I stumbled upon this cozy Italian Sausage Tortellini Soup and I’m thrilled to share it as an article.

Why You’ll Love This Recipe

I love how this soup wraps me in warmth with every spoonful—Italian sausage, cheesy tortellini, and creamy tomato broth create the ultimate comfort. I also appreciate how little prep it needs: just chop, crumble, sauté, and I’m nearly done. It’s perfect for those busy evenings when I crave something homey and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces Italian sausage
½ medium onion, finely chopped
2 sticks celery, finely chopped
2 tablespoons flour
3–4 cloves garlic, minced
4 cups chicken broth
1 (28-ounce) can diced tomatoes, with juices
¼ teaspoon Italian seasoning
2 generous cups refrigerated cheese tortellini
1 cup heavy (whipping) cream
2 cups packed fresh baby spinach (optional)
Salt & pepper to taste

directions

I crumble the sausage into a large soup pot or Dutch oven and sauté over medium-high heat for 7–10 minutes until browned. Then I transfer it to a paper-towel-lined plate, leaving about a tablespoon of the rendered fat in the pot.
I add the chopped onion and celery to the pot and cook for about 4–5 minutes until softened.
Then I stir in the flour and garlic, cooking for about a minute while stirring constantly.
Next, I slowly pour in the chicken broth, stirring until the flour dissolves completely.
I stir in the diced tomatoes (with their juices), Italian seasoning, and the browned sausage, then bring the mixture to a gentle boil.
Once boiling, I add the cheese tortellini and reduce the heat to a gentle simmer, cooking for about 5 minutes.
I stir in the heavy cream and continue cooking for another 5 minutes.
Finally, I mix in the baby spinach and season with salt and pepper to taste.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

storage/reheating

I try to enjoy this soup within a couple of days—tortellini continues to soak up broth and can puff up if left too long. If I want to freeze it, I leave out the cream, spinach, and tortellini (and add them when reheating) so the texture stays better.

Variations

I’m cautious about subbing the heavy cream, as lower-fat alternatives may curdle in the tomato broth.
I sometimes swap in spicy Italian sausage or add crushed red pepper for heat.
I’ve used petite diced tomatoes or even tomato sauce instead of regular diced tomatoes.
Spinach can be replaced with kale if I want; I just let it cook a bit longer.
For leftovers, I sometimes add tortellini directly into individual bowls when reheating, so it stays just right.

FAQs

What if I want to make it spicier?

I go for hot Italian sausage or toss in some crushed red pepper flakes for an extra kick.

Can I substitute heavy cream?

I don’t recommend it—its high fat content prevents curdling, which is a risk with lighter dairy like half-and-half.

How do I prevent the tortellini from turning mushy in leftovers?

I either eat it within a couple of days or add the tortellini fresh when I reheat. I can also reheat one bowl at a time, adding pasta as needed.

Is there a way to sneak in more veggies?

Absolutely—I sometimes add extras like kale or whatever’s on hand; I just adjust cook time so everything softens nicely.

Can I make this in a slow cooker?

Yes! I simply add the sausage, veggies, tomatoes, and broth, then stir in tortellini, cream, and spinach near the end of cooking.

Conclusion

I’m always on the lookout for that perfect soul-soothing dinner, and this Italian Sausage Tortellini Soup nails it every time. It’s hearty, creamy, and satisfies with minimal fuss. I hope you’ll love it as much as I do—and if you try it, I’d love to hear what tweaks or variations you’re doing next.

Enjoy every spoonful!