Sweet Italian Sausage Cheese Tortellini Soup Recipe

This creamy, hearty Sweet Italian Sausage Cheese Tortellini Soup is made with tender pasta, browned meat, and fresh spinach, ready in just 30 minutes. The rich tomato broth turns velvety smooth the moment you stir in the heavy cream. I love serving this easy one-pot meal on chilly evenings.

Restaurant-Quality At Home

I used to order similar creamy soups at local bistros, assuming that depth of flavor required hours of simmering stock. I was surprised to find that browning the sausage in the same pot builds a massive flavor base in just a few minutes.

My biggest mistake early on was adding the pasta too soon, which turned the tortellini into a mushy mess. Now, I learned to add them right at the end so they stay perfectly plump and al dente.

Sweet Italian Sausage Cheese Tortellini Soup Ingredients

• 1 lb sweet Italian sausage, bulk (casings removed)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 4 cups chicken broth
• 1 can (14.5 oz) petite diced tomatoes, undrained
• 1 package (9 oz) refrigerated cheese tortellini
• 3 cups fresh spinach, packed
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

How To Make Sweet Italian Sausage Cheese Tortellini Soup

1. Brown the Meat: Heat a large pot over medium-high heat and cook the sausage and onion, breaking up the meat with a spoon, until browned and onions are soft, about 5-7 minutes.
2. Simmer the Base: Stir in the garlic, basil, and oregano, cooking for 1 minute until fragrant. Pour in the chicken broth and diced tomatoes (with juices), then bring the mixture to a low boil.
3. Cook the Pasta: Add the refrigerated cheese tortellini to the pot and simmer for 3 to 5 minutes, or until the pasta begins to float and is tender.
4. Finish the Soup: Reduce the heat to low and stir in the spinach and heavy cream. Simmer gently for 2 minutes until the spinach is wilted and the soup is heated through.

Recipe Tips

• Watch the salt: The sausage and chicken broth add significant saltiness, so taste the soup at the very end before adding any extra salt.
• Don’t boil the cream: heavy cream can separate if boiled vigorously, so ensure you lower the heat before stirring it in to keep the texture smooth.
• Fresh vs Frozen: I prefer refrigerated tortellini because it cooks faster, but if you use frozen, add a couple of extra minutes to the simmering time.

What To Serve With Tortellini Soup

This rich soup pairs perfectly with crusty garlic bread or breadsticks to soak up the creamy tomato broth. A simple green salad with a sharp vinaigrette helps cut through the richness of the cheese and cream.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will continue to absorb the broth as it sits, so you may need to splash in a little extra water or broth when reheating gently on the stove.

FAQs

• Can I use spicy sausage instead? Yes, swapping sweet sausage for hot Italian sausage is a great way to add a kick if you prefer more heat.
• Can I freeze this soup? Freezing is not recommended because the cream may separate and the pasta often becomes soggy upon thawing.
• Can I use kale instead of spinach? Absolutely, but since kale is tougher, add it to the simmering broth about 5 minutes before the pasta to ensure it becomes tender.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 1100mg
• Total Carbohydrate: 25g
• Protein: 22g

Try More Recipes:

• Rustic Italian Sausage White Bean Kale Soup Recipe
• Italian Chicken Soup Recipe
• Easy Homemade Italian Chicken Penicillin Pastina Star Soup

Sweet Italian Sausage Cheese Tortellini Soup

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Sweet Italian Sausage Cheese Tortellini Soup features tender pasta and savory meat in a creamy tomato broth, ready in 30 minutes for a quick weeknight dinner. The rich flavors of basil and garlic make this warming dish feel special. It is effortless comfort food.

Ingredients

• 1 lb sweet Italian sausage, bulk (casings removed)

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp dried basil

• 1 tsp dried oregano

• 4 cups chicken broth

• 1 can (14.5 oz) petite diced tomatoes, undrained

• 1 package (9 oz) refrigerated cheese tortellini

• 3 cups fresh spinach, packed

• 1/2 cup heavy cream

• Salt and black pepper to taste

• Grated Parmesan cheese, for serving

Directions

• Brown the Meat: Heat a large pot over medium-high heat and cook the sausage and onion, breaking up the meat with a spoon, until browned and onions are soft, about 5-7 minutes.
• Simmer the Base: Stir in the garlic, basil, and oregano, cooking for 1 minute until fragrant. Pour in the chicken broth and diced tomatoes (with juices), then bring the mixture to a low boil.
• Cook the Pasta: Add the refrigerated cheese tortellini to the pot and simmer for 3 to 5 minutes, or until the pasta begins to float and is tender.
• Finish the Soup: Reduce the heat to low and stir in the spinach and heavy cream. Simmer gently for 2 minutes until the spinach is wilted and the soup is heated through.