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Close-up of a hearty, creamy tortellini soup with sausage, spinach, carrots, and fresh parsley, garnished with grated Parmesan cheese.

Creamy Sausage Tortellini Soup Recipe

This creamy tortellini soup with Italian sausage, spinach, carrots, and cheesy tortellini delivers cozy, hearty flavors in under an hour. Perfect for busy weeknights and chilly evenings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Italian-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground mild Italian sausage
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Italian seasoning
  • 1 tsp fennel seed, crushed or chopped
  • 6 oz tomato paste
  • 1/2 cup chicken broth (for deglazing)
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth (for soup base)
  • 14 oz refrigerated cheese tortellini
  • 2 cups half and half or heavy cream
  • 1 handful fresh spinach, chopped
  • fresh parsley, chopped (for garnish)
  • Parmesan cheese (for garnish)

Equipment

  • large stockpot or Dutch oven
  • wooden spoon or spatula
  • Measuring Cups and Spoons
  • sharp knife and cutting board

Method
 

  1. Dice the onion, celery, and carrots. Mince the garlic and set all vegetables aside.
  2. In a large stockpot over medium-high heat, brown the Italian sausage until fully cooked, about 5–7 minutes.
  3. Add diced onion, celery, and carrots. Sauté for 5 minutes until softened.
  4. Stir in garlic, salt, pepper, Italian seasoning, fennel seed, and tomato paste. Cook for 3–5 minutes until fragrant.
  5. Pour in 1/2 cup broth to deglaze. Scrape bottom of pot to release flavor bits.
  6. Sprinkle flour over mixture and stir to combine. Cook for 1 minute to thicken base.
  7. Gradually add remaining 6 cups broth while stirring. Bring to a simmer and cook uncovered for 15 minutes.
  8. Stir in half and half or cream. Simmer gently — do not boil.
  9. Add tortellini and spinach. Cook until tortellini is al dente, about 3–5 minutes.
  10. Ladle soup into bowls. Garnish with grated Parmesan and fresh parsley. Serve hot.

Notes

Use hot Italian sausage for more spice, or try plant-based sausage for a vegetarian option. Replace half and half with cashew or oat milk for a dairy-free version. To freeze, store the soup base without tortellini and add fresh pasta when reheating.