Creamy Sausage and Tortellini Soup Recipe
This Creamy Tortellini Soup with Sausage is pure comfort in a bowl! Quick, hearty, and perfect for busy weeknights.
Servings: 8
Calories: 693kcal
Equipment
Ingredients
- 1 lb Italian Sausage casings removed
- 1 onion diced
- 1 ½ cups carrots chopped
- 3 teaspoon minced garlic
- 6 cups chicken broth
- 3 cups heavy whipping cream
- 4 oz cream cheese cubed
- 14.5 oz diced tomatoes
- 12 oz cheesy tortellini
- 4 oz spinach if frozen, thaw and pat dry
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon basil
- ½ teaspoon oregano
- 3 cubes chicken bouillon optional
Instructions
- Cook Sausage: In a large Dutch oven, sauté sausage over medium-high heat until browned. Remove and set aside.
- Sauté Veggies: In the same pot, cook onion, carrots, and garlic until onions are translucent.
- Add Liquids & Cheese: Return sausage to pot. Stir in chicken broth, diced tomatoes, cream, and cubed cream cheese.
- Cook Tortellini & Spinach: Bring to a light boil, then add tortellini and spinach. Simmer until pasta is tender and soup is creamy.
- Finish & Serve: Taste and adjust seasoning. Serve hot with your favorite bread or a crisp salad.
Notes
- Flavor Boost: Add a Parmesan rind while simmering for extra umami; remove before serving.
- Keep Cream Silky: Stir in cream off the heat and reheat gently.
- Perfect Tortellini: Add pasta in the last few minutes to prevent mushiness.
- Frozen Spinach: Thaw and pat dry to avoid watery soup.
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Without tortellini for 2–3 months; add pasta when reheating.
- Reheat: Gently on stove-top or microwave; add a splash of broth or cream to restore creaminess.
Nutrition
Serving: 1bowl | Calories: 693kcal | Carbohydrates: 31g | Protein: 18g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 171mg | Sodium: 1273mg | Potassium: 428mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2781IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 2mg
