumn twist I love, which you can read about at autumn tortellini soup with sausage for more ideas.
Why You’ll Love Making This Sausage Tortellini Soup Recipe
This soup is built from friendly, everyday ingredients that come together quickly and taste like you spent hours on it. The Italian sausage brings savory depth and a little spice, the tortellini adds comfort with its cheesy center, and the tomatoes and cream make a satisfying, lightly tangy broth.
It’s forgiving. If you forget to buy spinach, that is fine. If you want to use store-bought rotisserie chicken instead of sausage for a mild version, go ahead. The structure stays the same, and the result is always comforting.
This dish is also great for feeding a small crowd. Make a big pot, set out grated parmesan and crusty bread, and everyone can serve themselves. Leftovers are a highlight, too, though there are a few small things to keep in mind when reheating to keep the tortellini tender.
Step-by-Step: How to Make Sausage Tortellini Soup Recipe
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Before we dive into the numbered steps, take a breath and gather your ingredients. Once everything is prepped, the soup cooks quickly. Prep work chopping the onion and celery, mincing the garlic, and measuring the broth makes the whole process smoother.
If you prefer a richer base, grab the heavy cream right away. If you’re watching calories, choose turkey sausage and skip or reduce the cream. You can also prepare a pot of this soup while juggling other dinner items; it’s friendly to multitasking.
Ingredients You’ll Need for Sausage Tortellini Soup Recipe
16 oz Italian sausage (use turkey or chicken sausage if preferred)
1/2 medium onion (chopped finely) (cook until translucent for sweetness)
2 sticks celery (chopped finely) (adds mild savory crunch)
2 tbsp flour (for a light thickening, any all-purpose flour works)
3-4 cloves garlic (minced) (fresh is best for aroma)
4 cups chicken broth (low-sodium if you plan to salt later)
28 oz diced tomatoes (with juices) (use with basil or fire-roasted for a flavor twist)
1/4 tsp Italian seasoning (fresh herbs can replace this)
2 cups refrigerated cheese tortellini (generous cups) (refrigerated cooks fast and stays tender)
1 cup heavy/whipping cream (for creaminess; half-and-half is a lighter swap)
2 cups fresh baby spinach (packed, optional) (stir in at the end to wilt gently)
Salt to taste (start small, you can always add more)
Black pepper to taste (freshly ground if possible)
2 tbsp butter or olive oil (use real butter for rich flavor)
Grated parmesan for serving (freshly shaved makes the soup pop)
If you want more creamy versions or different sausage styles, you might find inspiration in this creamy sausage tortellini soup variation.
Directions: Cooking with Confidence
- In a large soup pot, cook the Italian sausage over medium heat. Break it up with a spoon until fully browned and cooked through. Transfer to a paper towel–lined plate. Leave a bit of fat in the pot for flavor. If you used very lean sausage, add a tablespoon of butter or oil to the pot now.
- Add chopped onion and celery to the pot. Cook for 4 to 5 minutes until softened and fragrant. Stir occasionally, scraping up any browned bits from the bottom. These browned bits are flavor, so keep them in the pot.
- Stir in minced garlic and cook for another minute until aromatic. Garlic cooks fast, so watch closely to avoid burning. Once it smells bright and toasty, you are ready for the next step.
- Sprinkle flour over the vegetables. Stir constantly for about a minute to cook out the raw flour taste. This forms a light roux that will help the broth thicken slightly.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add a ladle at a time and whisk or stir thoroughly. This keeps the broth smooth and lets it come together evenly.
- Add diced tomatoes with juices and the 1/4 teaspoon of Italian seasoning. Return the browned sausage to the pot and stir to combine. Bring the mixture to a gentle boil, then reduce heat so the pot simmers.
- Reduce heat and add the tortellini. Simmer for about 5 minutes until pasta is cooked through. Check the tortellini package for exact cook time; refrigerated tortellini usually takes about 3 to 5 minutes. Stir occasionally to prevent sticking.
- Stir in heavy cream until combined. Add baby spinach and let it wilt for 2 to 3 minutes. The cream will mellow the tomato brightness and make the broth silky. If you prefer a lighter soup, use half the cream and an extra cup of broth.
- Season with salt and pepper to taste. Start with a half teaspoon of salt if using low-sodium broth, then adjust. Serve hot, optionally topped with shaved parmesan. A squeeze of lemon or a few fresh basil leaves make a lovely finish if you like a touch of brightness.
If you find the soup too thick, add a splash of extra broth. If it seems thin to you, simmer a few minutes uncovered to reduce slightly. Trust your senses: the soup should feel balanced, not heavy or flat.
How to Serve Sausage Tortellini Soup Recipe and Make It Shine
Spoon the soup into deep bowls so each serving has both broth and tortellini. A wide spoon helps you get a good mix of sausage, pasta, and spinach in every bite. Freshly grated parmesan is a simple, effective topping. The cheese melts into the hot soup and adds a savory, nutty finish.
Serve with crusty bread or garlic bread for dunking. A light green salad with a tangy vinaigrette pairs well and cuts the richness. If you want to set the table for company, place small bowls of red pepper flakes, extra parmesan, and cracked black pepper so guests can personalize their bowls.
For a more rustic presentation, ladle the soup into ovenproof bowls and top with a sprinkle of cheese, then broil briefly to brown the cheese for a gratin-like finish. Watch closely so the cheese doesn’t burn.
If you enjoy different regional styles, take a look at this Italian sausage tortellini soup page for more ideas on serving and flavor profiles.
How to Store Sausage Tortellini Soup Recipe for Later
Cool the soup to room temperature before storing to preserve texture and flavor. Pour into airtight containers and refrigerate for up to 3 days. For longer storage, freeze the soup without the tortellini. Pasta tends to absorb liquid and become too soft when frozen and reheated.
If you plan to freeze, remove about 2 cups of broth and set aside, or plan to add fresh broth when reheating. When ready to enjoy, thaw overnight in the refrigerator and warm gently on the stove. Add the reserved or fresh broth and cook briefly, then add fresh tortellini and simmer until the pasta is tender.
Reheat on medium-low and stir frequently. If the cream has separated slightly, whisk it back in as the soup warms. Taste and adjust seasoning before serving. Freshly stir in spinach in the last few minutes to keep it bright.
If you have leftovers in the fridge, reheat only the portion you plan to eat, rather than reheating the whole pot repeatedly. That preserves flavor and texture.
Clara’s Tips for Success
- Brown the sausage really well. Let it get a little color for deeper flavor, then remove it while you cook the vegetables. Return it later to keep the vegetables from getting greasy.
- Use refrigerated tortellini when you can. It cooks faster and has a better texture than dried pasta for this soup. If you use frozen tortellini, add a minute or two to the cook time.
- Taste as you go and season slowly. Salt can change as the soup reduces. Add a little at a time and taste before adding more.
- If you want a thinner soup, skip the flour or use less. For a thicker, creamier finish, use the full two tablespoons of flour and a good splash of heavy cream.
- Leftover soup benefits from a little fresh acidity. A teaspoon of lemon juice or a splash of red wine vinegar before serving brightens the flavors.
For a quick troubleshooting tip: if the soup is too salty after reheating, peel a potato and add it to the pot to absorb some salt while the soup simmers for 10 minutes, then remove the potato.
Simple Variations to Try
- Spicy Sausage Version
Use hot Italian sausage for heat, or add a pinch of red pepper flakes when you add the tomatoes. A small amount of hot paprika or cayenne can also be stirred in for a controlled kick. - Vegetable-Forward Version
Add diced carrots, zucchini, or mushrooms with the onion and celery. Sauté until tender for extra texture and nutrition. - Lighter Cream Swap
Use half-and-half or whole milk for a lighter finish. If you cut the cream, add more broth and a splash of lemon to maintain brightness. - Sausage-Free Version
Use shredded rotisserie chicken or white beans for protein. White beans add a creamy element and extra fiber. - Herb-Forward Version
Finish with fresh basil, oregano, or thyme. Stir in herbs at the end for a bright, fresh aroma without overpowering the soup.
If you like exploring more twists, this page on sausage and tortellini soup offers other ideas and small adjustments you can try.
Sausage Tortellini Soup
Ingredients
Method
- In a large soup pot, cook the Italian sausage over medium heat, breaking it up until fully browned and cooked through. Transfer to a paper towel-lined plate while leaving some fat in the pot for flavor.
- Add chopped onion and celery to the pot. Cook for 4 to 5 minutes until softened and fragrant, stirring occasionally.
- Stir in minced garlic and cook for another minute until aromatic. Then, sprinkle flour over the vegetables and stir constantly for about a minute.
- Slowly pour in the chicken broth while stirring to prevent lumps. Then add diced tomatoes with juices and the Italian seasoning. Stir to combine.
- Reduce heat and add the tortellini. Simmer for about 5 minutes until cooked through. Stir in heavy cream and baby spinach, letting the spinach wilt.
- Season with salt and pepper to taste. Serve hot topped with shaved parmesan.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Sausage Tortellini Soup Recipe
Can I make this ahead of time?
Yes. The base stores well in the refrigerator for up to 3 days. If possible, keep the tortellini separate and add it when reheating to maintain texture. If you freeze the soup, freeze without the pasta and add fresh tortellini when reheating.
Can I use frozen tortellini?
You can. Frozen tortellini may need a minute or two more cooking time than refrigerated. Add it directly to the simmering soup and taste-test frequently.
What kind of sausage works best?
Italian sausage is classic. Sweet or hot depends on your preference. Turkey or chicken Italian sausage offers a lighter option and still delivers savory flavor. Remove casings if necessary and crumble the sausage as it cooks.
How can I make this dairy-free?
Use a dairy-free cream substitute or increase the broth and finish with a touch of blended white beans for creaminess. Use olive oil instead of butter and skip the parmesan or use a dairy-free alternative.
Can I double the recipe?
Yes. This soup scales well. Use a larger pot and keep the cook times similar. You may need to simmer a little longer if the pot is very full.
My tortellini tends to fall apart after reheating. Any tips?
Reheat gently and add fresh tortellini rather than reheating the pasta inside the stored soup. Cook the tortellini just until tender and aim for slightly al dente, since it will soften a bit in the hot soup.
Conclusion
I hope this Sausage Tortellini Soup Recipe helps you discover how simple and rewarding homemade cooking can be. You’ve got this, and each step brings you closer to a warm bowl of comfort.
If you want a slightly different take with helpful photos and tips, check out Sausage Tortellini Soup – The Cozy Cook for inspiration. For another creamy, detailed version with great step-by-step notes, see Sausage Tortellini Soup Recipe (So Creamy!) | The Kitchn.
Happy cooking.
