Sausage Tortellini Soup

There’s something about a steaming bowl of Italian Sausage Tortellini Soup that takes me straight back to the tiny kitchen I grew up in, where dinner was less about perfection and more about feeling grounded after a long day. Maybe that’s why this recipe still surprises me with how quickly it shifts the mood in a room. One simmer and the whole space smells like warmth and relief.

If you’re looking for a comforting dinner that doesn’t demand much from you, this soup fits right into that sweet spot. It cooks fast, tastes slow, and gives you that cozy, end-of-the-day exhale that recipes rarely promise out loud.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make Sausage Tortellini Soup
• Pro Tips from My Kitchen
• Frequently Asked Questions about Sausage Tortellini Soup
• Sausage Tortellini Soup Recipe

Why You’ll Love This Recipe

• Big flavor with almost no effort: The combination of Italian sausage, tender tortellini, and a creamy tomato base creates a depth of flavor that tastes like it simmered all afternoon, even though it comes together quickly.
• Comfort in every spoonful: This is the kind of soup that feels like a warm blanket after a long day. The richness of the broth and the cheesy pasta make it satisfying without being heavy.
• Busy weeknight friendly: Minimal chopping, quick cooking, and simple steps mean you can get this on the table fast. It’s ideal for nights when you want real food but don’t want to work for it.
• Easily customizable: You can adjust the spice, change the greens, or swap the type of sausage to suit whoever is eating. It’s flexible enough for picky eaters and flavor seekers alike.

Ingredients You'll Need

• Italian sausage – Use mild or spicy depending on your preference. Remove from casing if using links.
• Cheese tortellini – Go with fresh or refrigerated tortellini for quick cooking and that perfect melt-in-your-mouth texture.
• Chicken broth – A flavorful base that blends smoothly with the tomatoes and cream.
• Diced tomatoes with juices – Adds tang and richness. Use fire-roasted if you want a slightly smokier flavor.
• Heavy cream – This is what makes the soup so velvety and indulgent. Do not swap it for lower-fat options.
• Fresh baby spinach – Adds color and a touch of earthiness without overpowering the dish.
• Yellow onion and celery – These build a savory base with natural sweetness.
• Garlic cloves – Essential for that deep, aromatic finish.
• All-purpose flour – Used to slightly thicken the broth.
• Italian seasoning – A ready-made blend that ties all the flavors together.
• Salt and black pepper – For final seasoning, added to taste.

How to Make Sausage Tortellini Soup

Step 1: Brown the sausage

In a large soup pot, cook the Italian sausage over medium heat. Break it up with a spoon until it’s fully browned and cooked through. Transfer to a plate lined with paper towel. Leave a little of the fat in the pot for flavor.

Step 2: Sauté the vegetables

Add the chopped onion and celery to the pot. Cook for 4 to 5 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute.

Step 3: Add flour and deglaze

Sprinkle the flour over the vegetables. Stir constantly for about a minute to cook out the raw flavor. Slowly pour in the chicken broth while stirring to avoid lumps.

Step 4: Build the base

Add the diced tomatoes with their juices, the Italian seasoning, and return the browned sausage to the pot. Bring everything to a gentle boil.

Step 5: Simmer with tortellini

Once boiling, reduce the heat and add the tortellini. Let it simmer gently for about 5 minutes until the pasta is cooked through.

Step 6: Stir in cream and spinach

Add the heavy cream and stir until combined. Then toss in the spinach and let it wilt for another 2 to 3 minutes.

Step 7: Taste and adjust

Season with salt and black pepper to taste. Serve hot with shaved parmesan if desired.

Pro Tips from My Kitchen

✓ Let the sausage crisp slightly – Don’t rush the browning step. A bit of caramelization on the sausage brings out bold, savory flavors that give the soup real depth.

✓ Use fresh tortellini – Refrigerated cheese tortellini cooks quickly and holds its shape well in the broth. Dried versions tend to take longer and can turn mushy if overcooked.

✓ Add cream at the end – To avoid curdling, always stir in the cream after the soup has finished boiling. Keep the heat low once it goes in.

✓ Don’t skip the garlic – Three to four cloves might seem like a lot, but garlic mellows as it cooks and gives the broth that signature comforting aroma.

✓ Taste before salting – The sausage and broth already bring salt. Wait until the very end to adjust seasoning so it doesn’t come out too salty.

Frequently Asked Questions about Sausage Tortellini Soup