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Square overhead shot of a bowl of creamy Italian sausage tortellini soup.
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Creamy Sausage Tortellini Soup

Creamy tomato tortellini soup with savory Italian sausage, tender pasta, and a splash of cream that comes together in one pot for an easy family dinner.
Course Dinner
Cuisine Italian
Keyword creamy sausage tortellini soup, creamy tortellini soup with sausage, italian sausage tortellini soup, sausage tortellini soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 482kcal
Author Blair Lonergan

Equipment

Ingredients

  • 2 teaspoons olive oil
  • 1 lb. ground hot Italian sausage, casings removed
  • 1 small yellow onion, diced (about 1 cup)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 4 cups low-sodium beef broth or low-sodium chicken broth
  • 1 (28 ounce) can petite diced tomatoes (not drained)
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sugar
  • 16-20 ounces fresh refrigerated cheese tortellini
  • 1 cup heavy cream or half-and-half, at room temperature (use up to 2 cups for a richer, creamier broth)
  • 2 cups fresh baby spinach leaves (optional)
  • Kosher salt and ground black pepper, to taste
  • Grated Parmesan cheese, for garnish
  • Chopped fresh basil or parsley, for garnish

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook until the meat starts to brown, breaking it up with a wooden spoon, about 2 minutes. Add the onion and garlic; cook, stirring, until the sausage is no longer pink and the onion softens, about 3-5 more minutes. Drain off the excess grease.
    Browning spicy Italian sausage in a Dutch oven.
  • Stir in the broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, and sugar. Bring the mixture to a boil; cover, reduce the heat to low, and simmer covered for 15 minutes.
    Stirring together the tomato base for a sausage tortellini soup recipe.
  • Remove the lid, add the tortellini, and cook according to the package directions for al dente, about 3-5 minutes. Reduce the heat to the lowest setting. Stir in the cream and cook just until warmed through, about 1-2 more minutes. Add the spinach (if using) and let it wilt in the hot broth for about 30-60 seconds. Taste and season with salt and pepper, if desired.
    Boiling tortellini in a pot of soup.
  • Ladle into bowls and garnish with Parmesan cheese and fresh herbs.
    Horizontal overhead shot of creamy sausage tortellini soup on a white table with a side of bread.

Video

Notes

  • Don't pre-cook the tortellini; add it directly to the soup.
  • In general, refrigerated tortellini requires 5-7 minutes, while frozen requires 7-9 minutes. Check the recommended timing on your package to be sure, though (mine is sometimes done in as little as 3 minutes).
  • Keep the broth at a gentle simmer to prevent tearing.
  • The spinach goes in last, since it only needs about 30 seconds to wilt in the hot broth.
  • For meal prep, store the soup base and tortellini separately.
  • Add extra broth when reheating leftovers.

Nutrition

Serving: 1/8 of the recipe | Calories: 482kcal | Carbohydrates: 38g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 1283mg | Potassium: 897mg | Fiber: 5g | Sugar: 10g | Vitamin A: 561IU | Vitamin C: 15mg | Calcium: 178mg | Iron: 4mg