If you’re searching for a cozy, satisfying meal, look no further than Creamy Sausage Tortellini Soup. This rich, flavorful soup combines tender cheese tortellini and savory Italian sausage in a creamy tomato broth. The addition of cream cheese, heavy whipping cream, and parmesan elevates the dish to comfort food perfection. Topped with fresh parsley and an extra sprinkle of parmesan, this soup is a crowd-pleaser that’s easy enough for weeknights but indulgent enough for special occasions. Make sure to check out our Cheesy Bean and Ham Soup for another cozy option!
Why You’ll Love This Recipe
The beauty of sausage tortellini soup lies in its versatility and ease of preparation. Whether you’re using mild Italian sausage for a traditional flavor or spicing things up with a hot variety, this recipe adapts to your taste. The combination of tomato paste, diced tomatoes, and creamy dairy balances tangy, rich, and savory flavors in every bite. Plus, it’s a one-pot meal that pairs wonderfully with crusty bread or roasted vegetables for a complete dinner.
Tips for Success
For the best texture and flavor, cook your tortellini separately and add it to the soup just before serving. This prevents overcooking and keeps the pasta perfectly tender. If you’re using frozen tortellini, adjust the cooking time as needed, but still wait to add it near the end.
Customizing the Spice Level: To increase heat, try hot Italian sausage, a pinch of red pepper flakes, or diced jalapeños. For a milder version, stick to mild sausage and omit spicy additions.
Storing and Reheating Tips
Sausage tortellini soup is perfect for meal prep!
- Refrigerator: Store the soup in an airtight container for up to 3-4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
- Freezer: Freeze the soup in freezer-safe containers, but consider leaving out the cream cheese and heavy cream, as these may separate when frozen. Add them back during reheating for a fresh, creamy texture. If already mixed, a quick whisk during reheating will help restore the soup’s consistency.
Serving Suggestions
To round out your meal, serve this soup with crusty bread like our simple rustic bread or homemade ciabbata, or with some simple vegetable recipes like our parmesan roasted asparagus or browned butter brussels sprouts.
Creamy Sausage Tortellini Soup
Ingredients
- 20 ounces cheese tortellini, fresh
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced yellow onion
- 1 teaspoon garlic, minced
- 1 pound mild Italian sausage
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire roasted tomatoes, diced, undrained
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese softened
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ¼ cup grated Parmesan cheese, plus more for garnish
- Fresh parsley chopped, for garnish
Instructions
- Add the cheese tortellini to a large pot of boiling salted water and cook according to the package instructions until al dente (about 3–6 minutes). Before draining, carefully reserve 1 cup of the pasta water. Drain the tortellini and set it aside along with the reserved pasta water.
- Heat oil in a medium Dutch oven over medium heat. Once hot, add the diced onion and cook until softened, about 3–5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Add the mild Italian sausage to the pot, breaking it up with a spatula as it cooks. Stir and cook until the sausage is browned and no longer pink, about 8–10 minutes.
- Stir in the tomato paste, diced tomatoes with their juices, Italian seasoning, kosher salt, and freshly cracked black pepper. Mix well to combine, ensuring the sausage and tomato paste are fully incorporated.
- Add the softened cream cheese, chicken broth, heavy whipping cream, and grated Parmesan cheese to the pot. Stir continuously until the cream cheese and Parmesan are fully melted and the mixture is smooth, about 10 minutes.
- Add the cooked tortellini to the pot, stirring to combine with the creamy sausage mixture. If the soup is too thick, slowly add the reserved pasta water, starting with ½ cup, until you reach your desired consistency. Use the full 1 cup if needed.
- Garnish with freshly chopped parsley and extra grated Parmesan cheese before serving.
This recipe is inspired by Sausage Tortellini Soup from iamhomesteader.com
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Made this soup and it was delicious and flavourful 8 out of 10