Ready to warm up your kitchen with the ultimate comfort food? These 28 delicious tortellini soup recipes featuring savory sausage are perfect for cozy weeknight dinners and chilly evenings. From creamy classics to spicy twists, you’ll find the perfect bowl to satisfy your cravings. Let’s dive into these mouthwatering soups that will quickly become family favorites!
Creamy Spinach and Sausage Tortellini Soup
Often, on these quiet afternoons when the light slants just so through the kitchen window, I find myself craving something that feels like a warm embrace. One of those meals that simmers gently on the stove, filling the house with a scent that promises comfort. This creamy tortellini soup, with its rich sausage and tender greens, is exactly that kind of quiet solace.
Ingredients
– A glug of olive oil
– One package of Italian sausage, casings removed
– One yellow onion, chopped
– A couple of cloves of garlic, minced
– A splash of dry white wine
– 4 cups of chicken broth
– One 9-ounce package of cheese tortellini
– A 5-ounce bag of fresh baby spinach
– 1/2 cup of heavy cream
– A generous pinch of salt and a few cracks of black pepper
Instructions
1. Heat a large pot or Dutch oven over medium heat for 2 minutes, then add a glug of olive oil.
2. Add one package of Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until it’s browned and no longer pink.
3. Tip: Use a slotted spoon to remove the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the pot to sauté the vegetables.
4. Add the chopped onion to the pot and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
5. Stir in the minced garlic and cook for 1 more minute, just until it becomes fragrant.
6. Pour in a splash of dry white wine to deglaze the pot, scraping up all the browned bits from the bottom with your spoon.
7. Return the cooked sausage to the pot and pour in 4 cups of chicken broth.
8. Bring the soup to a boil over high heat, then reduce the heat to maintain a gentle simmer.
9. Tip: Let the soup simmer uncovered for 10 minutes to allow the flavors to meld together.
10. Gently stir in the entire 9-ounce package of cheese tortellini and cook for exactly 7 minutes, or according to your package directions for al dente texture.
11. Tip: Stir occasionally during this time to prevent the tortellini from sticking to the bottom of the pot.
12. Turn off the heat and stir in the entire 5-ounce bag of fresh baby spinach until it wilts, which should take about 2 minutes.
13. Stir in 1/2 cup of heavy cream until the soup becomes creamy and uniform in color.
14. Season with a generous pinch of salt and a few cracks of black pepper, then give it one final stir.
15. Ladle the hot soup into bowls and serve immediately.
A beautiful thing happens when the creamy broth coats each cheese-filled tortellini, creating little pockets of richness. The spinach melts into silken ribbons, while the savory sausage provides a hearty counterpoint to the soup’s velvety texture. For a lovely presentation, try serving it in shallow bowls with a crusty piece of bread for dipping into that luxurious cream broth.
Tomato Basil Tortellini Soup with Italian Sausage
Zestfully embracing the crisp autumn air, I find myself craving something that warms both hands and heart. This tomato basil tortellini soup with Italian sausage feels like a gentle hug in a bowl, perfect for these slowly darkening evenings. There’s something deeply comforting about watching cheese-filled pasta swirl in rich tomato broth while savory sausage crumbles dance through each spoonful.
Ingredients
– A couple of Italian sausage links, casings removed
– One yellow onion, diced small
– Three cloves of garlic, minced fine
– Two 15-ounce cans of crushed tomatoes
– Four cups of chicken broth
– A 9-ounce package of cheese tortellini
– A big handful of fresh basil leaves
– A generous splash of heavy cream
– A couple tablespoons of olive oil
– A pinch of salt and freshly ground black pepper
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks for 6-8 minutes until browned throughout.
3. Tip: Don’t overcrowd the pot—cook in batches if needed for proper browning.
4. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in minced garlic and cook for exactly 60 seconds until golden but not burned.
6. Pour in two cans of crushed tomatoes and four cups of chicken broth, stirring to combine.
7. Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer for 15 minutes.
8. Tip: Simmering develops deeper flavor—you should see small bubbles rising steadily.
9. Add the entire package of cheese tortellini and cook for exactly 8 minutes until pasta is tender but still firm.
10. Stir in a generous splash of heavy cream until the soup turns creamy orange.
11. Tear fresh basil leaves directly into the pot, reserving a few for garnish.
12. Tip: Tearing basil releases more aroma than cutting with a knife.
13. Season with a pinch of salt and several grinds of black pepper, tasting to adjust.
14. Ladle into warm bowls immediately while the tortellini are still perfectly plump.
This soup settles into something wonderfully substantial, where the tender tortellini pockets burst with melted cheese against the spicy sausage. The creamy tomato broth carries the sweet fragrance of fresh basil through every warming spoonful. Try serving it with crusty bread for dipping, or top with extra basil and a drizzle of olive oil for those nights when you need just a little more comfort.
Cheesy Sausage Tortellini Soup with Garlic
A quiet evening calls for something that warms from the inside out, a bowl of comfort that feels like a gentle hug after a long day. This cheesy sausage tortellini soup with garlic is exactly that kind of meal, simple to make yet deeply satisfying as it fills the kitchen with its inviting aroma.
Ingredients
– A couple of tablespoons of olive oil
– One pound of mild Italian sausage, casings removed
– Four cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– Four cups of chicken broth
– One 14.5-ounce can of diced tomatoes, with their juices
– One 9-ounce package of fresh cheese tortellini
– A couple of big handfuls of fresh spinach
– A generous half cup of heavy cream
– A good sprinkle of grated Parmesan cheese for serving
Instructions
1. Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat for about two minutes, until it shimmers.
2. Add one pound of mild Italian sausage to the pot, breaking it up with a wooden spoon into small crumbles.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until it is no longer pink and is lightly browned.
4. Stir in four minced garlic cloves and cook for one minute, just until fragrant to prevent burning.
5. Pour in a 1/4 cup splash of dry white wine, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Add four cups of chicken broth and one 14.5-ounce can of diced tomatoes with their juices to the pot.
7. Bring the soup to a boil over high heat, then reduce the heat to maintain a gentle simmer.
8. Let the soup simmer uncovered for 10 minutes to allow the flavors to meld together.
9. Add one 9-ounce package of fresh cheese tortellini to the simmering soup.
10. Cook the tortellini for 3-4 minutes, stirring occasionally, until they are tender and float to the surface.
11. Stir in two big handfuls of fresh spinach and cook for one minute, just until the spinach wilts.
12. Turn off the heat and stir in a generous half cup of heavy cream to create a rich, creamy base.
13. Ladle the soup into bowls and top each serving with a good sprinkle of grated Parmesan cheese.
From the first spoonful, you’ll notice the tender tortellini pockets bursting with cheese against the savory sausage and creamy broth. For a cozy twist, serve it with thick slices of crusty bread for dipping, letting the garlic-infused soup soak into every bite on a cool evening.
Pesto Tortellini Soup with Spicy Sausage
Kind of like wrapping yourself in a warm blanket on a crisp autumn afternoon, this soup brings comfort in every spoonful, with plump tortellini swimming in a herby broth alongside spicy sausage that warms you from the inside out.
Ingredients
– a drizzle of olive oil
– a pound of spicy Italian sausage, casings removed
– one yellow onion, diced
– three cloves of garlic, minced
– six cups of chicken broth
– a 9-ounce package of cheese tortellini
– a half cup of prepared pesto
– a splash of heavy cream
– a couple of handfuls of fresh spinach
Instructions
1. Heat a drizzle of olive oil in a large pot over medium heat for about 1 minute until shimmering.
2. Add the spicy Italian sausage, breaking it up with a wooden spoon, and cook for 6–8 minutes until browned and no longer pink.
3. Stir in the diced onion and cook for 4–5 minutes until softened and translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the chicken broth, bring to a boil over high heat, then reduce to a simmer for 10 minutes to let the flavors meld.
6. Gently drop in the cheese tortellini and simmer for 7–9 minutes until they float to the top and are tender.
7. Stir in the prepared pesto until fully incorporated into the broth.
8. Add a splash of heavy cream and the fresh spinach, stirring until the spinach wilts, about 2 minutes.
9. Just before serving, taste and adjust seasoning if needed, remembering the sausage and broth already add saltiness.
Juicy sausage crumbles mingle with silky broth and tender pasta, while the pesto lends a bright, herbal note that cuts through the richness. Serve it with crusty bread for dipping, or top with extra grated Parmesan if you’re feeling indulgent.
Sausage and Kale Tortellini Soup Delight
Maybe it’s the way the steam rises from the bowl, or how the rich broth warms you from the inside out, but this soup feels like a quiet comfort on days when the world moves a little too fast—a simple, hearty meal that comes together with gentle effort and rewards you with deep, savory flavors.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A pound of Italian sausage, casings removed
– Six cups of chicken broth
– One 14.5-ounce can of diced tomatoes, with their juices
– A 9-ounce package of cheese tortellini
– Four cups of chopped kale, stems removed
– A splash of heavy cream
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add one chopped large yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in three minced garlic cloves and cook for 1 minute until fragrant to avoid burning the garlic.
4. Add one pound of Italian sausage, breaking it up with a spoon, and cook for 8–10 minutes until browned and no pink remains.
5. Pour in six cups of chicken broth and one can of diced tomatoes with their juices, then bring to a boil over high heat.
6. Reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld together.
7. Stir in one 9-ounce package of cheese tortellini and cook for 7–9 minutes, or until the tortellini are tender and float to the top.
8. Add four cups of chopped kale and cook for 3–5 minutes until the kale wilts and turns bright green.
9. Stir in a splash of heavy cream and a pinch of red pepper flakes, then season with salt and black pepper to balance the flavors.
10. Ladle the soup into bowls and serve immediately.
What I love most is how the tender tortellini and wilted kale swim in that creamy, savory broth, with the sausage adding a subtle spice that lingers just enough. Try topping it with a sprinkle of Parmesan or serving it with crusty bread for dipping—it turns a simple bowl into something quietly celebratory.
Tuscan Sausage Tortellini Soup with Parmesan
Gently, as the autumn light fades outside my window, I find myself craving something that warms from the inside out—a bowl that feels like a soft blanket for the soul, something simple yet deeply comforting. Zesty with Italian sausage and rich with cheesy tortellini, this soup comes together in one pot, making cleanup as easy as the cooking itself. It’s the kind of meal that turns an ordinary Tuesday into something quietly special.
Ingredients
– a glug of olive oil
– one pound of mild Italian sausage, casings removed
– one yellow onion, chopped small
– a couple of carrots, sliced into thin coins
– two cloves of garlic, minced
– a 28-ounce can of crushed tomatoes
– four cups of chicken broth
– a 9-ounce package of cheese tortellini
– a big handful of fresh spinach
– a generous sprinkle of grated Parmesan cheese
– a pinch of salt and a few cracks of black pepper
Instructions
1. Heat a glug of olive oil in a large pot over medium heat for 1 minute.
2. Add one pound of mild Italian sausage, breaking it up with a spoon, and cook for 6–8 minutes until browned and no longer pink.
3. Stir in one chopped yellow onion and a couple of sliced carrots, cooking for 5 minutes until the onion is translucent.
4. Add two minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in a 28-ounce can of crushed tomatoes and four cups of chicken broth, scraping the bottom of the pot to lift any browned bits.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld.
7. Stir in a 9-ounce package of cheese tortellini and cook for 7–9 minutes, until the tortellini are tender and float to the top.
8. Turn off the heat and stir in a big handful of fresh spinach until it wilts, about 1 minute.
9. Season with a pinch of salt and a few cracks of black pepper.
10. Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese.
Zigzagging between the tender tortellini and savory sausage, each spoonful brings a cozy richness, while the spinach adds a fresh, earthy note. For a fun twist, try serving it with a side of crusty bread for dipping, or let it cool slightly to let the Parmesan melt into a creamy, silky finish that hugs every ingredient.
Hearty Sausage and Vegetable Tortellini Soup
Lately, I’ve been craving something that feels like a warm embrace on these cooler evenings, a soup that’s both comforting and nourishing. This sausage and vegetable tortellini soup has become my go-to, simmering gently on the stove while the world outside grows quiet. It’s the kind of meal that makes you pause and appreciate the simple joys of a well-made bowl.
Ingredients
– a couple of tablespoons of olive oil
– one pound of Italian sausage, casings removed
– one medium yellow onion, chopped
– two carrots, peeled and sliced into thin rounds
– two celery stalks, chopped
– three cloves of garlic, minced
– a 28-ounce can of crushed tomatoes
– four cups of chicken broth
– a splash of water (about half a cup)
– one teaspoon of dried oregano
– a 9-ounce package of cheese tortellini
– a couple of handfuls of fresh spinach
– a sprinkle of salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat for about one minute until it shimmers.
2. Add one pound of Italian sausage to the pot, breaking it into small pieces with a wooden spoon as it cooks for 6–8 minutes until browned and no longer pink.
3. Stir in the chopped onion, sliced carrots, and chopped celery, cooking for 5–7 minutes until the vegetables soften and the onion turns translucent.
4. Add the minced garlic and cook for one more minute until fragrant, being careful not to let it burn.
5. Pour in the crushed tomatoes, chicken broth, and a splash of water, then stir in one teaspoon of dried oregano.
6. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
7. Uncover the pot and add the cheese tortellini, simmering for 7–9 minutes until the tortellini are tender and float to the surface.
8. Stir in the fresh spinach and cook for 2–3 minutes until it wilts into the soup.
9. Season with salt and black pepper to your liking, then remove the pot from the heat.
Here, the broth is rich and savory, with the tortellini adding a delightful chewiness that pairs beautifully with the tender vegetables. For a cozy twist, I love serving it with a crusty loaf of bread to dip into the tomato-infused liquid, letting each spoonful warm you from the inside out.
Savory Mushroom and Sausage Tortellini Soup
Zigzagging thoughts settle on comfort today, the kind that comes from a warm bowl cradled between chilly palms. There’s something about the earthy scent of mushrooms and savory sausage simmering together that feels like a quiet conversation with autumn itself. This soup wraps around you like a soft blanket, each tortellini pillow a little promise of contentment.
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, chopped small
– Two cloves of garlic, minced fine
– A pound of Italian sausage, casings removed
– Eight ounces of cremini mushrooms, sliced thin
– Four cups of chicken broth
– A 14.5-ounce can of diced tomatoes with their juices
– A nine-ounce package of cheese tortellini
– A big handful of fresh spinach
– A splash of heavy cream
– A sprinkle of salt and a few cracks of black pepper
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add one chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in two minced garlic cloves and cook for 1 minute until golden and aromatic—be careful not to burn it.
4. Add one pound of Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks for 7–8 minutes until no pink remains.
5. Mix in eight ounces of sliced cremini mushrooms and cook for 5 minutes until they release their juices and turn golden brown.
6. Pour in four cups of chicken broth and one 14.5-ounce can of diced tomatoes with juices, scraping the bottom of the pot to lift any browned bits for extra flavor.
7. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes to let the flavors meld.
8. Add one nine-ounce package of cheese tortellini and cook for 7–9 minutes, stirring occasionally, until the tortellini are tender and float to the surface.
9. Stir in one big handful of fresh spinach until it wilts into the soup, about 2 minutes.
10. Turn off the heat and swirl in a splash of heavy cream to add richness without curdling.
11. Season with a sprinkle of salt and a few cracks of black pepper, tasting to adjust as needed.
Ladling this soup feels like uncovering buried treasure—the tortellini plump with cheese, the broth velvety from cream, and each spoonful a mix of savory sausage and earthy mushrooms. Try topping it with a dusting of Parmesan and crusty bread for dipping, letting the flavors soak into quiet evenings.
Zesty Sausage Tortellini Soup with Roasted Red Peppers
Venturing into the kitchen on this quiet afternoon, I find myself craving something that warms from the inside out, a soup that feels like a gentle embrace after a long day, with just enough zest to wake up the senses and roasted peppers to add a touch of sweetness.
Ingredients
– A couple of tablespoons of olive oil
– One package of Italian sausage, casings removed
– One chopped yellow onion
– A couple of minced garlic cloves
– Four cups of chicken broth
– One 14.5-ounce can of diced tomatoes
– One 12-ounce jar of roasted red peppers, drained and chopped
– One 9-ounce package of cheese tortellini
– A big handful of fresh spinach
– A splash of heavy cream
– A pinch of salt and black pepper
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add one package of Italian sausage, casings removed, and cook for 8–10 minutes, breaking it into small crumbles with a spoon until browned and no longer pink.
3. Stir in one chopped yellow onion and cook for 5–7 minutes until softened and translucent.
4. Add a couple of minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in four cups of chicken broth and one 14.5-ounce can of diced tomatoes, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Stir in one 12-ounce jar of roasted red peppers, drained and chopped, and bring the soup to a gentle boil.
7. Reduce the heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld together.
8. Add one 9-ounce package of cheese tortellini and cook for 5–7 minutes according to package directions until tender.
9. Stir in a big handful of fresh spinach until it wilts, which should take about 2 minutes.
10. Turn off the heat and stir in a splash of heavy cream to add richness.
11. Season with a pinch of salt and black pepper, tasting and adjusting as needed.
Creating this soup feels like crafting a cozy masterpiece, where the tender tortellini and creamy broth mingle with the smoky peppers and savory sausage. Consider serving it with a sprinkle of Parmesan or crusty bread for dipping, letting each spoonful soothe and satisfy.
Sausage Tortellini Soup with White Beans and Rosemary
Cradling a warm bowl on this crisp autumn afternoon feels like wrapping hands around a small piece of comfort, the kind that settles deep in your bones after a long, thoughtful walk through fallen leaves. This soup came together from a quiet craving for something both hearty and gentle, a simmering pot that fills the kitchen with the earthy scent of rosemary and the rich promise of sausage. It’s the sort of meal that asks for nothing more than a soft chair and a moment to breathe it all in.
Ingredients
– A glug of olive oil, about a tablespoon or so
– A pound of sweet Italian sausage, casings removed if needed
– One yellow onion, chopped into small pieces
– A couple of cloves of garlic, minced finely
– A few sprigs of fresh rosemary, leaves stripped and chopped
– A 15-ounce can of diced tomatoes, with their juices
– Two 15-ounce cans of cannellini beans, rinsed and drained
– Four cups of chicken broth
– A 9-ounce package of fresh cheese tortellini
– A big handful of fresh spinach
– A generous pinch of salt and a few cracks of black pepper
Instructions
1. Heat one tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add one pound of sweet Italian sausage, breaking it apart with a wooden spoon into small crumbles.
3. Cook the sausage for 6–8 minutes, stirring occasionally, until it’s browned and no longer pink.
4. Tip: If there’s excess grease, spoon out all but one tablespoon to keep the soup from being too oily.
5. Add one chopped yellow onion and cook for 5 minutes, stirring now and then, until the onion turns soft and translucent.
6. Stir in two minced garlic cloves and one tablespoon of chopped rosemary, cooking for 1 minute until fragrant.
7. Pour in one 15-ounce can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
8. Add two 15-ounce cans of rinsed cannellini beans and four cups of chicken broth, stirring to combine everything.
9. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to let the flavors meld.
10. Tip: Simmering gently prevents the beans from breaking down too much, keeping their creamy texture intact.
11. Stir in one 9-ounce package of fresh cheese tortellini and cook for 3–4 minutes, until the tortellini are tender and float to the top.
12. Turn off the heat and add one big handful of fresh spinach, stirring until it wilts into the hot soup, about 1 minute.
13. Season with a generous pinch of salt and a few cracks of black pepper, tasting to adjust if needed.
14. Tip: Let the soup sit for 5 minutes off the heat before serving; this allows the spinach to soften fully and the flavors to deepen.
Rustic and warmly textured, this soup cradles plump tortellini and creamy beans in a broth that’s rich with herbed sausage and the faint, woodsy note of rosemary. I love ladling it into deep bowls and topping it with a drizzle of olive oil or a sprinkle of Parmesan for a touch of salty depth. It’s even better the next day, when the tortellini have soaked up more of the broth, making each spoonful feel like a slow, comforting embrace.
Rustic Sausage Tortellini Soup with Caramelized Onions
Cradling a warm bowl on this crisp autumn afternoon feels like wrapping myself in a soft blanket, the kind of comfort that comes from simple ingredients transformed with patience and care. This soup begins with humble foundations—sweet onions slowly melting into golden ribbons, savory sausage crumbles, and plump tortellini swimming in a rich broth that whispers of garlic and herbs.
Ingredients
– A couple of sweet onions, thinly sliced
– A tablespoon of olive oil
– A pound of Italian sausage, casings removed
– A couple of minced garlic cloves
– A splash of dry white wine (about ¼ cup)
– 6 cups of chicken broth
– A 9-ounce package of cheese tortellini
– A handful of fresh spinach
– A sprinkle of grated Parmesan cheese
Instructions
1. Heat a tablespoon of olive oil in a large pot over medium-low heat.
2. Add the thinly sliced sweet onions and cook, stirring occasionally, for 25–30 minutes until they turn deep golden brown and smell sweet—this slow caramelization builds the soup’s foundation flavor.
3. Push the caramelized onions to one side of the pot and add the Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks for 8–10 minutes until no pink remains.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the splash of dry white wine, scraping the bottom of the pot to lift any browned bits for extra depth.
6. Add the 6 cups of chicken broth and bring to a gentle boil over medium-high heat.
7. Reduce the heat to medium, add the cheese tortellini, and simmer for 8–10 minutes until the tortellini are tender and float to the surface.
8. Stir in the handful of fresh spinach until it wilts, about 1–2 minutes—adding it last keeps its vibrant color and delicate texture.
9. Ladle the soup into bowls and top with a sprinkle of grated Parmesan cheese. The tender tortellini soak up the savory broth, while the caramelized onions melt into each spoonful, offering a subtle sweetness against the hearty sausage. Serve it with crusty bread for dipping, or let it sit overnight—the flavors deepen into an even cozier meal the next day.
Sausage and Spinach Tortellini Soup with Sundried Tomatoes
Lately, I’ve been craving something that feels like a warm embrace on these cooling autumn evenings, something simple yet deeply satisfying that simmers quietly while I putter around the kitchen. This soup, with its plump tortellini and savory sausage, has become my go-to for exactly those moments, a gentle reminder that the best meals don’t need to be complicated to feel special.
Ingredients
– A glug of olive oil, about a tablespoon
– One package of sweet Italian sausage, casings removed
– One yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A generous half cup of chopped sundried tomatoes
– A big handful of fresh spinach, roughly 4 cups
– 6 cups of chicken broth
– One 9-ounce package of cheese tortellini
– A splash of heavy cream, about 1/4 cup
– A sprinkle of grated Parmesan for serving
Instructions
1. Heat one tablespoon of olive oil in a large pot over medium heat for one minute until it shimmers.
2. Add one package of sweet Italian sausage, breaking it apart with a wooden spoon, and cook for 6-8 minutes until it’s browned and no longer pink.
3. Stir in one finely chopped yellow onion and cook for 4-5 minutes until it turns soft and translucent.
4. Add two minced garlic cloves and cook for one minute until fragrant, being careful not to let it burn.
5. Pour in six cups of chicken broth and a generous half cup of chopped sundried tomatoes, then bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld together.
7. Tip: For a richer broth, let it simmer uncovered for an extra 5 minutes to concentrate the flavors.
8. Add one 9-ounce package of cheese tortellini and cook according to package directions, usually 7-9 minutes, until they float to the surface.
9. Stir in four cups of fresh spinach and cook for 2-3 minutes until it wilts completely into the soup.
10. Tip: Reserve a handful of fresh spinach to stir in right before serving for a brighter green color and fresh texture.
11. Turn off the heat and stir in 1/4 cup of heavy cream until the soup appears creamy and well-combined.
12. Tip: For a lighter version, substitute the heavy cream with whole milk, but avoid boiling after adding to prevent curdling.
13. Ladle the soup into bowls and top with a sprinkle of grated Parmesan cheese.
The tender tortellini pillows soak up the rich, tomato-kissed broth beautifully, while the spinach adds just enough earthiness to balance the savory sausage. I love serving this with thick, crusty bread for dipping, watching the steam rise in soft curls that carry the scent of garlic and herbs throughout the room.
Spicy Sausage Tortellini Soup with Jalapeños
Cool evenings like this always make me crave something that warms from the inside out, something with a bit of spice to cut through the chill. This soup, with its tender tortellini and spicy sausage, feels like a cozy blanket for the soul, a simple comfort that simmers patiently on the stove. It’s the kind of meal that asks for nothing more than a quiet moment and a big spoon.
Ingredients
– a glug of olive oil
– one pound of spicy Italian sausage, casings removed
– one yellow onion, chopped
– a couple of jalapeños, sliced thin (seeds in if you like the heat)
– three cloves of garlic, minced
– six cups of chicken broth
– one 14.5-ounce can of diced tomatoes, with their juices
– a 9-ounce package of cheese tortellini
– a big handful of fresh spinach
– a splash of heavy cream
– a sprinkle of salt and black pepper
Instructions
1. Heat a glug of olive oil in a large pot over medium heat for about 1 minute until it shimmers.
2. Add one pound of spicy Italian sausage, breaking it up with a wooden spoon, and cook for 6–8 minutes until browned and no longer pink.
3. Stir in the chopped yellow onion and sliced jalapeños, cooking for 4–5 minutes until the onion turns translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in six cups of chicken broth and the can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
6. Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld.
7. Uncover the pot and stir in the 9-ounce package of cheese tortellini, cooking for 7–9 minutes until the tortellini are tender and float to the top.
8. Turn off the heat and stir in the big handful of fresh spinach until it wilts, which takes about 1–2 minutes.
9. Finish with a splash of heavy cream and a sprinkle of salt and black pepper, stirring gently to combine.
Gently ladle this soup into bowls, and you’ll find the broth is rich and slightly creamy, with the tortellini pillows soft against the spicy kick of sausage and jalapeños. For a fun twist, top it with crunchy croutons or a dollop of cool sour cream to balance the heat, making each spoonful a little adventure.
Herb-Infused Sausage Tortellini Soup with Fresh Thyme
Remembering how the chill settles in this time of year, I find myself craving something that warms from the inside out, a gentle simmer on the stove that fills the kitchen with the earthy scent of herbs and rich sausage. It’s a quiet kind of comfort, one that asks for little more than a spoon and a moment to breathe.
Ingredients
– A glug of olive oil
– One package of sweet Italian sausage, casings removed
– One yellow onion, diced small
– A couple of carrots, chopped into half-moons
– Two stalks of celery, thinly sliced
– Three cloves of garlic, minced
– A splash of dry white wine
– Six cups of chicken broth
– One 14.5-ounce can of diced tomatoes, with their juices
– A 9-ounce package of cheese tortellini
– A small handful of fresh thyme sprigs
– A pinch of salt and a few cracks of black pepper
Instructions
1. Heat a large pot over medium heat and add a glug of olive oil.
2. Add the sausage, breaking it up with a spoon, and cook for 6–8 minutes until browned and no longer pink.
3. Tip: If the sausage releases a lot of fat, you can drain a little, but leave some for flavor.
4. Stir in the onion, carrots, and celery, and cook for 5–7 minutes until the onion is translucent.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Pour in the white wine, scraping the bottom of the pot to lift any browned bits.
7. Add the chicken broth, diced tomatoes with their juices, and fresh thyme sprigs.
8. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to let the flavors meld.
9. Tip: Simmering with the lid on helps retain moisture and deepen the herb infusion.
10. Uncover, increase the heat to medium, and stir in the tortellini.
11. Cook for 7–9 minutes, or until the tortellini are tender and float to the surface.
12. Tip: Avoid overcooking the tortellini—they should be soft but still hold their shape.
13. Season with a pinch of salt and a few cracks of black pepper, then remove the thyme sprigs before serving.
As you ladle it into bowls, notice how the tortellini pillows soak up the savory broth, each bite layered with the warmth of thyme and the heartiness of sausage. It’s lovely with a crusty piece of bread for dipping, or topped with a sprinkle of Parmesan for a salty finish.
Sausage Tortellini Soup with Butternut Squash and Sage
Falling leaves outside my window always stir this quiet craving for something that warms from the inside out, a gentle simmer that fills the kitchen with the kind of scent that feels like a soft, woolen blanket for the soul.
Ingredients
– a glug of olive oil
– one yellow onion, chopped small
– a couple of cloves of garlic, minced
– about a pound of sweet Italian sausage, casings removed
– four cups of chicken broth
– one small butternut squash, peeled and cut into half-inch cubes
– a 9-ounce package of cheese tortellini
– a big handful of fresh sage leaves
– a splash of heavy cream
– a generous pinch of salt and a few cracks of black pepper
Instructions
1. Heat a glug of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
4. Add the sausage, breaking it up with a wooden spoon, and cook for 6-8 minutes until it’s browned and no longer pink.
5. Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits—this adds so much flavor.
6. Tip in the cubed butternut squash and bring everything to a gentle boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the squash is tender when pierced with a fork.
8. Uncover and add the tortellini, simmering for another 5 minutes until they float to the top and are cooked through.
9. While the soup simmers, fry the sage leaves in a separate small pan with a bit of olive oil over medium heat for 30-45 seconds until crisp, then set them aside on a paper towel.
10. Stir in the heavy cream and season with salt and pepper, heating through for 2 minutes.
11. Ladle the soup into bowls and top with the crispy sage leaves.
Only the tender tortellini and soft squash in each spoonful create a lovely contrast with the savory broth, while the fried sage adds a whisper of earthiness and crunch. I love serving this with a thick slice of crusty bread for dipping, letting it soak up every last bit of the creamy, comforting soup.
Comforting Sausage Tortellini Soup with Lentils
Zigzagging thoughts settle on autumn evenings, when the chill seeps through windowpanes and the soul craves something deeply nourishing. This soup emerges from such moments—a gentle simmer of sausage and tortellini with earthy lentils, wrapping the kitchen in warmth that feels like a slow, comforting embrace.
Ingredients
– A glug of olive oil
– One yellow onion, chopped small
– A couple of garlic cloves, minced
– A pound of Italian sausage, casings removed
– A 14.5-ounce can of diced tomatoes
– Six cups of chicken broth
– One cup of brown lentils, rinsed
– A nine-ounce package of cheese tortellini
– A big handful of fresh spinach
– A splash of heavy cream
– A sprinkle of grated Parmesan for serving
Instructions
1. Heat a glug of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until golden—watch closely to avoid burning.
4. Crumble the Italian sausage into the pot, breaking it up with a spoon, and cook for 8–10 minutes until browned and no pink remains.
5. Tip in the diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Pour in the chicken broth and add the rinsed lentils, stirring to combine.
7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the lentils are tender but not mushy.
8. Gently stir in the cheese tortellini and cook for 5–7 minutes, following package directions, until they float to the surface.
9. Turn off the heat and fold in the fresh spinach until it wilts into the broth.
10. Finish with a splash of heavy cream, stirring gently to create a velvety base.
Just ladle it into bowls while steam still curls upward, the tortellini plump and tender beside the lentils’ gentle bite. A dusting of Parmesan melts into the richness, making each spoonful both hearty and softly layered—perfect with crusty bread for dipping into the brothy depths.
Conclusion
A wonderful collection of comforting tortellini soups awaits! These 28 sausage-packed recipes offer endless cozy meal possibilities perfect for busy weeknights. We hope you find new family favorites among these delicious bowls. Try one this week, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest for fellow soup lovers!
