Creamy Sausage and Tortellini Soup
This creamy tortellini soup is chock full of flavor, with Italian sausage, garlic, and Italian seasonings. Heavy cream makes it a rich and delicious soup everyone will love!
The creamy tortellini soup is a hearty mixture of ground Italian sausage, fresh tortellini, and vegetables. Chicken stock and heavy cream make it a thick, creamy soup, and it’s easy enough for weeknight meals.
Brown the Sausage
To brown the sausage, break it into pieces and cook it without turning for 2 minutes, then continue cooking with the onions and celery, turning frequently, until it is evenly browned.
Vegetables
I like a variety of colorful vegetables in this soup, so I used frozen peas and carrots and frozen corn. As an alternative, you might include 3 cups of baby spinach leaves or fresh veggies that have been steam-cooked. Green beans, asparagus, kale, and bok choy are all healthy choices.
Variations
The tortellini and the Italian herbs go particularly well with Italian sausage, but you could also use ground beef or ground turkey in its place. You are free to use a plant-based alternative if you are avoiding eating meat. If I plan to use spinach instead of mixed vegetables or peas and carrots, I add diced carrots to the pan along with the onions and celery.
Chives or green onions make an attractive and tasty garnish, or top each serving with some shredded or grated Parmesan cheese along with chopped fresh parsley. Or add a swirl of basil or roasted red bell pepper pesto on top of each serving.
How To Store Sausage and Tortellini Soup
- Refrigerate leftover tortellini soup within 2 hours and eat it within 3 days.
- Reheat leftover tortellini soup over medium low heat until hot. According to the USDA, the minimum safe temperature for leftover food is 165 F.
Creamy Sausage and Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 8 to 12 ounces sweet Italian sausage, removed from casings
- 1/2 cup chopped onion
- 1 rib celery, diced
- 3 cloves garlic, minced
- 3 teaspoons Italian herb blend
- 2 teaspoons chicken bouillon granules or base
- 1/4 teaspoon freshly ground black pepper
- 4 cups chicken stock, unsalted or low sodium
- 8 ounces fresh or frozen tortellini
- 2 tablespoons cornstarch
- 1 1/2 cups heavy cream
- 1 1/2 cups frozen peas and carrots, steamed following the package directions
- Fine sea salt or kosher salt, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Break the sausage into pieces and add it to the hot skillet. Cook undisturbed for 2 minutes, then add the onion and celery and continue to cook, stirring often, for about 5 minutes, until the meat is well browned and the vegetables are softened.
- Add the garlic and Italian herbs and cook for 2 minutes longer.
- Add the bouillon and chicken stock and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes.
- Add the tortellini to the pot and cook, uncovered, following the package directions for timing.
- In a small bowl, combine the cornstarch with 2 tablespoons of cold water; stir until smooth. Add the slurry to the pot and cook, stirring, until thickened. Add the heavy cream and vegetables; bring to a gentle simmer and continue to cook until heated through.
- Taste and season with salt, as needed.
