Creamy Sausage Tortellini Soup

This Italian sausage tortellini soup combines savory Italian sausage and tender cheese tortellini in a luxurious creamy tomato broth. The comforting blend of flavors creates the ultimate cold-weather meal that feels indulgent yet comes together with minimal effort for busy weeknights.

I first made this soup during a particularly hectic holiday season when I needed something quick yet impressive for unexpected guests. The empty bowls and requests for seconds convinced me to add it to my regular rotation of comfort food classics.

Ingredients

• Italian sausage creates the flavor foundation providing rich savory notes that permeate the entire soup
• Onion and celery form an aromatic base that balances the richness of the other ingredients
• Flour helps thicken the broth slightly giving it a more substantial texture
• Garlic adds depth and complexity use fresh cloves for the best flavor
• Chicken broth forms the liquid base choose low sodium if watching salt intake
• Diced tomatoes bring brightness and acidity to balance the cream
• Italian seasoning incorporates classic herbs in one convenient addition
• Refrigerated cheese tortellini provides tender pasta pockets filled with cheesy goodness
• Heavy cream transforms the broth into something luxuriously silky
• Fresh baby spinach adds color nutrients and a slight earthiness to round out the dish

Step-by-Step Instructions

Brown the Sausage

Cook Italian sausage in a large soup pot over medium high heat for 7 to 10 minutes until thoroughly browned and slightly crispy on the edges. This initial browning creates fond on the bottom of the pot which equals flavor. Transfer sausage to a paper towel lined plate but leave about a tablespoon of fat in the pot.

Create the Aromatic Base

Add finely chopped onion and celery to the pot cooking 4 to 5 minutes until they begin to soften and become translucent. The vegetables should pick up some color from the sausage fat enhancing their natural sweetness.

Form the Roux

Sprinkle flour over the vegetables and add minced garlic cooking for exactly one minute while stirring constantly. This brief cooking prevents the flour from tasting raw while ensuring the garlic becomes fragrant without burning.

Build the Broth

Pour in chicken broth gradually while stirring continuously to dissolve the flour completely preventing lumps. This creates a silky base that will have just the right consistency.

Add Key Ingredients

Incorporate diced tomatoes with their juices Italian seasoning and return the browned sausage to the pot. Bring everything to a gentle boil which helps the flavors begin to meld together.

Cook the Tortellini

Add refrigerated cheese tortellini directly to the simmering soup and cook for 5 minutes. The pasta will absorb some of the flavorful broth while releasing some starch that further enhances the texture.

Enrich with Cream

Pour in the heavy cream and continue cooking for another 5 minutes allowing the broth to thicken slightly while the cream incorporates fully into the soup creating a velvety texture.

Finish and Season

Fold in fresh baby spinach which will wilt quickly in the hot soup then taste and adjust seasonings with salt and pepper. The spinach adds beautiful color and a subtle earthy note that balances the richness.

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The addition of cream completely transforms this soup from a simple tomato broth to something truly special. My family always knows when this soup is simmering on the stove because the aroma fills the house with an irresistible invitation to gather around the table.

Make Ahead and Storage

This soup actually tastes even better the second day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium low heat to prevent the cream from separating. If the soup thickens too much during storage simply add a splash of chicken broth when reheating.

Simple Substitutions

For a lighter version substitute half and half for the heavy cream. The soup will be slightly less rich but still delicious. Turkey Italian sausage works beautifully for a leaner option without sacrificing flavor. Kale can replace spinach if you prefer heartier greens just add it a few minutes earlier to allow extra cooking time. Frozen tortellini can be used in place of refrigerated just adjust cooking time according to package directions.

Serving Suggestions

Pair this hearty soup with a simple green salad dressed with lemon vinaigrette to balance the richness. Crusty garlic bread or focaccia makes the perfect accompaniment for soaking up every last drop of the flavorful broth. For a special touch sprinkle each bowl with freshly grated Parmesan cheese and chopped fresh basil just before serving.

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Common Questions

→ Can I use frozen tortellini instead of refrigerated?

Yes, you can substitute frozen tortellini. You'll need to increase the cooking time by 2-3 minutes or according to the package directions to ensure they're fully cooked through. The texture may be slightly different, but the flavor will still be delicious.

→ How can I make this soup less spicy?

To reduce spiciness, use mild Italian sausage instead of hot or spicy varieties. You can also remove the seeds from the tomatoes or use a 'no salt added' version of diced tomatoes which tend to be milder in flavor.

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and refrigerated for 3-4 days. However, the tortellini may absorb liquid and become softer over time. For best results, you can prepare the soup without tortellini, refrigerate, and add the pasta when reheating just before serving.

→ What can I substitute for heavy cream to make it lighter?

For a lighter version, substitute half-and-half or whole milk, though the soup won't be as creamy. Another option is to use evaporated milk or a mixture of milk and cream cheese. For dairy-free alternatives, unsweetened coconut cream or cashew cream can work well.

→ What sides pair well with this soup?

This hearty soup pairs wonderfully with crusty Italian bread, garlic bread, or a simple green salad dressed with vinaigrette. For a more substantial meal, serve with a caprese salad or bruschetta. A glass of medium-bodied red wine like Chianti also complements the flavors nicely.

→ Can I freeze this soup?

This soup can be frozen, but the cream and tortellini may change texture upon thawing. For best results, freeze the base soup without cream or tortellini. When ready to serve, thaw, heat, and add fresh tortellini and cream. If freezing the complete soup, gently reheat over low heat to prevent separation.