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Creamy Tortellini Soup with Sausage

Creamy tortellini soup with sausage comes together in one pot with browned Italian sausage and cheese tortellini in a velvety, tomato-kissed broth. Heavy cream turns the broth pale orange while spinach wilts right in for a cozy, hearty bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb Italian sausage (mild or hot), casings removed
  • 1 medium yellow onion, diced
  • 4 garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes
  • Salt to taste
  • black pepper to taste
Tortellini & Finish
  • 9 oz refrigerated cheese tortellini
  • 1 cup heavy cream
  • 2 cup fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • Fresh basil leaves for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes, with visible browning on the meat.
  2. Remove excess grease if needed, leaving about 1 tablespoon in the pot. The sausage should look browned with a thin sheen of fat for flavor.
Build the tomato base
  1. Add the diced onion to the pot and cook until softened and translucent, about 4 minutes. Stir occasionally so the onion edges turn slightly glossy.
  2. Stir in the minced garlic and tomato paste and cook for another 60 seconds, stirring constantly, until fragrant and the paste darkens slightly. Keep the heat high enough to bloom the flavors without burning.
Simmer the soup
  1. Pour in the fire-roasted tomatoes and chicken broth, stirring to combine. Scrape up any browned bits from the bottom for deeper flavor.
  2. Stir in the Italian seasoning, crushed red pepper flakes, Salt, and black pepper, then bring to a gentle boil. You should see steady small bubbles rather than a hard rolling boil.
Cook tortellini and finish
  1. Add the cheese tortellini and cook according to package directions, usually 3–5 minutes, until tender and pillowy. Look for tortellini floating and soft filling.
  2. Reduce heat to medium-low and pour in the heavy cream. Stir gently to combine until the broth turns creamy and pale orange.
  3. Add the fresh baby spinach and stir until wilted, about 1–2 minutes. The greens should darken and collapse into the soup.
  4. Taste and adjust seasoning. Ladle into bowls and top with freshly grated Parmesan cheese, a few fresh basil leaves, and an extra crack of black pepper.
  5. Serve immediately. Pair with crusty bread on the side for dunking and extra texture.

Notes

Pro tip: when simmering after adding tomatoes and broth, keep it at a gentle boil before the cream goes in—this helps the soup stay silky. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or water if it thickens. Freezing: no, as cream-based soups and tortellini texture can break down. Dietary swap: use plant-based heavy cream and dairy-free Parmesan if you want a vegetarian-style creamy finish (check that tortellini is dairy/egg-free if needed).