Why This Sausage Tortellini Soup Is Pure Comfort
This creamy sausage tortellini soup is loaded with savory Italian sausage, cheese tortellini, and fresh spinach in a rich, creamy broth. It’s a hearty, comforting one-pot dinner that comes together in under an hour!
Some soups are a light starter. This is not one of them.
This creamy sausage tortellini soup is a full, hearty meal in a bowl. It has savory Italian sausage, plenty of cheese tortellini, and fresh spinach, all in a rich, creamy broth.
It’s the kind of filling, cozy dinner you want on a cold night, and it comes together in one pot. Add some crusty bread on the side, and the meal is done.
Why This Sausage Tortellini Soup Is Pure Comfort
It’s basically a full meal. Between the sausage, the tortellini, and the cream, a bowl of this is genuinely satisfying on its own.
It’s a one-pot dinner. Aside from boiling the tortellini, everything builds in a single pot, which keeps cleanup manageable.
The broth is rich and savory. A simple butter-and-flour roux gives it body, and the half-and-half and cream make it velvety.
And it’s flexible. It reheats well for lunches, and it’s easy to stretch with a little extra stock if you’re feeding a crowd.
How to Make Sausage Tortellini Soup
The soup comes together in stages, and each one adds another layer of flavor.
- Start by browning the Italian sausage until it’s cooked through, then set it aside. In the same pot, sauté your onion and carrots in a little olive oil until they begin to soften, then add the garlic for a final minute.
- Melt the butter into the vegetables, then stir in the flour a little at a time to build a roux.
- Let it cook for a minute so it loses that raw-flour taste, then slowly whisk in the chicken stock along with your seasonings. Bring it to a boil, then let it simmer to thicken.
- Add the sausage back in, along with the spinach, half-and-half, and cream.
- Let it simmer again so the flavors come together and the spinach wilts.
- Meanwhile, boil your tortellini in a separate pot and drain it well. Stir it into the soup just before serving, and finish each bowl with grated parmesan and a little cracked pepper.
Tips for the Best Tortellini Soup
A couple of things worth knowing.
Cook the tortellini separately. Boiling it in its own pot and adding it at the end keeps it from soaking up the broth and turning mushy. This matters most if you expect leftovers.
Don’t overcook the spinach. It only needs a few minutes to wilt into the hot soup, so add it toward the end.
Adjust the thickness to taste. If the soup gets thicker than you like as it sits, a splash of extra stock loosens it right back up.
More Cozy Dinners
Looking for more comfort food? Try these next.
Ladle this into bowls with some warm bread, and dinner takes care of itself.
Scroll down to print the recipe, and enjoy.
And for more easy weeknight meals, our 30 Minute Dinner Recipes Book has you covered.
Print
Creamy Sausage Tortellini Soup
This creamy sausage tortellini soup is loaded with savory Italian sausage, cheese tortellini, and fresh spinach in a rich, creamy broth. A hearty, comforting one-pot dinner for a cold night.
- Prep Time 15 mins
- Cook Time 40 mins
- Total Time 55 mins
- Yield 8 servings 1x
- Category Dinner, Mains
- Method Boiling
- Cuisine American, Italian
Ingredients
- 1½ lbs mild Italian sausage
- 1 tbsp olive oil
- 1 onion, diced
- 1–2 cups shredded carrots
- ½ tbsp garlic, minced
- 4 tbsp butter
- 4 tbsp flour
- 5 cups chicken stock
- 6–8 oz spinach
- 1 cup half-and-half
- ½ cup heavy cream
- 2 tsp garlic and herb seasoning
- Salt and pepper, to taste
- 20 oz cheese tortellini
- Parmesan cheese, for serving
Instructions
- In a large cast iron skillet or stock pot, cook the Italian sausage thoroughly, then transfer to a bowl.
- In the same pot over medium-high heat, add the olive oil and sauté the onion and carrots until they start to become tender.
- Reduce the heat to medium, add the garlic, and sauté 1 minute longer.
- Add the butter and melt completely.
- Slowly add the flour a little at a time, stirring thoroughly between each addition.
- Cook 1 minute longer, stirring often so it doesn’t burn. Slowly whisk in the chicken stock, then season with salt, pepper, and the garlic and herb seasoning.
- Bring to a boil, then reduce to a simmer for 10–15 minutes.
- Add the sausage, spinach, half-and-half, and heavy cream. Bring back to a low boil, then return to a simmer for another 10–15 minutes.
- Meanwhile, boil the tortellini in a separate pot. Strain well when finished.
- Combine the soup and tortellini in a large pot or bowl. Mix well.
- Serve sprinkled with grated parmesan, fresh cracked black pepper, or your choice of fresh herbs.
Notes
- Cooking and storing the tortellini separately keeps it from soaking up the broth and turning soft. Add it to individual bowls if you plan to have leftovers.
- For a thinner soup, stir in a little extra chicken stock until it reaches the consistency you like.
