Creamy Sausage Tortellini Soup.”

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Creamy Sausage Tortellini Soup is packed with tender cheese-filled tortellini, savory, flavorful Italian sausage, and a rich, creamy broth. It’s a quick and easy weeknight meal and the ultimate comfort food. 

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Cozy, hearty meals like this soup go great with crusty bread, a side of garlic bread, and a big green salad. Leftovers go great with Hot Ham and Cheese Crescent Roll Sandwiches, Slow Cooker BBQ Chicken Sandwiches, and other sandwiches the next day too! When enjoying this soup again, sandwiches or paninis with a salad make a nice complete meal.

Why this soup works

It’s quick and easy to whip up, making it perfect for busy weeknights, yet it’s so flavorful and satisfying that it feels like a special occasion in a bowl. You only need pantry staples to make this soup yet you can jazz it up with a few extra ingredients. 

This creamy soup is ready to hit the dinner table in only 35 minutes and if you’re feeding a crowd, it’s VERY simple to scale. A hot bowl of soup is the perfect way to end a chilly day with some Ciabatta Garlic Bread! 

Let’s Gather the Ingredients

• Italian sausage: I used regular but hot Italian sausage adds a nice kick!
• Fresh veggies: carrots, yellow onions, and fresh spinach
• Seasonings and Herbs: minced garlic cloves, Italian seasoning, mustard powder, salt, and black pepper
• All purpose flour: Thickens the soup.
• Chicken stock: I used low sodium.
• Dairy: heavy cream and parmesan cheese
• Tortellini: Both frozen and fresh works.

How to Make Creamy Tortellini Soup

• Step 1: Add Italian sausage, diced carrots and onions to a pot and cook until meat is cooked through and veggies are soft. 
• Step 2: Toss in minced garlic to the pot and cook until fragrant and sprinkle in the flour. Stir to combine. 
• Step 3: Next, add in mustard, salt, pepper, and ground Italian seasoning. 
• Step 4: Stir in chicken stock and simmer until it thickens. 

• Step 5: Add in heavy cream and stir. 
• Step 6: Toss in frozen tortellini and bring the soup to a boil. Reduce heat to simmer before adding in parmesan cheese and fresh spinach. Simmer until spinach starts to wilt, and the cheese melts in the soup. 

Recipe Tips

• Stir soup often so nothing sticks to the bottom of the pot. 
• I like to use a large heavy pot like a dutch oven or heavy cast iron pot for this creamy tortellini soup. 
• If you don’t have heavy cream, you can try whole milk or half and half for a lighter creamy soup.
• Frozen spinach instead of fresh spinach can be used if you thaw it first and pat it dry with a paper towel first.
• Fresh tortellini can be used in place of frozen. Cheese stuffed tortellini is what I used, but any tortellini filled with other fillings will work fine for this soup recipe.
• I opted for chicken stock, but vegetable broth or vegetable stock, beef broth or beef stock can also be used. Use whatever you have available.