Creamy sausage tortellini soup recipe in a wide rustic ceramic bowl with plump cheese tortellini, crumbled Italian sausage and wilted spinach in a silky pink tomato cream broth, grated Parmesan, fresh basil and crusty bread beside the bowl

Creamy Sausage Tortellini Soup (One Pot, 30 Minutes)

ByEmma Huntley

This creamy sausage tortellini soup is the coziest weeknight dinner I know. Italian sausage, garlic and onions simmer in a rich tomato and cream broth, then cheese tortellini and fresh spinach go right into the pot. In about 30 minutes, you have a hearty, restaurant style soup that tastes like it cooked all day. My family asks for it every week once the weather cools down, and I am always happy to make it because it is so easy.

Quick answer: To make tortellini soup, brown 1 lb (450g) of Italian sausage with onion and garlic in a large pot. Add a can of crushed or diced tomatoes, 4 cups (950 ml) of chicken broth and Italian seasoning and simmer for 10 minutes. Stir in 1 cup (240 ml) of heavy cream and 9 oz (255g) of refrigerated cheese tortellini and cook for 5 to 7 minutes until tender. Add 2 big handfuls of spinach and finish with Parmesan.

It makes about 6 servings.

Why You Will Love This Tortellini Soup

  • It is ready in 30 minutes. Refrigerated tortellini cooks in just a few minutes right in the broth.
  • It is one pot. Easy cooking and easy cleanup.
  • It is creamy and hearty. Sausage, cheese filled pasta and a silky tomato cream broth.
  • It sneaks in greens. Spinach wilts right in, and kids barely notice.
  • It feels special. It tastes like something from a cozy Italian restaurant.

Ingredients

This makes about 6 servings.

  • 1 tbsp olive oil
  • 1 lb (450g) mild or spicy Italian sausage, casings removed
  • 1 medium onion, diced
  • 1 carrot, finely diced (optional)
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste (tomato purée)
  • 1 can (14.5 oz / 410g) diced or crushed tomatoes
  • 4 cups (950 ml) low sodium chicken broth
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • 1 cup (240 ml) heavy cream (double cream) or half and half
  • 9 oz (255g) refrigerated cheese tortellini
  • 3 cups (90g) fresh baby spinach
  • ½ cup (50g) grated Parmesan, plus more for serving
  • Salt, black pepper and fresh basil to taste
Tortellini soup ingredients including Italian sausage, cheese tortellini, spinach, crushed tomatoes, cream, broth and Parmesan

A few notes on the ingredients

Italian sausage: It brings so much flavor because it is already seasoned with fennel and garlic. Use mild for kids, or spicy if you like heat. Ground chicken or turkey sausage works for a lighter version.

Tortellini: Refrigerated tortellini cooks fastest and has the best texture. Frozen tortellini works too, but add 2 to 3 minutes to the cooking time. Dried tortellini takes longer, around 10 to 12 minutes.

Cream: Heavy cream makes it silky and rich. Half and half or whole milk works for a lighter soup.

How to Make Tortellini Soup (Step by Step)

Brown the sausage. Heat the oil in a large pot or Dutch oven over medium high heat. Add the sausage and cook for 6 to 7 minutes, breaking it into crumbles, until browned. Drain most of the fat, leaving about 1 tbsp.

Cook the aromatics. Add the onion and carrot and cook for 4 to 5 minutes until soft. Stir in the garlic for 1 minute.

Add the tomato paste. Stir in the tomato paste and cook for 1 minute until it darkens slightly.

Add the liquids. Pour in the tomatoes and broth. Add the Italian seasoning and red pepper flakes. Bring to a boil, then simmer for 10 minutes so the flavors come together.

Add the cream. Lower the heat to medium low and stir in the cream.

Cook the tortellini. Add the tortellini and simmer gently for 5 to 7 minutes until tender and floating.

Add the spinach. Stir in the spinach and Parmesan until the spinach wilts, about 1 minute.

Season and serve. Taste and add salt and pepper. Ladle into bowls and top with extra Parmesan and fresh basil.

Crockpot Tortellini Soup

Brown the sausage, onion and garlic on the stove first, then add them to the slow cooker with the tomato paste, tomatoes, broth and seasonings. Cook on low for 6 to 7 hours or high for 3 to 4 hours. About 30 minutes before serving, turn it to high and stir in the cream and tortellini. Cook for 20 to 30 minutes until the tortellini are tender, then stir in the spinach and Parmesan.

Instant Pot: Brown the sausage and aromatics on sauté, add the tomatoes, broth and seasonings, and pressure cook on high for 5 minutes with a quick release. Switch back to sauté, add the cream and tortellini, and simmer for 5 to 6 minutes. Stir in the spinach and Parmesan.

Easy Variations

  • Chicken tortellini soup. Use 2 cups of shredded rotisserie chicken instead of sausage and skip the browning step.
  • Vegetarian tortellini soup. Skip the sausage, use vegetable broth, and add zucchini, mushrooms and white beans.
  • Brothy tortellini soup. Skip the cream for a lighter, Italian wedding style soup.
  • Kale instead of spinach. Add 3 cups of chopped kale with the tortellini, since it needs a few more minutes to soften.
  • Tomato basil tortellini soup. Use 2 cans of crushed tomatoes and lots of fresh basil for a tomato forward version.
Bowl of creamy sausage tortellini soup with cheese tortellini, spinach and Parmesan

What to Serve With Tortellini Soup

  • Crusty bread, garlic bread or focaccia for dipping
  • A simple Caesar or arugula salad
  • Roasted green beans or broccoli

If you love cozy Italian soups, my one pot lasagna soup has all the flavors of lasagna in a bowl, and my creamy white chicken chili is another family favorite.

My Tips for the Best Tortellini Soup

  • Do not overcook the tortellini. It goes soft and can split. Take the pot off the heat as soon as it is tender.
  • Add the cream on lower heat. It keeps the broth smooth and stops it from splitting.
  • Use good sausage. It is the main flavor in the soup, so choose one you love.
  • Season at the end. Sausage, broth and Parmesan are all salty, so taste before adding salt.
  • Planning leftovers? Cook the tortellini separately. Store it apart from the soup so it does not soak up all the broth.

Common Mistakes

  • Boiling hard after adding the cream. Keep it at a gentle simmer.
  • Adding spinach too early. It turns dark and slimy. Add it at the very end.
  • Not draining the sausage fat. Too much fat makes the soup greasy.
  • Using too little broth. Tortellini soaks up liquid. Add an extra cup of broth if the soup gets too thick.

How to Store and Freeze

Fridge: Keep in an airtight container for up to 4 days. Add a splash of broth when reheating, because the tortellini soaks up liquid.

Freezer: Freeze the soup without the tortellini, cream and spinach for up to 3 months. When reheating, bring it to a simmer and add the cream, fresh tortellini and spinach.

Tortellini Soup FAQs

Can I use frozen tortellini?

Yes. Add it straight from the freezer and cook for 2 to 3 minutes longer than the package says.

Can I make tortellini soup without cream?

Yes. Skip the cream for a brothy soup, or use whole milk, evaporated milk or a few tablespoons of cream cheese for creaminess.

What kind of tortellini is best for soup?

Cheese tortellini is the classic choice. Spinach and cheese or mushroom tortellini also taste great.

How do I keep tortellini from getting soggy?

Serve the soup right away, or cook the tortellini separately and add it to each bowl.

Is tortellini soup freezer friendly?

The broth and sausage freeze well. Add the pasta, cream and spinach fresh when reheating for the best texture.

Final Thoughts

This creamy sausage tortellini soup is everything you want on a chilly evening: warm, filling and ready in about 30 minutes. Serve it with crusty bread, and do not be surprised when everyone asks for seconds. For an extra cozy soup night, pair it with my classic chicken noodle soup next week.

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