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This creamy sausage and tortellini soup is one of those cozy, simple recipes that always hits the spot. Italian sausage adds big flavor with very little effort, and the tortellini make the soup hearty enough to serve as a full meal.
The cream brings everything together into a rich broth, and the vegetables add color and a lightly sweet flavor. It’s quick enough for a weeknight but special enough to make for company—especially with warm bread on the side.
What You’ll Like About This Dish
Hearty and satisfying. The tortellini and sausage make this a full, comforting meal.
Easy one-pot recipe. Everything cooks in one Dutch oven for quick prep and cleanup.
Rich flavor. Garlic, herbs, and sausage season the broth beautifully.
Ingredient Notes
- Italian sausage: Sweet or mild sausage works well; remove casings for easy browning.
- Onion and celery: Build savory flavor for the base of the soup.
- Garlic: Adds warmth and fragrance—three cloves give a good amount of flavor.
- Italian herb blend: A simple way to add balanced seasoning.
- Bouillon: Deepens the chicken stock flavor.
- Chicken stock: Use unsalted or low sodium to control seasoning.
- Tortellini: Fresh or frozen both work—add directly to the pot.
- Cornstarch slurry: Thickens the soup slightly.
- Heavy cream: Creates a rich, silky broth.
- Frozen peas and carrots: Add color and extra texture at the end.
Steps to Make Creamy Sausage and Tortellini Soup
- Sauté the sausage in oil, letting it brown before breaking it up.
- Add onion and celery and cook until softened.
- Stir in garlic and herbs and cook briefly.
- Add bouillon and stock, then bring to a simmer.
- Add tortellini and cook until tender.
- Stir in the cornstarch slurry to thicken the broth.
- Add cream and vegetables and warm through.
- Taste and adjust the seasoning.
Tips for Creamy Sausage and Tortellini Soup
- Let the sausage brown—it adds more flavor than constant stirring.
- Add extra broth if you prefer a thinner soup.
- Use refrigerated tortellini for faster cooking.
- Stir gently after adding the cream to keep the broth smooth.
Recipe Variations
- Spicy version. Use hot Italian sausage or add crushed red pepper.
- Spinach tortellini soup. Stir in fresh spinach at the end to wilt.
- Tomato cream. Add a few tablespoons of tomato paste before the broth.
- Mushroom addition. Brown sliced mushrooms with the sausage for extra richness.
- Lighter option. Use half-and-half instead of heavy cream.
Serving Suggestions
- Serve with warm, crusty bread or garlic toast.
- Pair with a simple green salad.
- Add grated Parmesan on top for extra richness.
- Choose a side of roasted vegetables if you want a fuller meal.
- Top with fresh herbs for color.
How to Store
Refrigerate: Store leftover soup in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop; add extra broth or cream if it thickens.
Freeze: Tortellini can soften in the freezer, so freeze the soup before adding pasta if possible.
Creamy Sausage and Tortellini Soup
Ingredients
- 8 to 12 ounces Italian sausage, removed from casings
- ½ cup chopped onion
- 1 rib celery, diced
- 3 cloves garlic, minced
- 3 tsp Italian seasoning
- 2 tsp chicken bouillon granules or base
- ¼ tsp freshly ground black pepper
- 4 cups chicken stock, unsalted or low sodium
- 8 ounces tortellini, fresh or frozen
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 ½ cups heavy cream
- 1 ½ cups frozen peas and carrots, thawed
- Kosher salt, to taste
Recommended Equipment
Instructions
- Place a large Dutch oven over medium heat. Break the sausage up and add it to the hot pan. 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 seasoning and cook for 1 minute longer.8 to 12 ounces Italian sausage | 1/2 cup chopped onion | 1 rib celery | 3 cloves garlic | 3 tsp Italian seasoning
- Add the bouillon, freshly ground black pepper, and chicken stock, and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes.2 tsp chicken bouillon granules or base | 1/4 tsp freshly ground black pepper | 4 cups chicken stock
- Add the tortellini to the pot and cook, uncovered, following the package directions for timing.8 ounces tortellini
- 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.2 tbsp cornstarch | 2 tbsp cold water | 1 1/2 cups heavy cream | 1 1/2 cups frozen peas and carrots
- Taste and season with salt, as needed.Kosher salt
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
