This easy Italian sausage tortellini soup is lightly creamy, full of flavor, and ready in about half an hour.
I’m pausing on sweets this week to share something savory: a simple, comforting sausage tortellini soup. It’s quick to make, comforting at any temperature, and a welcome addition to a dinner rotation.
Despite an unseasonably warm spell here in southeastern Pennsylvania, this soup felt exactly right. It’s full of Italian flavors, lightly creamy, and comes together in about 30–35 minutes.
I made this a few weeks ago to bring to neighbors who’d been through a challenging stretch with a child in and out of the hospital. Bringing a ready meal meant one less thing for them to worry about when they returned home.
The combination is intentional: tortellini is kid-friendly, sausage adds protein and depth, and the soup stores and reheats well so portions can be divided and enjoyed over several days.
I considered a tomato-based version but settled on a creamy broth because I love tortellini simply dressed with olive oil, cheese, and pepper. A touch of cream (or milk if you prefer) makes the soup satisfyingly silky without weighing it down.
To keep the soup bright and flavorful, I used mostly chicken stock as the base. That gives the broth a savory backbone while keeping the overall soup light.
PICK THE SAUSAGE YOU PREFER
Choose the sausage that suits your household. I used mild Italian sausage, which worked perfectly, but spicy or sweet varieties are both great options depending on your taste.
In our house the kids love tortellini, which can make planning sides tricky. This soup solves that by turning tortellini into the main course with added sausage and vegetables so everyone gets what they enjoy.
This soup is a great compromise: a simple bite of pasta for kids and a heartier, more complex bowl for adults. If you want more veggies, add extra spinach or swap in kale or collards.
This soup also freezes very well, which makes it ideal for meal planning or for delivering to someone who could use help with meals after a life event such as a new baby or recovery from surgery.
THIS SOUP FREEZES WELL
To freeze, cool completely, portion into airtight containers, and freeze up to two months. Thaw overnight in the fridge and reheat gently on the stove.
I hope you’ll add this easy sausage tortellini soup to your weeknight lineup. It’s one of our new favorites—simple, comforting, and versatile.
Sausage Tortellini Soup
Ingredients
- 1 pound (454g) mild or sweet Italian sausage
- 1 small yellow or white onion diced
- 4 cloves garlic minced
- 32 ounces (907mL) chicken stock
- 3 cups (90g) baby spinach
- 1 cup heavy cream or milk
- 10 ounces (283g) refrigerated cheese tortellini
- salt and pepper to taste
Instructions
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In a large pot over medium heat, cook the sausage until browned, breaking it up as it cooks. Remove the cooked sausage with a slotted spoon and set aside. If it’s very greasy, drain on a paper towel-lined plate.
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Using the remaining fat in the pot, sauté the diced onion and minced garlic until the onion is tender, about 5–7 minutes. Gradually add the chicken stock and bring to a gentle simmer.
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Stir the cooked sausage, spinach, and heavy cream (or milk) into the pot and return to a simmer. Add the refrigerated cheese tortellini and cook according to the package instructions (usually 3–5 minutes) until the pasta is tender.
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Remove from heat, season with salt and pepper to taste, and let sit for a few minutes before serving. Store leftovers covered in the refrigerator up to 5 days or freeze for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.