My one-pot Creamy Sausage Tortellini Soup is filled with tender cheese tortellini, flavorful sausage crumbles and veggies, all in a creamy broth. It’ll make your taste buds happy!
The Best One-Pot Creamy Sausage Tortellini Soup
I love making soup, don’t you? And this one is so simple to make all in one pot. Hellooo, easy clean-up! And, although it’s full of rich flavor, it doesn’t need to slow-cook all day. In fact, it comes together in well under an hour.
What does this soup taste like? Well, it reminds me somewhat of Zuppa Toscana, thanks to the sausage crumbles, spinach and creamy base.
But it’s also full of succulent, fresh cheese tortellini, so it’s a delicious pasta soup as well. Trust me, you’ll adore it!
This super tasty, creamy soup uses whole cream or half and half for a mouthwatering result. Yum!
- Olive Oil: For sauteing.
- Sausage: For this recipe, I use a pound of Italian sausage. Sweet or hot is up to you!
- Onion: You’ll need one small onion, diced. I typically go for yellow onions, but white, red and Vidalia are also fine.
- Celery: Thinly slice about 3 celery stalks.
- Carrots: Peel or scrape two medium carrots, and thinly slice those as well.
- Garlic: You’ll need about four cloves garlic, minced or put through a garlic press.
- Salt: I usually use a teaspoon or so of kosher salt.
- Pepper: Half a teaspoon of freshly ground black pepper adds a special nuance to the dish, even though it’s such a common ingredient. Don’t skip this one!
- Thyme, Oregano & Rosemary: Can’t you just taste the savoriness of this flavorful herb trio? You’ll need half a teaspoon of each. Yum.
- Chicken Broth: As always, use homemade if you can, but store-bought is also fine. I typically use low sodium chicken broth for the best results. Vegetable broth will work, too.
- Heavy Cream: The magic ingredient! Heavy cream adds so much rich, yet light flavor and a creamy texture. You can also use half & half, if you’d prefer.
- Tortellini: You’ll need 9 to 12 ounces of refrigerated cheese tortellini, or you can substitute your favorite tortellini flavor, such as spinach or sundried tomato.
- Spinach: I like to add a bag of fresh baby spinach to this recipe. It’s so delicious and healthy.
How to Make Sausage Tortellini Soup
I love recipes like this that come together in one pot! All the coziness without so many dishes!
- Sauté Sausage: Heat olive oil in a large Dutch oven or stock pot, over medium-high heat. Add the Italian sausage to the heated oil and cook, breaking it up into little pieces, until browned.
- Add Veggies, Except Spinach: To the sausage, add the onions, celery and carrots. Sauté for 4 to 5 minutes, or until the veggies are soft.
- Add Seasonings: Stir in the garlic, salt, pepper, thyme, oregano and rosemary; cook for 20 seconds.
- Add Broth & Simmer: Add the chicken broth to the pot, stirring to combine. Bring the soup to a steady boil, and then reduce the heat to low and let simmer for 15 minutes.
- Add Cream, Tortellini & Spinach: Stir the cream into the soup. Increase the heat to medium-high, bring the soup back to a simmer, and then add the tortellini and spinach. Cook for 5 to 6 more minutes, or until the tortellini is tender, but not mushy. Remove the soup from the heat and let it stand for 5 minutes. Taste for salt and pepper; adjust accordingly.
Tips for Success
Want to know more? Keep reading for my best tips and techniques for cooking up a tasty pot of soup.
- Add Depth: If you want a bit more deep umami flavor in the broth, try adding a bit of Parmesan rind to the cooking soup. Discard before serving. You can also sprinkle grated Parmesan over each serving.
- Make a Bread Bowl: You can purchase small boules (round loaves) at your local bakery and transform them into the perfect vehicle for this comforting soup: a bread bowl! Just slice off the top, scoop out the inside, and brush with oil before toasting and filling.
- Substitute Sausage: You can substitute just about any sausage in this dish, from sliced kielbasa to chicken sausage to vegan sausage crumbles (these should be browned well, set aside, and added back to the soup at the end of cooking). Go for it!
Make this meal even heartier with a couple of satisfying sides! Here are some of my favorites.
- Bread: Breadsticks or rolls would be delicious with this super soup, especially my easy Soft Parmesan Dinner Rolls!
- Zucchini: An extra veggie never hurts, especially when in fritter form! These tasty Zucchini Fritters are loaded with flavor and make a festive addition to the table.
- Salad: A burst of fresh flavor and a whole lot of nutrition is packed into this colorful Avocado Tomato Salad. Perfection!
How to Store and Reheat Leftovers
If you have leftover tortellini soup, follow these simple steps for storage and later enjoyment.
- To Refrigerate: Cool the leftovers to room temperature and then place in airtight storage containers. This will keep in the refrigerator for up to 3 days.
- To Reheat: Place the leftovers in a saucepan over low heat, and cook until just heated through.
Can You Freeze Tortellini Soup?
- Yes, this soup is freezer-friendly. Cool the leftovers and place in freezer bags or containers, leaving a bit of room for the liquid to expand as it freezes. Freeze for up to a month.
- Thaw overnight in the refrigerator before reheating. When reheating, reheat over medium-low heat while constantly whisking so to avoid grainy soup due to the heavy cream.
Creamy Sausage Tortellini Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage, (hot or mild)
- 1 small yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 carrots, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried crushed rosemary
- 7 to 8 cups low sodium chicken broth
- 1 cup heavy cream, you can also use half & half
- 9 to 12 ounces refrigerated cheese tortellini
- 5 ounces fresh baby spinach
- Heat olive oil in a 6-quart Dutch oven or stock pot set over medium-high heat.
- Add sausage to the heated oil and cook, breaking it up into little pieces; cook for 6 minutes, or until just browned.
- Add onions, celery, and carrots; saute for 4 to 5 minutes, or until veggies are tender.
- Stir in garlic and season with salt, pepper, thyme, oregano, and rosemary; cook for 20 seconds, or until fragrant.
- Add in chicken broth, stirring to combine.
- Increase heat to high and bring to a steady boil; reduce heat to a simmer and let simmer for 15 minutes.
- Whisk in the cream; increase heat to medium-high and bring mixture to a slow boil. Continue to whisk until cream is completely combined.
- Add tortellini and spinach; cook for 5 more minutes, or until tortellini is tender, but not mushy.
- Remove soup from heat and let stand 5 minutes.
- Taste for salt and pepper; adjust accordingly.
More Soup Recipes to Try
Looking for more healthy and delicious soup recipes? These are sure to satisfy your cravings.