Nothing beats a warm, comforting bowl of pasta soup when the weather cools down. This Creamy Sausage Tortellini Soup Recipe is exactly that—a hearty, flavorful hug in a bowl that hits all the right notes from creamy richness to meaty goodness.
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Why You'll Love This Recipe
I’ve made this soup countless times when friends come over, and it never disappoints. It's cozy enough for a weeknight but impressive enough to serve when you want to wow the family without a lot of fuss.
- Comforting and Rich: The creamy broth combined with Italian sausage and tender tortellini makes every spoonful pure bliss.
- Easy to Customize: You can adjust veggies or spice levels without losing the soup’s essence.
- Great Make-Ahead Meal: It tastes even better the next day, making leftovers a genuine treat.
- Uses Simple Ingredients You Can Find Anywhere: No need for fancy or hard-to-find items—just pantry staples and some fresh produce.
Ingredients & Why They Work
Each ingredient in this soup plays a role in layering flavors and textures, making the whole bowl sing. Here’s a quick rundown of what I use and why it works so well together:
- Olive oil: For that fruity base flavor and to brown the sausage nicely without sticking.
- Bulk mild Italian sausage: Brings meaty depth and just enough seasoning without overwhelming heat.
- Fennel seed: Adds just a subtle anise note enhancing the sausage’s herbal quality—skip if your sausage already has fennel.
- Onion, celery, carrots: Classic aromatic veggies that soften into a comforting base for the broth.
- Garlic: Essential for warmth and aromatic charm in any Italian-style soup.
- Flour: Helps thicken the soup creating that addictive creamy texture that clings to the tortellini.
- Dry white wine: Adds a touch of acidity and brightness that lifts all flavors harmoniously.
- Tomato paste: Provides depth and a rich umami backbone without overpowering the creaminess.
- Chicken stock: The main body of the soup, low sodium so you control the seasoning perfectly.
- Parmigiano Reggiano rind: A secret weapon—like little flavor bombs that melt slowly into the broth.
- Heavy cream: Gives the soup that luscious, silky feel I keep coming back for.
- Cheese tortellini: The star carb—soft, cheesy pillows that soak up all the goodness.
- Parsley and basil: Fresh herbs that brighten and add a pop of green freshness at the end.
- Salt and pepper: To taste, because no soup is complete without careful seasoning.
Make It Your Way
This is one of those recipes that’s so versatile, I encourage you to play around with it. Personally, I often swap the mild sausage for spicy if I’m craving that extra kick, and it absolutely transforms the soup.
- Vegetable Boost: Sometimes I throw in chopped spinach or kale at the end for extra greens—just toss them in when you add the herbs so they wilt but stay bright.
- Vegan Version: Use plant-based sausage alternatives, vegetable broth, and coconut milk instead of cream—texture will differ but still tasty!
- Cheesier Twist: Add shredded mozzarella or Parmesan right before serving for an extra cheesy finish.
Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage to Build Flavor
I start by warming 2 tablespoons of olive oil over medium heat in a large heavy pot. Then, I add the bulk mild Italian sausage, breaking it apart with a wooden spoon so it browns evenly. This step is crucial because those crispy bits add a ton of depth to the soup. Once browned—usually about 7-8 minutes—I scoop it out and set it aside. Be sure not to rush this part; well-browned sausage makes a difference.
Step 2: Soften the Aromatics
With the sausage out, I add the rest of the olive oil to the pot and toss in diced onion, celery, carrot, and fennel seeds. A pinch of salt helps draw out moisture and speed softening. Stir every few minutes until the veggies become tender and fragrant—about 7 to 10 minutes. Don’t skip the fennel seeds, but if you used fennel sausage, you can leave them out so flavors don’t clash.
Step 3: Garlic and Tomato Paste Magic
Next, I add minced garlic and cook just until it smells amazing—about 2 minutes. Then comes the tomato paste, which I stir constantly for 5 minutes so it caramelizes slightly. If you notice it sticking or burning, lower the heat and add a splash of water to loosen it up. This step brings a subtle sweetness and richness that balances the cream and sausage.
Step 4: Make It Creamy with Flour and Wine
Sprinkle in the flour and cook, stirring, for 2 minutes. This creates a roux base that thickens the soup later. Then pour in the dry white wine and crank the heat to high. Use a wooden spoon to scrape browned bits from the pot bottom—that’s where the flavor is! Simmer until the wine halves, about 1-2 minutes.
Step 5: Bring It All Together
Now stir the cooked sausage back into the pot along with chicken stock and the Parmigiano rind if you have one. Bring this to a boil, then reduce to a simmer for 10 minutes. After that, pour in the heavy cream and let it gently bubble for another 10 minutes to marry all the flavors and thicken the soup beautifully.
Step 6: Cook Tortellini and Finish
Add the cheese tortellini and cook just until tender, usually 3 to 5 minutes depending on the package instructions. Taste your soup—adjust with salt and pepper as needed. Finally, stir in the fresh parsley and chopped basil for that final burst of freshness before serving.
Serve immediately with plenty of grated cheese on top and some crusty bread on the side. Trust me, dipping that bread into the creamy broth is pure joy.
Top Tip
From all my times making this soup, a few key tips can make your version even better. I’ve found these little tricks save time and add flavor every time.
- Brown Meat Thoroughly: Don't rush this step; getting those golden bits on the sausage is key for a flavorful broth.
- Use Low-Sodium Stock: It lets you control the salt levels instead of ending up with a soup that’s too salty.
- Save Parmigiano Rinds: They add incredible richness — just toss them in early and fish them out before serving.
- Avoid Overcooking Tortellini: Add them last and keep an eye on them so they stay tender and don’t get mushy.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
I love topping the soup with freshly grated Parmesan or Pecorino Romano. Sometimes I add a sprinkle of crushed red pepper flakes if I want a little heat. A drizzle of extra virgin olive oil over the bowl just before serving adds a silky finish I swear by.
Side Dishes
Crusty bread or garlic bread is my go-to to scoop up every last bit of soup. A simple green salad with a tangy vinaigrette balances the richness perfectly, especially if you want something light alongside.
Creative Ways to Present
For special occasions, I like serving this soup in mini glass jars or hollowed-out bread bowls—always a crowd-pleaser. Adding a fresh herb leaf or a small Parmesan crisp on top makes it look restaurant-worthy with minimal effort.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. The flavors deepen, so if anything, it tastes even better the next day than the first.
Freezing
I’ve frozen this soup a few times by letting it cool completely before transferring into freezer-safe containers. When you reheat, the tortellini might be a bit softer, but the soup still tastes great—perfect for batch cooking.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If the soup seems too thick, add a splash of chicken stock or water to loosen it up. This way, you keep the creamy texture without it feeling heavy.
Frequently Asked Questions:
Absolutely! Just add a couple of extra minutes to the cooking time since frozen tortellini takes a bit longer to cook through. Keep an eye to make sure it doesn’t get mushy.
If you want a lighter soup, half-and-half or whole milk works, but expect a thinner texture. For dairy-free options, coconut cream is a good choice and adds a subtle sweetness.
No, it’s optional but highly recommended. The rind melts slowly during simmering, adding incredible umami. If you don’t have one on hand, just serve the soup with freshly grated cheese instead.
Definitely! Use spicy Italian sausage or add red pepper flakes or a dash of hot sauce to taste. Adding a bit of heat contrasts nicely with the creamy broth.
Final Thoughts
This Creamy Sausage Tortellini Soup Recipe is one of those dishes I turn to when I want something cozy and satisfying but don’t want to spend hours in the kitchen. Every time I make it, I’m reminded how such simple ingredients can come together to create something truly special. I hope you enjoy making it as much as I do—and that it becomes a beloved staple in your home too!
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Creamy Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Sausage Tortellini Soup is a comforting and hearty dish featuring mild Italian sausage, aromatic vegetables, tomato paste, white wine, and tender cheese tortellini simmered in a rich creamy broth. Infused with fresh herbs and optional Parmigiano rind, it’s perfect for a satisfying meal served with crusty bread.
Ingredients
Meat
- 1 pound bulk mild Italian sausage
Vegetables & Aromatics
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 6 cloves garlic minced
- 1 ½ teaspoons fennel seed (can omit if using fennel sausage)
- ½ cup flat leaf Italian parsley minced
- ½ packed cup basil leaves chopped
Liquids & Dairy
- ¼ cup olive oil divided
- 3 tablespoons flour
- 1 cup dry white wine
- 1 6-ounce can tomato paste
- 8 cups low-sodium chicken stock plus more to thin if needed
- 1 ½ cups heavy cream
Pasta & Cheese
- 1 pound cheese tortellini
- 1 rind Parmigiano Reggiano (optional, see notes)
Seasonings
- salt and pepper to taste
Instructions
- Cook Sausage: Heat a large heavy pot to medium heat with 2 tablespoons of olive oil. Add the sausage and cook until browned, breaking it into small pieces. Remove the sausage with a slotted spoon and set aside.
- Sauté Vegetables: Add the remaining olive oil to the pot along with onion, celery, carrot, fennel seeds, and a pinch of salt. Cook, stirring occasionally, until soft, about 10 minutes. Add garlic and cook for another 2 minutes until fragrant.
- Add Tomato Paste: Stir in tomato paste and cook, stirring frequently for 5 minutes. If it begins to burn, lower the heat and add a splash of water.
- Make Roux & Add Wine: Sprinkle in the flour and cook, stirring constantly for 2 minutes. Pour in the wine and increase heat to high, scraping the bottom of the pot to release browned bits. Allow wine to reduce by half, about 2 minutes.
- Add Sausage and Stock: Return cooked sausage to the pot, add chicken stock and Parmigiano rind. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat and simmer for 10 minutes.
- Add Cream: Stir in heavy cream and continue to simmer for an additional 10 minutes.
- Cook Tortellini: Add tortellini and cook until tender, about 5 minutes. Remove from heat.
- Finish and Serve: Taste and adjust seasoning with salt and pepper. Stir in parsley and basil. Serve hot with grated cheese and crusty bread.
Notes
- Makes 6 large or 8 moderate servings.
- Any type of Italian sausage can be used; omit fennel seeds if using fennel sausage.
- Parmigiano rinds add great depth to soup but can be omitted or substituted with extra grated cheese.
- Leftovers keep well for up to 3 days and reheat nicely on stovetop or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
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