Creamy Sausage Tortellini Soup is one of my all time favorite soups. The flavors are amazing for such a simple easy recipe and it has everything you need for a big bowl of comfort.
Plus this Creamy Sausage Tortellini Soup will stick to your ribs. You may need that with all this crazy weather and snow shoveling everyone has been having to do.
Creamy Sausage Tortellini Soup is always a big hit with the family. My daughter said “This soup was phenomenal!! It’s such a rich hearty soup, I’m sure it will become a regular item on my family’s menu!” How is that for a rave review?
When making this recipe you should use a really good Italian sausage. One that’s full of flavor on it own. Then we build more flavor by adding in a lot of good veggies and herbs.
Finally, the creamy tomato velvety goodness comes in and brings it all together with the cheesy tortellini.
This easy Creamy Sausage Tortellini Soup is soup perfection. People will think you’ve been in the kitchen all day when in fact this comes together in a flash.
If you’ve never had Creamy Sausage Tortellini Soup, you are probably going to be sad that you’ve been missing out on this bowl of deliciousness your whole entire life.
What can you serve with this Creamy Sausage Tortellini Soup?
- We had some Focaccia Bread, this one looks amazing if your up for trying homemade from Lil Vienna.
- Grilled cheese would also go good with this because this a Creamy Tomato Sausage Tortellini Soup.
- Store bought Garlic bread or this Panzanella Salad with Everything Garlic Bread would also be delish.
Some tips:
- I like sweet mild Italian sausage, but there’s also spicy if you prefer. If you’d like a little more kick you can always add a pinch of red pepper flakes or cayenne pepper.
- If you can’t find Italian sausage and use another kind, it will not be seasoned the same and could possible be super greasy, or way too salty. Definitely take that into consideration. A good Italian sausage is your best bet here.
- If you like spinach more than kale feel free to use that instead.
- I’m using refrigerated cheese tortellini, frozen would be fine to use as well. If you have dry tortellini you may need a little extra chicken broth as those tend to absorb more liquid.
- If by chance you have any leftover tortellini soup, you can store it in an airtight container in the fridge for up to 2-3 days. Reheat on the stovetop over low heat. Keep in mind that the tortellini may continue to absorb liquid and become a little mushy when you do reheat, like any pasta would.
- Deglazing with wine (or you can use broth), just scrapes up all the little bits and includes them to add more flavor to your Creamy Sausage Tortellini Soup.
- I’m using a Lodge 6qt Dutch Oven in this recipe. It’s an enameled cast iron which has superior heat retention and makes it easy to brown your sausage and make this a one pot clean up meal. If you don’t have a Dutch oven, you can use a skillet to brown the sausage and a stock pot for making your soup.
If you LOVE this Creamy Sausage Tortellini Soup recipe, try this Ham and Potato Corn Chowder OR this Copycat Panera Broccoli Cheddar Soup!
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Creamy Sausage Tortellini Soup
Creamy Sausage Tortellini Soup is one of my all time favorite soups. The flavors are amazing for such a simple easy recipe and it has everything you need for a big bowl of comfort.
Ingredients
- 1 pound Italian sausage (casings removed)
- 1 cup carrots (chopped)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 Tablespoon Italian seasoning
- 1/4 cup white wine (optional to deglaze)
- 1/4 cup flour
- 6 cups chicken broth
- 1 can diced tomatoes (14 ounce)
- 1 can tomato paste (6 ounce)
- 1 cup heavy cream
- 1 package (9 ounces) refrigerated cheese tortellini
- 4 cups kale (chopped)
- salt and pepper to taste
Instructions
- In a in a Dutch oven or large pot over medium high heat, add sausage. Crumble and cook until brown (about 5-7 minutes). Remove and set aside on a plate with paper towels.
- Leave in a tablespoon or two of sausage drippings and drain any excess.
- Add the carrots and onion to pot. Sauté until tender. Add the garlic and sauté for another minute. At this point if you’d like to deglaze with wine, pour that in and stir, scrapping up the brown bits from the bottom of your pot.
- Add in the flour to the vegetables and stir while pouring in chicken broth slowly. Add in the tomato paste, diced tomatoes, and Italian seasoning. Stir everything to combine.
- Add in heavy cream and tortellini. Bring to a simmer. Add the kale and let simmer until tortellini is cooked, about 7 minutes. Taste at the end if it needs any salt and pepper.
Nutrition Information
Yield 12 Serving Size About 1 cupAmount Per Serving Calories 273Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 49mgSodium 845mgCarbohydrates 16gFiber 2gSugar 5gProtein 12g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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