Creamy Sausage and Tortellini Soup
This Creamy Sausage and Tortellini Soup is the ULTIMATE one-pot comfort food—rich, hearty, and ready in under 30 minutes. Italian sausage, carrots, spinach, tortellini, and a silky cream-cheese-enriched broth make this the perfect winter dinner the whole family will love.
Servings: 6 bowls
Calories: 690kcal
Equipment
- Dutch oven
- slotted spoon
- knife
- cutting board
- wooden spoon
Ingredients
- 1 lb Italian sausage, casings removed (mild or spicy)
- 1 onion, diced
- 1 1/2 cups chopped carrots
- 3 tsp minced garlic
- 6 cups chicken broth
- 3 cups heavy whipping cream
- 4 oz cream cheese, cubed
- 14.5 oz diced tomatoes, canned
- 12 oz cheese tortellini, fresh or frozen
- 4 oz spinach, fresh or thawed and patted dry
- salt, pepper, basil, oregano, chicken bouillon (optional)
Instructions
- In a large Dutch oven, sauté the Italian sausage over medium-high heat until browned. Remove with a slotted spoon, leaving about 1 tablespoon of drippings in the pot.
- Sauté the diced onion, chopped carrots, and minced garlic in the sausage drippings until onions are translucent and tender.
- Return the cooked sausage to the pot. Stir in the chicken broth, diced tomatoes, heavy cream, and cubed cream cheese. Bring to a light boil, stirring until the cream cheese is melted and smooth.
- Add the tortellini and spinach. Simmer gently for 5–7 minutes until pasta is tender and the soup is creamy.
- Adjust seasonings with salt, pepper, basil, and oregano. Add a Parmesan rind while simmering if desired. Serve hot with crusty bread.
Notes
Use softened cream cheese for the smoothest texture. Add tortellini at the end to prevent mushiness. For freezer prep, freeze the soup without tortellini and cream, and add them fresh when reheating. High-quality Italian sausage enhances the flavor significantly.