Creamy Tortellini Soup with Sausage
This creamy tortellini soup with sausage is a delicious warm and cozy meal for these colder months! Use your favorite tortellini, mild or hot Italian sausage, and a mixture of seasonal herbs to make this hearty meal.
We’re deep into soup season my friends, so I present to you: a delicious, hearty, creamy, cheesy tortellini soup with Italian sausage. It’s the epitome of warm and cozy meals to enjoy during the fall and winter months, and it’s super easy to make, too! Plus, you can tailor it to your own tastes really easily as well–use your favorite tortellini, from mushroom to cheese to meat-filled, and choose a sausage with lots of heat or none at all depending on your preferred spice level! You can even omit the sausage entirely to make it a vegetarian soup. However you choose to customize it, this soup is gonna be your new go-to cozy season meal!
Here are some more soup and salad recipes you’ll love: Lasagna Soup, Autumn Kale Caesar Salad, and Broccoli Cheddar Gnocchi Soup.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this tortellini soup with sausage:
- Large saucepan
- Italian sausage
- Tortellini
- Mixed veggies
- Tomato paste (optional)
- Chicken broth
- Heavy cream
- Shallot
- Olive oil
- Garlic powder
- Parsley flakes
- Oregano
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use your favorite tortellini. The options for tortellini fillings are pretty much endless, so use this soup recipe as an excuse to try out a new flavor, or use your tried and true favorite!
- Choose your sausage spiciness. You can use a super spicy sausage if you’re a fan of heat, or a mild sausage if you want to keep the flavors lowkey.
- Omit the tomato paste. This soup tastes amazing with tomato paste added, but it leaves some oily residue in the soup–you can leave it out for a creamier, paler consistency and color!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Use freshly grated parmesan and residual heat to help avoid the cheese clumping while you stir it into the soup after taking the pot off the burner!
- One-pot recipe. This soup is such an easy recipe, you only need one large pot or saucepan to make it!
FAQ
You can, but it might get stringy when heated and not blend well into the soup. Pre-shredded cheeses tend to have preservatives that make them hard to melt properly, so freshly-grated is always ideal! Be sure to only add the cheese after you’ve turned off the heat, too.
As mentioned above, this can happen with pre-shredded cheeses or if you add the cheese into soup that’s too hot. First, turn off the heat if you haven’t already. Then, if you have an immersion blender, you can strain out the tortellini, sausage, and veggies and try to blend the cheese into the soup manually. You can also try to separate the clumped cheese and thin it out with a bit of extra cream and a whisk–but if all else fails, you can just remove it from the soup. The flavor will likely still have transferred to the soup while cooking, and you can sprinkle a bit of extra cheese on top as a garnish!
Yes! You can leave out the sausage entirely and use a cheese- or veggie-filled tortellini to make this a vegetarian recipe.
This soup is best enjoyed immediately after cooking, but you can also store it in a sealed container in the fridge for about a week, or portioned in the freezer for up to 2 months. *If you’re freezing this soup, I suggest leaving out the tortellini and boiling them per portion when eating.
More soup and salad recipes:
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Creamy Tortellini Soup with Sausage
Ingredients
- 1 tbsp olive oil
- ½ lb sausage
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp parsley
- 1 tsp oregano
- 1 small shallot minced
- 1 tbsp tomato paste optional
- 3 cups broth chicken or vegetable
- 1 cup heavy cream
- 1 cup mixed veggies
- 8 oz tortellini
- ½ cup grated parmesan
Instructions
- Add olive oil and sausage to a large saucepan on medium-low heat, adding in salt, pepper, garlic powder, parsley, and oregano and stirring to mix fully.
- Add the chopped shallot and stir into the sausage until fully cooked.
- Stir in the tomato paste fully, then add the broth, heavy cream, and mixed vegetables, cooking over medium heat for about 10 minutes or until slightly thickened.
- Add in the tortellini and cook for another 3-5 minutes until tender.
- Remove the saucepan from heat and stir in the parmesan cheese until melted and fully incorporated into the soup.
- Transfer to serving bowls and garnish with extra cheese or herbs if desired.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Use freshly grated parmesan and residual heat to help avoid the cheese clumping while you stir it into the soup after taking the pot off the burner!
- One-pot recipe. This soup is such an easy recipe, you only need one large pot or saucepan to make it!
- Use your favorite tortellini. The options for tortellini fillings are pretty much endless, so use this soup recipe as an excuse to try out a new flavor, or use your tried and true favorite!
- Choose your sausage spiciness. You can use a super spicy sausage if you’re a fan of heat, or a mild sausage if you want to keep the flavors lowkey.
- Omit the tomato paste. This soup tastes amazing with tomato paste added, but it leaves some oily residue in the soup–you can leave it out for a creamier, paler consistency and color!
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