Creamy Sausage Tortellini Soup
There’s nothing better than a big pot of soup simmering on the stove when the weather outside turns nasty. Today we woke up to a full-blown Midwest blizzard—howling wind, blowing snow, and the kind of cold that makes you want to stay inside all day.
Days like this call for something warm, hearty, and comforting, and this creamy sausage tortellini soup checked every box.
It reminds me a lot of the famous chicken gnocchi soup at Olive Garden, but with a delicious twist. Instead of chicken and gnocchi, this version uses savory Italian sausage and cheese tortellini in a rich, creamy broth loaded with vegetables and fresh spinach.
The result is a soup that’s thick, cozy, and incredibly satisfying—perfect for dipping a piece of garlic bread or a crusty baguette into.
It’s also surprisingly easy to make and comes together in about 30 minutes, making it ideal for busy weeknights or lazy snow days.
Table of contents
And if you are a soup lover like me, check out these other great recipes!
Spicy Italian Sausage Tortellini Soup
Minestrone Soup with Italian Sausage
Marry Me Chicken and Gnocchi Soup
Creamy Italian Sausage and Gnocchi Soup
Summer Corn and Zucchini Chowder with Bacon
Why You’ll Love This Recipe
- Creamy, hearty, and incredibly comforting
- Ready in about 30 minutes
- Packed with sausage, tortellini, vegetables, and spinach
- Inspired by the flavors of Olive Garden’s chicken gnocchi soup
- Perfect for cold weather or cozy nights at home
- Easily customizable with chicken or even a meatless version
Ingredients
- Butter – Used to sauté the vegetables and build flavor in the base of the soup.
- Yellow onion – Adds sweetness and depth to the broth as it cooks down.
- Celery – Brings a subtle savory flavor that helps create a classic soup base.
- Carrots – Add color and a slight sweetness that balances the creamy broth.
- Ground Italian sausage – The main protein in the soup that gives it a rich, savory flavor. Mild or hot both work well.
- Garlic cloves – Fresh garlic gives the soup bold, aromatic flavor.
- Garlic powder – Enhances the garlic flavor even more.
- Onion powder – Adds another layer of savory depth to the broth.
- Herbs de Provence or Italian seasoning – Provides the classic Italian herb flavor that ties everything together.
- Red pepper flakes – Optional, but they add a subtle heat that complements the sausage.
- All-purpose flour – Helps thicken the soup and create that creamy, velvety texture.
- Chicken broth – Forms the flavorful base of the soup.
- Heavy cream – Makes the soup rich, silky, and indulgent.
- Cheese tortellini – Tender pasta pockets that make this soup hearty and filling. Refrigerated tortellini cooks quickly and works perfectly here.
- Fresh baby spinach – Adds color, nutrition, and freshness to the soup.
- Freshly grated Parmesan cheese – Melts into the broth and gives the soup a savory, cheesy finish.
Optional garnish:
- Fresh basil ribbons
- Extra Parmesan
- Red pepper flakes
Instructions
Start by melting 2 tablespoons of butter in a large pot over medium heat. Add the diced onion, celery, and carrots along with about ⅛ teaspoon of black pepper. Cook the vegetables for 7–8 minutes, stirring occasionally, until they soften and begin to develop flavor.
Add the ground Italian sausage to the pot and cook it completely, breaking it up with a spoon as it browns.
Once the sausage is cooked through, stir in the minced garlic, garlic powder, onion powder, herbs de Provence (or Italian seasoning), and red pepper flakes if using. Let the mixture cook for about a minute so the spices become fragrant.
Add 1 tablespoon of butter to the pot and allow it to melt. Sprinkle in the flour and stir well to coat the sausage and vegetables. Cook this mixture for about 2 minutes to remove the raw flour taste.
Slowly stir in the chicken broth and heavy cream, mixing well until everything is smooth. Bring the soup to a gentle boil.
Add the cheese tortellini and chopped spinach, then reduce the heat slightly and let the soup simmer for several minutes until the tortellini becomes tender.
Turn the heat down to low and stir in the freshly grated Parmesan cheese. Let the soup simmer for a few more minutes until it thickens slightly and the cheese melts completely into the broth.
Taste and adjust seasoning if needed. The sausage and Parmesan usually provide plenty of salt, so additional salt often isn’t necessary.
Serving Suggestions
This soup is absolutely perfect served with something to dip into that creamy broth.
Try serving it with:
- Garlic bread
- Garlic breadsticks
- Toasted baguette slices
- Buttery crackers
- Homemade croutons
A simple side salad also pairs nicely if you want to turn this into a full meal.
Serve with your favorite garnishes like fresh basil ribbons, extra Parmesan, and a sprinkle of red pepper flakes.
Tips for Success
- Dice the vegetables small so they cook quickly and evenly.
- Use freshly grated Parmesan for the best flavor and smoothest texture.
- Don’t boil the soup after adding the cheese—keep it at a gentle simmer.
- Refrigerated tortellini cooks quickly and works best for this soup.
- If the soup thickens too much, simply add a splash of chicken broth.
Video
Creamy Sausage Tortellini Soup
Equipment
- 1 Large Pot or Dutch Oven (4-6 quart size)
Ingredients
- 3 tbsp Salted Butter divided
- 1 Yellow Onion, Diced
- 2 Ribs of Celery, diced
- 2 Carrots, diced
- 1/8 tsp Black Pepper
- 1 lb Ground Italian Sausage
- 5-6 Garlic Cloves, minced
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Herbs De Provence OR Italian Seasoning
- 1/2 tsp Red Pepper Flakes optional
- 3 tbsp All Purpose Flour
- 4 Cups Chicken Broth
- 2 Cups Heavy Cream
- 20 oz Package of Fresh Cheese Toretellini frozen will work but you will need to adjust the cooking time
- 6 oz Fresh Baby Spinach, chopped
- 1 Cup Freshly Grated Parmesan Cheese
- Salt to taste if needed most likely will not need!
Optional Garnish for Serving
- Freshly Cut Basil Ribbons
- Freshly Grated Parmesan Cheese
- Red Pepper Flakes
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat.
- Add diced onion, celery, carrots, and black pepper. Cook 7–8 minutes until softened.
- Add Italian sausage and cook until browned, breaking it up as it cooks.
- Stir in minced garlic, garlic powder, onion powder, herbs de Provence, and red pepper flakes. Cook 1 minute.
- Add remaining tablespoon butter. Sprinkle in flour and cook 2 minutes while stirring.
- Slowly stir in chicken broth and heavy cream. Bring to a gentle boil.
- Add tortellini and chopped spinach. Simmer until tortellini is tender, about 3–5 minutes.
- Reduce heat to low and stir in Parmesan cheese. Simmer a few minutes until the soup thickens slightly.
- Taste and adjust seasoning if needed. Serve hot with desired garnishes.
Notes
FAQ
Can I make this soup with chicken instead of sausage? – Yes! Cook diced or shredded chicken and use it in place of the sausage.
Can I make this soup vegetarian? – Absolutely. Simply omit the sausage and use vegetable broth instead of chicken broth.
Can I use frozen tortellini? – Yes. Frozen tortellini works well; it may just need a few extra minutes to cook.
How do I store leftovers? – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Will the soup thicken as it sits? – Yes. The tortellini and flour will continue to thicken the soup slightly as it cools. Add a little broth or cream when reheating if needed.
I just made this soup and it is Fabulous! Will definitly make again, Thank You!
I am so glad you enjoyed it Susan! And thank you for leaving a review!