Creamy Sausage Tortellini Soup is a cozy, comforting bowl full of tender cheese-filled tortellini, hearty sausage pieces, and a rich, creamy broth that feels like a warm hug on a chilly day. It’s a perfect mix of smooth and meaty textures with a hint of herbs that make every spoonful satisfying.
I love making this soup when I want something filling but not too complicated. The sausage adds just the right amount of flavor, and the creamy broth makes it feel special without needing a long list of ingredients. I usually brown the sausage first to get that extra savory depth, which always makes the whole kitchen smell amazing.
My favorite way to serve this soup is with a slice of crusty bread to soak up all the creamy goodness. It’s the kind of meal that everyone asks for again because it’s simple, delicious, and feels like a special treat—even on a busy weeknight.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup its meaty, flavorful base. You can use mild or spicy, depending on your heat preference. For a lighter option, try turkey or chicken sausage, which still packs flavor but with less fat.
Cheese Tortellini: Fresh refrigerated tortellini work best here for texture and creaminess. If you want a vegetarian soup, use cheese-only tortellini or switch to ravioli or gnocchi if that’s what you have on hand.
Heavy Cream & Milk: They create the rich, creamy broth. You can reduce fat by swapping heavy cream for half-and-half or using all milk, but the soup might be less thick. For dairy-free versions, try coconut milk or oat milk but watch for flavor differences.
Chicken Broth: This adds depth and balances the cream. Use low-sodium broth so you can control salt better. Vegetable broth is a fine option if you want to keep it lighter or vegetarian (with sausage alternative).
Fresh Parsley & Garlic: These herbs brighten the soup and add fragrance. If fresh parsley isn’t available, dried parsley works but add a little less. Garlic should never be skipped—it adds essential aroma that lifts the whole dish.
How Do You Make Sure the Tortellini Don’t Get Mushy?
Cooking tortellini in soup can be tricky because they can go from tender to mushy quickly. Here’s how to get it just right:
- Wait to add tortellini until the soup broth is simmering but not boiling hard.
- Once added, cook the tortellini only for the time on the package, usually 3-5 minutes.
- Stir often but gently to prevent sticking or breaking the pasta.
- Turn off the heat as soon as tortellini float to the surface, which signals they’re cooked.
- If you plan to store leftovers, cook the tortellini separately and add them when serving to keep texture fresh.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one pan.
- Wooden spoon or silicone spatula – helps you break up the sausage and stir without scratching your pot.
- Measuring cups and spoons – to keep the seasoning and liquids balanced for the perfect creamy texture.
- Lid for the pot – helps the soup simmer evenly and keeps the tortellini tender.
- Fine mesh strainer (optional) – handy if you want to rinse fresh herbs or drain excess fat from the sausage.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken to make it lighter while keeping great flavor.
- Add fresh spinach or kale near the end for a boost of color, texture, and nutrition.
- Use spicy sausage and a pinch more crushed red pepper flakes if you like your soup with a kick.
- Stir in sun-dried tomatoes or roasted red peppers for a sweet and tangy twist that pairs well with creamy broth.
Creamy Sausage Tortellini Soup
Ingredients You’ll Need:
Main Soup Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil (if needed)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 4 cups chicken broth
- 1 (9-12 oz) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook. Most of your time will be browning the sausage, sautéing the aromatics, and gently simmering the soup until the tortellini is perfectly tender. Altogether, you can enjoy a warm, creamy bowl in under 30 minutes!
Step-by-Step Instructions:
1. Cook the Sausage and Aromatics:
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until fully browned with no pink remaining. If the sausage is lean, add a splash of olive oil to prevent sticking. Drain off any excess fat if there is a lot. Then add the chopped onion and cook for about 3-4 minutes until soft. Stir in the garlic and cook for an additional 30 seconds, just until fragrant.
2. Add Broth and Seasonings:
Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the dried Italian seasoning, crushed red pepper flakes if you like a little heat, and season with salt and black pepper. Let everything meld together for a few minutes.
3. Cook the Tortellini and Finish the Soup:
Add the refrigerated cheese tortellini to the simmering soup. Cook following the package instructions (usually 3-5 minutes), stirring occasionally until the tortellini float to the top and are tender when bitten. Lower the heat and stir in the heavy cream and milk, warming the soup gently without boiling it to keep the creamy texture smooth. Lastly, stir in the fresh parsley and adjust seasoning if needed.
4. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra parsley and a sprinkle of grated Parmesan cheese if you like. This soup goes wonderfully with crusty bread or a crisp side salad for a complete meal. Enjoy your cozy, creamy sausage tortellini soup!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can use frozen tortellini! Just add a couple extra minutes to the cooking time and make sure the soup stays at a gentle simmer so the tortellini cook through without falling apart.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, substitute the heavy cream and milk with coconut milk or a creamy plant-based milk like cashew or oat milk. Use a dairy-free cheese tortellini or skip the cheese altogether and add extra seasoning to boost flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding the tortellini and cream, then refrigerate for up to 2 days. When ready to serve, gently reheat and add tortellini and cream, cooking until the pasta is tender and soup is warmed through.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen it up.
