Italian Sausage Tortellini Soup has sausage, cheese tortellini, veggies, and herbs in a creamy broth. Finish with Parmesan and crusty bread for a hearty meal.
author’s note
Quick, Creamy, Crave-Worthy!
This recipe actually came together on a random weeknight when I was staring into the fridge trying to figure out dinner.
I had some leftover Italian sausage from pizza night and a pack of tortellini just sitting there. Pasta bake was the easy choice, but I thought, why not soup instead? I’d recently made my Creamy Parmesan Italian Sausage Soup and couldn’t stop thinking about how good that creamy broth would be with tortellini.
So I browned up the sausage, tossed in some carrots and onions, whisked together a creamy base, and threw in the tortellini at the very end.
My kids slurped it right up, my husband went back for seconds, and I knew I had a winner. I can’t wait to hear what YOU think about it!
Ingredients In Italian Sausage Tortellini Soup
| Ingredient | Let’s Chat About It |
|---|---|
| Italian Sausage | Use mild or hot, whatever you like! Sausages with more marbling (fat) add more flavor. |
| Three Cheese Tortellini | Cook separately to prevent bloating in leftovers. I’m obsessed with Rana’s fresh tortellini here! |
| Carrots, Celery, & Onion | Dice them small; they should add sweetness and flavor, not crunch to this Italian sausage tortellini soup! |
| Chicken Stock | Use a high-quality stock for the best flavor. |
| Spinach | Baby spinach wilts quickly. Kale or Swiss chard can be swapped in, but add a few minutes earlier to soften. |
Tips For Success
- Salt the tortellini water for flavorful tortellini.
- Sauté veggies fully so you don’t end up with crunchy onions in your soup.
- Don’t boil after adding cream mixture to prevent curdling.
Storage
- Refrigerate: Store soup and tortellini separately in airtight containers for up to 3-4 days.
- Freeze: Avoid freezing the Sausage Tortellini Soup due to dairy and tortellini, which can separate and become mushy upon thawing.
- Reheat: Warm the soup gently on the stove, adding tortellini last to prevent over-swelling. Do not boil.
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Italian Sausage Tortellini Soup
Italian Sausage Tortellini Soup mixes Italian sausage, cheese tortellini, veggies, and herbs in a creamy broth. Perfect with Parmesan and hearty bread for a cozy meal!
Equipment
Ingredients
- 1 tablespoon olive oil
- 16-19 ounces Italian sausage casings removed
- 2 cups finely diced yellow onion 1 to 2 large onions
- 2 cups finely diced carrots peeled, 5 to 7 carrots
- 1-1/4 cups finely diced celery 4 to 5 ribs
- 1 tablespoon minced garlic 4 cloves
- Salt and pepper
- 6 up to 8 cups chicken stock or chicken broth (I like Swanson)
- 1/2 teaspoon of each: dried thyme garlic powder, onion powder, & Italian seasoning
- 1 bay leaf
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 (12-ounce) can evaporated milk
- 3 cups baby spinach stems removed and coarsely chopped, 4 cups lightly packed
- 1 teaspoon chicken bouillon powder
- 16-18 ounces refrigerated Rana's tortellini see note 1
- Freshly grated Parmesan cheese optional, for serving
- Crusty buttered bread optional, for serving
Instructions
- Prep veggies: Very finely dice the onion, carrots, and celery. Mince the garlic.
- Brown Sausage: Add olive oil to a large pot over medium-high heat. Once hot, add. sausage (removed from casings) in a single layer. Season to taste with salt and pepper (I add 1/2 tsp each). Let brown a bit on each side then break and crumble to small pieces. Let deeply brown for the most flavor! Remove with a slotted spoon to a paper towel lined bowl and set aside for now. If there is more than 2 tablespoons grease, remove excess, but leave the rest.
- Veggies: Add onion, carrots, celery. Cook, stirring frequently, until the vegetables are very tender, about 12–15 minutes. Don’t rush this step (we want to give the veggies plenty of time to soften at the start so there are no crunchy pieces in the finished soup).
- Add Seasonings: Add the garlic, thyme, garlic powder, onion powder, and Italian seasoning. Cook, stirring constantly, for 1 minute.
- Simmer: Add the bay leaf and 4 cups chicken broth or stock. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the vegetables are very tender. Stir occasionally and adjust the heat as needed so the liquid is barely bubbling, not rapidly boiling.
- Cook tortellini: While the soup simmers, bring 12 cups water to a boil in a separate pot. Season the water with 1 tsp chicken bouillon or salt, then add the tortellini. Cook according to package directions. Drain and set aside. Give the tortellini a gentle shake every few minutes so they don’t stick together.
- Make cream mixture: About 5 minutes before the soup is finished simmering, melt the remaining 6 tablespoons butter in a medium pot over medium heat. Sprinkle the flour evenly over the butter and whisk briskly until smooth. Cook, whisking constantly, for 1 full minute.
- Add broth and milk: Very slowly pour in the remaining 2 cups chicken broth while whisking constantly. Once smooth, gradually pour in the evaporated milk, continuing to whisk. Cook, stirring constantly, until the mixture is noticeably thickened and smooth (don’t boil). Remove from the heat. Keep whisking until ready to add it to the soup so a film doesn’t form on top.
- Finish soup: While whisking constantly, gradually pour the cream mixture into the soup. Cook, whisking occasionally, over medium-low heat until smooth and the broth thickens nicely.
- Add sausage: Return the sausage. Add spinach and cook, stirring gently, for about 1 minute, just until warmed through. Remove and discard the bay leaf. Taste and adjust salt and pepper as needed.
- Serve: Divide cooked tortellini among bowls, then ladle the soup over top. If desired, top with Parmesan. Serve right away with warm, buttered crusty bread. Store the soup and tortellini separately so the pasta doesn’t soak up the broth.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I recommend using good-quality, fresh refrigerated tortellini. I love Rana tortellini. Cook the tortellini separately from the soup since different varieties require different cooking times. Keeping it separate also prevents the pasta from continuing to absorb the broth and becoming mushy, especially in leftovers.
Storage: Store the soup and cooked tortellini separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently on the stovetop, adding a splash of broth or milk if needed to loosen it. Reheat the tortellini separately or add it to the hot soup just long enough to warm through.
Nutrition
Serving: 1serving | Calories: 621kcal | Carbohydrates: 24g | Protein: 20g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 1547mg | Potassium: 767mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8414IU | Vitamin C: 26mg | Calcium: 205mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I have made this soup twice. Its been a hit and every time people are asking for your recipe. I chose not to add the cream because I was leaving it in the crock pot for hours at a party. It still turned out delicious 😋 thank you
Yay! I’m so thrilled to hear this! Thanks so much for sharing!
This was very flavorful and tasty!
Yay! Thanks Sharon!
Made this today it was a o good
So happy you enjoyed!
Looks good
Thanks Coco!! 🙂
Thanks for the helpful hints. I used them. I cooked the tortellini separately. Worked very well.
I am so happy to hear this! Thanks Debbie! 🙂
One of my favorite soup recipes! I have made it several times and it is always a winner. Sometimes spicy sometimes mild. Also used kale instead of spinach once or twice. I am making this as written this weekend for a handful of friends. I usually make crusty bread but this time I am going to make a pepperoni and cheese monkey bread. Thank you for a great recipe.
I am so thrilled to hear this! Thanks Sheryl! 🙂
No tortellini to be had at our only grocery store. I am pulling out the pasta maker and making them from scratch.
You’re amazing!!
This soup was amazing! Both my husband and I loved it! Can’t wait to take it to a pitch-in. Thanks for a wonderful recipe!
I am so happy to hear this! Thanks Laura! 🙂
19 ounces of meat is an odd amount. Is it correct?
Sausage links typically come in packages of 19 ounces. 1 pound will work just fine too though
This soup is amazing! Everyone loves it. We use the spicy sausage to give it a little kick. Thanks Chelsea!
Delish! So glad it was a hit! Thanks for your comment! 🙂