Name: Creamy Tortellini Soup with Italian Sausage Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb. ground mild Italian sausage; 1 small yellow onion, diced; 2 celery stalks, diced; 2 large carrots, peeled and diced; 3 garlic cloves, minced; 1 teaspoon kosher sea salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon Italian seasoning; 1 teaspoon fennel seed, crushed or chopped; 1 six-ounce can tomato paste; 1/2 cup dry white wine; 1/2 cup all-purpose flour; 6 to 7 cups chicken broth; 14 oz. refrigerated cheese tortellini; 2 cups half and half or heavy cream; 1 handful chopped fresh spinach; Parmesan cheese, for serving; Fresh parsley, for serving

Jump to Recipe· 4.5 from 25 reviews

If you’re looking for a cozy, soul-satisfying meal that feels like a warm hug in a bowl, you’ve got to try this Creamy Tortellini Soup with Italian Sausage Recipe. Trust me, it’s one of those recipes I keep coming back to when I want something hearty but still quick enough for a weekday dinner. The combination of tender cheese tortellini, savory Italian sausage, and a luscious creamy broth just hits the spot every time. Stick around, and I’ll walk you through how to make this fan-freaking-tastic soup with all my best tips.

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Why This Recipe Works

Rich Flavor Layers: The Italian sausage, garlic, and tomato paste create a deep, savory base that keeps you coming back for more.
Creamy & Comforting: Half and half turns the broth into a silky, luscious soup without being too heavy.
Fast & Easy: Ready in about 40 minutes—perfect for a weeknight meal that feels special.
Crowd-Pleaser: This Creamy Tortellini Soup with Italian Sausage Recipe satisfies both sausage lovers and pasta fans alike.

Creamy Tortellini Soup with Italian Sausage, Italian sausage tortellini soup, hearty creamy tortellini soup, easy Italian sausage pasta soup, comforting tortellini soup recipes - A large white pot filled with a thick, creamy soup that is orange-beige in color, speckled with small pieces of ground meat, green leafy vegetables, and small curved pasta shells. A wooden spoon is resting inside the pot, partially submerged in the soup, showing its rich and smooth texture. The pot sits on a dark blue cloth on a white marbled surface, creating a warm and cozy feeling. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamy tortellini soup plays its role perfectly. I always recommend using fresh veggies and quality Italian sausage for the best flavor. Keep an eye out for refrigerated cheese tortellini — it cooks faster and has that fresh pasta texture that dried just can’t match.

Ground mild Italian sausage: Adds fantastic savory, slightly spiced flavor without overpowering the soup.
Yellow onion: Builds a sweet, aromatic foundation when sautéed with the sausage.
Celery and carrots: Classic soffritto combo that adds subtle earthiness and texture.
Garlic cloves: Gives that signature punch of Italian flavor that warms the whole dish.
Kosher sea salt and black pepper: Essential for seasoning everything evenly.
Italian seasoning and fennel seed: Bring that authentic herbaceous Italian vibe; fennel complements the sausage beautifully.
Tomato paste: Adds umami and richness to the broth’s base without making it sweet or acidic.
Dry white wine: Deglazes the pan and layers in a subtle tangy depth.
All-purpose flour: Helps thicken the broth into that creamy, comforting consistency.
Chicken broth: The main body of your soup; homemade or store-bought both work great.
Cheese tortellini: Brings the pasta element, offering little pillows of melty cheese goodness.
Half and half or heavy cream: Makes the soup decadently creamy without heaviness.
Fresh spinach: Lightens the dish with a pop of color and a fresh, mild flavor.
Parmesan and fresh parsley: Finishing touches that add sharpness and brightness.

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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

One of the things I love most about this Creamy Tortellini Soup with Italian Sausage Recipe is how easy it is to personalize. Whether you prefer your soup a bit spicier or want to sneak in extra veggies, these tweaks help you put your own spin on this classic.

Make it spicy: I sometimes swap mild Italian sausage for hot sausage or add a pinch of red pepper flakes to the garlic step—works like a charm!
Swap protein: No sausage? No problem. Ground turkey or chicken works well too, though you might want extra seasoning for flavor.
Veggie boost: Feel free to add mushrooms, zucchini, or kale instead of spinach for extra texture and nutrition.
Dairy-free version: Swap cream for coconut milk and pick dairy-free tortellini to keep it creamy without the dairy.

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

Step 1: Brown the Sausage and Sauté Veggies

Start by heating a large stockpot over medium-high heat and adding the ground mild Italian sausage. Break it up into small pieces as it cooks—it’s helpful to use a wooden spoon to get nice crumbles. When the sausage is mostly browned but still juicy, stir in the diced onion, celery, and carrots. Sauté everything together for about 5 minutes until the vegetables soften. This base develops incredible flavor and aroma, so don’t rush it!

Step 2: Add Garlic, Spices, Tomato Paste, and Wine

Next, toss in the minced garlic, kosher salt, black pepper, Italian seasoning, and crushed fennel seed. Stir constantly and cook for 3-5 minutes until fragrant—you’ll know it when you smell that mix of garlic and herbs. Then add the tomato paste, stirring frequently, making sure it doesn’t burn but caramelizes slightly for richness. Pour in the white wine, scraping up those tasty browned bits from the bottom. Let the wine cook down for a couple minutes so its alcohol cooks off and flavors meld.

Step 3: Create the Creamy Broth

Sprinkle in the flour and stir thoroughly to coat everything; it will look a bit sticky and dry—that’s exactly what you want for thickening the soup later. Pour in the chicken broth slowly while stirring to avoid lumps. Bring this mixture to a gentle simmer over medium heat, then turn down the heat and let it simmer for 15 minutes. This resting period lets the soup thicken and the flavors develop beautifully.

Step 4: Finish with Cream, Tortellini, and Spinach

Once the broth is ready, stir in your half and half or heavy cream, bringing the soup back up to a nice gentle simmer. Add the refrigerated cheese tortellini and handful of fresh spinach. Cook according to the tortellini package instructions—often just a few minutes until al dente. When the tortellini float up and are tender but still pleasantly firm, you’re set!

Step 5: Serve with Fresh Parsley and Parmesan

Ladle your soup into bowls and sprinkle with freshly chopped parsley and a good grating of Parmesan. I love serving this with crusty cheese bread for dunking—trust me on this, it takes the whole experience to the next level.

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Pro Tips for Making Creamy Tortellini Soup with Italian Sausage Recipe

Don’t Overcook Tortellini: I learned that tortellini can get mushy fast—watch closely and pull them off heat as soon as they’re tender but still firm.
Use Fresh Herbs When Possible: Fresh parsley brightens this soup so well at the end—don’t skip it, even if you add dried herbs earlier.
Deglaze with Wine or Broth: This step really builds flavor—don’t skip the wine, or substitute with broth if you prefer no alcohol.
Avoid Burning Garlic and Tomato Paste: Stir frequently once these go in. I’ve burned tomato paste before, and that bitter taste lingers and ruins the soup.

How to Serve Creamy Tortellini Soup with Italian Sausage Recipe

Garnishes

I always top my bowls with a generous sprinkle of freshly grated Parmesan and chopped fresh parsley. Sometimes I add a drizzle of good-quality olive oil or even a little cracked black pepper for extra zing. These simple finishes brighten and complement the soup perfectly.

Side Dishes

Crusty Italian bread or cheesy garlic bread is my go-to to mop up every last drop of that creamy broth. A simple green salad dressed in lemon vinaigrette also pairs nicely to balance the richness.

Creative Ways to Present

For special occasions, I sometimes serve the soup in mini bread bowls for a fun, rustic touch. It’s a hit at dinner parties! You could also garnish with microgreens or a spoonful of pesto swirl for extra flavor and color.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Because the tortellini soak up broth over time, the soup thickens, so I usually add a splash of chicken broth or water when reheating to loosen it back up.

Freezing

I’ve frozen this soup a couple times with decent results, though the texture of tortellini changes after freezing. To protect the pasta, I sometimes freeze the broth separately and add freshly cooked tortellini at reheating time.

Reheating

Reheat gently on the stove over medium-low heat, stirring often. If the soup is too thick, add small amounts of broth or cream until it’s silky again. Avoid the microwave for best texture, but if you do use it, stir midway through heating.

FAQs

Can I use frozen tortellini instead of fresh?

Absolutely! Frozen tortellini works fine, though it may need a minute or two longer to cook. Just watch closely to avoid overcooking and becoming mushy.
Is there a vegetarian version of this soup?

Yes! Swap the Italian sausage for sautéed mushrooms, diced tofu, or plant-based sausage. Use vegetable broth instead of chicken broth, and it’s just as delicious.
Can I prepare this soup in a slow cooker?

You can, but I recommend cooking the sausage and vegetables first on the stove to build flavor, then transfer to a slow cooker with the broth and seasonings. Add tortellini only in the last 30 minutes so they don’t overcook.
What type of Italian sausage is best?

Mild Italian sausage works great for most tastes, but if you like a little heat, spicy Italian sausage adds a nice kick.
Can I use low-fat dairy or milk instead of half and half?

You can substitute milk or low-fat cream, but the soup won’t be quite as rich and creamy. If using milk, consider adding a bit of extra flour or cornstarch to thicken it.

Final Thoughts

This Creamy Tortellini Soup with Italian Sausage Recipe feels like a hug on even the coldest days—it’s hearty, flavorful, and somehow comforting without being too heavy. It’s one of those meals that brings everyone to the table happily, whether you’re feeding a crowd or just yourself. I hope you’ll give it a try soon and enjoy it as much as I do. Once you make it, I’d love to hear what tweaks you add to make it your own!