Name: Creamy Tortellini Soup with Italian Sausage Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb. ground mild Italian sausage; 1 small yellow onion, diced; 2 celery stalks, diced; 2 large carrots, peeled and diced; 3 garlic cloves, minced; 1 teaspoon kosher sea salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon Italian seasoning; 1 teaspoon fennel seed, crushed or chopped; 1 6-oz. can tomato paste; 1/2 cup dry white wine; 1/2 cup all-purpose flour; 6–7 cups chicken broth; 2 cups half and half or heavy cream; 14 oz. refrigerated cheese tortellini; 1 handful chopped fresh spinach; Parmesan and fresh parsley for serving

Jump to Recipe· 4.8 from 25 reviews

If you’re craving comfort in a bowl, you’ve got to try this Creamy Tortellini Soup with Italian Sausage Recipe. It’s warm, hearty, and seriously fulfilling—the kind of soup that feels like a big, cozy hug on chilly days. Trust me, once you make it, it’ll quickly become one of your go-to dinners, whether you’re feeding your family or just want some soul-satisfying leftovers.

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Why This Recipe Works

Layered Flavors: Combining Italian sausage with fresh veggies and spices creates a rich, complex base that keeps you coming back for more.
Creamy Texture: The addition of half and half makes this soup luxuriously smooth without being too heavy.
Easy One-Pot Meal: Everything cooks in one pot, making cleanup a breeze and dinner stress-free.
Comfort Meets Convenience: With refrigerated tortellini, the soup comes together quick but feels homemade and hearty.

Creamy Tortellini Soup with Italian Sausage, Italian sausage tortellini soup, creamy Italian sausage soup recipe, hearty tortellini soup, easy sausage tortellini dinner - A large white pot filled with a thick, creamy soup that is orange-beige in color, speckled with small pieces of ground meat, green leafy vegetables, and small curved pasta shells. A wooden spoon is resting inside the pot, partially submerged in the soup, showing its rich and smooth texture. The pot sits on a dark blue cloth on a white marbled surface, creating a warm and cozy feeling. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Tortellini Soup with Italian Sausage Recipe has a role in building irresistible flavor and comforting texture. From the savory sausage to the fresh spinach, here’s why these ingredients shine together.

Mild Italian sausage: Provides savory, herby richness that’s the soup’s flavor backbone.
Yellow onion: Adds sweetness and depth when sautéed.
Celery: Brings freshness and subtle crunch.
Carrots: Give natural sweetness and vibrant color.
Garlic: Layers in aromatic warmth that wakes up the dish.
Kosher sea salt: Enhances all flavors perfectly.
Black pepper: Adds a mild heat and complexity.
Italian seasoning: A classic herb blend that ties everything together.
Fennel seed: A little surprise note that complements the sausage beautifully.
Tomato paste: Boosts umami depth and enriches color.
Dry white wine: Adds acidity and brightens the soup’s flavor.
All-purpose flour: Thickens the broth to a luscious consistency.
Chicken broth: The flavorful base that carries all the ingredients.
Refrigerated cheese tortellini: Quick-cooking pasta that adds satisfying bite and cheesy goodness.
Half and half or heavy cream: Makes the soup decadently creamy without overwhelming.
Fresh spinach: Adds a pop of color and freshness right at the end.
Parmesan and fresh parsley: Classic finishing touches for taste and appearance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Creamy Tortellini Soup with Italian Sausage Recipe feels so flexible—it’s easy to tweak to your taste or what you have on hand. Trust me, once you get comfortable with the base, you’ll enjoy making it uniquely yours.

Spicy Twist: I sometimes swap mild Italian sausage for spicy for an extra kick, and it really wakes up the soup without overpowering it.
Vegetarian Option: Replace sausage with hearty mushrooms and a splash of soy sauce; it’s a surprisingly satisfying meatless version.
Cheese Varieties: Try different tortellini fillings like spinach or mushroom for subtle flavor changes.
Green Boost: Adding kale or swiss chard instead of spinach works beautifully if you want more leafy greens.

Step-by-Step: How I Make Creamy Tortellini Soup with Italian Sausage Recipe

Step 1: Brown the sausage and soften the veggies

Start by heating a large stockpot over medium-high heat. Toss in the ground mild Italian sausage and break it apart with your spoon or spatula. You’ll want it mostly browned but not fully crisped. As soon as it’s just about there, add diced onion, celery, and carrots. Sauté this mix for about 5 minutes until the veggies soften – this is where the magic starts to build flavor!

Step 2: Add garlic, spices, tomato paste, and wine

Now stir in the minced garlic along with kosher salt, pepper, Italian seasoning, fennel seed, and the tomato paste. Cook this fragrant combo for another 3 to 5 minutes, making sure the garlic doesn’t burn – stirring often helps. Then pour in the dry white wine and let it bubble away for a few minutes, so the alcohol cooks off and leaves that lovely brightness behind.

Step 3: Thicken and simmer the broth

Sprinkle the all-purpose flour over the sausage mixture and stir well. It’ll feel thick and clumpy – that’s exactly what you want. Slowly pour in the chicken broth while stirring to keep things smooth. Bring everything to a simmer, then lower the heat and let it gently bubble for 15 minutes. This simmer is where all those flavor layers meld wonderfully.

Step 4: Add cream, tortellini, and spinach

Pour in the half and half or heavy cream, stirring gently, then bring back to a very low simmer. Add refrigerated cheese tortellini and the fresh spinach last, cooking just until the tortellini is tender but still has a bit of bite (usually a few minutes, depending on package instructions). Don’t overcook—they can get mushy fast.

Step 5: Serve it up with Parmesan and parsley

Ladle your soup into bowls, sprinkle with freshly grated Parmesan and chopped parsley, and grab some crusty cheese bread to dunk. This is the good stuff—comfort food at its finest!

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Tips from My Kitchen

Don’t Skip Browning the Sausage: It adds incredible flavor and texture, so take your time here—rush it and you lose depth.
Watch Your Garlic: Stir often to prevent burning; burnt garlic brings bitterness instead of warmth.
Simmer Gently: Keep the simmer low once the cream is added to avoid curdling and keep soup silky smooth.
Cook Tortellini Last: Add just before serving to keep the pasta tender but not mushy.

How to Serve Creamy Tortellini Soup with Italian Sausage Recipe

Garnishes

I always top this soup with a generous sprinkle of freshly grated Parmesan and some chopped fresh parsley—the Parmesan melts just enough to add a salty, nutty finish, while the parsley brightens each bite. Sometimes I add a drizzle of extra virgin olive oil for a silky touch or even a pinch of red pepper flakes if I’m feeling spicy.

Side Dishes

Crusty cheese bread is my top pick to dunk into this creamy soup, but garlic bread or even a simple green salad with a zesty vinaigrette work beautifully to balance the richness. For a heartier meal, roasted Brussels sprouts or a crisp Caesar salad are perfect companions.

Creative Ways to Present

For dinner parties, I like to serve this soup in miniature bread bowls—fun, edible, and perfect for impressing guests. You can also layer it in clear glass mugs for casual lunches or pack it in pretty jars to take to work or as a gift.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Tortellini Soup with Italian Sausage Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Because the tortellini absorbs liquid as it sits, the soup thickens—so when reheating, add a splash of broth or cream to loosen it back up to that comforting, creamy texture.

Freezing

While I prefer fresh, you can freeze the soup—but I recommend freezing before adding the tortellini and spinach to avoid texture loss. When ready to eat, thaw completely and cook the tortellini fresh on the stove, then stir it into the reheated soup.

Reheating

Reheat Creamy Tortellini Soup gently over low heat, stirring occasionally. Adding a little broth or cream as it warms up helps bring back the silky texture. Avoid boiling, which may break down the cream and tortellini.

FAQs

Can I use spicy Italian sausage instead of mild in this soup?

Absolutely! Using spicy Italian sausage adds a nice heat that complements the creamy broth. Just start with a smaller amount if you prefer milder spice, since the heat can build quickly.
What type of tortellini works best for this soup?

Refrigerated cheese tortellini is ideal for this recipe because it cooks quickly and adds creamy, cheesy pockets of flavor. You can also try spinach or mushroom-filled tortellini for variety.
Can I make this soup dairy-free or vegan?

For a dairy-free version, swap half and half with coconut or cashew cream and use dairy-free cheese tortellini or pasta. To make it vegan, replace sausage with plant-based sausage or mushrooms, and check that your broth is vegetable-based.
How long does this soup keep in the fridge?

Stored in an airtight container, this soup lasts up to 3 days refrigerated. For best quality, eat within that time frame to enjoy the fresh flavors and textures.

Final Thoughts

This Creamy Tortellini Soup with Italian Sausage Recipe is one of those dishes I find myself craving again and again—it’s just so satisfying without any fuss. Whether you’re new to cooking soups or want a meal that feels like a special treat any night of the week, give this a go. I promise you’ll enjoy every spoonful as much as I do!