Short Description
Sausage and Tortellini Soup is a hearty, flavorful dish featuring savory sausage, tender tortellini, and a rich, creamy broth. This comforting soup is perfect for chilly nights and easy enough for a weeknight meal.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Packed with bold, comforting flavors
- Great for meal prep and leftovers
- Perfect balance of protein, pasta, and vegetables
- Family-friendly and satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy)
- Cheese tortellini (fresh or frozen)
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Crushed tomatoes
- Chicken or vegetable broth
- Heavy cream or half-and-half
- Spinach or kale
- Olive oil
- Salt and pepper
- Italian seasoning
- Red pepper flakes (optional, for heat)
- Parmesan cheese (for garnish)
Directions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Remove excess grease if necessary.
- Sauté Vegetables: Add onions, garlic, carrots, and celery to the pot. Cook until softened.
- Add Liquids and Simmer: Pour in crushed tomatoes and broth. Stir in Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Add Tortellini and Greens: Stir in tortellini and cook until tender, about 5 minutes. Add spinach or kale and let it wilt.
- Make it Creamy: Stir in heavy cream and simmer for another 2-3 minutes.
- Serve: Ladle into bowls and garnish with Parmesan cheese. Enjoy!
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Use hot Italian sausage and add extra red pepper flakes.
- Lighter Option: Use turkey sausage and replace heavy cream with milk.
- Vegetarian Alternative: Omit sausage and use vegetable broth.
- Extra Veggies: Add bell peppers, mushrooms, or zucchini.
- Cheesy Upgrade: Stir in extra Parmesan or mozzarella for added richness.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Reheat on the stove or microwave.
- Reheating: Warm gently over low heat, adding broth if needed to adjust consistency.
FAQs
Can I use dried tortellini instead of fresh?
Yes, but adjust the cooking time according to package instructions.
What’s the best sausage for this recipe?
Italian sausage (mild or spicy) works best, but any ground sausage will do.
Can I make this soup dairy-free?
Yes! Substitute heavy cream with coconut milk or a dairy-free alternative.
How can I thicken the soup?
Let it simmer longer, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Can I make this soup in a slow cooker?
Yes! Brown the sausage first, then add all ingredients (except tortellini and cream) and cook on low for 6-8 hours. Add tortellini and cream 30 minutes before serving.
Can I substitute the spinach with another green?
Absolutely! Kale or Swiss chard are great alternatives.
How do I prevent the tortellini from getting mushy?
Add tortellini towards the end of cooking and serve immediately.
Can I use a different type of pasta?
Yes, but adjust the cooking time based on the pasta type.
What can I serve with this soup?
Crusty bread, garlic bread, or a fresh salad pair well.
Is this soup kid-friendly?
Yes! Mild sausage and a creamy broth make it appealing to kids.
Conclusion
Sausage and Tortellini Soup is a hearty, comforting meal that’s easy to make and full of rich flavors. Whether you prefer a spicy kick or a creamy, mild version, this soup is sure to become a family favorite. Try it with different variations and enjoy a warm, delicious bowl!
Print
Sausage and Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
A comforting and flavorful soup with Italian sausage, cheese tortellini, and a creamy tomato-based broth.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream (or half-and-half)
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 2 cups fresh spinach (or kale)
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
1. Cook the Sausage:
- In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and fully cooked (5-7 minutes). Break it into crumbles as it cooks.
- Drain excess grease if necessary and set sausage aside.
2. Sauté the Aromatics:
- In the same pot, add olive oil if needed, then sauté the onion for 3-4 minutes until soft.
- Add garlic and cook for another 30 seconds until fragrant.
3. Make the Soup Base:
- Stir in diced tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Bring to a simmer and cook for 10 minutes to let the flavors blend.
4. Add the Tortellini & Spinach:
- Stir in the cooked sausage and tortellini.
- Simmer for 5-7 minutes, until tortellini is tender.
- Stir in the heavy cream and spinach. Let cook for 2 more minutes, until spinach wilts.
5. Serve:
- Ladle into bowls and sprinkle with grated Parmesan cheese.
- Serve hot with crusty bread or garlic toast. Enjoy!
Notes
- Use turkey or chicken sausage for a lighter version.
- Swap spinach for kale or Swiss chard.
- Make it dairy-free by using coconut milk instead of cream.
- Add mushrooms or bell peppers for extra veggies.
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 1050mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
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