Italian Sausage Tortellini Soup Recipe

I recently crafted an Italian Sausage Tortellini Soup that combines crumbled Italian sausage with tender cheese tortellini, fresh garlic, onions, and hearty chicken broth. A hint of diced tomatoes and rich heavy cream brings a pleasant balance to this forgiving yet flavorful medley of carrots and celery. Dive in for more.

I recently discovered a recipe that totally blew my mind. This Italian Sausage Tortellini Soup is irresistibly creamy and comes together super easy, making it a must-try if you love a good bowl of hearty pasta soup.

I started with 2 tablespoons extra virgin olive oil and browned 1 lb of Italian sausage (casings removed and crumbled) until it was nicely caramelized. Then, I tossed in a diced yellow onion, minced garlic, diced carrots and celery to build a rich base.

After stirring in 6 cups of chicken broth and a can of diced tomatoes, I added a cup of heavy cream to create that amazing creaminess. Once I cooked a package of cheese tortellini, I finished the dish with a handful of baby spinach and a sprinkle of dried basil and oregano.

It reminded me of my favorite Italian Sausage Recipes and Tortellini Recipes from my childhood, evoking memories of making Sausage Soup in a Crockpot. Enjoy every savory spoonful.

Why I Like this Recipe

I love this recipe because its super creamy and comforting, making it the perfect meal when im feeling under the weather or on a cold day. I like that the Italian sausage and veggies like onions, garlic, carrots, and celery come together with the chicken broth and tomatoes to make a really hearty base, it just tastes so rich and satisfying. I also enjoy how easy it is to make, since you just brown the sausage, cook the veggies, stir in the broth, cream, tortellini and spinach, and its ready in about 20 minutes without much fuss. Lastly, the fact that you can adjust the seasonings to suit your taste, like tossing in a pinch or two of red pepper flakes if you want a bit of heat, makes it feel like its made just the way i like it.

Ingredients

• Extra virgin olive oil gives a mild fruitiness and healthy fats that are great for your heart.
• Italian sausage is rich in protein and adds a spicy, savory burst of flavor.
• Garlic brings a zesty, aromatic kick while also being good for the immune system.
• Carrots are naturally sweet, providing fiber and vitamins that support overall health.
• Cheese tortellini delivers comforting carbs with a melty, indulgent cheese surprise.
• Baby spinach supplies fresh, slightly bitter greens full of nutrients and iron.
• Heavy cream enhances the soup with a velvety, smooth richness and mild sweetness.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 lb Italian sausage (casings removed and crumbled)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1 package (20 oz) cheese tortellini
• 3 cups baby spinach
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional red pepper flakes, a pinch or two

How to Make this

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the Italian sausage (casings removed and crumbled) and cook until it starts browning, breaking it into small pieces as it cooks.

2. Stir in 1 diced medium yellow onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook until the veggies are soft, about 5-7 minutes.

3. Pour in 6 cups of chicken broth and add 1 can of diced tomatoes with its juices. Mix in 1 teaspoon dried basil, 1/2 teaspoon dried oregano, salt, pepper, and if you want a little kick, a pinch of red pepper flakes.

4. Bring everything to a simmer and let it cook for about 10 minutes so the flavors meld together.

5. Slowly stir in 1 cup of heavy cream, making sure it’s well combined with the rest of the soup.

6. Add the package (20 oz) of cheese tortellini. Follow the package instructions for cooking time, usually around 3-5 minutes, until they’re tender.

7. Toss in 3 cups of baby spinach and let it wilt for another minute or so.

8. Give the soup a good stir and taste it. Adjust any seasoning if needed.

9. Serve hot and enjoy a cozy, creamy bowl of Italian sausage tortellini soup!

Equipment Needed

1. A large pot or Dutch oven for cooking the sausage and simmering the soup
2. A stove or cooktop to heat and cook all the ingredients
3. A cutting board and a sharp chef’s knife for dicing the onion, carrots, celery, and garlic
4. Measuring spoons and a measuring cup for the oil, spices, broth, and heavy cream
5. A can opener for the diced tomatoes
6. A wooden spoon or a heat-resistant spatula for stirring the ingredients as they cook
7. A ladle for serving the soup into bowls

FAQ

Italian Sausage Tortellini Soup Recipe Substitutions and Variations

• Try swapping the Italian sausage with ground turkey sausage or chicken sausage if you’re looking for a leaner option.
• You can use half-and-half instead of heavy cream if you want something a bit lighter.
• If you don’t have chicken broth, vegetable broth works just fine and still adds plenty of flavor.
• Instead of cheese tortellini, cheese-filled ravioli can give you a similar texture and taste.
• Baby kale could be used in place of baby spinach if you can’t find the latter.

Pro Tips

1. Browning your sausage a bit more can really boost the flavor—just keep an eye on it so it doesn’t burn, coz burnt bits can turn the whole pot bitter.
2. When you stir in the cream, try to keep the heat low. If the soup gets too hot it might curdle the cream and that will ruin the smooth texture you’re aiming for.
3. Add the tortellini at the very end and follow the package timing closely—overcooked pasta can get mushy and sloppy.
4. Taste as you go and adjust the salt and pepper gradually. Sometimes the flavors meld differently than expected, so it’s a good idea to test the seasoning before serving.