Creamy Sausage Tortellini Soup Recipe

Quick and easy Creamy Tortellini soup is made with plenty of flavor from Italian Sausage, onions, celery, carrots, spinach, and cheese tortellini in a rich and creamy tomato based broth.

Course Soup

Cuisine American, American Italian, Italian

Keyword ceamy sausage tortellini soup, creamy spinach tortellini soup, creamy tortellini soup with sausage, how to make creamy tortellini soup

Prep Time 10

Cook Time 30

Servings

Calories 510kcal

Author Beth Pierce

Ingredients

1 lb. ground Italian sausage sweet or mild
1 medium onion chopped
2 ribs celery chopped
2 large carrots chopped
2 cloves garlic minced
2 teaspoons Italian seasoning
2 tablespoons all purpose flour
4 cups vegetable broth or chicken broth low sodium
1 (14.5 ounce can) fire roasted tomatoes
3 tablespoons tomato paste
9 ounces refrigerated three cheese tortellini see notes
4 cups fresh baby spinach
1/2 cup heavy cream
kosher salt and fresh ground black pepper
freshly grated Parmesan Cheese garnish
chopped fresh parsley or basil garnish

Instructions

Brown the Italian Sausage over medium heat in a large Dutch Oven or pot. After about 3 minutes, add the onions, celery, and carrots and continue cooking until the sausage is browned and the onions and celery are tender.
Reduce the heat to low and add the garlic and Italian seasoning. Cook for 1 minute while stirring constantly. Remove all but 2 tablespoons of excess grease. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
Stir in the vegetable broth, fire-roasted tomatoes, and tomato paste. Bring the mixture to a gentle boil and cook until the carrots are fork tender.
Reduce the heat to a simmer and add the cheese tortellini. Cook for 2-3 minutes for fresh tortellini, 3-5 minutes for frozen tortellini, or 10-11 minutes for dried tortellini. Add the spinach and continue cooking until the spinach wilts and tortellini are tender.
Remove the pot from the heat and stir in the cream. Season to taste with kosher salt and fresh ground black pepper. Garnish with freshly grated Parmesan Cheese and chopped fresh parsley or basil.

Notes

Substitute ground beef, ground turkey, or ground pork for the Italian sausage. Try bite-size pieces of Polska Kielbasa, smoked chicken sausage, or shredded or diced rotisserie chicken.

Use refrigerated, frozen, or dried tortellini. The simmering time will vary depending on which ones you use. Cook for 2-3 minutes for fresh tortellini, 3-5 minutes for frozen tortellini, or 10-11 minutes for dried tortellini. Do not overcook the tortellini.

I like to use baby spinach, but kale and arugula also work well. Kale will take closer to 5 minutes to wilt and almost 15 minutes to really soften. In contrast, the argula will wilt in less than 2 minutes.

Remove the pot from the heat and stir in the cream slowly.

Nutrition