Soup season is upon us and this Creamy Tortellini and Sausage Soup is my new go to. Cheesy tortellini with zesty sauce in a tomato based soup- It’s sure to please the whole family!
Mine even has the ability to be a rice cooker and steamer. For a person that doesn’t want any more small appliances, I love mine!
Creamy Sausage Tortellini Soup runs very close to disobeying my strict SET IT AND FORGET IT rule of “all items need to be assembled in the slow cooker in under 10 minutes” due to browning the sausage, but this little bit of time is well worth it.
This is one of those slow cooker recipes that is actually faster on the stove top, but the crock pot might make it more convenient if you aren’t going to be home.
Why You’ll Love This Creamy Tortellini and Sausage Soup
A hearty soup that’s full of savory sausage in a creamy broth that’s full of great flavor- what’s not to love!
- The ultimate comfort food – There is nothing better than a warm bowl of soup on a cold day, especially one with this much flavor!
- Perfect for a chilly day – This is one of my favorite soups to whip up on a cold, busy weeknight. It warms you straight to the core.
- Delicious creamy texture – I love a creamy soup! The cream cheese adds such a velvety texture that is loved by all.
All of these simple ingredients can easily be found at your local grocery store.
- Italian sausage links – I prefer to use sliced links, but you could use ground sausage if you prefer to.
- Butter – Using unsalted butter when cooking is always preferred. That way you can control the amount of salt that goes into the recipe.
- Garlic clove – I always like to mince my own garlic. The jar of pre-minced stuff doesn’t pack as big of a punch, so you end up having to use more.
- Cream cheese – You will want this cut into 1 inch cubes. Alternatively, you can use heavy cream, but will to make a corn starch slurry to thicken it up a bit.
- Fine sea salt – If you used salted butter, make sure to taste test before adding any more salt to this italian sausage tortellini soup recipe.
- Italian seasoning – I just love the flavor that Italian seasoning adds to this cheese tortellini soup.
- Dried onion – If you don’t already have this, you can certainly add fresh chopped onion to the pot of soup if you’d like.
- Petite diced tomatoes – These you will just find in a can. I like the texture this adds rather than just using tomato sauce or tomato paste.
- Condensed tomato soup – Another canned item. Or if you have a great homemade recipe, use that!
- Frozen cheese tortellini – I always have a bag in the freezer, but you can use fresh cheese tortellini if you prefer to.
- Frozen chopped spinach – As with the tortellini, I always have some in the freezer. But feel free to use fresh baby spinach instead.
- Pecorino reggiano cheese – I always like to grate my own cheese. We use this at the end for a garnish.
How to Make Tortellini and Sausage Soup On the Stovetop
Follow these simple steps to learn how easy it is to make this delicious recipe.
- Cook sausage. Heat a medium skillet over high heat. Cook sausage links until fully cooked. Remove to a paper towel lined plate to drain. Slice links into thin slices and set aside.
- Brown garlic and add cream cheese and seasonings. Heat butter in Dutch oven or large pot over medium-high heat. Add garlic to brown. Add reduced fat cream cheese through dried onion stirring continuously until cream cheese is starting to melt.
- Tomatoes. Add entire can, juice and all, of petite diced tomatoes and condensed tomato soup. Fill empty can of soup three times with water and pour into Dutch oven or large pot. Bring to a boil.
- Add cooked sausage and tortellini. Add frozen tortellini and spinach. Stir and continue to boil until tortellini are cooked all the way through.
- Serve and top with cheese. Ladle into bowls and garnish with pecorino reggiano cheese.
How to Serve Tortellini and Sausage Soup
I served Creamy Sausage Tortellini Soup as an appetizer, but it was so hearty that it could have been a stand alone meal.
If serving as a main meal, I like to serve it with crusty bread and a nice leafy side salad. A side of garlic bread would also be a safe bet.
There are plenty of ways you can make this tortellini and sausage soup your own!
- Make it in the crock pot – If you do want to make this in the crock pot, brown sausage and put everything except frozen spinach and tortellini into slow cooker on high. Cook for 3 hours. Add tortellini and spinach and continue to cook for an hour on low.
- Make it in the Instant Pot – Set on sauté and brown the sausage. Add remaining ingredients except for spinach. Set on manual high pressure for 8 minutes. Use quick release method, stirring in frozen spinach, replace lid and let sit for 3 minutes on “keep warm”.
- Spice it up – If you’d like to add a little more spice to this delicious soup, try adding some red pepper flakes. You could even use hot Italian sausage.
- Add ins – If you’d like a little more green in your soup, consider adding some fresh spinach or even some fresh basil at the end.
- Meat – You can totally switch up the meat in this flavorful soup. Use sweet Italian sausage, pork sausage, spicy Italian sausage, mild italian sausage, or even turkey sausage.
Storage and Freezing
Storage: Store any leftover soup in an airtight container in the refrigerator. It will stay for up to three to five days.
Freezing: This creamy tortellini soup also freezes well. Keep in an airtight freezer container or freezer bag for 3-4 months.
Frequently Asked Questions
I would suggest it. You want to drain off any excess grease or fat in order to get the creaminess of creamy soups. It also ensures that the sausage is cooked all the way through.
Sure! Just omit the sausage. It will take the flavors down a notch, but it will still be super tasty. You can also add cooked shredded chicken or even cooked ground beef.
You can make this soup ahead and reheat when you are ready to eat.
More Comforting Soups
Tis the season for a bowl of soup. Here are a few more of our favorites.
Creamy Sausage Tortellini Soup Recipe
- 3 Italian sausage links
- 2 tablespoons salted butter
- 1 clove garlic , minced
- 8 ounces cream cheese , cut into 1 inch cubes
- 1 tablespoon Italian seasoning
- 1 tablespoon dried minced onion
- 1 teaspoon fine sea salt
- 14.5 ounce can of petite diced tomatoes
- 10.75 ounce can condensed tomato soup
- 3 cans of water , from the 10.75 can
- 16 ounce bag frozen cheese tortellini
- 1/2 cup frozen chopped spinach
- 1/2 cup pecorino reggiano cheese finely grated
- Heat a medium skillet over high heat. Cook the sausage links until fully cooked. Remove to a paper towel lined plate to drain. Slice the links into thin slices about 1/4 inch thick. Set aside.
- Heat the butter in Dutch oven or large pot over medium-high heat. Add the garlic to soften, approximately 2-3 minutes. Add the cream cheese, Italian seasoning, dried onion and salt, stirring until the cream cheese starts to melt.
- Pour in the petite diced tomatoes and condensed tomato soup. Fill the empty 10.75 ounce can of soup 3 times with water and pour into Dutch oven or large pot. Bring to a low simmer until reduced by a quarter, approximately 15-20 minutes.
- Return the cooked sausage to the soup and heat for an additional 2 minutes. Add the frozen tortellini and spinach. Stir and continue to simmer for 5-7 minutes or until tortellini are cooked all the way through.
- Ladle into bowls and garnish with the pecorino reggiano cheese.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.