There is nothing like a warm bowl of soup on a chilly winter evening. When the wind is cold, you need something hearty and fast. This Sausage Tortellini Soup is my favorite way to warm up the house. It smells like a cozy Italian kitchen in minutes.
You do not need hours to make a deep, flavorful broth. This recipe delivers big flavor in just thirty minutes. Your family will love the creamy texture and cheesy bites. It is a complete meal that everyone will actually finish. Let’s get cooking together!
Why You’ll Love This Recipe
This dish is a true weeknight hero for busy parents. You only need one single pot for the entire meal. That means minimal cleanup after a long day at work. It is simple enough for any beginner cook to master.
The combination of savory sausage and cheese pasta is pure comfort food. It feels like a fancy restaurant meal at home. You can easily adjust the heat to suit your family. It is filling, nutritious, and very budget-friendly for large groups.
Simple Cooking Steps
Making this soup is incredibly easy and very rewarding. You start by browning the sausage to build a savory base. Then, you simply layer in the aromatics and broth. The pasta cooks right in the soup liquid for maximum flavor.
Shortcuts like refrigerated pasta make this recipe lightning fast. You do not need to boil water in a separate pot. Even if you are new to cooking, you can do this. Just follow the simple steps for a perfect result every time.
Ingredients You’ll Need
Most of these items are likely in your pantry or fridge right now. Fresh spinach adds a lovely pop of color and nutrition.
- 1 lb Italian sausage (mild or spicy)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
- 4 cups chicken broth
- 1 can (14.5 oz) crushed tomatoes
- 9 oz refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Grated parmesan cheese for garnish
Step-by-Step Directions
- In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles until cooked through.
- Remove excess fat, leaving about 1 tablespoon in the pot. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic, Italian seasoning, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil.
- Reduce heat to medium-low and add the cheese tortellini. Simmer for 7-9 minutes or until the tortellini is tender.
- Stir in the heavy cream and fresh baby spinach. Heat for 2 minutes until the spinach is wilted.
- Season with salt and pepper to taste. Serve warm garnished with parmesan cheese.
Best Ways to Enjoy It
Serve this soup in deep bowls while it is steaming hot. I love adding a big sprinkle of fresh parmesan cheese on top. It melts beautifully into the creamy tomato broth. A side of crusty bread is perfect for dipping.
For a complete meal, add a simple side salad. Set the table with warm napkins for a cozy feel. This is the perfect meal for a quiet Sunday. It also makes a wonderful lunch the next day.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Note that the pasta will absorb more liquid as it sits. You may need to add a splash of broth when reheating.
Reheat gently on the stovetop over medium-low heat. Avoid boiling it again to keep the cream from separating. I do not recommend freezing this soup because of the cream. It is best enjoyed fresh within a few days.
Tips for Best Results
- Don’t skip browning the sausage well for extra flavor.
- Use mild sausage if you are cooking for picky kids.
- Swap fresh spinach for kale if you want more texture.
- Add the cream at the very end to prevent curdling.
- For a thicker soup, use less chicken broth.
- Grate your own parmesan for the smoothest melt.
- Watch the pasta closely so it stays perfectly tender.
Easy Flavor Ideas
- Use chicken sausage for a lighter version of this meal.
- Add diced carrots with the onions for extra vitamins.
- Try mushroom tortellini for a different earthy flavor.
- Use coconut milk instead of cream for a dairy-free swap.
Common Questions
Can I use frozen tortellini?
Yes, you can certainly use frozen pasta here. Just add two or three minutes to the simmering time. Check the package for specific cooking directions.
Is this soup very spicy?
The spice level depends on your sausage choice. Mild sausage with a few red pepper flakes is very gentle. Use hot Italian sausage if you want a real kick.
Can I make this ahead of time?
You can brown the meat and onions early. However, wait to add the pasta until you are ready to eat. This keeps the tortellini from getting too soft.
I hope this cozy sausage tortellini soup brings warmth to your table tonight. It is a simple joy that makes any cold day feel special. Happy cooking!
— Lidia
Perfect Sausage Tortellini Soup
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 small yellow onion, diced
- 3 cloves garlic , minced
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes
- 4 cups chicken broth
- 1 can (14.5 oz) crushed tomatoes
- 9 oz refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Grated parmesan cheese for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles until cooked through.
- Remove excess fat, leaving about 1 tablespoon in the pot. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic, Italian seasoning, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil.
- Reduce heat to medium-low and add the cheese tortellini. Simmer for 7-9 minutes or until the tortellini is tender.
- Stir in the heavy cream and fresh baby spinach. Heat for 2 minutes until the spinach is wilted.
- Season with salt and pepper to taste. Serve warm garnished with parmesan cheese.
