If you’ve been searching for a soul-warming, rich, and hearty soup that’s easy to pull together, you’re in the right place. My Creamy Sausage Tortellini Soup Recipe has become a staple in my kitchen — and I want to share exactly why it might just become your new favorite too. This soup is bursting with flavors from spicy sausage, tender sweet potatoes, and pillowy tortellini, all hugged by a creamy, comforting broth. Trust me, once you try it, you’ll get why I say it’s fan-freaking-tastic!
Why You’ll Love This Recipe
- Comforting & Rich: The creamy broth combined with spicy sausage and sweet potatoes makes for an indulgently cozy bowl.
- Easy to Make: Using pantry-friendly ingredients and minimal fuss, it’s perfect for busy weeknights.
- Family Favorite: My whole crew goes crazy for this soup — it’s a guaranteed crowd-pleaser.
- Versatile & Customizable: You can easily swap ingredients to tailor it exactly how you like.
Ingredients You’ll Need
Each ingredient here plays a key role in building the layers of flavor and texture that make this soup something special. From the spicy Italian sausage that infuses the broth to the creamy finish, these picks are simple but pack a punch. When shopping, I find it helpful to get fresh tortellini from the refrigerated section for the best pillowy texture.
- Spicy Italian sausage: Choose a good-quality sausage; its seasoning forms the heart of the soup’s flavor.
- Olive oil: Just a splash to sauté the sausage and get those browned bits going.
- Italian seasoning: Brings a classic herb blend that warms the broth.
- Paprika: Either smoked or regular works — adds a subtle smoky depth.
- Sweet potato: Adds a natural sweetness and beautiful color, cube them for even cooking.
- Garlic: Freshly minced garlic brings bright aroma and flavor.
- Red pepper flakes: Use sparingly or generously depending on how spicy you like it!
- Tomato paste: Concentrated tomato flavor that deepens the soup base.
- Water: No need for stock here; the sausage flavors will fill the broth.
- Fresh tortellini: Three-cheese tortellini is my go-to, but feel free to swap your favorite variety.
- Fresh spinach: Stirred in at the end for a fresh, green pop and nutrients.
- Heavy cream: For that signature creamy finish that rounds out all flavors beautifully.
- Fresh thyme: A few sprigs on top lift the soup with lovely herbal notes.
Variations
I love how flexible this Creamy Sausage Tortellini Soup Recipe is, so feel free to play around based on your pantry or dietary preferences. I often tweak it depending on the season or what I have on hand, and I encourage you to do the same — the key is making this soup your own.
- Vegetarian option: Swap spicy sausage for plant-based Italian sausage or mushrooms — the tomato paste and seasoning still make it super flavorful.
- Spicy kick: I once added extra red pepper flakes and a dash of hot sauce; my family loved the heat!
- Dairy-free adaptation: Use coconut cream or cashew cream instead of heavy cream for a creamy texture without dairy.
- Greens substitution: Kale or swiss chard work beautifully if you prefer something heartier than spinach.
- Tortellini swap: Try ravioli or gnocchi as a delightful twist on this comforting soup.
How to Make Creamy Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large, high-sided pot over medium heat. Add the crumbled spicy Italian sausage and cook it thoroughly, stirring occasionally until nicely browned. I like to keep an eye out for that golden crust on the sausage bits — that’s flavor magic in the making! Once browned, drain off excess grease to keep the soup from feeling too heavy, then stir in the Italian seasoning and paprika. This seasoning step is where the soup starts to develop its signature warmth and complexity.
Step 2: Build the Soup Base
Next, toss in the peeled and cubed sweet potato along with the minced garlic, red pepper flakes, and tomato paste. Give everything a good stir so the tomato paste dissolves and coats the sausage and veggies evenly. Then pour in 6 cups of water — yes, just plain water because the sausage flavors make a rich broth all on their own. Bring the mixture to a boil, then reduce to a gentle simmer, cover with a lid, and let it cook for about 15 minutes. You’ll know it’s ready when the sweet potatoes are soft and fork-tender.
Step 3: Cook the Tortellini
Once your potatoes are perfectly cooked, add the fresh tortellini directly into the pot. Cover the pot again and let it boil for about 10 minutes or according to the package instructions—watch carefully so the pasta doesn’t overcook. I love this part because the tortellini soak up some of the delicious broth flavors while staying delightfully tender but not mushy.
Step 4: Finish with Greens and Cream
When the tortellini is just about done, stir in the fresh spinach and let it wilt gently. Then remove the pot from heat and pour in the heavy cream, stirring until everything is luxuriously creamy. Take a moment to taste and adjust the salt — be careful here because if your sausage is salty, you might not need any extra. Finish it off with some fresh thyme leaves on top and an extra pinch of red pepper flakes if you want a little more heat. That finishing touch makes all the difference!
Pro Tips for Making Creamy Sausage Tortellini Soup Recipe
- Don’t Skip Draining the Sausage: Removing excess grease ensures your soup stays creamy without feeling greasy or heavy.
- Timing the Tortellini: Add tortellini last and rely on package cooking time to avoid overcooking — nothing worse than mushy pasta in your soup!
- Adjust Salt Wisely: Since sausages vary in saltiness, add salt cautiously after adding cream at the end for perfect seasoning balance.
- Use Fresh Herbs at the End: Adding fresh thyme just before serving brightens the flavor and keeps it fresh and vibrant.
How to Serve Creamy Sausage Tortellini Soup Recipe
Garnishes
I usually top bowls with a sprinkle of freshly grated Parmesan and a few more fresh thyme leaves — it’s those little toppings that elevate this dish to restaurant-worthy. Sometimes I add a drizzle of good-quality olive oil or even a pinch of crushed red pepper flakes if we want extra heat at the table.
Side Dishes
This soup pairs perfectly with crusty garlic bread or a fresh green salad with lemon vinaigrette. I’ve found that a simple Caesar salad balances out the richness beautifully. If you’re feeling indulgent, warm focaccia is always a hit.
Creative Ways to Present
For special occasions, I like serving this soup in individual bread bowls — it makes everything feel cozy and festive. Alternatively, garnish each bowl with a small sprig of fresh thyme and a Parmesan crisp for a little crunch and presentation wow-factor.
Make Ahead and Storage
Storing Leftovers
My family loves leftovers of this soup! I store it in airtight containers in the fridge for up to 3 days. Because of the cream and pasta, it can thicken, so I recommend adding a splash of water or broth when reheating to get back that perfect creamy consistency.
Freezing
Freezing Creamy Sausage Tortellini Soup Recipe can be a bit tricky because dairy and pasta don’t always freeze well. I suggest omitting the cream and adding it fresh after reheating. Freeze the soup base in portions, then stir in cream and fresh spinach once thawed and warmed.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often. Add a little water or broth to loosen it up if it’s thickened too much. If you froze without cream, add it now and warm just until heated through — avoid boiling to keep the cream from curdling.
FAQs
-
Can I use turkey sausage instead of Italian sausage in this soup?
Absolutely! Ground turkey sausage works well if you want a leaner option. Just keep in mind that turkey sausage tends to be milder, so you might want to add a bit more Italian seasoning or red pepper flakes to boost the flavor.
-
Is it okay to use frozen tortellini in this recipe?
You can! Just increase the boiling time slightly to ensure the tortellini cooks through. Keep an eye on it to prevent overcooking since frozen pasta can get mushy faster.
-
How can I make this soup dairy-free?
Simply swap the heavy cream for coconut milk or a creamy cashew sauce. Add it at the end like the cream, stirring until smooth to maintain that luscious texture.
-
Can I prepare parts of this soup in advance?
Yes! You can cook the sausage and sweet potato mixture ahead of time and refrigerate it. When ready, just add water, bring to a simmer, then add tortellini and proceed with the rest of the steps. This saves time on busy days.
Final Thoughts
I absolutely love how this Creamy Sausage Tortellini Soup Recipe brings together simple ingredients for a rich, satisfying meal that feels like a warm hug from the inside out. I remember the first time I made it — my family couldn’t stop raving, and I hope you’ll experience that same joy when you make it at home. So roll up your sleeves, get cozy, and give this recipe a try like I’m sharing it with a friend — I promise, it’s worth every delicious spoonful!
Print
Creamy Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Sausage Tortellini Soup is a hearty and comforting Italian-inspired dish featuring spicy Italian sausage, tender sweet potatoes, cheese-filled tortellini, and fresh spinach in a flavorful creamy broth. Perfect for a cozy weeknight dinner, it combines the warmth of seasoned sausage with the richness of cream and the freshness of herbs for a satisfying bowl of soup.
Ingredients
Sausage and Seasonings
- 12 oz spicy Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
Vegetables and Add-ins
- 1 large sweet potato (or 2 small), peeled and cubed
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Liquids and Pasta
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (Buitoni brand recommended)
- ½ cup heavy cream
Instructions
- Cook Sausage: Heat olive oil in a large high-sided pot over medium heat. Add crumbled sausage and cook for several minutes, stirring occasionally, until fully cooked through. Drain excess grease. Sprinkle with Italian seasoning and paprika to coat the sausage evenly.
- Add Vegetables and Flavorings: Stir in the peeled and cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix well to incorporate the tomato paste thoroughly into the mixture.
- Add Water and Simmer: Pour in 6 cups of water (no chicken stock needed as sausage provides plenty of flavor). Bring the soup to a boil, ensuring everything is well mixed and the tomato paste dissolves completely. Once boiling, reduce heat to a visible simmer, cover the pot with a lid, and cook for 15 minutes or until the sweet potatoes are tender.
- Cook Tortellini: Add the refrigerated tortellini directly to the simmering soup and cover again. Cook for 10 minutes or according to the package instructions until the tortellini are tender and cooked through.
- Add Spinach and Cream: Stir fresh spinach into the hot soup until it slightly wilts. Remove the pot from heat and stir in the heavy cream for a rich, creamy texture.
- Season and Garnish: Taste the soup and season with salt as needed, especially if the sausage is not very salty (about ¼ teaspoon or less). Add additional red pepper flakes for extra heat if desired. Top the soup with fresh thyme leaves before serving.
Notes
- You may omit or reduce added salt depending on the saltiness of your sausage.
- Use the cooking time on the tortellini package as a guide for optimal texture.
- Smoked paprika adds a smoky depth; regular paprika works well if preferred.
- This soup can be thickened by reducing the water quantity slightly or adding a slurry of flour or cornstarch if desired.
- For a lighter version, substitute heavy cream with half-and-half or milk, though creaminess will be reduced.
- Fresh thyme is recommended for garnish, but dried thyme can be added earlier in cooking if fresh is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
