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–+ servings
A close-up shot of the creamy tortellini soup in a white pot, showcasing the thick texture and the herbs sprinkled on top.
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5 from 2 votes

Creamy Tortellini Soup with Sausage

Quick and easy to make and oh-so-delicious. Creamy, flavorful, and filling, this soup is a warm and cozy dinner recipe you'll adore.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian- American
Keyword: Fall, Spinach, tortellini sausage soup, tortellini soup, Winter
Servings: 6 servings
Calories: 712kcal
Author: Katie

Ingredients

  • 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 28 ounce can crushed tomatoes
  • 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
  • Garnish: 2 tablespoon fresh basil (cut chiffonade but optional)

Instructions

  • Cook sausage. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Then, add the sausage and cook until browned and no longer pink in the middle, breaking it into smaller pieces with a spoon as it cooks. Transfer the sausage to a paper towel-lined plate using a slotted spoon and set aside.
    An image showing cooked Italian sausage pieces in the white pot, drained and set aside on a marble countertop.
  • Cook onion, garlic, and flour. Add the rest of the oil to the pot, along with the sausage fat. If needed, add more oil to make it 2 tablespoons in total. Lower the heat to medium-low, put in the chopped onion, and cook for 7-10 minutes until the onion is see-through and soft, stirring now and then to avoid burning. Next, add the minced garlic and cook for an extra 1-2 minutes. Stir in the flour and cook for 2-3 more minutes to make a roux.
    Image of a white pot with caramelized onions and minced garlic being cooked on a marble countertop next to a striped kitchen towel and wooden spoon.
  • Add liquids. Add the crushed tomatoes, chicken broth, thyme, salt, and pepper. Turn up the heat and let it all come to a boil.
    Image of the same white pot on a marble countertop filled with a vibrant red tomato broth, showing bubbles on the surface, with a wooden spoon to the side.
  • Cook tortellini. Put the cheese tortellini in the boiling soup and cook for 3-5 minutes following the instructions on the package until the tortellini are soft.
    The white pot now contains the tomato broth with cheese tortellini added, floating and distributed throughout the soup.
  • Combine the ingredients. Remove the pot from heat. Stir in the chopped spinach and the cooked sausage. Mix in the heavy whipping cream, grated Parmesan cheese, and chopped parsley.
    The pot of tortellini soup has fresh spinach leaves added, giving a contrast of green against the red tomato broth.
  • Serve. Ladle the soup into bowls. Garnish with additional Parmesan cheese and fresh basil, if desired. Serve hot and enjoy!
    The soup has been transformed with the addition of heavy cream, creating a creamy orange hue, with ingredients fully incorporated.

Notes

Get all your veggies chopped and your ingredients measured before you start cooking to make the process easier and reduce the risk of burning or overcooking.
The flavor of the soup can change a lot depending on whether you use mild or hot Italian sausage. If you want some heat, go for the hot variety.
Be careful not to overcook the tortellini. Adding it near the end of cooking will keep it firm to the bite.
Using fresh spinach and freshly grated Parmesan cheese will give your soup better flavor compared to pre-packaged options.
When you add the flour to the onions and garlic, keep the heat on medium-low to avoid burning. Stir continuously to make sure the flour cooks evenly and doesn't form lumps.
You can add more veggies like diced carrots, celery, or bell peppers for extra nutrition and flavor. Just cook them with the onions until tender.

Nutrition

Calories: 712kcal | Carbohydrates: 49g | Protein: 33g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1375mg | Potassium: 892mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1946IU | Vitamin C: 18mg | Calcium: 302mg | Iron: 5mg