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 cups (packed) fresh baby spinach (optional); 2 tablespoons flour; 1/4 teaspoon Italian seasoning; 4 cups chicken broth; 1 (28 ounce) can diced tomatoes with juices; 1 cup heavy/whipping cream; 2 generous cups refrigerated cheese tortellini; Salt & pepper to taste

I’m so excited to share this Italian Sausage Tortellini Soup Recipe with you because it’s the perfect bowl of comfort food that’s both hearty and creamy. Whether you’re in need of a cozy dinner after a long day or want to impress friends with an easy yet impressive meal, this soup will totally hit the spot. I love how it balances spicy sausage, tender tortellini, and fresh spinach in a luscious tomato cream broth—you’re going to want to make it again and again!

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Why You’ll Love This Recipe

Quick & Easy: You’ll have this soup simmering on the stove in less than 40 minutes—perfect for busy weeknights.
Rich, Comforting Flavor: The combination of Italian sausage and creamy tomato broth is deeply satisfying and warms you from the inside.
Versatile Ingredients: You can easily swap in different veggies or pasta types depending on what you have on hand.
Family Favorite: My family goes crazy for this soup, and it’s a great way to sneak some greens into their meals with fresh spinach.

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, hearty pasta soup, creamy sausage soup, quick Italian soup recipe, comforting tortellini soup

Ingredients You’ll Need

These ingredients work beautifully together—the bold Italian sausage gives a punch of flavor, while the cheese tortellini adds an indulgent, melty texture. Choosing fresh refrigerated tortellini really makes a difference in the creaminess and cooking speed.

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, hearty pasta soup, creamy sausage soup, quick Italian soup recipe, comforting tortellini soup

Italian sausage: I prefer using sweet or hot Italian sausage depending on your spice preference; removing the casing lets you crumble it easily into the soup.
Onion: Finely chopped so it softens into the broth without overpowering the other flavors.
Celery: Adds a subtle crunch and fresh bite—don’t skip it, it really builds the soup’s base.
Flour: This is our thickening agent, giving the broth that lovely creamy texture.
Garlic: Freshly minced for that unmistakable Italian aroma and flavor.
Chicken broth: Use low sodium if you want more control over the saltiness in your soup.
Diced tomatoes: With their juices, they add brightness and acidity to balance the cream and sausage.
Italian seasoning: Just a pinch to tie all the flavors together with herbs like oregano and basil.
Cheese tortellini: I like refrigerated cheese tortellini for ease and delicious cheesy bursts in each bite.
Heavy cream: This makes the broth silky smooth and luxurious.
Fresh baby spinach: Optional, but trust me—it’s a fresh way to sneak in some greens and adds beautiful color.
Salt & Pepper: To your taste, always adjust seasoning at the end.

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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 love that this Italian Sausage Tortellini Soup Recipe is so adaptable. Sometimes I swap out the sausage for turkey sausage to lighten it up, or add more veggies like mushrooms or bell peppers for extra depth. Feel free to make it yours!

Make it Spicier: Adding red pepper flakes or using spicy Italian sausage gave this soup a wonderful kick that my spice-loving friends adored.
Vegetarian Version: I’ve tried replacing sausage with a plant-based alternative and adding beans—still hearty and delicious.
Seasonal Veggies: In the fall, I toss in some chopped kale or butternut squash to complement the comfort factor.

How to Make Italian Sausage Tortellini Soup Recipe

Step 1: Brown the Sausage

Start by adding the sausage meat to a large soup pot over medium-high heat. Use a wooden spoon to break it up and sauté for about 7-10 minutes until it’s browned all over. This step builds your base flavor, so don’t rush it. I like to let the sausage crisp up a little—it adds a lovely texture.

Step 2: Sauté the Veggies

Once the sausage is browned, scoop it out and set it aside on a plate lined with paper towels. Leave about a tablespoon of the sausage fat in the pot—that’s our flavor booster! Then toss in the finely chopped onion and celery. Cook for 4-5 minutes until the veggies are softened and fragrant. This soft veggie base is key to a rich, layered soup.

Step 3: Build the Soup Base

To the softened vegetables, add the flour and minced garlic. Stir constantly for about a minute until the flour is lightly toasted—this thickens the soup. Slowly pour in the chicken broth, stirring as you go so the flour fully dissolves. Then add in the can of diced tomatoes with their juices, the Italian seasoning, and finally, return the browned sausage to the pot. Crank the heat up to high and bring this to a gentle boil.

Step 4: Cook the Tortellini

Once your soup reaches a boil, drop in the refrigerated cheese tortellini. Reduce the heat so the soup is simmering gently—no raging boil here, or the pasta might overcook or break apart. Let the tortellini cook for about 5 minutes, just enough for them to become tender and soak up those savory flavors.

Step 5: Finish with Cream and Greens

Stir in the heavy cream and continue to cook for another 5 minutes. This transforms the broth into a rich, creamy delight that coats every bite. Finally, toss in the fresh spinach and let it wilt gently—this adds a fresh, vibrant note and boosts the nutrition. Season generously with salt and pepper to taste, and you’re ready to serve up a bowl of pure comfort.

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Pro Tips for Making Italian Sausage Tortellini Soup Recipe

Don’t Overcook the Tortellini: They cook quickly—5 minutes is plenty to avoid mushiness.
Retain Sausage Fat: Leaving a tablespoon of rendered fat adds flavor; just drain the excess so you’re not left with greasy broth.
Use Fresh Refrigerated Tortellini: It cooks faster and tastes creamier than dried varieties.
Adjust Cream Last: Add cream at the end and gently simmer—it prevents curdling and keeps the soup silky smooth.

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, hearty pasta soup, creamy sausage soup, quick Italian soup recipe, comforting tortellini soup

Garnishes

I love topping my bowls with a little freshly grated Parmesan and a sprinkle of chopped fresh basil or parsley—it adds brightness and a lovely fresh aroma. For a little crunch, toasted pine nuts or crushed garlic bread crumbs on top are delicious extras.

Side Dishes

This soup pairs wonderfully with a crisp side salad or some rustic garlic bread. My favorite go-to is a crusty baguette that’s perfect for soaking up the creamy broth. You could also serve it with a light roasted vegetable dish to keep things balanced.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls—kids and adults both love the extra touch of fun. You can nestle the soup inside hollowed-out sourdough rolls and let everyone dig in with a spoon. Adding a sprinkle of red pepper flakes or a drizzle of flavored olive oil also makes it feel fancy and festive.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. Because the tortellini absorbs a lot of the broth, I sometimes add a splash of broth or water when reheating to loosen it back up and keep it from feeling too thick.

Freezing

Freezing Italian Sausage Tortellini Soup Recipe is doable, but I recommend freezing before you add the tortellini to avoid mushiness. Freeze the broth and sausage mixture separately, then cook fresh tortellini when you’re ready to eat. This keeps the pasta texture perfect.

Reheating

Reheat gently on the stovetop over low heat, stirring often. If it feels too thick, add a bit more broth or cream to bring back that luscious consistency. Avoid microwaving for long stretches to keep the cream from separating.

FAQs

Can I use dried tortellini instead of refrigerated for this Italian Sausage Tortellini Soup Recipe?

Yes, you can use dried tortellini, but be aware it will need a bit more cooking time and may slightly change the texture. I prefer fresh refrigerated tortellini since it cooks faster and stays tender in the soup, but dried works fine if that’s what you have.
Is there a way to make this soup vegetarian?

Definitely! You can swap out the Italian sausage for plant-based sausage or skip it altogether and add hearty vegetables like mushrooms, zucchini, or beans for protein. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
How spicy is this Italian Sausage Tortellini Soup Recipe?

The spice level depends on whether you use sweet or hot Italian sausage. I usually go with sweet to keep it family-friendly, but if you love heat, pick the hot sausage or add crushed red pepper flakes to taste during cooking.
Can I make this soup ahead of time?

Yes, you can prepare the soup base a day ahead and reheat it when you’re ready. I recommend cooking the tortellini fresh or adding it only shortly before serving to keep it from overcooking and getting mushy.

Final Thoughts

This Italian Sausage Tortellini Soup Recipe has become one of my absolute favorites because it’s simple to make yet feels like a special treat. The flavors are so comforting, it’s like a warm hug in a bowl. I genuinely hope you give it a try and enjoy it as much as my family and I do—it’s the kind of recipe you’ll want bookmarked forever. Happy cooking, friend!