Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is the ultimate comfort food that warms you from the inside out. Packed with spicy Italian sausage, pillowy cheese tortellini, tender sweet potatoes, and fresh spinach in a rich, velvety broth—this soup is a hearty, flavor-packed meal all in one bowl. Whether you’re making it for a cozy weeknight dinner or meal-prepping for the week ahead, this soup delivers both taste and satisfaction. Plus, it comes together quickly with simple ingredients, making it perfect for busy home cooks. Let this be your new favorite go-to soup recipe!

Why You’ll Love This Creamy Sausage Tortellini Soup

This soup is a delicious marriage of spicy, creamy, and savory flavors. The sausage brings a bold, rich depth, while the cheese tortellini adds comforting texture. Sweet potatoes provide a hint of sweetness and extra nutrition, and fresh spinach rounds out the dish with vibrant color and a boost of greens. It’s incredibly easy to prepare and makes enough to feed a family or to enjoy as leftovers. One bite, and you’ll be hooked!

Ingredients

• 12 oz spicy Italian sausage (or your preferred variety)
• 1 tablespoon olive oil
• 1 tablespoon Italian seasoning blend
• 1 teaspoon smoked or regular paprika
• 1 large sweet potato (or 2 small), peeled and diced
• 5 garlic cloves, minced
• ¼ teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon tomato paste
• 6 cups water (chicken stock not required)
• 8 oz refrigerated three-cheese tortellini (e.g., Buitoni brand)
• 4 oz fresh spinach leaves
• ½ cup heavy cream
• 4 tablespoons fresh thyme (plus more for garnish)
• Salt, to taste (based on the saltiness of the sausage)

Step-by-Step: How to Make Creamy Sausage Tortellini Soup

1. Brown the Sausage: Warm olive oil in a large, high-sided pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until fully browned. Drain any excess grease.
2. Season the Base: Sprinkle in the Italian seasoning and paprika. Stir to coat the sausage evenly.
3. Add Veggies and Aromatics: Add diced sweet potato, minced garlic, red pepper flakes, and tomato paste. Mix until everything is well combined.
4. Pour in Water: Add 6 cups of water and stir well, ensuring the tomato paste dissolves completely. Bring the mixture to a boil.
5. Simmer: Once boiling, reduce heat to a gentle simmer. Cover the pot and cook for 15 minutes, or until the sweet potatoes are tender.
6. Cook Tortellini: Add tortellini to the pot. Cover and boil for about 10 minutes, or follow the timing on the tortellini package.
7. Add Spinach: Stir in the spinach just until it wilts.
8. Finish with Cream: Remove from heat. Stir in the heavy cream and add fresh thyme. Taste and adjust seasoning with salt and more red pepper flakes if desired.

Helpful Tips

• If using mild sausage, increase red pepper flakes for a spicier flavor.
• Cut sweet potatoes uniformly for even cooking.
• Stir the soup occasionally while simmering to prevent sticking.
• Fresh tortellini yields the best texture, but frozen varieties can be used—just extend the cooking time slightly.

Substitutions And Variations

• Sausage: Swap spicy Italian with chicken sausage or a plant-based sausage for a lighter or vegetarian option.
• Vegetables: Try kale or Swiss chard instead of spinach, or add diced carrots for extra sweetness.
• Tortellini: Use meat-filled tortellini or even ravioli for a twist.
• Cream: Substitute with half-and-half or coconut milk for a dairy-free version.

Storage Instructions

Let the soup cool to room temperature before storing. Place in an airtight container and refrigerate for up to 4 days. To freeze, use freezer-safe containers and store for up to 3 months. Reheat gently on the stovetop or in the microwave—stir well to reincorporate the cream, as it may separate during refrigeration.

Nutritional Information

• Calories: 430 kcal
• Carbohydrates: 28g
• Protein: 16g
• Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 82mg
• Sodium: 603mg
• Fiber: 4g
• Sugar: 3g
• Vitamin A: 7916 IU
• Vitamin C: 16mg
• Calcium: 147mg
• Iron: 4mg

Serving Suggestions

• Serve with crusty bread or garlic knots to soak up the creamy broth.
• A side salad with a tangy vinaigrette complements the richness of the soup.
• Top with grated Parmesan and extra thyme for added flavor and presentation.

Frequently Asked Questions About Creamy Sausage Tortellini Soup

Can I use frozen tortellini? Yes! Just adjust the cooking time according to the package instructions. Make sure the tortellini is cooked through before serving.

Is chicken broth better than water? You can use chicken broth, but it’s not necessary. The sausage infuses the soup with plenty of flavor.

How can I make it dairy-free? Use coconut milk or any dairy-free cream alternative. Be aware it may slightly alter the taste.

What if I don’t have sweet potatoes? You can substitute with regular potatoes, but sweet potatoes add a nice contrast to the savory sausage.

Does the cream separate when reheated? Yes, but it will re-incorporate once stirred and heated thoroughly.

Conclusion

Thank you so much for stopping by! This Creamy Sausage Tortellini Soup is one of my all-time favorite comfort meals. It’s hearty, satisfying, and packed with incredible flavors from the sausage, herbs, and cheesy tortellini. I love how easy it is to throw together with simple ingredients, yet it tastes like something you’d get from a cozy café. I hope it brings warmth and joy to your table, just as it does to mine. Enjoy every spoonful, and happy cooking! Your support means the world to me—thanks for being a part of this delicious food-loving community!

Creamy Sausage Tortellini Soup

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Creamy Sausage Tortellini Soup is a cozy, flavor-packed one-pot meal made with spicy sausage, tender tortellini, and a creamy broth.

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Ingredients

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12 oz spicy Italian sausage
1 tbsp olive oil
1 tbsp Italian seasoning
1 tsp paprika
1 large sweet potato, peeled & diced
5 cloves garlic, minced
¼ tsp red pepper flakes
1 tbsp tomato paste
6 cups water
8 oz cheese tortellini (refrigerated)
4 oz fresh spinach
½ cup heavy cream
4 tbsp fresh thyme
Salt, to taste

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Instructions

• Brown the Sausage: Warm olive oil in a large, high-sided pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until fully browned. Drain any excess grease.
• Season the Base: Sprinkle in the Italian seasoning and paprika. Stir to coat the sausage evenly.
• Add Veggies and Aromatics: Add diced sweet potato, minced garlic, red pepper flakes, and tomato paste. Mix until everything is well combined.
• Pour in Water: Add 6 cups of water and stir well, ensuring the tomato paste dissolves completely. Bring the mixture to a boil.
• Simmer: Once boiling, reduce heat to a gentle simmer. Cover the pot and cook for 15 minutes, or until the sweet potatoes are tender.
• Cook Tortellini: Add tortellini to the pot. Cover and boil for about 10 minutes, or follow the timing on the tortellini package.
• Add Spinach: Stir in the spinach just until it wilts.
• Finish with Cream: Remove from heat. Stir in the heavy cream and add fresh thyme. Taste and adjust seasoning with salt and more red pepper flakes if desired.

Notes

If the cream separates after cooling or refrigerating, just reheat and stir to bring back the creamy texture. Taste before adding salt—some sausages are already salty.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 3g
• Carbohydrates: 28g
• Protein: 16g