This Italian Sausage Tortellini Soup delivers cozy comfort in just 30 minutes. Tender cheese tortellini simmers in a savory broth studded with crumbled Italian sausage, fresh spinach, and aromatic garlic. A splash of heavy cream adds warmth and richness, creating a satisfying one-pot meal that feels both hearty and elegant. Gather your favorite bowl, ladle in this stunning quick comfort fix, and enjoy Italian flavors without the fuss.
Table of Contents
Why You’ll Love This Recipe
Ready in 30 minutes. From browning sausage to simmering tortellini, this one-pot soup speeds from stove to table.
Hearty and flavorful. Savory Italian sausage combines with garlic, spinach, and cheese tortellini for a rich, balanced taste.
One-pot cleanup. You’ll brown, simmer, and serve all from the same soup pot—minimal dishes, maximum comfort.
Customizable add-ins. Swap spinach for kale or stir in sun-dried tomatoes, mushrooms, or beans to stretch servings.
Make-ahead friendly. Leftovers freeze well for quick lunches or dinners—just thaw and reheat in minutes.
Family-approved comfort. The mild spice and cheesy tortellini please kids and adults alike, making this homemade soup a weeknight staple.
Ingredients
Protein & Pasta
- 1 lb (450 g) Italian sausage, casing removed (mild or spicy)
- 9 oz (255 g) cheese tortellini (fresh or frozen)
Vegetables & Aromatics
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 4 cups fresh spinach (or baby kale), roughly chopped
- 1 cup diced carrots (optional for extra veggies)
Liquids & Seasoning
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 cup water (as needed)
- 1 tsp Italian seasoning (blend of oregano, basil, thyme)
- ½ tsp red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
Creamy Finish & Garnish
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese, plus extra for serving
- 1 Tbsp olive oil (for sautéing)
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or heatproof spatula
- Ladle and serving bowls
This lineup ensures a savory base of Italian sausage, tender cheese tortellini, bright spinach, and a gently seasoned broth enriched with heavy cream and Parmesan cheese—all in one pot.
Instructions
Step 1: Heat the oil and brown the sausage
Place a large soup pot over medium-high heat. Add 1 Tbsp olive oil. When the oil shimmers, add the Italian sausage (removed from casings). Use a wooden spoon to break the meat into small pieces. Cook 5–7 minutes, until no pink remains and browned bits cling to the pot.
Step 2: Sauté the aromatics
Push the sausage to one side. Add diced onion to the cleared space and cook 2–3 minutes, stirring, until translucent. Stir in minced garlic and cook 30 seconds to release its aroma without burning.
Step 3: Add carrots and seasoning (optional)
If using, add diced carrots and 1 tsp Italian seasoning. Stir to coat the vegetables and sausage in the spices. Cook 1 minute to toast the seasoning.
Step 4: Pour in the broth
Pour 6 cups chicken broth into the pot. Scrape the bottom with your spoon to lift any browned bits. Add ½ tsp red pepper flakes, and season lightly with salt and black pepper.
Step 5: Bring to a gentle boil
Increase heat to high until the liquid bubbles. Then reduce to medium-low, cover, and simmer for 8 minutes to blend flavors.
Step 6: Cook the tortellini
Remove the lid. Stir in cheese tortellini, pushing them gently into the broth so they submerge. Return to a boil, then simmer uncovered 4–5 minutes (check package directions) until the tortellini are tender.
Step 7: Wilt the spinach and enrich
Add 4 cups chopped spinach and ½ cup heavy cream. Stir until the spinach collapses and cream swirls through the soup. Heat for 1–2 minutes without boiling to prevent curdling.
Step 8: Finish with Parmesan
Remove from heat. Stir in ¼ cup grated Parmesan until it melts into the broth, adding a silky texture. Taste and adjust salt or pepper as needed.
Step 9: Serve immediately
Ladle hot soup into bowls. Top each serving with extra Parmesan and a pinch of red pepper flakes if desired. Enjoy your one-pot comfort fix!
Pro Tips and Variations
Use fresh tortellini: Fresh or refrigerated tortellini absorbs broth better and cooks faster than frozen.
Control heat level: Swap mild sausage for spicy or use hot Italian sausage to kick up the spice. Adjust red pepper flakes to taste.
Prevent overcooking pasta: Stir tortellini gently and test early; remove from heat once just tender to avoid mushy shells.
Boost creaminess: Stir in a dollop of cream cheese or mascarpone along with heavy cream for extra richness.
Add more veggies: Fold in chopped zucchini or kale in step 7 for a heartier, veggie-packed soup.
Make it lighter: Swap heavy cream for half-and-half or omit cream entirely and increase Parmesan for flavor.
Herb swap: Use fresh basil or parsley added at the end instead of dried Italian seasoning for a bright finish.
Meal-prep tip: Cool soup completely and store in airtight containers. Freeze this soup for up to three months; thaw overnight and reheat gently.
Serving Suggestions
Crusty bread on the side. A warm baguette or ciabatta slice is perfect for dipping into the rich broth.
Garlic Parmesan croutons. Cube day-old bread, toss with olive oil and garlic powder, and bake until crisp; sprinkle over the soup for crunch.
Simple green salad. A mix of arugula, cherry tomatoes, and lemon vinaigrette cuts the richness and adds freshness.
Wine pairing. A light Italian white like Pinot Grigio or a soft red such as Chianti complements the sausage and tomato notes.
Cheesy garlic toast. Spread baguette slices with butter and garlic, top with Parmesan, and broil until golden—an indulgent side that echoes the soup’s flavors.
Antipasto platter. Serve alongside olives, marinated peppers, and prosciutto for an Italian-inspired starter board.
Conclusion
This Italian Sausage Tortellini Soup offers a stunning quick comfort fix with minimal effort. In one pot, savory sausage, tender cheese tortellini, and fresh spinach blend in a creamy, aromatic broth. Ready in 30 minutes and easily customized, it’s perfect for cozy weeknights, make-ahead meals, or satisfying guests with authentic Italian flavors. Enjoy!
FAQs
Does tortellini soup freeze well?
Yes. Cool the soup completely, then pack into freezer-safe containers. It freezes up to three months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally to restore texture.
What is a good side for tortellini soup?
Crusty bread—such as a warm baguette or garlic Parmesan croutons—pairs perfectly. A simple green salad with lemon vinaigrette also brightens the meal and balances the rich, creamy broth.
How long does tortellini soup last?
Store in an airtight container in the refrigerator for up to four days. The flavors deepen over time, but add tortellini fresh when reheating if you prefer a firmer pasta texture.What to add to soup to make it creamy?
Stir in heavy cream or half-and-half at the end of cooking. For extra richness, fold in a dollop of cream cheese or mascarpone. Parmesan cheese melted into the broth also adds silky creaminess.
