Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz spicy Italian sausage; 1 tablespoon olive oil; 1 tablespoon Italian seasoning; 1 teaspoon paprika (regular or smoked); ¼ teaspoon red pepper flakes (plus extra to taste); 1 large sweet potato, peeled and cubed; 5 cloves garlic, minced; 1 tablespoon tomato paste; 4 oz fresh spinach; 4 tablespoons fresh thyme; 6 cups water; 8 oz three-cheese tortellini (refrigerated, Buitoni brand recommended); ½ cup heavy cream

Jump to Recipe· 4.7 from 24 reviews

If you’re craving a cozy, comforting bowl that’s bursting with flavor, I’ve got just the thing for you. This Creamy Sausage Tortellini Soup Recipe is my go-to when I want something hearty but still easy enough for a weeknight. Imagine spicy sausage, tender tortellini, sweet potatoes, and luscious cream in a savory broth—it’s like a warm hug in a bowl!

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Why This Recipe Works

Flavor Packed: The combination of Italian sausage and tomato paste creates a rich, savory base that you’ll crave again and again.
Creamy Comfort: Adding heavy cream at the end gives it that silky texture without overwhelming the broth’s depth.
Tender Tortellini: Using fresh three-cheese tortellini adds a delightful, pillowy bite that makes every spoonful special.
Simple & Fuss-Free: This soup is straightforward to prepare, perfect for cooks of all levels looking for a reliable, crowd-pleasing dish.

Creamy Sausage Tortellini Soup, hearty sausage tortellini soup, easy comfort food recipes, creamy sausage soup with tortellini, quick weeknight dinner ideas - A black pan filled with a creamy soup that has three main layers: chunks of orange squash, yellow tortellini pasta, and small pieces of cooked ground meat spread evenly throughout. The soup base is light-colored cream with orange oil spots floating on top. Dark green spinach leaves and sprigs of fresh herbs are scattered on the surface. The pan is placed on a textured white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are carefully chosen to balance flavor, texture, and comfort. Sweet potatoes add subtle sweetness and a creamy feel once cooked, while fresh spinach brightens things up. Plus, everything comes together quickly for a satisfying, hearty soup.

Italian Sausage: I prefer spicy Italian sausage because it brings a punch of seasoning, but mild works too if you want gentler heat.
Olive Oil: For sautéing the sausage, olive oil adds a fruity richness that complements the meat.
Italian Seasoning: A blend of herbs that instantly elevates the soup’s aroma and depth.
Paprika: Smoked paprika adds warmth and a subtle smoky layer; regular paprika is fine if that’s what you have.
Sweet Potato: I always use peeled and cubed sweet potatoes because they soften beautifully, adding natural sweetness and heartiness.
Garlic: Lots of minced garlic for that irresistible savory kick.
Red Pepper Flakes: You can control the spice level here—add more if you like it hot!
Tomato Paste: Concentrated sweetness and umami make the broth richer without the need for stock.
Water: Yes, just water here—because the sausage carries so much flavor, no stock is needed, keeping it light.
Three-Cheese Tortellini: Refrigerated tortellini cooks quickly and soaks up the broth’s flavors wonderfully.
Fresh Spinach: Added at the end for a pop of color and freshness.
Heavy Cream: Stirred in right before serving for that signature creamy texture.
Fresh Thyme: Adds a fragrant herbal note that ties all the flavors together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Creamy Sausage Tortellini Soup Recipe is a great base to get creative with. I often swap out the sausage or add extra veggies depending on what I have on hand, and it still tastes fantastic. Feel free to experiment—this soup welcomes personalization!

Make it vegetarian: I’ve tried swapping sausage for mushrooms and smoked paprika for a smoky flavor. It’s surprisingly satisfying and still creamy.
Spicy boost: If you love heat, double the red pepper flakes and choose hot Italian sausage. I love how that kicks the creaminess up a notch!
Greens swap: Kale or Swiss chard works too if you don’t have spinach—just adjust the cooking time so they don’t get too wilted.
Different pasta: If tortellini isn’t your thing, cheese ravioli or even small shells work well in this soup.

Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe

Step 1: Brown the Sausage to Build Flavor

Heat olive oil in a large, high-sided pot over medium heat and add crumbled sausage. I like to stir it often and break it up with my spatula so it cooks evenly. Once the sausage is no longer pink, drain the excess grease—this keeps the soup from feeling too oily. Then sprinkle in Italian seasoning and paprika for that aromatic punch.

Step 2: Layer in the Veggies and Tomato Paste

Next, add the peeled, cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Stir everything so the tomato paste starts to dissolve; this step is key to building that deep flavor and rich color in the broth.

Step 3: Add Water and Simmer

Pour in 6 cups of water—no chicken stock needed here! The sausage and tomato paste give the soup plenty of flavor. Bring everything to a boil, then reduce to a gentle simmer and cover with a lid. Let it cook for about 15 minutes, or until the sweet potatoes are fork-tender.

Step 4: Cook Tortellini Right in the Soup

Once the potatoes are done, add the tortellini right into the pot. Cover and let it cook—just follow the timing on the tortellini package, usually about 10 minutes. Cooking the pasta in the soup helps it soak up the delicious flavors and keeps everything warm.

Step 5: Finish with Spinach and Cream

Right before taking the soup off the heat, stir in fresh spinach and let it wilt gently in the hot broth. Then add the heavy cream—this step is what makes the soup wonderfully creamy and comforting. Finally, season with salt (if needed—remember, the sausage might be salty!) and a sprinkle of fresh thyme to brighten it all up.

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Pro Tips for Making Creamy Sausage Tortellini Soup Recipe

Drain the sausage well: Removing excess grease helps keep the soup from feeling greasy and lets the spices shine.
Use fresh tortellini: I find refrigerated tortellini cooks perfectly in this soup and stays tender without falling apart.
Add cream off the heat: Stirring in cream after the soup is off the burner prevents curdling and keeps it silky.
Taste before salting: Because sausage varies in saltiness, always taste before adding extra salt to avoid over-seasoning.

How to Serve Creamy Sausage Tortellini Soup Recipe

Garnishes

I like to finish this soup with a sprinkle of fresh thyme leaves and a grating of sharp Parmesan cheese. Sometimes, I add a few torn basil leaves if I’m feeling fancy. A little extra red pepper flakes on top amps up the visual appeal and the spice level, too.

Side Dishes

Crusty bread or garlic knots make a perfect partner for this soup—great for dipping and soaking up all that creamy goodness. A simple green salad with a lemony dressing also balances the richness nicely.

Creative Ways to Present

For dinner parties, I’ve ladled this soup into individual mini cast-iron skillets or rustic bread bowls. It’s a cozy presentation that guests love, and it keeps the soup warm throughout the meal. Adding a sprig of thyme on top for garnish finishes the look beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Just be mindful that the cream might look a bit separated once chilled—that’s totally normal!

Freezing

While I’ve frozen this soup before, I prefer fresh because cream-based soups sometimes change texture after thawing. If you freeze it, skip the cream until reheating for best results.

Reheating

When reheating, warm the soup gently on the stovetop or microwave and stir well—the cream will come back together, and the soup will be just as comforting as the first time you made it.

FAQs

Can I use ground turkey or chicken instead of sausage?

Absolutely! Ground turkey or chicken can work, but the soup will be milder. I recommend adding extra Italian seasoning and maybe a pinch of smoked paprika to mimic that rich sausage flavor.
Do I have to use fresh spinach?

Nope. You can substitute with baby kale, Swiss chard, or even frozen spinach (just thaw and drain well first). Adjust the cooking time a bit so greens don’t overcook.
Why does the cream look grainy after refrigeration?

That’s normal for cream-based soups once chilled—it sometimes separates. When you reheat and stir it, the creamy texture returns perfectly.
Can I make this soup gluten-free?

Yes! Use gluten-free tortellini or ravioli and double-check your sausage ingredients to ensure they’re gluten-free. The rest of the recipe is naturally gluten-free.
What’s the best way to thicken this soup?

The sweet potatoes and tortellini already add body, but if you want it thicker, I sometimes mash a few cooked potato cubes in the pot before adding cream.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe holds a special spot in my heart because it’s one of those dinners that feels homemade, flavorful, and comforting every single time. I hope you enjoy making it as much as I do—grab your ingredients, roll up your sleeves, and let this soup bring some warmth and joy to your kitchen!