Creamy Sausage Tortellini Soup – Cozy One-Pot Dinner
Creamy Sausage Tortellini Soup is a cozy one-pot dinner with cheese tortellini, spinach, sun-dried tomatoes, and a rich Parmesan cream broth. Perfect for busy weeknights.
Creamy Sausage Tortellini Soup is the kind of one-pot dinner that makes a busy weeknight feel a little more special. Italian chicken sausage, cheese tortellini, spinach, and sun-dried tomatoes all simmer in a luscious broth finished with cream and Parmesan. It comes together in about 40 minutes and needs just one pot, so dinner feels cozy without a pile of dishes. This is the kind of soup you will want to make again on the next cold evening.
Why You'll Love This Creamy Sausage Tortellini Soup
- It is a complete one-pot meal that goes from stove to bowl in about 40 minutes.
- The creamy Parmesan broth is rich and satisfying without being heavy.
- Cheese tortellini make the soup hearty enough to serve as dinner on its own.
- Spinach and sun-dried tomatoes add color and a pleasant tang to every spoonful.
Ingredient Notes
Italian chicken sausage is the backbone of this soup. Look for mild or spicy links and remove the casings so the meat crumbles as it browns. Oil-packed sun-dried tomatoes add a concentrated sweetness, so be sure to drain and chop them before adding. Fresh cheese tortellini cook quickly right in the broth, while frozen tortellini work just as well with a few extra minutes. You can swap the heavy cream for half-and-half if you prefer a lighter sauce, and turkey sausage works in place of the chicken sausage. Skip the flour if you like a thinner broth, but it gives the soup a lightly thickened body that clings to the tortellini. A pinch of red pepper flakes with the garlic adds gentle heat without overpowering the soup.
How to Make Creamy Sausage Tortellini Soup
Start by browning the sausage in a Dutch oven or large pot. Once the sausage is cooked, add the onion and carrots and let them soften, then stir in garlic, sun-dried tomatoes, and tomato paste to build flavor. A spoonful of flour helps thicken the broth, and chicken broth deglazes the pot so no browned bits go to waste. Add the tortellini and simmer until tender, then lower the heat and stir in the cream, spinach, and Parmesan until the soup is glossy and green-flecked. The most important moment is the finish: keep the heat low after adding the cream so the broth stays smooth.
Tips for the Best Creamy Sausage Tortellini Soup
- Use a large Dutch oven or soup pot so everything fits comfortably and the broth does not bubble over.
- Do not drain the sausage too well; a little browned flavor in the pot makes the soup taste deeper.
- Cut the sun-dried tomatoes into small pieces so they spread evenly through each bowl.
- Stir the cream in slowly over low heat and avoid a rolling boil to prevent curdling.
- Season at the very end because the sausage, broth, and Parmesan all add salt.
Make Ahead and Storage
Creamy Sausage Tortellini Soup is best enjoyed soon after making it because the tortellini continue to absorb broth as they sit. Leftovers can be kept in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the soup and warm it gently over low heat. If you plan to make it ahead for a gathering, cook the tortellini separately and stir them in just before serving so they do not turn mushy.
What to Serve With Creamy Sausage Tortellini Soup
A big bowl of this soup needs something crisp or toasty on the side. Crusty bread with butter is the classic choice for soaking up every drop of the broth. A simple green salad with lemon vinaigrette balances the richness, and roasted vegetables make the meal feel even more substantial. For a lighter dinner, serve the soup in smaller bowls with a side of garlic breadsticks or a crisp cucumber salad. A spoonful of extra Parmesan and a pinch of red pepper flakes on top finishes each bowl nicely.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian chicken sausage, casings removed
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 6 cups chicken broth
- 9 oz cheese tortellini, fresh or frozen
- 1 cup heavy cream
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Kosher salt and black pepper, to taste
Instructions
Brown the Sausage
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the Italian chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes.
Cook the Vegetables
Reduce the heat to medium. Add the onion and carrots and cook until the onion is soft, about 4 minutes. Stir in the garlic, sun-dried tomatoes, tomato paste, and red pepper flakes, if using, and cook for 1 minute until fragrant.
Thicken the Base
Sprinkle the flour over the mixture and stir for 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
Simmer the Tortellini
Bring the soup to a boil, then reduce to a simmer. Add the cheese tortellini and cook according to the package directions until tender, about 5 to 7 minutes for fresh tortellini and a few minutes longer for frozen.
Finish with Cream and Spinach
Reduce the heat to low. Stir in the heavy cream, baby spinach, and Parmesan cheese. Cook for 2 to 3 minutes, stirring gently, until the spinach wilts and the cheese melts. Season with salt and black pepper to taste.
Notes
- Use mild or spicy Italian chicken sausage depending on how much heat you like. Turkey sausage also works.
- Tortellini soak up broth as they sit, so add a splash of chicken broth or water when reheating leftovers.
- For a lighter version, replace the heavy cream with half-and-half, but avoid boiling after adding it.
- If using frozen tortellini, add 2 to 3 minutes to the simmering time.
Nutrition Facts
Frequently asked questions
Can I use frozen tortellini for Creamy Sausage Tortellini Soup?
Yes. Add frozen cheese tortellini directly to the simmering broth and cook for 2 to 3 extra minutes, until tender. No need to thaw first.
Can I make Creamy Sausage Tortellini Soup ahead of time?
You can, but the tortellini will keep absorbing broth. The soup will keep for up to 3 days in the fridge; add a splash of chicken broth or water when reheating.
How do I keep Creamy Sausage Tortellini Soup from curdling?
Do not let the soup boil after adding the cream. Stir it in over low heat and keep the soup at a gentle simmer until serving.
What kind of sausage should I use for Creamy Sausage Tortellini Soup?
Use Italian chicken sausage in either mild or spicy flavor. If you can only find links, remove the casings before browning.
Can I use half-and-half instead of heavy cream in Creamy Sausage Tortellini Soup?
Yes, half-and-half will work and make the soup lighter. It will not be as rich, and you still need to keep the soup at low heat after adding it.
