This creamy sausage tortellini soup is a comfort-food favorite: hearty, full of vegetables, easy to prepare and very satisfying. It’s a reliable choice when guests are coming and always gets compliments.
Read More: Hamburger Vegetable Soup, Kale and Sausage Soup, How to Add More Veggies to Soup
Creamy Tortellini Soup with Spicy Sausage & Spinach
This recipe blends a tomato-based broth with bold hot Italian sausage, plenty of vegetables and a splash of cream to round out the flavors. Pillowy tortellini make the soup feel like a complete, warming meal.
Recipe for Creamy Tortellini Soup
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Creamy Tortellini Soup
Ingredients
- 454 g hot Italian sausage 1 lb
- 1 medium onion diced
- 2 celery stalks diced (save leaves for garnish)
- 3 carrots diced
- 3 cloves garlic minced
- 1 Tbsp Italian Seasoning
- 2 Tbsp tomato paste
- 796 ml diced tomatoes 1 can 28 oz/796 ml
- 6 cups soup stock beef, chicken or vegetable
- 1 tbsp lemon juice or red wine vinegar
- 1 bay leaf
- rind of Parmesan cheese optional*
- 12 oz pack of tortellini your favourite filling
- 1 cup diced sweet peppers red, yellow and orange
- 4 cups fresh roughly chopped spinach 1/2 cup frozen
- 1 cup fresh heavy cream or evaporated milk
- 1 Tbsp fresh celery leaves dill, parsley or green onions to garnish
Instructions
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Remove sausage from casings and sauté over medium-high heat until browned. Transfer sausage to a plate to drain; leave about 1 tablespoon of fat in the pot.
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Add onion, celery and carrots to the pot and cook 3–5 minutes until slightly softened. Add garlic and cook 1 more minute, stirring to prevent sticking. Add a splash of water if the pan is too dry.
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Stir in Italian seasoning and cook about 30 seconds to release the aroma.
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Add tomato paste, canned tomatoes, stock and lemon juice or vinegar. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat, add the bay leaf and Parmesan rind (if using), cover and simmer until vegetables are almost tender, about 10–15 minutes.
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Stir in tortellini and diced sweet peppers and cook about 5 minutes more, until tortellini are nearly done.
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Add the spinach and simmer another 3 minutes until wilted.
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Remove the pot from heat. Temper the cream by stirring a small amount of hot soup into the cream, then add the warmed cream to the soup to avoid curdling.
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Taste and adjust seasoning. Remove the bay leaf and Parmesan rind before serving.
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Garnish with celery leaves, parsley, dill or chopped green onions.
Video
Notes
Because of the cream and tortellini, this soup doesn’t freeze well once fully assembled. If you want to prepare ahead, stop before adding the tortellini, cream and spinach; add them when reheating.
Feel free to swap or mix vegetables — the soup is forgiving. Keep the total vegetable volume similar so the broth retains its flavor concentration.
Flavor tip: Using Italian sausage contributes a lot of seasoning. If you swap to chicken or beef, increase herbs and seasoning to maintain depth of flavor.
Nutrition Facts (per serving)
What to Serve With Tortellini Soup
This is a filling soup that stands alone, but it’s lovely with fresh bread or a simple salad. Consider these sides:
- No Knead Artisan Bread
- Cheese Biscuits
- Rosemary Focaccia
- Citrus Salad
- Caesar Salad
- Simple Greens with Ranch Dressing
How to Store and Reheat Tortellini Soup
Keep Tortellini Soup in the Fridge
- Cool the soup to room temperature before refrigerating.
- Store in a sealed container for 3–4 days.
- Expect the tortellini to soften with reheats; handle gently.
How to Reheat Tortellini Soup
- Reheat gently on the stovetop over medium heat.
- Avoid boiling to prevent cream from curdling and tortellini from falling apart.
- Taste and adjust seasoning, then garnish with fresh parsley or green onions.
How to Freeze Tortellini Soup
You can freeze this soup only if you do so before adding tortellini and cream. Those ingredients separate or break down when frozen. To finish after thawing, heat the soup, then add tortellini and cook until done, add spinach and finally stir in the cream to warm through.
Common Questions about Sausage Tortellini Soup
Do I have to use hot Italian sausage in Tortellini Soup?
No. Hot Italian sausage adds bold flavor, but you can use mild Italian sausage if you prefer less heat. If you substitute a different protein like chicken or beef, increase the seasonings to preserve the soup’s flavor.
Can I Make Tortellini Soup Vegetarian?
Yes. Use plant-based Italian sausage or sauté mushrooms and extra herbs, swap to vegetable broth and choose vegetable-filled tortellini for a satisfying vegetarian version.
How Can I Thicken Tortellini Soup?
If you want a thicker finish, make a slurry with 1–2 tablespoons cornstarch mixed into an equal amount of cold water. Add it gradually to simmering soup and cook a few minutes until it thickens.
Can I Make Tortellini Soup Dairy-Free?
Yes. Omit the cream for a flavorful broth-based soup, or use a plant-based cream alternative. You can also thicken with a roux or starch if you want a creamy texture without dairy.
What Kind of Tortellini to Use in Tortellini Soup?
Use your favorite filling—cheese or meat-filled tortellini both work well. Spinach-and-cheese or mushroom tortellini are also great choices.
Can I Use Ravioli Instead of Tortellini?
Ravioli will work, but it’s larger and more delicate and may be more likely to break apart. Mini ravioli are a better substitute if you want a similar size and texture.
What Can I Use Instead of Tortellini?
Gnocchi, farfalle, cavatelli or short pasta like macaroni are good alternatives. Gnocchi cook quickly and make a comforting swap if you don’t have tortellini on hand.
When Should I Add the Tortellini?
Add tortellini in the final 10–15 minutes of cooking so they’re tender but not overcooked. Follow the package cooking time as a guide. If you’re freezing portions, add tortellini only when reheating.
More Soup Recipes To Try
If you enjoy soups, try other comforting recipes such as Mulligatawny, Beet Borscht, Beef and Barley, Hamburger Vegetable Soup or Sausage and Kale Soup.
- Mulligatawny – thick and delicious chicken and rice soup
- Beet Borscht – beets and beans for a tasty vegetarian borscht
- Beef and Barley – a classic favorite
- Hamburger Vegetable Soup – a great way to use up veggies
- Sausage and Kale Soup – for lovers of Italian sausage
Ready to try this tortellini soup? Share any modifications you make, and if you post a photo tag #getgettys so I can see it!
Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and a Professional Home Economist who shares seasonal tips and recipes from her Canadian kitchen.