Creamy Sausage Tortellini Soup is pure comfort in a bowl, a soul-warming dinner that marries rich, savory sausage and tender tortellini in a luscious creamy broth. In just a few steps, you can whip up a hearty, flavorful soup brimming with sweet potato, garlic, spinach, and bold Italian seasonings. This recipe transforms pantry and fridge staples into a satisfying one-pot meal ideal for chilly nights. The combination of spicy sausage, melt-in-your-mouth pasta, and creamy broth feels indulgent yet homey—perfect for family dinners or cozy solo nights. Ready in roughly 45 minutes from start to finish, this soup delivers on both speed and satisfaction. Let’s get started!
Why You’ll Love This Recipe
- Rich and comforting – The silky cream and hearty sausage create a comfort-food classic you’ll crave again and again.
- One-pot simplicity – The entire dish comes together in one pot, making both preparation and cleanup a breeze.
- Balanced flavor – Sweet potato adds a subtle sweetness, garlic and paprika bring warmth, while Italian seasoning keeps things fragrant.
- ** Crowd-pleasing versatility** – Swap sausage heat level or tortellini fillings to suit your taste.
- Great make-ahead friendly – Can be prepped ahead and reheated—with cream that may separate slightly, but warms back to perfect creaminess.
Ingredients
Here’s your ingredient line-up, slightly polished but with the same essentials:
- 12 oz (about 340 g) sausage, such as spicy Italian sausage (mild works fine too)
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning (blend of herbs like oregano, basil, thyme)
- 1 tsp paprika—regular or smoked, your choice
- One large (or two small) sweet potatoes, peeled and cut into cubes
- 5 garlic cloves, minced
- ¼ tsp red pepper flakes (adjust to taste for heat)
- 1 Tbsp tomato paste
- 6 cups water (or chicken broth if you prefer extra flavor)
- 8 oz refrigerated three-cheese tortellini (Buitoni or your favorite brand)
- 4 oz fresh spinach
- ½ cup heavy cream
- 4 Tbsp fresh thyme leaves (or 1 Tbsp dried thyme)
- Salt, to taste (often optional if sausage is salty)
Step-by-Step: How to Make Creamy Sausage Tortellini Soup
- Brown the sausage: In a large, deep pot over medium heat, warm the olive oil, then add crumbled sausage. Cook until fully cooked through, stirring occasionally. Drain excess grease if needed.
- Flavor base: Sprinkle in Italian seasoning and paprika, stirring to coat the sausage with those aromatic spices.
- Add vegetables and aromatics: Mix in cubed sweet potato, garlic, red pepper flakes, and tomato paste—cook briefly to let aromas bloom.
- Build the broth: Pour in 6 cups water (or broth), stirring to dissolve tomato paste completely. Bring to a boil.
- Simmer: Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until sweet potatoes are tender when pierced with a fork.
- Cook tortellini: Add the refrigerated tortellini, cover, and let them cook for about 10 minutes—or follow package instructions—for perfectly al dente pasta.
- Add greens: Toss in the spinach; stir until just wilted—bright green and tender.
- Finish with cream: Remove the pot from heat. Stir in heavy cream until the soup is luxuriously smooth and rich.
- Season and garnish: Taste—add salt only if needed (about ¼ teaspoon or less), especially if the sausage isn’t very salty. Add extra red pepper flakes if you like more heat. Top with fresh thyme. Serve piping hot.
Helpful Tips
For thinner broth, add an additional ½–1 cup water or broth.
- If you’d like more depth, sauté the sweet potato a bit longer to develop caramelization before adding the liquid.
- To control sodium, choose low-sodium sausage or use unsalted broth. Adjust salt at the end.
- If cream separates as the soup cools (or after refrigeration), simply reheat gently on stovetop or microwave and stir well—cream will smooth right back out.
- Freeze-friendly? Skip adding cream when freezing. Thaw and reheat, then stir in cream at the end for best texture.
Substitutions And Variations
- Sausage swap: Try sweet Italian sausage, turkey sausage, or vegetarian sausage for different flavor profiles.
- Pasta alternatives: Instead of tortellini, use ravioli, cooked mini pasta shells, or even gluten-free options—adjust cooking time accordingly.
- For extra nutrition and vibrant color, consider adding diced carrots, celery, zucchini, or chopped kale.
- Dairy alternatives: Use half-and-half or whole milk instead of heavy cream for a lighter version. Coconut milk can lend an interesting twist, but will change flavor.
- Flavor boosters: Stir in grated Parmesan cheese, a splash of white wine before simmering, or fresh lemon zest for brightness.
- Make it cheesy: Stir in shredded mozzarella or fontina for an extra gooey finish.
Storage Instructions
- Keep leftovers fresh by storing them in a sealed container in the fridge for 3 to 4 days.
- You can freeze the soup in tightly sealed containers for up to 2 to 3 months.
- When reheating, warm the soup slowly and stir in the cream right before serving for best texture.
Nutritional Information
(approximate per serving, assuming 6 servings)
- Calories: 430 kcal
- Carbohydrates: 28 g
- Protein: 16 g
- Total Fat: 28 g (Saturated Fat: 11 g; Polyunsaturated: 3 g; Monounsaturated: 11 g; Trans: 1 g)
- Cholesterol: 82 mg
- Sodium: 603 mg (adjust based on sausage and potential broth)
- Potassium: 473 mg
- Fiber: 4 g
- Sugar: 3 g
- Vitamin A: 7,916 IU
- Vitamin C: 16 mg
- Calcium: 147 mg
- Iron: 4 mg
Serving Suggestions
- Pair with crusty or garlic bread to soak up every last bit of the creamy broth.
- A side salad—like arugula with lemon vinaigrette or a crisp Caesar—adds a refreshing contrast.
- Garnish with grated Parmesan, a drizzle of olive oil, or crunch of homemade croutons for texture.
- Pair with a light white wine (such as Pinot Grigio) or a crisp light beer for extra enjoyment.
Frequently Asked Questions About Creamy Sausage Tortellini Soup
Q: Can I use chicken broth instead of water?
Absolutely! Chicken (or vegetable) broth adds savory depth. If you use broth, definitely taste before salting—chicken stock is often salty already.
Q: My cream separated after cooling. Is it ruined?
Nope! This is totally normal. To fix after refrigeration, reheat gently and stir—warmth brings it back to that silky creaminess.
Q: How can I make this dairy-free?
Use coconut milk, cashew cream, or your favorite plant-based cream alternative instead of heavy cream. The flavor profile changes slightly, but it still delivers richness.
Q: Can the soup be made ahead?
Yes! Cook the soup up to the spinach stage, cool, and refrigerate (omit cream if freezing). Reheat gently and stir in cream just before serving.
Q: Is there a vegetarian version?
Try vegetarian sausage or omit it and add more vegetables like mushrooms, zucchini, or beans. Use vegetable broth and perhaps swap heavy cream with a dairy-free version for a completely vegetarian (and vegan) option—just double-check that the pasta is egg-free.
Q: Does the soup freeze well?
Yes—with a tweak. Freeze without cream. Thaw, reheat, then stir in the cream after warming to preserve texture.
Conclusion
Thank you so much for stopping by and trying this Creamy Sausage Tortellini Soup—it’s a dish I make often when I want a meal that’s hearty, flavorful, and just plain satisfying. There’s something so comforting about that creamy broth hugging sweet potatoes, spinach, and pillowy tortellini, all seasoned with Italian and paprika warmth. I hope you find it as easy, delicious, and cozy as I do. Wishing you joy in every spoonful—you’ve got a flavor-packed, fuss-free dinner waiting. Happy cooking, and thanks for being part of our food-loving community!
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Creamy Sausage Tortellini Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy Sausage Tortellini Soup is a hearty one-pot dish made with sweet potatoes, spinach, and cheese tortellini in a rich, creamy broth. It’s a comforting, flavorful soup that’s perfect for cold nights or when you need a quick, satisfying dinner.
Ingredients
12 oz spicy Italian sausage
1 Tbsp olive oil
1 Tbsp Italian seasoning
1 tsp paprika (regular or smoked)
1 large sweet potato (or 2 small), peeled and cubed
5 cloves garlic, minced
¼ tsp red pepper flakes
1 Tbsp tomato paste
6 cups water or low-sodium chicken broth
8 oz refrigerated three-cheese tortellini
4 oz fresh spinach
½ cup heavy cream
4 Tbsp fresh thyme (or 1 Tbsp dried)
Salt, to taste
Instructions
- Brown the sausage: In a large, deep pot over medium heat, warm the olive oil, then add crumbled sausage. Cook until fully cooked through, stirring occasionally. Drain excess grease if needed.
- Flavor base: Sprinkle in Italian seasoning and paprika, stirring to coat the sausage with those aromatic spices.
- Add vegetables and aromatics: Mix in cubed sweet potato, garlic, red pepper flakes, and tomato paste—cook briefly to let aromas bloom.
- Build the broth: Pour in 6 cups water (or broth), stirring to dissolve tomato paste completely. Bring to a boil.
- Simmer: Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until sweet potatoes are tender when pierced with a fork.
- Cook tortellini: Add the refrigerated tortellini, cover, and let them cook for about 10 minutes—or follow package instructions—for perfectly al dente pasta.
- Add greens: Toss in the spinach; stir until just wilted—bright green and tender.
- Finish with cream: Remove the pot from heat. Stir in heavy cream until the soup is luxuriously smooth and rich.
- Season and garnish: Taste—add salt only if needed (about ¼ teaspoon or less), especially if the sausage isn’t very salty. Add extra red pepper flakes if you like more heat. Top with fresh thyme. Serve piping hot.
Notes
Use sweet or turkey sausage for a lighter version.
To freeze: omit cream and stir it in when reheating.
Reheat gently; the cream may separate when cold but blends back smoothly.
Add extra veggies like zucchini, carrots, or kale to boost nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430
- Sugar: 3g
- Carbohydrates: 28g
- Protein: 16g