Sausage Tortellini Soup
This flavorful Sausage Tortellini Soup will become your new go-to meal! It is super creamy and full of healthy and hearty ingredients. It has everything you could ever want in a soup: creamy liquid base, meat, noodles, and vegetables. I love it when recipes are packed with delicious vegetables — and the fact that this soup has a creamy liquid base instead of just plain broth is a huge game changer for me. I can guarantee you will LOVE it!
This creamy sausage tortellini soup is my family’s favorite soup recipe. I made two different soups for a family gathering one day and one of them was this recipe. I really should have just doubled the recipe for this one because everyone loved the tortellini soup and came back for seconds! We ran out in minutes. Needless to say, we can’t get enough of it.
Since I already know you will love this soup, let’s just get a move on gathering our ingredients and cooking this bad boy up.
- Pork sausage — I like to use the Jimmy Dean brand (it’s my favorite).
- Yellow onion — diced. This will add some great flavor to the soup.
- Carrots — I love carrots! And they are a great soup addition. Not only will the carrots add a beautiful color and excellent nutrition to the soup, carrots have a natural sweetness to them, which makes the flavor complex of this soup so much better!
- Garlic cloves or minced garlic
- Flour — This helps thicken the soup to give it a nice, creamy texture.
- Low sodium chicken broth
- Cheese tortellini — You can buy cheese tortellini in the refrigerated noodles section of your grocery store. If you’d like to level up, you can try making them homemade too! But for a quicker meal, grab the pre-made noodles for the store, no shame!
- Seasonings — Italian seasoning and salt & pepper.
- Fresh spinach — chopped.
- Half and half — The secret to getting a creamy soup base.
How to Make Sausage Tortellini Soup
- The first thing we are going to do is cook our delicious pork sausage over medium heat. Grab a medium or large size pot (since we’ll be doing everything here — yep, that’s right! A one-pot soup = less dishes. You’re welcome 🙂 )
- Once the sausage is cooked, remove it from the pan to rest on a paper towel-lined plate. This will soak up any extra fat while we move on to cooking our vegetables.
- Next, saute the onions and carrots until they are tender, about 4-5 minutes. Add the minced garlic, stir frequently, cooking for an additional 1 minute.
- Now let’s get to making that delicious creamy soup base. Whisk the flour into the pot (yes, with the vegetables still in it). The flour will coat the vegetables — preparing the soup for the thickening process. Cook for 1 minute, whisking constantly.
- Slowly add the chicken stock to your veggies and flour mixture. Whisk to combine. Bring the mixture to a boil. When it reaches a boil, reduce heat to low, and cover. Simmer for 5 minutes.
- Next, add the cheese tortellini, salt, Italian seasoning, black pepper, spinach, and half and half. Cook for 4-5 minutes or until the cheese tortellini is warm.
FAQ and Recipe Tips
How long does refrigerated tortellini take to cook? If you’ve purchased refrigerated tortellini, it will only cook for 4-5 minutes. If you are using dry tortellini from the shelf, it will cook more like a dry noodle — 10-11 minutes or until tender.
How do I make a creamy soup base? If you want to turn any soup into a creamier base, add a bit of flour to the broth, bring the broth to a boil, then simmer for a couple of minutes. This process will create a thicker soup base, instead of a clear, liquid broth. Using the flour and bringing the mixture to a boil, then simmering is key.
Can I use sausage links? Of course! If you want to cook up sausage links and cut those instead of using a ground sausage option, that’s just fine. However, there may be a slight difference in the final taste of the soup, so keep that in mind.
Can I use ground beef instead of sausage? You are more than welcome to swap out the meat in this soup, but I highly recommend sticking to sausage. Sausage typically has a richer and more complex flavor than ground beef, since sausage usually has added spices.
How long does the soup last in the fridge? This soup lasts one week stored in the fridge.
Can I freeze soup with pasta in it? While there are some soups that hold up well in the freezer, I don’t recommend freezing this soup. Any soups with pasta in them don’t freeze well. The noodles can lose their shape and get mushy and soft. This soup is best eaten within a week after making it.
Can I freeze soup with milk or cream in it? When frozen and defrosted, milk and cream can separate, creating a grainy texture and look. I don’t recommend freezing this soup since there is half and half in it.
Can I make this soup ahead of time? If you want to make some of the soup ahead of time to freeze and finish later, cook up the sausage and vegetables and freeze those. Then, when you are ready to eat the soup, pull the meat and veggies mixture out of the freezer to thaw. Add the mixture to a pot to warm, then you can finish making the soup starting with the flour step, then adding the broth, tortellini and cream.
How many people does this feed? This soup feeds about eight people. It’s a great size for a family dinner. However, if you are making this soup for a large gathering, I’d suggest doubling it. For a family of 3 or 4 people, this recipe will most likely yield some leftovers.
More Delicious Soup Recipes
Sausage Tortellini Soup
- 1 lb regular pork sausage
- 1 small yellow onion, diced, about 1 cup (or half a medium onion)
- 3 large carrots, peeled and diced
- 4 garlic cloves, minced
- 1/3 cup flour
- 7 cups low sodium chicken broth
- 24 oz refrigerated cheese tortellini*
- 1 tsp kosher salt
- 1 tablespoon Italian seasoning
- 1/2 tsp ground black pepper
- 6 oz fresh spinach, chopped
- 2 1/4 cups half and half
- In a medium/large size pot, add the sausage. Cook over medium heat until browned. Once sausage is cooked through, use a slotted spoon and transfer the meat to a paper towel lined plate.
- Add the onion and carrots to the pan. Saute until the vegetables are tender, about 4-5 minutes. Add the minced garlic, stir frequently, cooking for 1 minute more. Whisk in the flour. Cook for 1 minute, whisking constantly. Slowly add the chicken stock. Whisk to combine. Bring the mixture to a boil. When it reaches a boil, reduce heat to low, and cover. Simmer for 5 minutes.
- Add the cheese tortellini, salt, Italian seasoning, black pepper, spinach, and half and half. Cook for 4-5 minutes or until the cheese tortellini is warm. Serve immediately.