Creamy Sausage Tortellini Soup

There are some recipes that instantly feel like a hug in a bowl—and this Creamy Sausage Tortellini Soup is one of them.
Rich, velvety broth, tender cheese-filled tortellini, sweet carrots, leafy greens, and savory sausage all come together in a soup that’s hearty enough for dinner but cozy enough to sip curled up on the couch.

It’s the kind of soup that makes the whole house smell amazing while it simmers.
One spoonful and you get everything at once: chewy pasta, creamy broth, a little spice from the sausage, and the gentle sweetness of vegetables all wrapped in Parmesan goodness. It’s no wonder someone declared, “This soup is outrageously yummy!”—because it really is.

Unlike complicated soups that need long simmering times, this one is weeknight-friendly. You brown some sausage, sauté a few vegetables, let it bubble in a flavorful broth, then finish with cream, tortellini, and greens. In under an hour, you have a complete meal that feels like it’s been cooking all afternoon.

Serve it with crusty bread for dunking, and you’ve got a comforting, family-pleasing dinner that will definitely earn a place in your regular recipe rotation.

Core Ingredients for Making the Recipe

To make this comforting Creamy Sausage Tortellini Soup, you’ll need a mix of pantry staples and fresh ingredients. Everything is easy to find, and you can customize a few items based on what you have at home.

For the Soup

1 lb (450 g) Italian sausage, casings removed (mild or hot, to taste)
1 tablespoon olive oil (optional, for browning if sausage is very lean)
1 medium yellow onion, finely diced
2–3 medium carrots, peeled and sliced into thin rounds
2 stalks celery, sliced (optional but recommended for flavor)
3–4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (use less for milder soup)
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
1/4 cup (30 g) all-purpose flour – helps thicken the broth
6 cups (1.4 L) chicken broth – low sodium if possible
1 cup (240 ml) water – or more broth, if you prefer
1 bay leaf
Salt and freshly ground black pepper, to taste

For the Creamy Finish

1½ cups (360 ml) heavy cream (or 1 cup cream + 1/2 cup whole milk)
9–12 oz (250–340 g) cheese tortellini, fresh or refrigerated
2–3 cups packed fresh spinach or chopped kale
1/2 cup (50 g) freshly grated Parmesan cheese

For Serving

Extra grated Parmesan
Fresh parsley, chopped
Crusty bread, garlic bread, or baguette slices

Step-by-Step

Guide to Making the Recipe

Even if you’re not very experienced in the kitchen, this soup is straightforward. Follow these simple steps and you’ll have a pot of restaurant-worthy comfort food ready to serve.

1. Prepare Your Ingredients

Before you start cooking, chop the vegetables, mince the garlic, and measure out your seasonings. Having everything ready makes the cooking process smoother and more enjoyable.

Dice the onion.
Slice carrots and celery into even pieces so they cook at the same rate.
Mince the garlic.
Rinse and roughly chop the spinach or kale if the leaves are large.

2. Brown the Sausage

Place a large heavy-bottomed pot or Dutch oven over medium-high heat.

Add the sausage (and olive oil if your sausage is lean).
Break it up with a wooden spoon as it cooks.
Cook until browned and no longer pink, about 6–8 minutes.

If there is a lot of excess grease, carefully spoon some out, leaving about 1–2 tablespoons in the pot for flavor.

3. Sauté the Aromatics

With the sausage still in the pot:

Add the diced onion, sliced carrots, and celery.
Cook over medium heat for 5–6 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.

Add the minced garlic, red pepper flakes, and Italian seasoning.
Stir and cook for about 30 seconds to 1 minute, just until fragrant. Garlic burns quickly, so don’t walk away from the pot at this stage.

4. Create the Base and Thicken Slightly

To give the soup body and a slightly creamy texture even before adding dairy:

Sprinkle the 1/4 cup flour evenly over the sausage and vegetables.
Stir well so everything is coated and the flour absorbs the fat.

Cook this mixture for about 1–2 minutes. This helps get rid of the raw flour taste and sets up the base for a silky broth.

5. Add the Broth and Simmer

Slowly pour in the chicken broth and water while stirring constantly to prevent lumps.

Add the bay leaf.
Season lightly with salt and pepper—remember you can adjust later.

Turn the heat up to bring the soup to a gentle boil, then reduce to a simmer.

Let it simmer uncovered for 15–20 minutes.
The carrots should be tender, and the flavors will deepen as the broth thickens slightly.

6. Add the Tortellini

Once the vegetables are soft:

Stir in the cheese tortellini.

Cook according to the package directions—usually 3–7 minutes, depending on whether the tortellini are fresh, refrigerated, or frozen. They should be tender but not mushy.

7. Make It Creamy

Turn the heat down to low so the soup is no longer boiling.

Pour in the heavy cream (and milk, if using).
Stir gently until the cream is completely incorporated and the broth turns a beautiful pale golden color.

At this stage:

Add the grated Parmesan cheese and stir until it melts into the soup.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.

8. Add the Greens

Finally:

Stir in the spinach or kale.

Spinach will wilt in about 1–2 minutes. If using kale, give it 5–7 minutes to soften, depending on how tender you like it.

Once the greens are wilted and the tortellini are fully cooked, your soup is ready to serve.

Flavor Variations and Creative Twists

One of the best things about this recipe is how easy it is to customize. With a few small changes, you can create different versions that match your mood, your tastes, or what you have in the fridge.

Make It Spicier

Love heat?

Use hot Italian sausage instead of mild.
Increase the crushed red pepper flakes or add a drizzle of hot sauce or chili oil before serving.

A little spice cuts through the richness of the cream and makes each spoonful even more exciting.

Lighten It Up

If you want something a bit lighter but still comforting:

Use half-and-half or evaporated milk instead of heavy cream.
Swap some of the sausage for extra vegetables like zucchini, bell pepper, or mushrooms.
Use chicken or turkey sausage to reduce the fat content.

You’ll still get a cozy, creamy soup, just with a lighter finish.

Change Up the Pasta

Cheese tortellini are classic here, but you can play around:

Try spinach and ricotta tortellini for extra greens.
Use mini ravioli for a fun twist.
If you don’t have stuffed pasta, small shapes like orecchiette, ditalini, or small shells also work—just cook them until al dente.

Add More Veggies

This soup is a great way to use up odds and ends from your vegetable drawer.

Delicious add-ins include:

Sliced mushrooms
Small broccoli or cauliflower florets
Diced zucchini or yellow squash
Peas or green beans

Just add them during the simmering stage so they have time to cook through.

Boost the Umami

For even deeper flavor:

Stir in a spoonful of tomato paste with the garlic and seasonings for a faint tomato backbone.
Add a splash of white wine after sautéing the vegetables and let it reduce before adding broth.
Use a Parmesan rind in the soup while it simmers, then remove it before serving.

How to Serve

This soup is a full meal on its own, but the right accompaniments turn it into an unforgettable dinner.

Classic Comfort

Ladle the hot soup into warm bowls and finish with:

A generous sprinkle of grated Parmesan
Freshly ground black pepper
Chopped parsley for a pop of color

Serve with crusty bread, garlic bread, or warm rolls to soak up every bit of creamy broth.

For a Cozy Family Dinner

Place the pot in the center of the table with a ladle.
Set out toppings like:

Extra cheese
Red pepper flakes
Lemon wedges (a squeeze of lemon brightens the richness)

Let everyone customize their own bowl. Kids usually love fishing out the tortellini and sausage pieces.

As a Make-Ahead Lunch

This soup is fantastic reheated, making it ideal for lunches:

Cool the soup and store in individual containers.
Reheat gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much.

Pair it with a simple green salad and bread, and you have a satisfying, balanced meal.

Tips & Variations

A few small tricks can help your Creamy Sausage Tortellini Soup come out perfect every time.

Choose the Right Pot

A heavy-bottomed pot or Dutch oven distributes heat evenly and keeps the soup from scorching, especially after you add the cream.

Don’t Boil After Adding Cream

Once the dairy goes in, keep the soup on low to medium-low heat.
Boiling can cause the cream to split and the soup to look grainy. Gentle heat keeps it silky and smooth.

Cook the Tortellini Just Right

Tortellini continue to soften as they sit in the hot broth.

Cook them just until al dente.
If you know you’ll have leftovers, you can even cook the tortellini separately in salted water and add them to each bowl right before serving. This prevents them from getting too soft in the fridge.

Adjust the Thickness

If your soup is thicker than you like:

Stir in more chicken broth or a bit of milk until it reaches your preferred consistency.

If it’s thinner than you’d like:

Let it simmer uncovered for a few extra minutes.
Or stir in a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then heat gently until it thickens.

Season in Layers

Salt a little at the beginning and adjust at the end.
Broth, sausage, and Parmesan all contain salt, so it’s best to taste before adding more.

Freezing and Storage

Creamy soups with pasta can be a bit tricky to store, but with a few simple strategies you can still enjoy leftovers without losing texture.

Refrigerator

Let the soup cool to room temperature.
Transfer it to an airtight container.
Store in the refrigerator for 3–4 days.

When reheating:

Warm gently over low heat.
Add a splash of broth or milk if the soup has thickened too much.
Stir frequently so the cream doesn’t catch on the bottom.

Freezer

You can freeze this soup, but it’s best to do it before adding the tortellini and greens. Pasta becomes very soft after freezing, and the cream can sometimes separate.

If you plan to freeze:

Cook the recipe up to the point where the broth has simmered with sausage and vegetables.
Cool completely, then transfer to freezer-safe containers.
Freeze for up to 2–3 months.

When ready to serve:

Thaw the base in the fridge overnight.
Reheat gently on the stove, then add tortellini, cream, Parmesan, and greens as if you were finishing the soup fresh.

If you’ve already added everything and want to freeze leftovers anyway, expect the tortellini to soften. The flavor will still be delicious.

Special Equipment

You don’t need anything fancy to make this soup, but a few tools make the process easier:

Large heavy-bottomed pot or Dutch oven – for even cooking and good heat retention
Wooden spoon or heat-safe spatula – to break up sausage and stir
Sharp knife and cutting board – for chopping vegetables
Ladle – for serving

That’s it—simple tools for a seriously comforting meal.

Frequently Asked Questions

Can I use ground beef or chicken instead of sausage?

Yes. Ground beef, turkey, or chicken all work in place of Italian sausage.
However, sausage brings extra flavor thanks to the built-in spices. If you use plain ground meat, you may want to add more Italian seasoning, garlic, and salt to build up the flavor.

Can I make this soup without cream?

You can. For a lighter version:

Replace the heavy cream with half-and-half or whole milk.
For a non-dairy option, use unsweetened oat milk or cashew milk and add a bit of nutritional yeast or extra Parmesan (if you eat dairy) to boost creaminess and flavor.

The soup won’t be quite as rich, but it will still be hearty and comforting.

Can I use frozen tortellini?

Absolutely. Frozen tortellini work well here.

Add them straight from the freezer.
Increase the cooking time by a few minutes, checking the package instructions and tasting until they’re tender.

How can I make this soup gluten-free?

Use gluten-free tortellini or pasta.
Skip the flour and thicken the soup with a cornstarch slurry (1–2 teaspoons cornstarch mixed with a little cold water) or simply enjoy it a bit thinner.
Double-check that your sausage and broth are certified gluten-free.

Why did my soup separate or look grainy?

This usually happens when cream is boiled or added to a very hot soup.

To avoid this:

Reduce the heat to low before pouring in the cream.
Stir gently and let it heat slowly, without boiling.

If it does separate slightly, it will still taste good, but the texture will be less smooth.

Can I make this soup ahead of time?

Yes. It’s an excellent make-ahead recipe.

Prepare the soup a day in advance but, for best texture, cook the tortellini separately and add them when reheating.
Store the soup in the fridge and reheat gently on the stove.

This way, the tortellini stay pleasantly firm instead of becoming overly soft.

Final Thoughts

Creamy Sausage Tortellini Soup is one of those recipes that proves comfort food doesn’t have to be complicated. With simple ingredients—sausage, broth, pasta, vegetables, and cream—you can create a pot of soup that tastes like something from a cozy café, right in your own kitchen.

Every spoonful offers a little bit of everything: savory sausage, tender vegetables, pillowy tortellini, and a velvety broth that wraps it all together. It’s equally perfect for a chilly weeknight, a special weekend dinner, or a casual meal with friends.

Once you’ve made it a couple of times, you’ll find yourself riffing on the recipe with your own favorite add-ins and flavors. Whether you keep it classic or load it with extra veggies and spice, this soup has a way of becoming a family favorite—the kind of dish people ask for again and again.