Name: Italian Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 16 ounces Italian sausage; 1/2 medium onion, chopped finely; 2 sticks celery, chopped finely; 3-4 cloves garlic, minced; 2 tablespoons flour; 4 cups chicken broth; 1 (28 ounce) can diced tomatoes with juices; 1/4 teaspoon Italian seasoning; 2 generous cups refrigerated cheese tortellini; 1 cup heavy cream (whipping cream); 2 cups packed fresh baby spinach (optional); Salt and pepper to taste

If you’re craving something super comforting but still packed with big bold flavors, you’re going to want to stick around for this one. I’m excited to share my go-to Italian Sausage Tortellini Soup Recipe that’s bursting with cheesy tortellini, savory sausage, and a creamy tomato broth that’ll feel like a warm hug on a chilly day. Trust me, once you try this soup, it’ll quickly become a family favorite — and the best part? It comes together in just about 40 minutes!

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Why You’ll Love This Recipe

Quick and Easy: From start to finish, it takes about 40 minutes—perfect for busy weeknights.
Flavor-Packed: The Italian sausage adds that perfect savory punch paired with creamy, cheesy tortellini.
Comfort Food Win: It’s like a cozy bowl of happiness, ideal for feeding the whole family or meal prepping.
Versatile and Customizable: I love mixing in fresh spinach, but you can tweak it to your taste easily.

A close-up view inside a black pot filled with creamy soup showing three main layers: the creamy orange broth with specks of herbs and oil droplets forms the base layer; scattered chunks of light brown sausage, green spinach leaves, and red tomato pieces sit floating inside the soup as the middle layer; the top layer shows white tortellini pasta pieces with soft, curved shapes partially submerged and covered by the creamy broth. A silver ladle lifts a mix of these ingredients, focusing on a cluster of tortellini, sausage, spinach, and tomato. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Italian Sausage Tortellini Soup, cheesy tortellini soup, savory sausage soup, quick comforting soup, creamy tomato tortellini soup

Ingredients You’ll Need

The magic of this Italian Sausage Tortellini Soup Recipe really comes from how these ingredients play off each other—the spicy sausage gives a savory depth, the tortellini delivers creamy indulgence, and the veggies keep it fresh and balanced. When you shop, opt for good quality Italian sausage and fresh tortellini if you can!

Flat lay of Italian sausage links with natural casing, a half of a medium onion finely chopped, two bright green celery sticks chopped, a small mound of white all-purpose flour, three whole cloves of garlic, a small white bowl filled with light golden chicken broth, a small white bowl of vibrant red diced tomatoes with juices, a pinch of dried Italian seasoning herbs, two generous cups of fresh cheese tortellini, a small white bowl of thick heavy cream, a packed handful of fresh baby spinach leaves, and two whole brown eggs with clean shells, all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Italian Sausage Tortellini Soup, cheesy tortellini soup, savory sausage soup, quick comforting soup, creamy tomato tortellini soup

Italian sausage: Ground sausage works best—mild or spicy depending on your preference, but I love spicy for an extra kick.
Onion: A half of a medium onion chopped finely brings sweetness and depth; yellow or white work well.
Celery: Adds crunch and that classic soup flavor—finely chopped for even cooking.
Flour: This helps thicken the broth into a luscious, velvety base.
Garlic: Because, well, garlic just makes everything better! Mince it finely to distribute flavor.
Chicken broth: Use low sodium if you want more control over saltiness.
Diced tomatoes: I use canned with juices for convenience and to keep the broth rich and tomatoey.
Italian seasoning: This blend of herbs rounds out the soup perfectly—don’t skip it!
Cheese tortellini: The stars of the show—refrigerated tortellini cooks quickly and brings cheesy goodness.
Heavy cream: Gives the soup that silky, indulgent texture; whole milk won’t quite do the trick.
Fresh baby spinach: Totally optional, but I love the pop of green and easy nutrition it adds.
Salt and pepper: To taste—season slowly and taste as you go.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of tweaking recipes to fit what I have on hand or my mood, so with this Italian Sausage Tortellini Soup Recipe, I like to mix things up based on the season or who I’m cooking for. Give them a try, and tweak as you like!

Vegetable boost: I sometimes swap celery for zucchini or add mushrooms for earthiness, which my family loves.
Meat swap: If you’re not into sausage, ground turkey or chicken are great substitutes, though it’s not quite as rich.
Dairy-free version: Use coconut cream or a plant-based cream substitute—I’ve done it and it’s surprisingly good with a pinch of smoked paprika.
Bigger batch: This recipe doubles beautifully if you’re feeding a crowd or want leftovers.

How to Make Italian Sausage Tortellini Soup Recipe

Step 1: Brown the Sausage Like a Pro

Grab a large soup pot and add the Italian sausage meat, breaking it up as you go. Cook over medium-high heat for about 7-10 minutes until it’s browned all over and cooked through. I like to stir occasionally so it cooks evenly, but don’t fuss too much—you want nice caramelized bits for flavor. Once browned, remove the sausage with a slotted spoon and set it aside on a paper towel-lined plate to drain excess grease, leaving about a tablespoon of fat in the pot. This fat is a flavor goldmine, so don’t discard it!

Step 2: Sauté the Veggies and Build Your Base

In that same pot with the sausage fat, add the finely chopped onion and celery. Cook for 4-5 minutes, stirring until the veggies soften and start to sweeten. Then stir in the flour and minced garlic, cooking for another minute or so while stirring constantly to avoid lumps. This step thickens the broth later and keeps the garlic from burning, which can make a difference between “good” and “wow!” in your bowl.

Step 3: Pour in Liquids and Simmer

Slowly pour in the chicken broth while whisking or stirring so the flour dissolves smoothly—no lumps allowed! Add in the diced tomatoes with their juices and sprinkle your Italian seasoning over everything. Then, return the browned sausage to the pot and crank the heat up to bring the soup to a gentle boil. This is where all those flavors start melding together beautifully—be patient, it’s worth the wait.

Step 4: Add Tortellini and Cream for the Perfect Finish

Once your soup is boiling gently, add in the tortellini and turn the heat down to a simmer. Cook for around 5 minutes—just enough for the tortellini to become tender but not mushy. Next, stir in the heavy cream, simmering for another 5 minutes to meld all that creamy goodness. At the last minute, toss in the fresh spinach and season with salt and pepper to taste. The spinach wilts quickly, and it adds a lovely pop of color plus nutrition. And just like that, your Italian Sausage Tortellini Soup is ready!

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Pro Tips for Making Italian Sausage Tortellini Soup Recipe

Don’t Overcook Tortellini: It cooks quickly, so keep a close eye to avoid mushy pasta.
Reserve Sausage Fat: Leaving some fat in the pot adds incredible depth to the broth.
Cream Timing Matters: Add heavy cream near the end to keep it silky without breaking down.
Season Last: Taste before adding salt; sausage and broth can be salty already.

How to Serve Italian Sausage Tortellini Soup Recipe

A white bowl filled with a creamy soup that has a light orange tint, layered with pieces of tortellini pasta that are pale yellow with folds. Scattered throughout are browned sausage chunks, wilted green spinach leaves, and soft red tomato pieces. Thin shavings of pale cheese float on top, partly melted into the warm soup. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Italian Sausage Tortellini Soup, cheesy tortellini soup, savory sausage soup, quick comforting soup, creamy tomato tortellini soup

Garnishes

I usually top this soup with a generous sprinkle of freshly grated Parmesan and a few torn basil leaves if I have them around. It adds a lovely salty, aromatic punch that makes every spoonful feel restaurant-worthy. A drizzle of good olive oil right before serving also never hurts.

Side Dishes

A crusty garlic bread or buttery toasted baguette slices are my go-to sides—they’re perfect for dipping into the creamy soup. Sometimes I pair it with a simple arugula salad dressed lightly with lemon for some fresh brightness to balance the richness.

Creative Ways to Present

When I want to impress, I serve this soup in mini bread bowls—makes it a fun and cozy dinner especially for gatherings. Another cool idea is layering it in clear bowls to show off those colorful tortellini and spinach contrasts. Trust me, presentation counts even for the tastiest soups!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover soup to airtight containers and store in the fridge for up to 3 days. The flavors actually deepen overnight, making it a perfect next-day meal. Just be sure to keep the tortellini submerged in broth so it stays tender and doesn’t dry out.

Freezing

I’ve frozen this soup a few times successfully. To freeze, cool completely, then portion into freezer-safe containers. A word of caution: tortellini can get a bit softer after freezing and reheating, so for best texture, I sometimes freeze the soup base separately and add fresh tortellini when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems a bit thick, splash in a little broth or water to loosen it up. Avoid microwaving at high power to keep the cream and pasta texture intact.

FAQs

Can I use pre-cooked Italian sausage for this soup?

Yes, you can! Just crumble and heat it separately before adding it to the soup to avoid overcooking, but fresh sausage browned in the pot really amps up the flavor.
Is it okay to use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works just fine but might take a minute or two longer to cook. Keep an eye on them so they don’t overcook.
Can I make this Italian Sausage Tortellini Soup Recipe dairy-free?

Yes, swap the heavy cream for coconut milk or another creamy non-dairy alternative. Adding a pinch of smoked paprika or nutritional yeast can help mimic the richness of cream.
How spicy is this soup?

The spice level depends mostly on your sausage choice. Mild sausage keeps it gentle, but spicy Italian sausage brings a nice warm heat that isn’t overwhelming.

Final Thoughts

This Italian Sausage Tortellini Soup Recipe has been a total game changer in my kitchen. I love how it’s satisfying and feels indulgent without requiring tons of time or fancy ingredients. Every time I make it, friends and family come back for seconds (and thirds!)—it just hits all those cozy comfort-food cravings. Seriously, give it a go for your next meal—you’ll be so glad you did!