What kind of sausage should I use in sausage tortellini soup?

You can use mild or spicy Italian sausage—both work well. If you prefer less fat, opt for chicken or turkey sausage. Just remove the casing and crumble it before browning so it blends smoothly into the broth.

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works just fine. It may take a minute or two longer to cook, so keep an eye on it. Add it toward the end of simmering so it doesn’t overcook and become mushy.

How do I prevent the pasta from getting soggy over time?

To keep the tortellini firm, you can cook it separately and then add it just before serving. If you leave pasta in the soup and refrigerate it, it continues absorbing liquid and softens too much.

Can I make this recipe in a slow cooker or Instant Pot?

Absolutely. Brown the sausage and sauté the aromatics first, then transfer everything (except cream and tortellini) to the slow cooker or Instant Pot. Add tortellini and cream during the last few minutes so they don’t overcook.

Is sausage tortellini soup freezable?

The broth and sausage portion freeze well, but the tortellini may change texture. For best results, freeze without pasta and add freshly cooked tortellini when reheating.

Sausage Tortellini Soup – 5 Irresistible Ways to Enjoy Comfort Food

Description

There’s something magical about a pot of soup simmering away on a chilly evening. The aroma fills your kitchen, and suddenly everything feels right again. This creamy sausage tortellini soup combines savory Italian sausage, cheese tortellini, and spinach in a rich tomato-cream broth for the ultimate comfort meal.

Ingredients

Scale

1 lb Italian sausage (mild or spicy)

1 tablespoon olive oil

1 small yellow onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

4 cups chicken broth (low-sodium)

1 (14-oz) can crushed tomatoes

1 cup heavy cream or half-and-half

9 oz cheese tortellini (fresh or frozen)

2 cups fresh spinach, chopped

Salt and black pepper, to taste

Grated Parmesan cheese, for serving

Cook Mode Keep your screen awake while you cook

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon.

2. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds.

3. Pour in crushed tomatoes and chicken broth. Scrape the bottom to release any browned bits, then bring to a boil.

4. Reduce heat and simmer for 10 minutes to blend flavors.

5. Add tortellini and cook according to package directions. Stir in spinach during the last minute of cooking.

6. Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.

7. Serve hot, topped with grated Parmesan and fresh parsley.

Notes

If you plan to make the soup ahead, cook the tortellini separately and add it before serving to avoid sogginess.

Store leftovers in the fridge for up to 3 days, or freeze the broth and sausage mixture without pasta for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soups
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 7
Sodium: 820
Fat: 26
Saturated Fat: 11
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 30
Fiber: 3
Protein: 18
Cholesterol: 80