Italian Sausage Tortellini Soup

This hearty Italian sausage tortellini soup combines the rich flavors of savory sausage, tender pasta, and vegetables in a creamy tomato broth that's both satisfying and comforting. Perfect for weeknight dinners or weekend gatherings, this one-pot wonder delivers restaurant-quality taste with minimal effort.

I first made this soup on a chilly autumn evening when my family needed something comforting yet substantial. The combination of the flavorful broth with pillowy tortellini quickly made it our go-to comfort meal during the colder months.

Ingredients

• Italian sausage: provides the rich flavor foundation choose mild or spicy depending on your preference
• Onion and celery: create the aromatic base that enhances the depth of flavor
• Flour: helps thicken the soup giving it a satisfying consistency
• Garlic: adds essential aromatic notes fresh cloves provide the best flavor
• Chicken broth: forms the soup base use low sodium if watching salt intake
• Diced tomatoes: with juices add acidity and brightness select fire-roasted for extra flavor
• Italian seasoning: infuses classic herbs in one convenient blend
• Refrigerated cheese tortellini: offers tender pasta pockets filled with cheese
• Heavy cream: creates the luxurious velvety texture that makes this soup special
• Fresh baby spinach: adds color nutrients and a slight earthy flavor
• Salt and pepper: for final seasoning adjustments

Step-by-Step Instructions

Brown the Sausage:

Add Italian sausage to a large soup pot over medium-high heat. Break it apart with a wooden spoon while cooking for 7-10 minutes until nicely browned with crispy edges. The caramelization adds tremendous flavor to the final soup. Remove the cooked sausage to a paper towel lined plate but reserve about a tablespoon of the rendered fat.

Create the Aromatic Base:

Add finely chopped onion and celery to the reserved sausage fat. Cook for 4-5 minutes until the vegetables soften and begin to become translucent. This creates the flavor foundation for your soup while the vegetables release their natural sweetness.

Make the Roux:

Sprinkle flour over the softened vegetables then add minced garlic. Stir constantly for one full minute. This brief cooking eliminates the raw flour taste while toasting the garlic just enough to release its oils without burning. The flour will create a paste that helps thicken your soup.

Build the Broth:

Gradually pour in the chicken broth while stirring continuously to prevent lumps. Ensure all flour is completely dissolved creating a smooth consistency. This technique creates body in the soup without needing to simmer for hours.

Combine Main Components:

Add diced tomatoes with their juices Italian seasoning and return the browned sausage to the pot. Increase heat to bring the mixture to a gentle boil allowing all the flavors to begin melding together. This initial boil helps the seasonings bloom.

Cook the Tortellini:

Once boiling add refrigerated tortellini and reduce heat to a gentle simmer. Cook for exactly 5 minutes the pasta will continue cooking in the hot soup so keeping this timing precise prevents mushy tortellini later.

Add Richness:

Pour in the heavy cream and simmer for another 5 minutes. The cream tempers the acidity of the tomatoes while creating a luscious velvety texture. Watch the heat carefully at this stage to prevent the cream from separating.

Finish the Soup:

Stir in fresh baby spinach until just wilted about 1 minute. Taste and add salt and pepper as needed for final seasoning adjustments. The spinach adds a pop of color nutrients and freshness.

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The Italian sausage is truly the star ingredient in this recipe. I discovered that allowing the sausage to develop a deep brown crust before breaking it apart creates concentrated pockets of flavor throughout the soup. My family especially loves finding those extra-caramelized bits while enjoying their bowls.

Storage and Reheating

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The tortellini will continue to absorb liquid as it sits, so when reheating you may need to add a splash of chicken broth or water to restore the original consistency. Warm gently on the stovetop over medium-low heat rather than using high heat which can cause the cream to separate. Unfortunately, this soup doesn't freeze well due to the cream and pasta components which can change texture significantly when thawed.

Ingredient Swaps

This recipe welcomes customization based on what you have available. Turkey Italian sausage works beautifully as a lighter alternative with similar flavor. For a vegetarian version, use plant-based Italian sausage and vegetable broth instead. The tortellini can be substituted with ravioli or even regular pasta like farfalle or rotini if needed. Kale makes an excellent substitute for spinach, though it requires a slightly longer cooking time to tenderize. For a dairy-free option, coconut cream can replace heavy cream, adding a subtle sweetness that pairs surprisingly well with the other flavors.

Serving Suggestions

Serve this robust soup with a simple side salad dressed with lemon vinaigrette to cut through the richness. Crusty garlic bread or focaccia makes the perfect accompaniment for sopping up the flavorful broth. For a more substantial meal, consider a platter of antipasto with olives, marinated artichokes, and thinly sliced prosciutto. A glass of medium-bodied Italian red wine like Chianti or Montepulciano complements the flavors beautifully, as does a light rosé if you prefer something less intense.

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Frequently Asked Questions

→ Can I use dry tortellini instead of refrigerated?

Yes, dry tortellini can be used. Adjust the cooking time according to package instructions to ensure they are tender.

→ How can I make this dish healthier?

For a lighter version, use turkey sausage and substitute half-and-half for heavy cream. You can also skip the cream entirely for a broth-based soup.

→ Can I freeze this soup?

You can freeze the soup, but it's best to omit the tortellini and cream before freezing. Add those fresh when reheating.

→ What can I use as a substitute for spinach?

Kale or chopped Swiss chard makes an excellent substitute for spinach, offering a similar texture and flavor.

→ What side dishes pair well with this soup?

Crusty bread, garlic bread, or a crisp green salad are wonderful accompaniments to this hearty soup.