Hearty Sausage Tortellini Soup Recipe

When the weather turns cold and I need something that warms me from the inside out, I make this Sausage Tortellini Soup. The combination of Italian sausage, cheese-filled tortellini, and a rich, creamy broth creates a bowl that feels like a hug after a long day.

This soup comes together in about 35 minutes, which makes it perfect for those nights when I’m tired but still want something homemade and satisfying. The tortellini adds a hearty texture, and the fresh spinach brings a pop of color and nutrition to every spoonful.

Here is what I love most about my Sausage Tortellini Soup

I love how this soup transforms simple pantry staples into something that tastes like I spent hours in the kitchen. The Italian sausage brings so much flavor on its own that I don’t need to fuss with a long list of spices or complicated techniques.

This recipe is incredibly forgiving and easy to scale up when I’m feeding a crowd or want leftovers for the week. The creamy broth clings to the tortellini perfectly, and every bite delivers that comforting, stick-to-your-ribs satisfaction I crave on chilly evenings.

The best part is how quickly it all comes together without sacrificing any of that deep, savory flavor. I can have dinner on the table in less time than it takes to order takeout, and my family always asks for seconds.

If you’re looking for more hearty comfort in a bowl, my Cabbage Soup brings that same satisfying warmth with tender vegetables and a rich broth. For something creamy and seasonal, the Creamy Pumpkin Soup has become another regular in my fall and winter meal rotation.

Everything you need for the perfect Sausage Tortellini Soup

• Italian sausage – I usually go with regular, but hot Italian sausage adds a nice kick if you like a little heat
• Carrots – diced small so they cook quickly and add a subtle sweetness
• Yellow onion – one small onion, diced, brings depth to the broth
• Garlic cloves – three cloves, minced, for that aromatic base
• All-purpose flour – this thickens the soup and gives it body
• Italian seasoning – a blend of herbs that ties everything together
• Mustard powder – just a hint adds a subtle tang
• Salt and black pepper – season to taste
• Red pepper flakes – optional, but I like a little warmth
• Chicken stock – I use low-sodium so I can control the salt level
• Heavy cream – creates that rich, velvety texture
• Fresh spinach – wilts right into the soup and adds color
• Frozen tortellini – cheese-filled works best, but any variety you have on hand is fine
• Parmesan cheese – freshly grated melts beautifully into the broth

My Method for Sausage Tortellini Soup

1. Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add the Italian sausage, diced carrots, and diced onion, cooking for 8-10 minutes until the sausage is browned and cooked through and the vegetables are soft. Break up the sausage with a wooden spoon as it cooks.
2. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the sausage and vegetables, stirring well to coat everything evenly.
3. Stir in the Italian seasoning, mustard powder, salt, black pepper, and red pepper flakes. Mix until the spices are evenly distributed and fragrant, about 30 seconds.
4. Pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 1-2 minutes until the broth thickens slightly.
5. Stir in the heavy cream, mixing until fully incorporated. Add the frozen tortellini and bring the soup to a boil, then reduce the heat to a gentle simmer.
6. Add the fresh spinach and parmesan cheese, stirring gently. Let the soup simmer on low for 1-2 minutes until the spinach wilts and the cheese melts into the broth. Taste and adjust seasoning if needed before serving.

My kitchen secrets for getting this Sausage Tortellini Soup just right

I always use a heavy pot like a Dutch oven because it distributes heat evenly and prevents anything from sticking to the bottom. Stirring the soup frequently, especially after adding the flour, keeps the broth smooth and prevents clumps from forming.

If you want a lighter version, you can swap the heavy cream for whole milk or half-and-half, though the soup won’t be quite as rich. I’ve also used frozen spinach in a pinch—just make sure to thaw it completely and squeeze out all the excess water with a paper towel before adding it to the pot.

Fresh tortellini works just as well as frozen, and you can experiment with different fillings like mushroom or spinach if you want to switch things up. If you’re making this soup ahead, I recommend cooking it without the tortellini, then adding freshly cooked tortellini when you reheat it so the pasta doesn’t get mushy.

How I love to share this Sausage Tortellini Soup

I usually serve this soup with crusty bread or garlic bread on the side for dipping into that creamy broth. A big green salad with a simple vinaigrette balances out the richness and makes the meal feel complete.

Leftovers are just as good the next day, and I love pairing them with a hot sandwich or panini for an easy lunch. This soup also freezes well if you leave out the tortellini—just add freshly cooked pasta when you reheat it, and it tastes like you just made it.