The wind is howling outside and you need something to warm your soul. It is a cold winter evening and the family is hungry. You need a meal that feels like a big hug in a bowl. This Sausage Tortellini Soup is exactly what your kitchen needs right now.
It is creamy, hearty, and surprisingly simple to toss together. You get savory sausage and cheesy pasta in every single bite. This is the kind of meal that makes everyone ask for seconds. Best of all, it comes together in just one pot for easy cleanup.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter weeknights. It uses simple ingredients that you likely already have in your pantry. The combination of tomatoes and heavy cream creates a velvety smooth broth. It feels much more fancy than it actually is to make.
Your kids will love the tender, cheese-filled pasta shapes. You will love that dinner is ready in about 40 minutes. It is a budget-friendly meal that feeds a whole hungry crowd. This soup is the definition of effortless comfort food for your family.
Simple Cooking Steps
Making this soup is as easy as it gets for beginners. You start by browning the meat to build a deep flavor base. Then, you let the broth and tomatoes simmer until they are perfectly blended. The tortellini cooks right in the soup, so there is no extra boiling needed.
The fresh spinach wilts in seconds right at the very end. Even if you are new to cooking, you can master this dish. It is a fail-proof recipe that delivers restaurant-quality results every time.
Ingredients You’ll Need
Most of these items are probably sitting in your kitchen right now. Fresh ingredients like spinach and sausage make a huge flavor difference here.
- 1 lb Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 28 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, brown the sausage over medium-high heat until no longer pink. Break it into small crumbles as it cooks. Drain any excess fat.
- Add the diced onion to the pot and sauté for 5 minutes until translucent.
- Stir in the minced garlic and dried oregano. Cook for just 1 minute until fragrant.
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a simmer over medium heat.
- Maintain a gentle simmer for 10 minutes to allow all the flavors to meld together.
- Add the refrigerated cheese tortellini and cook for 5 to 7 minutes until tender.
- Stir in the fresh baby spinach and heavy cream. Cook until the spinach is just wilted.
- Season with salt and pepper to taste. Serve immediately with a sprinkle of grated parmesan.
Best Ways to Enjoy It
Serve this soup piping hot in your favorite deep bowls. A thick slice of crusty garlic bread is perfect for dipping. You want to soak up every last drop of that creamy broth. It is the perfect meal for a quiet Sunday afternoon.
Pair it with a light side salad for a balanced dinner. Set the table with warm napkins and enjoy the cozy vibes. This dish makes any weeknight feel like a special occasion.
Storage & Reheating
If you have leftovers, store them in an airtight container. The soup stays fresh in the fridge for up to 3 days. Keep in mind that the pasta will absorb liquid as it sits. You may need to add a splash of broth when reheating.
Gently warm it on the stove over low heat. Avoid boiling it again so the cream does not separate. This soup is a fantastic lunch option for the next day.
Tips for Best Results
- Don’t overcook the tortellini or they will become too soft and mushy.
- Use mild Italian sausage for kids or spicy sausage for a kick.
- Always drain the excess fat after browning the meat for a cleaner broth.
- You can swap the spinach for kale if you prefer a heartier green.
- For a holiday crowd, double the batch in a large stockpot.
- Add a pinch of red pepper flakes to elevate the spice level.
- Freshly grated parmesan melts much better than the bottled kind.
Ways to Switch It Up
- Swap the sausage for ground turkey for a leaner protein option.
- Use mushroom tortellini to add an earthy flavor to the dish.
- In the summer, use fresh garden tomatoes instead of canned crushed ones.
- Stir in a spoonful of pesto at the end for a bright herbal finish.
Common Questions
Can I freeze this soup?
I do not recommend freezing this soup with the pasta inside. The tortellini will break down and lose its texture when thawed. If you want to freeze it, freeze the broth base only.
What if I can’t find refrigerated tortellini?
You can use dried tortellini from the pasta aisle instead. Just check the package for the specific cooking time needed. It may take a few extra minutes to soften in the broth.
Is this soup very spicy?
The spice level depends entirely on the sausage you choose. Using mild or sweet Italian sausage keeps it very kid-friendly and gentle. Use hot sausage if you want a spicy glow.
I hope this cozy bowl of soup brings warmth to your family table. It is one of my favorite ways to slow down on a busy night. Enjoy every cheesy, creamy bite!
— Lidia
Sausage Tortellini Soup
Ingredients
- 1 lb Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 28 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, brown the sausage over medium-high heat until no longer pink, breaking it into small crumbles. Drain excess fat.
- Add onion to the pot and sauté for 5 minutes until translucent.
- Stir in garlic and oregano and cook for 1 minute.
- Pour in chicken broth and crushed tomatoes, then bring to a simmer over medium heat.
- Maintain simmer for 10 minutes to allow flavors to meld.
- Add the cheese tortellini and cook for 5 to 7 minutes or until tender.
- Stir in baby spinach and heavy cream, cooking until the spinach is wilted.
- Season with salt and pepper to taste and serve immediately with grated parmesan.
