Rich & Hearty Sausage Tortellini Soup Recipe

Introduction

When the weather cools and cravings hit hard, nothing satisfies like a deep, savory bowl of sausage tortellini soup. This isn’t your average weeknight meal — it’s creamy, bold, and brimming with robust Italian flavors. As a chef, I can confidently say this is a soup that eats like a feast, yet comes together with weeknight ease.

sausage tortellini soup
Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

5 Persons

Diet Type

Comfort Food

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

  • Sausage = Built-in Flavor Bomb: Italian sausage infuses every bite with spice, fat, and umami—no need for lengthy stock simmering.
  • Cheese Tortellini Adds Depth & Texture: Each pillow bursts with flavor and holds its shape beautifully in the broth.
  • Tomato-Cream Base = Best of Both Worlds: Bright acidity meets velvety richness—balanced to perfection.
  • One Pot Wonder: All components come together in one pan, minimizing mess and maximizing flavor.
  • Freezer-Friendly & Meal Prep Approved: Holds up well for leftovers and batch cooking.

Ingredients for Recipe

1 tbsp olive oil: For sautéing and flavor foundation
1 medium onion, finely chopped: Adds sweetness and depth
4 garlic cloves, minced: Key aromatic; avoid browning
1 lb Italian sausage (mild or spicy): Packed with built-in seasoning
2 tbsp tomato paste: Concentrated tomato richness
1 can (15 oz) crushed tomatoes: San Marzano preferred for bold flavor
4 cups chicken broth (low sodium): Base of the soup; adjust salt accordingly
10–12 oz cheese tortellini (fresh/refrigerated): Adds hearty bite and richness
½ cup heavy cream: For that silky, luscious finish
2 cups fresh spinach (optional): Brightens the soup and adds nutrients
½ cup grated Parmesan cheese: Stirred in and for garnish
¼ tsp red pepper flakes (optional): A hint of heat if desired
Salt and black pepper to taste: Season in layers for full flavor
Fresh basil or parsley: For garnish and a pop of freshness

Step-by-Step Instructions

Chef’s Insight: Brown the sausage well—it builds bold, savory depth.

Pro Tips & Common Mistakes to Avoid

Use fresh tortellini: It holds texture better than dry and cooks faster.

Don’t add pasta too early: It can overcook and make the soup starchy.

Brown sausage well: That fond at the bottom is flavor gold.

Avoid high heat after adding cream: Simmer gently or it may split.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Serve hot with crusty garlic bread or a simple green salad. Each bowl has approximately 450–500 calories depending on sausage and cream. Store in airtight containers for up to 4 days. Reheat gently on the stove—add broth to loosen if needed. Freeze before adding tortellini if batching for later.

sausage tortellini soup
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Rich & Hearty Sausage Tortellini Soup Recipe

A bold, creamy sausage tortellini soup packed with rich Italian flavors—perfect for cozy nights and quick comfort.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 5 People
Calories 450kcal

Ingredients

  • 1 tbsp Olive oil
  • 1 medium Onion
  • 4 cloves Garlic
  • 1 ib Italian sausage
  • 2 tbsp Tomato paste
  • 1 can Crushed tomatoes
  • 4 cups Chicken broth
  • 11 oz Cheese tortellini
  • ½ cup Heavy cream
  • 2 cups Spinach (optional)
  • ½ cup Parmesan cheese
  • to taste Salt & black pepper
  • ¼ tsp Red pepper flakes
  • for garnish Fresh basil or parsley

Instructions

  • Sauté Aromatics: In a large pot, heat olive oil over medium. Add chopped onions and cook 3–4 minutes until soft. Stir in garlic and cook for 30 seconds—don’t let it brown; burnt garlic ruins the base.
  • Brown the Sausage: Add sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through. Let it sear—color equals flavor.
  • Build the Base: Stir in tomato paste and cook 2 minutes to caramelize. Add crushed tomatoes and chicken broth. Bring to a simmer.
  • Simmer the Soup: Let the soup bubble gently for 5–7 minutes to marry flavors. Stir in cream and spinach (if using) and simmer another 2 minutes.
  • Add the Tortellini: Gently drop in tortellini. Cook uncovered for 4–6 minutes until al dente—don’t overcook or they’ll fall apart.
  • Finish & Serve: Stir in Parmesan. Taste and adjust salt, pepper, or red chili flakes. Ladle into bowls and garnish with fresh herbs and extra cheese.

Notes

  • Sear Smart, Don’t Just Stir: The sausage isn’t just a protein—it’s your soup’s built-in flavor bomb. Let it sear until it forms golden bits at the bottom of the pan. That caramelized layer will melt into the broth, giving it irresistible depth.
  • Respect the Aromatics: When onions and garlic go in, keep the heat medium-low. This slow sweat teases out their sweetness without bitterness. Don’t rush it—this is where the soul of the soup starts forming.
  • Cream & Acid = Harmony: A rich soup needs balance. The cream brings warmth, but a good tomato base adds acidity to cut through it. Together, they create a layered, restaurant-level taste that’s never too heavy.
  • Tortellini Timing is Key: Drop the tortellini in only when you’re close to serving. If added too early, they’ll absorb liquid and lose their soft bite. They’re meant to be tender—not soggy.
  • Finish Strong: Right before serving, stir in Parmesan and herbs off-heat. These final touches aren’t garnish—they’re the flavor polish that makes your bowl taste crafted, not just cooked.

FAQs

Yes, just increase the cook time by 2–3 minutes and don’t thaw beforehand.

Ground chicken, turkey, or plant-based sausage work well—but adjust seasoning accordingly.

Use coconut milk or oat cream instead of heavy cream and skip Parmesan—or use dairy-free versions.

This Rich & Hearty Sausage Tortellini Soup is the definition of spoonful comfort—deeply savory, creamy, and satisfying in every bite. It’s a chef-level dish that’s still accessible for any home cook. If you’re looking for a go-to fall or winter soup that impresses on flavor and simplicity, this is it. Make it once—and I promise, it’ll become a staple.

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