Get ready to cozy up with a bowl of what might just be the Best Tortellini Soup you’ve ever had. This Creamy Sausage Tortellini Soup is the perfect one-pot meal—it’s incredibly hearty, packed with flavor, and comes together in about 30 minutes, making it an ideal dinner for a busy weeknight. This Easy Tortellini Soup Recipe features savory Italian sausage, tender cheese tortellini, sweet potatoes, and fresh spinach, all swimming in a luscious, seasoned cream broth. It’s a complete and satisfying meal that the whole family will adore.
Table of Contents
Why This is the Best Tortellini Soup Recipe
This Sausage And Tortellini Soup is a standout favorite for so many reasons.
- Incredibly Flavorful: The combination of spicy Italian sausage, savory seasonings, and a rich, creamy broth creates a deep and complex flavor profile.
- Quick and Easy: This is a true one-pot wonder that delivers a gourmet-tasting meal in about 30 minutes with minimal cleanup.
- Hearty and Satisfying: Packed with sausage, pasta, and vegetables, this is a complete and filling meal that will leave everyone happy.
- A Crowd-Pleasing Favorite: The creamy texture and delicious flavors make this a guaranteed hit with both kids and adults.
Your Simple Ingredient Checklist
This Tortellini Soup With Sausage uses a handful of high-impact ingredients for its signature taste.
The Ingredient Lineup:
- 12 oz spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups water or chicken broth
- 8 oz refrigerated three-cheese tortellini
- 4 oz fresh spinach
- ½ cup heavy cream
- Seasonings: 1 tbsp Italian seasoning, 1 tsp paprika (smoked or regular), ¼ tsp red pepper flakes, and 4 tbsp of fresh thyme.
Step-by-Step Instructions
This impressive soup comes together easily right in one pot.
Part 1: Build the Flavor Base
- Brown the Sausage: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the Italian sausage and use a spoon to break it into crumbles as it cooks. Cook until the sausage is browned all over.
- Sauté the Aromatics: Add the cubed sweet potato to the pot with the sausage. Cook for about 5 minutes, until the sweet potato starts to soften. Add the minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook for one more minute until the garlic is fragrant.
- Deepen the Flavor: Stir in the tomato paste and cook for another minute, stirring constantly. This step toasts the tomato paste and enriches its flavor.
Part 2: Simmer and Finish the Soup
- Add Liquid and Simmer: Pour in the water or chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the sweet potatoes are tender.
- Cook the Tortellini: Add the refrigerated tortellini to the pot and cook according to the package directions, usually about 3-5 minutes.
- Make it Creamy: Reduce the heat to low. Stir in the fresh spinach, heavy cream, and fresh thyme. Cook for another 2-3 minutes, just until the spinach has wilted and the soup is heated through. Do not let it boil after adding the cream.
- Serve: Ladle the hot soup into bowls and serve immediately.
Frequently Asked Questions (FAQ)
1. What kind of sausage is best for this Creamy Tortellini Soup? This Creamy Sausage Tortellini Soup works wonderfully with a variety of sausages. Spicy Italian sausage is highly recommended as it adds a fantastic layer of flavor and a little bit of heat that balances the creamy broth. However, you could also use mild Italian sausage, turkey sausage, or even chicken sausage if you prefer.
2. Can I use frozen tortellini instead of refrigerated? Yes, you can use frozen tortellini. There is no need to thaw it first. Simply add the frozen tortellini directly to the simmering broth and add a few extra minutes to the cooking time, following the package instructions.
3. How can I make this soup even creamier? If you want an even richer Creamy Tortellini Soup, you can make a few adjustments. You can increase the amount of heavy cream to ¾ or even 1 full cup. For a tangy, thick creaminess, you could also stir in about 4 ounces of softened cream cheese along with the heavy cream at the end until it melts smoothly into the broth.
4. How do I store and reheat leftovers of this Sausage and Tortellini Soup? Store leftover soup in an airtight container in the refrigerator for up to 3 days. Be aware that the tortellini will continue to absorb some of the liquid, so the soup will be thicker the next day. Reheat it gently on the stovetop over low heat, stirring occasionally. You can add a splash of chicken broth or cream to thin it back out to your desired consistency.
Creamy Sausage Tortellini Soup
Equipment
- Dutch oven or large soup pot
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 12 oz spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups water or chicken broth
- 8 oz refrigerated three-cheese tortellini
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp Italian seasoning
- 1 tsp paprika (smoked or regular)
- ¼ tsp red pepper flakes
- 4 tbsp fresh thyme
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and break into crumbles as it cooks. Cook until browned all over.
- Add cubed sweet potato to the pot. Cook for 5 minutes, until starting to soften. Stir in garlic, Italian seasoning, paprika, and red pepper flakes. Cook for 1 more minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen flavor.
- Pour in the broth or water and bring to a boil. Reduce heat and simmer 10-15 minutes, until sweet potatoes are tender.
- Add tortellini and cook 3-5 minutes, following package directions, until tender.
- Reduce heat to low. Stir in spinach, heavy cream, and fresh thyme. Cook 2-3 minutes, until spinach wilts and soup is creamy. Do not boil after adding cream.
- Ladle soup into bowls and serve immediately.