Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 oz spicy Italian sausage; 1 tablespoon olive oil; 1 tablespoon Italian seasoning; 1 teaspoon paprika (regular or smoked); ¼ teaspoon red pepper flakes; 1 large sweet potato, peeled and cubed; 5 cloves garlic, minced; 1 tablespoon tomato paste; 6 cups water; 8 oz three-cheese tortellini (refrigerated); 4 oz fresh spinach; ½ cup heavy cream; 4 tablespoons fresh thyme

Jump to Recipe· 4.4 from 21 reviews

If you’re like me and crave comforting meals that warm you to your core, you’ll absolutely love this Creamy Sausage Tortellini Soup Recipe. It’s one of those dishes I keep coming back to when I want something hearty, cozy, and packed with flavor—but still easy enough for a weeknight. Once you try it, you’re going to want to make it again and again, especially when you want a bowl that feels like a hug from the inside out.

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Why This Recipe Works

Bold flavors: The spicy Italian sausage combined with paprika and garlic gives the soup a rich, savory base that’s anything but boring.
Creamy and comforting: Adding heavy cream at the end creates that silky, indulgent texture that makes this soup feel special and satisfying.
One-pot wonder: You cook everything in one pot, which means cleanup is quick and you get layers of flavor built up throughout the process.
Versatile ingredients: Sweet potatoes add a gentle sweetness and fiber, while tortellini brings delightful, cheesy pasta bites—making it a hearty meal all by itself.

Creamy Sausage Tortellini Soup, hearty sausage tortellini soup, easy creamy tortellini soup, cozy weeknight soup recipes, flavorful Italian sausage soup - A black pan filled with a creamy soup that has three main layers: chunks of orange squash, yellow tortellini pasta, and small pieces of cooked ground meat spread evenly throughout. The soup base is light-colored cream with orange oil spots floating on top. Dark green spinach leaves and sprigs of fresh herbs are scattered on the surface. The pan is placed on a textured white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Sausage Tortellini Soup Recipe was chosen because it complements the others perfectly to create a balanced, flavorful dish. Plus, many of these ingredients are pantry staples, so you can whip this up without a special trip to the store.

Sausage: I recommend spicy Italian sausage for its seasoning and fat content, which flavors the broth beautifully.
Olive oil: Helps brown the sausage and carry the flavors of the seasoning without overpowering the soup.
Italian seasoning: Adds classic herbaceous notes that match the sausage and tortellini.
Paprika (regular or smoked): Brings warmth and depth; smoked paprika adds a subtle smokiness if you have it on hand.
Sweet potato: Provides a naturally sweet contrast and nutritional punch, plus it thickens the soup slightly as it cooks down.
Garlic: Just a handful of cloves amps up the savory flavor everything else rests on.
Red pepper flakes: Adds a touch of heat; you can adjust to make this soup as mild or spicy as you prefer.
Tomato paste: This little ingredient works magical wonders by adding richness and umami to the broth.
Water: No chicken stock needed here! The sausage brings plenty of flavor, so water keeps the soup light but hearty.
Tortellini: I love using refrigerated three-cheese tortellini because they cook quickly and add cheesy comfort to every bite.
Fresh spinach: Added at the end for a burst of color and a healthful dose of greens without overpowering the soup.
Heavy cream: Stirred in last, it transforms the broth into that luscious, creamy base you can’t resist.
Fresh thyme: My go-to finishing touch—its fresh, citrusy notes brighten the whole pot right before serving.

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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

One of the things I love most about this Creamy Sausage Tortellini Soup Recipe is how easy it is to tweak it to suit your tastes. Whether you like it extra spicy, want to swap in gluten-free pasta, or add more veggies, this recipe is your canvas.

Spice it up: Sometimes I add extra red pepper flakes or use a spicier sausage for a heat boost—perfect if you’re craving a bit more kick on chilly days.
Veggie boost: Feel free to toss in mushrooms, bell peppers, or kale instead of spinach if that’s what you have on hand.
Dairy-free option: Swap heavy cream for canned coconut milk or a cashew cream if you want to avoid dairy—just expect a slight flavor change but still delicious!
Meat-free twist: Use plant-based sausage and veggie broth instead of water for a vegetarian-friendly version that doesn’t skimp on taste.

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

Step 1: Brown the sausage to build flavor

I start by heating a tablespoon of olive oil in a large, deep pot over medium heat. Then I crumble in the spicy Italian sausage. Cooking it slowly is crucial—I keep stirring for several minutes until it’s cooked through and starting to crisp up. At this point, I drain any excess grease (unless you love your soup extra rich), then sprinkle in the Italian seasoning and paprika. This step sets the stage for all the deep, savory flavor to come.

Step 2: Layer in the veggies and spices

Next up, I add the cubed sweet potatoes, minced garlic, red pepper flakes, and a nice dollop of tomato paste. Stir it well to mingle everything. The tomato paste will dissolve and thicken your base a bit, giving it a beautiful color and that subtle tangy umami kick. If you haven’t peeled your sweet potatoes yet, this is the time to do it—their natural sweetness balances the spice perfectly.

Step 3: Simmer and soften those sweet potatoes

Add six cups of water now—the sausage’s fat and seasoning do all the heavy lifting flavor-wise, so no need for broth. Bring the whole pot to a boil, stirring to make sure the tomato paste is well blended. When it’s bubbling, lower to a gentle simmer and cover the pot. Let it cook for about 15 minutes until the sweet potatoes are tender but not mushy—this step also deepens the flavors.

Step 4: Toss in the tortellini and spinach

Once the potatoes are ready, add the refrigerated tortellini straight to the pot, cover, and cook for the time suggested on the package—usually around 10 minutes. Keep an eye on it; you want those pasta pillows cooked through but still tender. Just before finishing, stir in fresh spinach until it wilts slightly, adding freshness and a pop of color.

Step 5: Finish with cream and fresh thyme

Remove your pot from heat and gently stir in half a cup of heavy cream. This turns the broth into a silky, thick, and luscious base. Season with salt only if your sausage isn’t too salty—trust your palate here. If you want the soup spicier, a dash more red pepper flakes won’t hurt. Finish by sprinkling generous fresh thyme leaves over the top for that bright aromatic touch.

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Tips from My Kitchen

Drain the sausage grease: I always drain the fat after browning sausage to avoid a greasy soup, but if you like a richer broth, leave a little in.
Don’t overcook tortellini: Keep an eye on your pasta so it stays tender and doesn’t get mushy—check it a minute or two before the package cooking time.
Adjust salt carefully: Since sausage can vary in saltiness, I always taste before adding salt, saving myself from a salty soup!
Reheat gently: The cream might separate when cooled, but warming the soup slowly on the stove and stirring restores its creamy texture perfectly.

How to Serve Creamy Sausage Tortellini Soup Recipe

Garnishes

I always top my soup with a few fresh thyme leaves for that beautiful aroma and a small sprinkle of cracked black pepper. Sometimes, I like to add a little shredded Parmesan or a drizzle of chili oil for an extra punch. Crusty bread on the side means you can sop up every last drop—trust me, you won’t want to waste this goodness!

Side Dishes

To make this a complete meal, I like pairing the soup with a simple green salad dressed in lemon vinaigrette or roasted garlic bread. A light Caesar salad or a side of roasted vegetables rounds it out exceptionally well without competing with the rich creaminess of the soup.

Creative Ways to Present

For family gatherings or a cozy dinner party, I serve this soup in rustic bread bowls or white ceramic mugs for a charming touch. Sometimes, I’ll sprinkle chopped fresh herbs on top tableside and set out a Parmesan grater so everyone can customize their bowl to perfection.

Make Ahead and Storage

Storing Leftovers

After enjoying the first round, I store leftover soup in an airtight container and keep it in the fridge for up to 3 days. Because the cream can separate, give it a good stir and reheat gently on the stovetop to bring it back to silky perfection.

Freezing

I’ve frozen this soup a couple of times, but I’d recommend freezing it without the cream. When you’re ready to eat it, thaw fully, warm gently, then stir in fresh cream to get that velvety soup you love. This keeps the texture smooth and fresh.

Reheating

The best way to reheat is on the stovetop over medium-low heat, stirring frequently to prevent the cream from breaking. If you’re in a hurry, microwave it in short bursts, stirring in between. If the soup looks a bit grainy after aging in the fridge, no worries—heat and stir will fix it every time.

FAQs

Can I use frozen tortellini for this Creamy Sausage Tortellini Soup Recipe?

Absolutely! Frozen tortellini works just as well as fresh or refrigerated. Just add a couple more minutes to the cooking time, and be sure to check for doneness so the pasta turns out tender but not overcooked.
Is it possible to make this soup vegetarian?

Yes! Swap out the sausage for a plant-based alternative or extra veggies, and use vegetable broth instead of water. Keep the rest of the recipe the same for a rich, satisfying vegetarian version.
Why does the cream separate when I refrigerate the soup?

It’s totally normal for cream to look a bit grainy or separated after cooling or refrigeration. The fat and liquid split, but when you gently reheat the soup and stir it well, the smooth, creamy texture comes right back.
Can I add other vegetables to this soup?

Definitely! Feel free to add mushrooms, zucchini, or kale along with or instead of spinach. Vegetables that wilt or cook quickly work best to keep the cooking time manageable.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe has become one of my comfort food go-tos because it feels like a little celebration in each bite. It’s simple enough to make on a busy night but has that richness and satisfying texture that makes you feel like you’re treating yourself. I can’t wait for you to try it out and hopefully make it one of your own kitchen favorites—you and your loved ones are in for a real treat!