Creamy Sausage and Tortellini Soup

Note from my kitchen: I always “break in” soup season with this recipe. First fall evening that requires a sweatshirt, I’m making this. It’s super filling from the tortellini and sausage, and it’s ready fast. A personal favorite of mine.

This is creamy and has tons of flavor. You can use any kind of tortellini you’d like.

Ingredients and Tools You’ll Need

The flavor of the soup depends on the type of sausage you use. Mild or hot both work depending on whether you want some heat or not. To get the creamiest soup, use full fat heavy cream and freshly grated Parmesan cheese (not the Kraft stuff).

This will make 6 servings. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

• 3 tablespoons vegetable oil (divided)
• 1 pound Italian mild sausage (casings removed)
• 1 medium onion (peeled and chopped)
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1 can crushed tomatoes (28 ounces)
• 5 cups low-sodium chicken broth
• ½ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• 15 ounces refrigerated cheese tortellini
• 2 cups packed spinach (roughly chopped)
• 1 cup heavy whipping cream
• ½ cup freshly grated parmesan (plus additional serving)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh basil (for garnish)

How to Make

Step One: Cook the Sausage

Heat 2 tablespoons of oil in a large pot over medium heat. Add the sausage and break it up as it cooks until it’s browned all over. Use a slotted spoon to move it to a paper towel-lined plate. Leave the drippings in the pot.

Step Two: Cook the Aromatics

Add the remaining oil to the pot – you want about 2 tablespoons total with the drippings. Turn heat to medium-low and add the onion. Cook 7-10 minutes until soft, stirring occasionally. Add garlic and cook 1-2 minutes more. Sprinkle in the flour and stir for 2-3 minutes.

Step Three: Add the Base

Pour in the crushed tomatoes and chicken broth. Add thyme, salt, and pepper. Bring to a boil over higher heat.

Step Four: Add Tortellini

Once boiling, add the tortellini. Cook according to package directions, usually 3-5 minutes.

Step Five: Finish the Soup

Remove from heat. Stir in the spinach and cooked sausage. Add the cream, parmesan, and parsley. Mix well.

Step Six: Serve

Ladle into bowls. Top with extra parmesan and basil if you want.

Serving & Storing

Store any leftover soup in the fridge for 3-4 days in a sealed container. Reheat it on the stove over medium heat, stirring occasionally, until it’s heated through.

You can’t really freeze this because of the tortellini and cream, but you could make the soup base without the pasta or cream and freeze that for up to 2 months. Then you just need to thaw the base out overnight, reheat it, and add the tortellini and cream.

But honestly eating this right away is better.

More Cozy and Filling Dinners

For the days when you have more time and want something comforting.

• Buy some extra sausage and make my stuffed peppers!
• When you want chicken pot pie, but quickly, on a weekday night, make this chicken and biscuits casserole instead.
• Baked stuffed shells are so simple but so good! And a truly good freezer meal!
• Chicken Alfredo lasagna roll ups are in my top five favorite meals – it’s so cheesy and good.

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