There’s something incredibly comforting about a warm bowl of pasta soup that just hugs you from the inside out. This Creamy Sausage Tortellini Soup Recipe is exactly that kind of dish—rich, hearty, and bursting with Italian flavors that make any night feel special.
Jump to:
Why You'll Love This Recipe
This soup quickly became one of my favorites because it perfectly combines creamy richness with the satisfying bite of tender tortellini and flavorful sausage. It’s cozy enough for cold evenings but fresh enough to make any day better.
- Layered flavor: The combination of sausage, fennel, garlic, and herbs creates a depth that feels complex but is simple to achieve.
- Comfort in a bowl: The creamy broth and soft tortellini feel like a warm hug on busy nights.
- Flexible and forgiving: You can easily swap in ingredients or adjust seasonings to make it your own.
- Make ahead potential: This soup reheats beautifully, making leftovers just as delicious as fresh.
Ingredients & Why They Work
This soup’s ingredients are like a dream team for comfort food. The sausage brings savory richness, the tomato paste adds umami depth, and the fresh herbs brighten everything up. Plus, the tortellini gives you that indulgent, chewy pasta goodness in every spoonful.
- Olive oil: Using it divided allows for perfect browning and softening of veggies without burning.
- Bulk mild Italian sausage: Brings flavorful protein and a little spice—feel free to choose spicy if you want a kick!
- Fennel seed: Adds that classic Italian sausage aroma, but you can skip if your sausage already has fennel.
- Onion, celery, carrot: The holy trinity that builds the soup’s aromatic base—don’t skip these veggies!
- Garlic: For that irresistible, fragrant punch.
- Flour: Helps thicken the soup into that creamy, velvety texture we all crave.
- Dry white wine: Adds acidity and richness; if you don’t want alcohol, a splash of broth mixed with a teaspoon of vinegar works too.
- Tomato paste: Concentrated flavor that enriches the broth’s color and taste.
- Chicken stock: The soul of the soup; low sodium gives you control over saltiness.
- Parmigiano Reggiano rind: This little gem adds umami depth—you’ll want to save rinds from your cheese wedge for soups like this.
- Heavy cream: Gives the soup its luscious creaminess without overpowering the other flavors.
- Cheese tortellini: The star pasta that cooks quickly and offers gooey cheese-filled bites.
- Flat leaf Italian parsley and basil: Fresh herbs that brighten and lift the soup’s richness.
- Salt and pepper: To balance and enhance the whole dish.
Make It Your Way
I love mixing it up depending on what’s on hand—sometimes I swap mild sausage for spicy, or add a handful of spinach or kale to sneak in some greens. You really can’t go wrong here, so make it your own and tailor the herbs or creaminess to suit your taste.
- Variation: One time, I tried turkey sausage for a leaner version—it still turned out rich thanks to the heavy cream and cheese tortellini.
- Vegetable Boost: Toss in chopped mushrooms or zucchini during the sauté step for a veggie upgrade.
- Dairy-Free Alternative: Swap the cream for coconut milk for a different flavor twist that’s still silky.
Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe
Step 1: Browning the sausage
Start by heating 2 tablespoons of olive oil over medium in a large heavy pot. Add the sausage and break it apart as it cooks. I like to keep stirring until it's a nice golden brown—don’t rush this part because those browned bits add flavor. Once done, scoop the sausage out with a slotted spoon and set it aside to keep the pot ready for your veggies.
Step 2: Softening the veggies and infusing flavor
Next, add the remaining olive oil with the diced onion, celery, carrot, fennel seeds, and a pinch of salt to the pot. Cook gently for about 7-10 minutes, stirring occasionally, until everything softens up beautifully. Add in the garlic last and cook another 2 minutes to release that aromatic magic.
Step 3: Building the base
Stir in the tomato paste and cook for 5 minutes, stirring frequently. This step is key because caramelizing the tomato paste deepens that rich flavor. If you see it starting to scorch, lower the heat and splash a tiny bit of water in to loosen it up.
Step 4: Thickening and deglazing
Sprinkle in the flour and stir constantly for 2 minutes—this cooks out the raw taste and starts to thicken your broth. Pour in the white wine, crank the heat up, and use a wooden spoon to scrape all the tasty browned bits off the bottom. Let the wine reduce by half; this usually takes 1-2 minutes and helps concentrate all those flavors.
Step 5: Simmering the soup
Add the browned sausage back in, pour in the chicken stock, and toss in your Parmigiano rind if you have it. Bring everything to a boil, then lower to a simmer for 10 minutes so the flavors blend and the rind infuses the broth with cheesy goodness.
Step 6: Creamy finish and pasta time
Pour in the heavy cream, stir gently, and let it simmer another 10 minutes. Then add your tortellini and cook according to the package instructions—typically 3-5 minutes—until tender but still holding their shape. Remove the pot from heat, taste, and season with salt and pepper as needed. Finally, stir in fresh parsley and basil for that bright, fresh pop.
Serve this soul-warming Creamy Sausage Tortellini Soup Recipe with crusty bread and a sprinkle of grated Parmigiano cheese—trust me, it’s a total winner.
Top Tip
After making this soup several times, I’ve learned that patience during the browning and simmering steps truly makes a difference. These simple moments build flavor and texture that you can’t shortcut.
- Don’t rush browning: Breaking up the sausage to small pieces and letting it brown evenly adds a rich texture and depth.
- Deglaze well: Those browned bits stuck to the pot are pure flavor, so scrape them up when you add the wine.
- Simmer with the rind: If you have a Parmigiano rind, toss it in—it releases a subtle cheesy umami without overpowering.
- Adjust seasoning last: Cream can mute saltiness, so always taste and add salt and pepper after adding the cream and tortellini.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
I love topping this soup with freshly grated Parmigiano-Reggiano and an extra sprinkle of chopped parsley. Sometimes, I add a few red pepper flakes for a little heat or a drizzle of good olive oil to add richness right at the table.
Side Dishes
Crusty garlic bread or a warm, buttery baguette are my go-to sides here—they soak up every last drop of broth. Also, a simple green salad with vinaigrette balances the richness of the soup.
Creative Ways to Present
For a special dinner, I’ve served this soup in mini bread bowls—kids and adults both love it! Another time, I ladled it over creamy polenta for something a bit different but equally comforting.
Make Ahead and Storage
Storing Leftovers
I cool the soup to room temperature then store it in an airtight container in the fridge. It keeps beautifully for up to 3 days and tastes just as good reheated—maybe even better the next day once the flavors meld.
Freezing
Freezing works too, but be mindful that tortellini can get a little mushy. If possible, freeze the soup without the tortellini and add fresh pasta when reheating.
Reheating
I reheat gently on the stove over medium-low heat, stirring often to prevent sticking. If the soup feels thick after refrigeration, a splash of chicken broth or water loosens it up perfectly.
Frequently Asked Questions:
Yes! Frozen tortellini works great and just needs a few minutes longer to cook—keep an eye on it so it doesn’t become mushy.
If you prefer not to use wine, a mixture of chicken broth with a splash of white wine vinegar or lemon juice adds acidity without changing the flavor too much.
The heavy cream gives the soup its signature richness and silky texture, but you can try half-and-half or coconut milk for lighter or dairy-free options. Just remember it will alter the final flavor.
After eating Parmigiano cheese, save the rinds in a sealed container or freezer bag in the refrigerator or freezer. They can be added to soups and broths to add deep, savory flavor and removed before serving.
Final Thoughts
This Creamy Sausage Tortellini Soup Recipe holds a special place in my kitchen repertoire because it’s the kind of meal that feels like a celebration of simple, hearty ingredients. Whether it’s a chilly weekday or a relaxed weekend dinner, it’s sure to satisfy and impress. I can’t wait for you to give it a try—I’m pretty sure it’s going to become one of your favorites too.
Print
Creamy Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A rich and comforting Creamy Sausage Tortellini Soup featuring savory Italian sausage, tender cheese tortellini, and a flavorful blend of vegetables, herbs, and creamy broth. Perfect for a hearty meal.
Ingredients
Sausage and Vegetables
- ¼ cup olive oil divided
- 1 pound bulk mild Italian sausage
- 1 ½ teaspoons fennel seed (can omit if using fennel sausage)
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 6 cloves garlic minced
Soup Base
- 3 tablespoons flour
- 1 cup dry white wine
- 1 6-ounce can tomato paste
- 8 cups low-sodium chicken stock plus more to thin if needed
- 1 rind Parmigiano Reggiano (optional)
- 1 ½ cups heavy cream
Pasta and Herbs
- 1 pound cheese tortellini
- ½ cup flat leaf Italian parsley minced
- ½ packed cup basil leaves chopped
- Salt and pepper to taste
Instructions
- Cook the sausage: Heat a large heavy pot to medium heat with 2 tablespoons of olive oil. Add the bulk mild Italian sausage and cook, breaking it into small pieces, until browned. Use a slotted spoon to remove the sausage to a plate and set aside.
- Sauté vegetables: Add the remaining olive oil to the pot along with the diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add minced garlic and cook another 2 minutes until fragrant.
- Add tomato paste: Stir in tomato paste and cook for 5 minutes, stirring frequently to prevent burning. If it starts to stick, lower heat and add a splash of water.
- Make the base: Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. Pour in the white wine and increase heat to high. Scrape the bottom of the pot with a wooden spoon to deglaze and loosen browned bits. Cook until wine reduces by half, about 2 minutes.
- Add liquids and sausage: Return cooked sausage to the pot. Pour in chicken stock and add the Parmigiano rind if using. Bring mixture to a boil.
- Simmer the soup: Reduce heat to low and simmer for 10 minutes to meld flavors. Then stir in heavy cream and simmer for an additional 10 minutes.
- Cook tortellini: Add the cheese tortellini to the soup and cook until tender, about 5 minutes. Remove the pot from heat.
- Finish and serve: Season soup with salt and pepper to taste. Stir in minced parsley and chopped basil. Serve hot with grated cheese and crusty bread on the side.
Notes
- Makes 6 large or 8 moderate servings.
- You can use any type of Italian sausage; if using fennel sausage, omit the fennel seeds.
- Saving Parmigiano Reggiano rinds is recommended as they add excellent flavor to soups; if unavailable, simply serve with grated cheese.
- Leftovers keep up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
Leave a Reply