Creamy Tortellini Sausage Soup

This Creamy Tortellini Soup is the kind of dinner that wins over everyone at the table. Packed with cheesy tortellini, tender Italian sausage, and a pile of veggies, it is the kind of cozy meal that disappears fast on a chilly night. One spoonful and you will see why this soup is a staple when comfort cravings hit.

The first time I made this was for a family movie night and we ended up scraping the pot clean no leftovers It has become our cold weather must have

Ingredients

• Olive oil: helps brown the sausage and gives a head start for sautéing the veggies look for extra virgin for best flavor
• Mild Italian sausage: adds flavor and richness choose quality links and remove casings for the best texture
• Large onion: provides sweet depth pick a heavy firm onion with shiny skin
• Celery: brings freshness and a delicate bite bright green stalks are best
• Carrot: gives sweetness and color choose firm vibrant carrots
• Garlic: boosts the flavor and aroma fresh cloves are best for full punch
• All-purpose flour: acts as a thickener check that it is fresh to avoid clumps
• Chicken broth: gives the soup its savory base a good low sodium option lets you control seasoning
• Cheese tortellini: is the soul of the soup use refrigerated or high quality frozen tortellini for cheesy filling
• Spinach: adds vibrant color and nutrients fresh baby spinach wilts beautifully
• Half and half cream: delivers the creamy luxurious finish check the date for maximum freshness
• Salt and pepper: balance and bring out the flavors freshly cracked pepper is worth the extra step

Step-by-Step Instructions

Cook the Sausage:

Heat olive oil in your Dutch oven or heavy soup pot over medium heat Add the sausage and cook until deeply browned and crumbled This should take about five to seven minutes Make sure to break up the sausage with a spatula for bite size pieces Once fully browned and no longer pink use a slotted spoon to transfer the sausage to a plate and keep the flavorful oil in the pot

Sauté the Vegetables:

To the same pot add the chopped onion celery and carrot Stir to coat with the sausage drippings and olive oil Cook over medium heat for about three to five minutes letting the veggies soften and the onion become translucent This step builds your soup’s foundation Wait until you can smell the sweetness of the onion before adding garlic then cook for just thirty seconds more Be careful not to let the garlic burn

Thicken with Flour:

Sprinkle flour evenly over the sautéed vegetables Stir it in well to coat all the veggies Cook for a minute or so This removes any raw flour taste and thickens your soup later

Simmer with Broth:

Gradually pour in chicken broth while stirring to prevent lumps Increase the heat to bring the pot to a gentle simmer Once simmering reduce the heat to low and cook for five minutes This lets the flavors start mingling and the soup thicken

Add the Rest and Finish:

Gently return the cooked sausage to the pot along with cheese tortellini roughly chopped spinach and half and half cream Stir well and let simmer for another five minutes or until the tortellini is just cooked through and spinach wilted Taste and season generously with salt and freshly ground black pepper

Serve the Soup:

Ladle straight from the pot into bowls while it is piping hot This soup is best enjoyed right away when the tortellini is at its most tender and the cream is silky smooth

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I love how the cheese tortellini absorbs all the flavor from the broth This recipe always reminds me of winter Sundays when my mom would keep soup warm on the stove all afternoon

Storage Tips

Cool the soup completely before storing Transfer to airtight containers and refrigerate for up to four days For longer storage freeze before adding the cream then stir it in after reheating for the best texture The tortellini will absorb more broth over time so you can stir in a splash of extra broth when reheating

Ingredient Substitutions

You can use turkey or chicken sausage instead of pork for a lighter option Swap baby kale for spinach if you prefer a different green For a vegetarian version skip the sausage and add more veggies and a sprinkle of smoked paprika for depth

Serving Suggestions

Serve with crusty bread to soak up the creamy broth or add a sprinkle of grated parmesan and fresh cracked pepper For an extra colorful table try pairing with a bright salad like arugula with lemon vinaigrette

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Cultural Context

This recipe is a creative twist on Italian tortellini in brodo using a dairy enriched American style broth with classic Italian flavors It is a wonderful example of comfort food blending cultures on a single spoon

Frequently Asked Questions

→ Can I use frozen tortellini?

Yes, frozen tortellini works well. Add a few minutes to cooking time until tender and heated through.

→ What kind of sausage is best?

Mild Italian sausage gives classic flavor, but spicy varieties add heat. Remove casings before browning.

→ Can this soup be frozen?

Yes, freeze without cream for best results. Stir in cream after reheating to maintain smooth texture.

→ How do I store leftovers?

Cool completely, then refrigerate in a sealed container for up to 4 days. Reheat gently over low heat.

→ Can I make it vegetarian?

Use vegetable broth and swap sausage for mushrooms or plant-based sausage alternatives for a meatless option.

→ What vegetables can I add?

Try kale, zucchini, or bell peppers for extra color and nutrition alongside carrot, onion, and celery.