Creamy Italian Sausage Tortellini Soup

Hearty Sausage Tortellini Soup is full of comforting flavor and simple to make either on the stovetop or in a slow cooker. This satisfying soup combines seasoned chicken sausage, cheese-filled tortellini and tender spinach in a savory tomato-broth base with a hint of cream. It’s a bowl everyone will enjoy on chilly nights or whenever you need a warming, filling meal.

There’s something especially satisfying about homemade soup with pasta folded into it. Tortellini adds both texture and cheesy richness, turning a simple broth into a hearty main course. This recipe strikes a nice balance between a light tomato base and creamy, comforting notes thanks to a splash of heavy cream at the end. It also cooks quickly on the stove or can be left to simmer slowly in the crockpot for hands-off convenience.

Recipe features

• Ready on the stovetop in about 30 minutes, or make it in the slow cooker in approximately 4 hours for a set-and-forget option.
• Highly filling thanks to the combination of cheese tortellini and sausage, with added veggies and spinach for balance.

Tortellini Soup Ingredients

Italian chicken sausage – Use spicy or mild chicken sausage depending on your heat preference. Remove the casing before cooking. You may substitute turkey or pork sausage if desired.

Vegetables – Onion, carrots and garlic provide the aromatic base for the soup.

Seasoning – Italian seasoning, red pepper flakes and salt keep the flavors familiar and balanced.

Tomato sauce – A plain canned tomato sauce works best; avoid sauces with many added seasonings so the soup’s flavor can shine.

Broth – Chicken broth is used here, though vegetable broth can be substituted to keep the soup meat-free if you use plant-based sausage.

Cornstarch – A small amount helps thicken the broth slightly; all-purpose flour is a suitable alternative if needed.

Cheese tortellini – This is the main ingredient that makes the soup hearty; use your favorite fresh or refrigerated tortellini.

Spinach – Roughly chopped baby spinach folds into the soup near the end; chopped kale can be used instead if preferred.

Heavy cream – A splash adds creaminess and rounds out the tomato base. Half-and-half or whole milk can be used as a lighter substitute.

How to Make Sausage Tortellini Soup

Below are clear steps for the stovetop method. A crockpot method follows in its own section.

Step 1: Brown the sausage. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and no longer pink. Remove the cooked sausage with a slotted spoon and set aside.

Step 2: Sauté the vegetables. Add the remaining tablespoon of oil, then the diced onion and carrots. Cook until the vegetables soften, about five minutes. Stir in the minced garlic, Italian seasoning, salt and red pepper flakes and cook for another minute until fragrant.

Step 3: Add liquids and simmer. Whisk 1/4 cup of the chicken broth with the cornstarch in a small bowl to make a slurry. Pour the slurry into the pot along with the tomato sauce and the remaining chicken broth. Bring the soup to a boil, then reduce heat and simmer for about 10 minutes to let the flavors meld and the broth slightly thicken.

Step 4: Finish and serve. Bring the soup back to a boil, then add the tortellini and chopped spinach. Cook for 2–3 minutes, or until the tortellini is tender. Reduce the heat, stir in the heavy cream and return the cooked sausage to the pot. Taste and adjust seasoning with additional salt if needed. Serve hot, optionally topped with grated Parmesan.

Tips

• If using canned diced tomatoes instead of tomato sauce, drain excess liquid so the soup doesn’t become too watery.
• To make this gluten-free, choose gluten-free tortellini. For a vegetarian version, use plant-based sausage and vegetable broth.
• This soup pairs nicely with a simple green salad or crusty bread for dipping.

Crockpot method

• Brown the sausage in a skillet, then transfer it to the slow cooker.
• Add diced onion, carrots, garlic, Italian seasoning, salt, red pepper flakes, tomato sauce and chicken broth. Cook on HIGH for about 3.5 hours.
• Whisk 1 tablespoon cornstarch with 1.5 tablespoons water to make a slurry, add it to the slow cooker along with the tortellini and spinach, and continue cooking for 30–45 minutes until the tortellini is cooked and the soup has thickened slightly.
• Stir in heavy cream if desired, taste and adjust seasoning, then serve.

Storage

Refrigerator: Keep leftovers in an airtight container for up to 4 days.

Freezer: Freeze the soup without the tortellini, since cooked tortellini can become mushy after freezing and thawing. When reheating a frozen batch, add fresh tortellini to the hot soup and simmer until the pasta is cooked. The tortellini will absorb some broth, so add extra broth or water when reheating if needed.

More hearty soup recipes

Spicy Sausage Potato Soup

White Bean Soup

Chicken Lentil Soup

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