This creamy sausage tortellini soup is like a warm hug in a bowl! It’s loaded with delicious sausage, cheesy tortellini, and a cozy blend of spices that make it so comforting.
You can whip this up in no time, making it perfect for busy days. Plus, who can resist that creamy goodness? I always add a sprinkle of cheese on top to make it extra special!
Key Ingredients & Substitutions
Italian Sausage: You can choose between mild or spicy based on your heat preference. If you want a lighter version, turkey sausage works well too. I’ve used it in the past, and it still packs great flavor!
Chicken Broth: Homemade is fantastic, but store-bought broth is efficient. Low-sodium broth is a good choice if you’re watching your salt intake. Vegetable broth is also a tasty substitute for a vegetarian option.
Spinach: Fresh spinach gives a nice color and nutrients. You can swap it for kale or even frozen spinach if fresh isn’t available. Just be sure to squeeze out excess water if using frozen!
Heavy Cream: For a lighter soup, you can use half-and-half or whole milk. Coconut cream adds a nice touch if you’re looking for a dairy-free option.
Parmesan Cheese: Grated Parmesan adds depth. You could substitute it with Pecorino Romano for a sharper flavor. Nutritional yeast is a good cheese alternative for vegan diets.
How Do You Achieve Creaminess Without Curdling the Soup?
One of the trickiest parts of creamy soups is getting that silky texture without curdling. Here are some tips:
- Always add heavy cream at low heat. If it’s boiling, it may separate.
- Gradually temper the cream by adding a bit of the hot broth mixture into the cream first, then mix it back into the pot.
- Stir constantly while incorporating cream to distribute temperature evenly.
By following these tips, you get that desired creaminess in your soup every time, making it a comforting go-to recipe. Happy cooking!
How to Make Creamy Sausage Tortellini Soup
Ingredients You’ll Need
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy sausage tortellini soup takes about 10 minutes to prepare and 20 minutes to cook, making a total time of about 30 minutes. It’s quick and easy, perfect for a weeknight meal!
Step-by-Step Instructions
1. Start with Browning the Sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until it’s browned and cooked through, which should take about 5-7 minutes. If there’s excess fat, feel free to remove it to make the soup less greasy.
2. Sauté the Aromatics
Next, add the chopped onion to the pot. Sauté for about 3-4 minutes or until the onion becomes softened. Then, stir in the minced garlic, cooking for an additional minute until it’s fragrant. Your kitchen should smell amazing by now!
3. Add the Broth and Tomatoes
Pour in the chicken broth and the can of diced tomatoes along with their juices. Give everything a good stir to combine. This is where the magic starts to happen!
4. Season and Simmer
Add the dried Italian seasoning and season your soup with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer. This will let all those delightful flavors meld together.
5. Cook the Tortellini
Now it’s time to add the tortellini. Stir them into the simmering soup and cook according to package directions, which should be about 3-5 minutes, until tender.
6. Stir in Cream and Spinach
Reduce the heat to low and add the heavy cream along with the chopped fresh spinach. Cook for another 2-3 minutes until the spinach wilts and everything is heated through.
7. Finish with Parmesan
Stir in the grated Parmesan cheese until it’s melted and well blended into the soup. This will add a rich creaminess that makes the soup truly soothing.
8. Taste and Serve
Give your soup a taste and adjust any seasonings if needed. Then, serve hot, garnished with extra Parmesan and chopped fresh parsley if you like. Enjoy this rich and comforting creamy sausage tortellini soup with some crusty bread or a simple side salad!
Can I Use Frozen Tortellini Instead of Refrigerated?
Absolutely! If using frozen tortellini, just be sure to add them a few extra minutes to the cooking time as they may take a bit longer to cook through. No need to thaw them first; just toss them into the pot directly.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the Italian sausage with a meat alternative such as crumbled tempeh or plant-based sausage. Use vegetable broth in place of chicken broth, and you can keep the rest of the ingredients as is!
Can I Freeze Leftover Soup?
Yes, you can freeze leftovers! Allow the soup to cool completely, then store it in an airtight container. It should last in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop over low heat.
What Should I Serve with the Soup?
This creamy sausage tortellini soup pairs wonderfully with crusty bread or a simple green salad. You can also serve it with garlic bread for extra flavor and crunch!
Creamy Sausage Tortellini Soup
A cozy, comforting soup with savory Italian sausage, cheesy tortellini, spinach, and a rich, creamy tomato-broth base. :contentReference[oaicite:0]{index=0}
Ingredients
- 1 lb Italian sausage, casings removed (mild or spicy) :contentReference[oaicite:1]{index=1}
- 1 tbsp olive oil :contentReference[oaicite:2]{index=2}
- 1 small onion, finely chopped :contentReference[oaicite:3]{index=3}
- 3 cloves garlic, minced :contentReference[oaicite:4]{index=4}
- 4 cups chicken broth :contentReference[oaicite:5]{index=5}
- 1 (14.5-oz) can diced tomatoes, undrained :contentReference[oaicite:6]{index=6}
- 9 oz refrigerated cheese tortellini :contentReference[oaicite:7]{index=7}
- 1 cup heavy cream :contentReference[oaicite:8]{index=8}
- 2 cups fresh spinach, roughly chopped :contentReference[oaicite:9]{index=9}
- 1 tsp dried Italian seasoning :contentReference[oaicite:10]{index=10}
- Salt & freshly ground black pepper, to taste :contentReference[oaicite:11]{index=11}
- ½ cup freshly grated Parmesan cheese + extra for serving :contentReference[oaicite:12]{index=12}
- Fresh parsley, chopped (optional, for garnish) :contentReference[oaicite:13]{index=13}
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Crumble in the sausage and cook until browned and cooked through, about 5–7 minutes. :contentReference[oaicite:14]{index=14}
- Add the chopped onion and sauté for about 3–4 minutes until softened. Then stir in minced garlic and cook for another minute until fragrant. :contentReference[oaicite:15]{index=15}
- Pour in the chicken broth and the diced tomatoes with their juices. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer. :contentReference[oaicite:16]{index=16}
- Add the tortellini to the simmering soup and cook according to the package instructions (usually ~3–5 minutes) until the pasta is tender. :contentReference[oaicite:17]{index=17}
- Reduce the heat to low. Stir in the heavy cream and the chopped spinach. Cook just long enough for the spinach to wilt, about 2–3 minutes. :contentReference[oaicite:18]{index=18}
- Stir in the Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed. :contentReference[oaicite:19]{index=19}
- Ladle the soup into bowls and garnish with extra Parmesan and chopped parsley, if desired. Serve hot. :contentReference[oaicite:20]{index=20}
