This CREAMY ITALIAN SAUSAGE AND TORTELLINI SOUP is a comforting, hearty meal featuring savory Italian sausage and tender cheese tortellini in a rich, creamy tomato base. Loaded with vegetables and seasoned with classic Italian herbs, this soup is surprisingly easy to make and perfect for a satisfying weeknight dinner.
This soup is a perfect solution for those evenings when you need maximum comfort with minimal effort. Our creamy Italian Sausage and Tortellini Soup is a hearty, filling meal packed with savory flavor and satisfying texture. It feels complex and rich, but we promise, it’s surprisingly easy to achieve at home.
The base of this soup is built from tender Italian sausage, aromatic vegetables, and a creamy tomato broth thickened slightly with flour. Once the broth is perfectly simmered, we toss in tender cheese tortellini and fresh spinach for a quick finish.
The result is a delicious bowl that combines classic Italian flavors with a creamy, rich texture perfect for dipping crusty bread. It’s a guaranteed crowd-pleaser that will quickly become a fixture in your weeknight rotation.
IN THIS RECIPE...
What are the key ingredients to make this soup?
Protein & Vegetables
- ITALIAN SAUSAGE: Use hot or mild; browning it first creates the rich base for the entire soup.
- GARLIC & ONION: These aromatics are sautéed until fragrant and sweet, forming the essential foundation for the broth.
- CARROTS & MUSHROOMS: These vegetables add color, texture, and earthiness.
BABY SPINACH: Stirred in at the very end; it wilts quickly, adding color and freshness.
Seasoning & Thickeners
- ALL-PURPOSE FLOUR: Acts as a thickener, creating a roux with the sausage fat to give the soup a creamy body.
- TOMATO PASTE: Provides concentrated tomato flavor and rich color to the broth.
- ITALIAN SEASONING & FENNEL SEED: This classic herb blend, coupled with the anise flavor of fennel seed, gives the soup its Italian character.
- FISH SAUCE (Optional): This is a secret ingredient! A small amount adds incredible umami depth without imparting a fishy taste.
- PARSLEY: A fresh herb garnish that brightens the overall flavor just before serving.
Liquids & Mains
- CHICKEN BROTH: The primary liquid base. Use low-sodium so you can control the salt level.
- CHEESE TORTELLINI: This is your main component. Using a quality tortellini ensures tender pasta and a satisfying cheesy bite.
HEAVY CREAM OR COCONUT MILK: Added at the end to provide richness and a creamy finish.
Step-by-Step Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once heated, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Stir in the diced onion, black pepper, 1 teaspoon of salt, the Italian seasoning, and the lightly crushed fennel seed. Cook until the onions begin to brown, about 5 minutes. Browning the onions develops their sweetness, adding depth to the broth.
- Brown the Sausage: Add the Italian sausage to the pot. Cook until the meat is fully browned, using a spoon to break it up into bite-sized pieces as it cooks. Once done, try to leave the flavorful sausage fat in the pot and drain any excess if necessary.
- Soften Vegetables: Add the chopped carrots and sliced mushrooms. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Create the Roux: Gradually sprinkle in the all-purpose flour. Cook for about 1 minute, stirring constantly. This step creates a roux with the sausage fat, which will thicken the soup later. Cooking the flour prevents a raw, starchy taste.
- Cook Tomato Paste: Stir in the tomato paste. Sauté for an additional 5 minutes, mixing it well with the sausage and vegetables. This deepens the tomato flavor, making the final broth richer.
Simmer the Broth: Gradually pour in the chicken broth, mixing well to ensure the flour and tomato paste are fully incorporated into the liquid. Bring the entire pot to a boil, then immediately reduce the heat to low and cover. Simmer for about 15 minutes, stirring occasionally. This allows the broth to thicken and the flavors to fully develop.
FINISHING THE SOUP
- Add Mains and Cream: Stir in the spinach, tortellini, heavy cream (or coconut milk), and optionally, the fish sauce. The fish sauce adds great umami and depth without making the soup taste fishy.
- Finish Cooking: Stir everything to combine and simmer for an additional 2-3 minutes or until the tortellini is cooked through. Fresh or frozen tortellini cooks very quickly.
- Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving warm.
Related Recipes
Italian Sausage and Tortellini Soup
Equipment
- 1 large pot
Ingredients
- 1 pound Italian sausage
- 2 teaspoons garlic minced
- 1 yellow or sweet onion diced
- 2 large carrots chopped
- 1 cup mushrooms sliced
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seed lightly crushed
- ½ cup all-purpose flour
- ¼ cup tomato paste
- 8 cups chicken broth
- 20 ounces cheese tortellini
- ½ cup heavy cream or coconut milk
- 2 cups baby spinach
- 2 teaspoons fish sauce optional
- olive oil
- ¼ parsley finely chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once heated, add the garlic and sauté for 30 seconds, until fragrant. Stir in the diced onion, black pepper, 1 teaspoon of salt, the Italian seasoning, and fennel seed, and cook until the onions are beginning to brown, about 5 minutes.2 teaspoons garlic, 1 yellow or sweet onion, ½ teaspoon ground black pepper, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon fennel seed, olive oil
- Add the Italian sausage and cook until browned while breaking it up into bite-sized pieces.1 pound Italian sausage
- Add the carrots and mushrooms. Sauté for another 5 minutes, until the vegetables soften.2 large carrots, 1 cup mushrooms
- Gradually sprinkle in the all-purpose flour and cook for about 1 minute, stirring constantly so the flour doesn't burn on the bottom of the pot.½ cup all-purpose flour
- Stir in the tomato paste and sauté for an additional 5 minutes.¼ cup tomato paste
- Gradually pour in the chicken broth and mix well. Bring the entire pot to a boil, reduce the heat to low, and simmer for about 15 minutes, stirring occasionally.8 cups chicken broth
- Stir in the spinach, tortellini, heavy cream, and optionally, the fish sauce (adds some really great umami without making it fishy). Stir to combine and simmer for an additional 2-3 minutes or until the tortellini is cooked through.20 ounces cheese tortellini, ½ cup heavy cream or coconut milk, 2 cups baby spinach, 2 teaspoons fish sauce
- Taste and adjust seasoning. Garnish with parsley, serve, and enjoy!¼ parsley
This Post Has 2 Comments
Tried this recipe on a weeknight and it was an absoulute hit in our house!
I made a veganized version by subbing out for vegan ingredients and replacing the fish sauce with miso paste! It turned out so delicious! Will absolutely be adding them is to my rotation!