Nothing beats a warm, comforting bowl on a chilly day, and this Creamy Sausage Tortellini Soup Recipe is exactly that. Rich, hearty, and packed with flavors, it’s one of those meals that feels like a hug in a bowl — trust me, you’ll want to make this again and again.
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Why You'll Love This Recipe
Every time I make this soup, it feels like creating a small celebration at home. The balance of creamy richness, savory sausage, and tender tortellini just hits the spot. Plus, it’s pretty simple to put together even on busy nights.
- Full-Bodied Flavor: The combination of Italian sausage, fennel seeds, and Parmesan rind gives layers of delicious depth.
- Comfort in a Bowl: Creamy and hearty, this soup is like a cozy blanket you can eat.
- Easy to Customize: You can switch up herbs, add veggies, or use different cheeses — it’s very forgiving.
- Quick to Make: Despite its rich flavors, it comes together in about an hour, perfect for weeknight dinners or meal prep.
Ingredients & Why They Work
Each ingredient in this Creamy Sausage Tortellini Soup Recipe plays an important role. From the savory sausage to the fresh herbs, everything blends to create that rich, satisfying taste you're after. I like to use quality chicken stock because it really sets the base.
- Italian sausage: Adds a savory, spiced flavor and belly-warming richness that’s central to the soup’s character.
- Fennel seed: Brings that classic Italian sausage seasoning note; if your sausage already has fennel, feel free to leave this out.
- Onion, celery, carrot: The holy trinity of soup bases — they soften and sweeten, building the flavor's foundation.
- Garlic: For aroma and a punch that wakes up all the other ingredients.
- Flour: Works as a thickener, creating that luscious creamy texture.
- Dry white wine: Adds tang and depth while helping deglaze the pot for those tasty browned bits.
- Tomato paste: Boosts umami and balances creaminess with a subtle acidity.
- Chicken stock: Keeps things savory and light, letting the other ingredients shine.
- Parmigiano Reggiano rind: A secret weapon for richness and complexity — don’t skip if you have it!
- Heavy cream: Makes the soup irresistibly silky and comforting.
- Cheese tortellini: Soft, cheesy pillows that soak up the soup flavors perfectly.
- Italian parsley and basil: Fresh herbs brighten up the final bowl with color and flavor.
- Olive oil, salt, and pepper: The essentials to bring it all together.
Make It Your Way
I often switch up herbs depending on what’s fresh—sometimes adding a little thyme or oregano. And if I want a bit of heat, I'll toss in some red pepper flakes. You can make it more veggie-heavy by adding spinach or kale towards the end.
- Variations: Once, I swapped cheese tortellini for mushroom tortellini, which added an earthy twist that my family loved.
- Dairy-free version: Use coconut cream instead of heavy cream and omit the Parmesan for a creamy but vegan-friendly swap.
- Milder flavor: Use sweet Italian sausage and leave out the fennel seed to suit sensitive palates.
Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage Just Right
Start by heating a large pot with 2 tablespoons of olive oil over medium heat and adding the bulk mild Italian sausage. I like to break it up into small pieces using a wooden spoon while it browns to ensure even cooking and maximum flavor. Once it’s nicely browned and slightly crispy around the edges, scoop it out and set aside. This first step is key because those browned bits left behind will add incredible taste to the soup.
Step 2: Sauté the Vegetables and Aromatics
Next, add the remaining olive oil, then toss in diced onion, celery, carrot, and the fennel seeds (if using). Sprinkle a pinch of salt to help them sweat and cook gently for about 7-10 minutes until soft and fragrant. Then add the minced garlic and cook for an additional 2 minutes, careful not to let it burn. This step builds the soup’s savory base, so don’t rush it.
Step 3: Add Tomato Paste and Flour for Depth & Creaminess
Stir in the tomato paste and cook for about 5 minutes, stirring frequently. If you see it starting to stick or burn, lower the heat and splash in a bit of water. Then, sprinkle in the flour and cook for two more minutes, stirring constantly. This helps thicken the soup and adds richness.
Step 4: Deglaze with Wine and Add Broth
Pour in the dry white wine and crank the heat to high. Use a wooden spoon to scrape up those flavorful browned bits from the bottom—that’s where the magic happens! Let the wine reduce by half (about 1-2 minutes), then return the sausage to the pot, pour in the chicken stock, and toss in the Parmigiano rind for an extra boost of savoriness.
Step 5: Simmer and Add Cream
Bring the soup to a boil, then reduce heat to low and let it simmer gently for 10 minutes. Next, stir in the heavy cream and let it simmer for another 10 minutes. This step transforms the soup into a silky, luxurious bowl of comfort.
Step 6: Cook the Tortellini and Finish with Herbs
Add the cheese tortellini directly to the pot and cook until tender, about 3-5 minutes. Taste your soup and adjust salt and pepper as needed. Just before serving, fold in freshly minced parsley and chopped basil for a fresh burst of flavor and color.
Serve piping hot with crusty bread and a shower of grated Parmesan. Every spoonful tastes like a winner.
Top Tip
I’ve made this creamy sausage tortellini soup dozens of times, and the finishing herbs truly transform the dish—don’t skip them! Here are some tips that make all the difference.
- Use Parmigiano Rind: Saving cheese rinds from your fridge and adding them while simmering lifts the soup’s flavor more than you might expect.
- Don’t Overcook Tortellini: Add tortellini near the end to avoid mushy pasta; it cooks fast and should remain tender but firm.
- Deglazing Is Key: Scrape the pan with wine after cooking vegetables and sausage—you'll get richer flavor and no “burn” taste.
- Season at the End: Wait until the tortellini is added before final salt and pepper adjustments, so the pasta doesn’t soak up all the seasoning.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
I usually serve this soup with a generous sprinkle of freshly grated Parmesan and a handful of chopped basil or parsley on top. Sometimes, a drizzle of good quality olive oil or a few crushed red pepper flakes add an extra dimension, especially if you enjoy a little kick.
Side Dishes
Crusty garlic bread is my go-to side – perfect for dunking. Another favorite is a simple green salad with a zesty vinaigrette to balance the richness. On occasion, I’ve paired it with roasted vegetables for extra nutrition and texture contrasts.
Creative Ways to Present
If I’m making this for guests, I like to ladle the soup into rustic individual bowls and garnish with a small sprig of fresh basil. Adding a Parmesan crisp on the side elevates the presentation and gives that fun textural pop. It always gets compliments!
Make Ahead and Storage
Storing Leftovers
I store any leftover Creamy Sausage Tortellini Soup in airtight containers in the fridge and usually enjoy it within 3 days. The flavors develop beautifully overnight, but make sure to keep the tortellini covered with broth so it doesn't dry out.
Freezing
While I’ve frozen this soup a couple of times, the tortellini texture softens after thawing. To keep it closest to fresh, I recommend freezing the broth and sausage mixture separately from the tortellini and combining them when reheating.
Reheating
The best way I’ve found to reheat is gently warming the soup on the stovetop over low heat, stirring often. This prevents the cream from breaking and preserves the silky texture that makes this soup special. If it thickens too much, just thin it with a splash of chicken stock or water.
Frequently Asked Questions:
Absolutely! Using spicy Italian sausage adds a nice kick, just adjust the fennel seeds accordingly or skip them if your sausage is already heavily seasoned.
It's not required, but adding a cheese rind during simmering enriches the soup’s flavor significantly. If you don’t have one, just serve with extra grated Parmesan on top.
To make it vegetarian, substitute the Italian sausage with a plant-based sausage or hearty mushrooms, and use vegetable broth instead of chicken stock. Omit the Parmigiano rind or use a vegetarian-friendly cheese alternative.
This soup stays fresh in the refrigerator for up to 3 days. Be sure to store it in an airtight container and reheat thoroughly before serving.
Final Thoughts
Making this Creamy Sausage Tortellini Soup Recipe always feels like a little treat to myself and my family. It’s easy enough for busy nights but fancy enough to serve when friends drop by. Give it a try—I bet it’ll become your “go-to” comfort soup just like it did for me. There’s nothing better than gathering around a steaming bowl full of comfort and flavor.
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 creamy sausage tortellini soup featuring tender Italian sausage, aromatic vegetables, and cheese tortellini in a flavorful broth thickened with cream and Parmesan rind. Perfect for a comforting and 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 Sausage: Heat a large heavy pot to medium heat with 2 tablespoons of olive oil. Add the sausage and cook until browned, breaking it into small pieces. Remove the sausage with a slotted spoon and set aside.
- Sauté Vegetables: Add the remaining olive oil to the pot along with onion, celery, carrot, fennel seeds, and a pinch of salt. Cook until softened, stirring occasionally for about 10 minutes. Add garlic and cook for an additional 2 minutes until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring frequently for 5 minutes. If it begins to burn, lower the heat and add a little water to prevent sticking.
- Thicken Soup Base: Add flour and cook for 2 minutes, stirring constantly. Pour in the white wine and turn heat to high. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Cook until wine reduces by half, about 2 minutes.
- Add Broth and Sausage: Return cooked sausage to the pot and add chicken stock along with the Parmigiano rind. Bring to a boil.
- Simmer Soup: Reduce heat and simmer for 10 minutes to develop flavor.
- Add Cream and Simmer: Stir in the heavy cream and continue simmering for another 10 minutes.
- Cook Tortellini: Add cheese tortellini and cook until tender, about 5 minutes. Remove from heat.
- Finish and Serve: Taste and adjust seasoning with salt and pepper. Stir in parsley and basil. Serve in bowls optionally with grated cheese and crusty bread. Enjoy!
Notes
- Makes 6 large or 8 moderate servings.
- You can use any type of Italian sausage; omit fennel seeds if using fennel sausage.
- Parmigiano rinds add excellent depth to soups but can be omitted; serve with grated cheese instead.
- Leftovers keep well for up to 3 days and can be reheated on stovetop or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
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