My Sausage Tortellini soup is hearty, creamy, and full of rich flavor. If you are looking for a new creative dinner idea that is easy to make then you will love this delicious, flavorful soup!
This savory Italian soup is sure to become a popular go-to meal for all those busy weeknights. When people try this hearty soup they can’t believe that it only takes 30 minutes to prepare from start to finish.
The hearty sausage cooks to perfection in a blend of aromatic spices and pairs perfectly with the tender tortellini. The heavy cream adds just the right amount of richness to this dish. With so much flavor and depth, this sausage tortellini soup is sure to be a hit with your pickiest of eaters.
Table Of Contents
We You'll Love This Recipe
- Comes together in about 30 minutes.
- Is full of hearty, flavorful ingredients that will please even the pickiest of eaters.
- Can be easily customized depending on the flavor and spice level you want.
- Is great for anything from family dinners to potlucks.
- Ground Sausage—To provide the soup with protein. You can use regular, mild, or spicy sausage.
- Minced Onion—Dried minced onion will work just fine.
- Garlic Powder—Helps draw out the natural flavor of the sausage.
- Red Pepper Flakes—Gives the soup just a little bit of spice.
- Italian Seasoning—A flavorful blend of oregano, basil, thyme, and onion powder.
- Chicken Broth—Forms the base of the soup. You can also use water and bouillon cubes.
- Tortellini—Any kind you would like.
- Heavy Cream—Makes the soup nice and creamy.
Popular Substitutions and Variations
- If you don't have any heavy whipping cream, you can use half of half instead. However, we do not recommend using whole milk as it does not really add any creaminess to the soup. Half of half adds a little bit of creaminess to the soup, but the end flavor will remain the same.
- If you have fresh garlic, you can replace the garlic powder with 2-3 cloves of garlic, just make sure you mince it before adding it to the sausage.
How to Make Sausage Tortellini Soup
1. Add the sausage, minced onion, garlic powder, red pepper flakes, and Italian seasoning to a large pot and cook until the sausage is no longer pink. Drain the excess grease.
2. Add the chicken broth and tortellini. Reduce the heat to a simmer and allow the tortellini to cook until soft and tender.
3. Stir in the heavy cream until the soup begins to bubble.
4. Serve and enjoy!
Frequently Asked Questions
This is really up to you. What type of tortellini you choose to use will not have a major noticeable effect on the end product. We used refrigerated tortellini for this recipe that just needs to be reheated in boiling water, so you will want to increase the cook time by about 3-5 minutes if you are using uncooked tortellini. You can also switch up the filling of your tortellini for a fun customization.
If you are looking to add some extra nutrients, try adding a cup or two of baby spinach to this soup. Allow it to cook along with the tortellini for the full amount of time. Additionally, you can add diced celery, white onion, or bell peppers. Other spices you can add include paprika, dried parsley, and freshly ground black pepper.
You will follow the majority of the recipe the exact same way if using water and bouillon cubes. The only additional step will be to dissolve two chicken bouillon cubes in four cups of very hot water before adding it to the pot.
- We like to use spicy sausage to add a little bit of extra heat, but it is not necessary.
- This soup is great topped with a little bit of freshly grated parmesan cheese or freshly chopped parsley.
- We use one Rana brand family size bag of tortellini in this recipe, but you can use any brand you would like. You want to make sure you have 4 cups of tortellini.
How to Store Leftover Sausage Tortellini Soup
We recommend storing your leftover soup in an airtight container in the fridge for no more than 4 days. You can reheat your leftover soup in the microwave for about 1 ½ - 2 minutes. Alternatively, you can reheat your tortellini soup on the stovetop over medium heat. Simply bring the soup up to a simmer and ensure it is warm all the way through. Unlike some soups, we do not recommend storing this soup in the freezer. Because of the mixture of broth and cream, it does not reconstitute correctly when reheated from frozen and develops an unpleasant aftertaste.
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Sausage Tortellini Soup
- 1 pound ground sausage
- 1 teaspoon minced onion
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 18 ounce bag of tortellini
- 1 cup heavy cream
- In a large pot, combine the sausage, minced onion, garlic powder, red pepper flakes, and Italian seasoning. Cook the sausage over medium-high heat until the ground sausage is cooked all the way through. Drain any excess grease from the pan.
- Add the chicken broth and tortellini to the pot and stir to combine. Cover the pot with a lid and allow the mixture to cook over low heat for 20 minutes.
- After 20 minutes, add the heavy cream to the soup and stir until the liquid begins to bubble.
- Remove the pot from the burner, serve, and enjoy!
- We like to use spicy sausage to add a little bit of extra heat, but you can use whatever type of ground sausage you would like.
- We use a Rana brand family size bag of tortellini, but you can use any brand you would like. You will want about 4 cups of tortellini.
- Any leftovers should be transferred to an airtight container and stored in the fridge for up to 4 days. Reheat your leftovers on the stove top over medium heat, stirring until hot.
- Unlike some other soups we have developed, this one can not be stored in the freezer. It will develop a strange consistency and bland taste when reconstituted.
- If you do not have any heavy cream, you can use half of half in a pinch. Your soup will not be as creamy but the flavor will be pretty much the same.
- If you have fresh garlic, you can replace the garlic powder with 2-3 cloves of garlic. Make sure you mince the garlic before adding it to the sausage.
- If you'd like you can add a few handfuls of fresh baby spinach in at the end of the cook time to wilt before serving.