Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound bulk mild Italian sausage; 1 1/2 teaspoons fennel seed (can omit if using fennel sausage); 1 medium onion, diced; 2 ribs celery, diced; 2 medium carrots, diced; 6 cloves garlic, minced; 3 tablespoons flour; 1 cup dry white wine; 1 6-ounce can tomato paste; 8 cups low-sodium chicken stock (plus more to thin if needed); 1 rind Parmigiano Reggiano (optional); 1 1/2 cups heavy cream; 1 pound cheese tortellini; 1/2 cup flat leaf Italian parsley, minced; 1/2 packed cup basil leaves, chopped; Salt and pepper to taste; 2 tablespoons olive oil (remaining)

There’s something incredibly cozy and satisfying about a bowl of soup that feels like a warm hug, and that's exactly what this Creamy Sausage Tortellini Soup Recipe delivers. Rich, hearty, and full of comforting flavors, it's a perfect dish to make any day you need a little extra soul food on your table.

A close-up image shows a wooden spoon holding a scoop of creamy orange soup filled with tortellini pasta, small pieces of ground meat, chopped carrots, and green herbs. The soup appears thick with a smooth texture and small bits of vegetables and greens spread throughout. Fresh parsley leaves float on the surface, adding a touch of bright green. The soup is in a red pot with a glossy finish, and the background features a white marbled surface. The lighting highlights the warmth and richness of the soup, creating a comforting and inviting look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe
Top Tip
How to Serve Creamy Sausage Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sausage Tortellini Soup Recipe

Why You'll Love This Recipe

I honestly get excited every time I make this soup because it combines creamy, savory, and fresh in such a perfect way. It’s one of those recipes that feels fancy enough for guests but simple enough for a weekday meal.

Comfort in a Bowl: The cream and cheese tortellini add a velvety texture that warms you up instantly.
Flavor Packed: Italian sausage with fennel seed and tomato paste builds an irresistibly deep and savory base.
Easy to Customize: You can tweak the herbs, swap the sausage, or even make it lighter depending on what you have.
One-Pot Wonder: It all comes together in a single pot, making cleanup a breeze after you indulge.

Ingredients & Why They Work

This soup’s magic lies in the balance of fresh veggies, rich sausage, and the creamy sauce made decadent by heavy cream and cheese tortellini. Each ingredient plays its part to build layers of flavor and texture that marry beautifully.

Flat lay of fresh mild Italian sausage links, a small pile of fennel seeds, a medium yellow onion whole and unpeeled, two celery ribs with leaves, two bright orange whole carrots with stems, six plump garlic cloves unpeeled, a small white ceramic bowl with white all-purpose flour, a small white ceramic bowl with clear dry white wine, a small white ceramic bowl with rich red tomato paste, a chunk of Parmigiano Reggiano rind, a small white ceramic bowl of heavy cream, a mound of fresh cheese tortellini pasta, a small bunch of flat leaf Italian parsley, a small bunch of fresh basil leaves, all ingredients arranged symmetrically with realistic proportions and no duplicates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a fruity richness and helps sauté ingredients evenly without burning.
Mild Italian sausage: The heart of the soup, providing savory depth and a hint of spice.
Fennel seed: Offers a mild, sweet licorice note that complements the sausage—skip if you use fennel sausage.
Onion, celery & carrots: Classic soffritto base that creates sweetness and body.
Garlic: Because everything tastes better with garlic, especially soup!
Flour: Thickens the soup to that satisfying creamy consistency.
Dry white wine: Adds acidity and depth without overwhelming the flavors.
Tomato paste: Brings a rich umami hit and a touch of tang.
Chicken stock: Keeps the broth flavorful and light without overpowering the other elements.
Parmigiano Reggiano rind: Adds an extra boost of cheese-infused savoriness (totally optional but highly recommended!).
Heavy cream: Creates that luscious, silky mouthfeel we all crave in creamy soups.
Cheese tortellini: Tender and cheesy, it’s the ultimate comforting pasta choice in this soup.
Fresh parsley and basil: Brighten and freshen the finished dish with herbal notes.
Salt and pepper: Essential seasoning to bring all flavors together perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Sausage Tortellini Soup Recipe is how easy it is to tweak it for your tastes or pantry stock. I often switch up the herbs or try turkey sausage for less fat, and it still feels just as satisfying.

Spicy Upgrade: Adding a pinch of crushed red pepper flakes or using spicy Italian sausage gives it a nice kick—I love this for chilly evenings when I want a bit of heat.
Vegetarian Version: Swap sausage for hearty mushrooms or a plant-based sausage alternative, and use vegetable broth to keep it meat-free without losing richness.
Seasonal Veggies: Feel free to toss in spinach, kale, or even diced zucchini toward the end of cooking for extra greens and texture.
Less Creamy: To lighten up, reduce the cream by half and add more chicken stock—it’s still delicious but less indulgent.

Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe

The image shows a bowl filled with a creamy orange soup that has a smooth, slightly oily surface. Floating on top of the soup are several pieces of yellow tortellini pasta with a soft and slightly wrinkled texture. Scattered throughout the soup are small chunks of green leafy herbs and orange carrot pieces, adding color and freshness to the dish. The bowl is white with a subtle blue rim and is set against a white marbled background. The dish looks warm and comforting with a sprinkle of white grated cheese on top photo taken with an iphone --ar 2:3 --v 7

Step 1: Browning the Sausage the Right Way

I start by heating two tablespoons of olive oil over medium heat, then adding the mild Italian sausage. Breaking it up into small pieces as it cooks ensures every bite has that perfect sausage flavor. Keep stirring so it browns evenly without burning. Once it’s golden and cooked through, I scoop it out with a slotted spoon and set it aside. This step is crucial to develop deep flavor and texture.

Step 2: Softening the Vegetables to Build Flavor

Into the same pot goes the remaining olive oil, diced onion, celery, carrots, fennel seed, and a pinch of salt. Cook this mixture gently, stirring occasionally, until everything is soft and aromatic—usually about 7 to 10 minutes. Then toss in the minced garlic and give it a couple more minutes. This slow softening really brings out natural sweetness that’s the backbone of the soup’s flavor.

Step 3: Creating That Rich, Velvety Base

Add the tomato paste and stir constantly for five minutes. Watch closely so it doesn’t stick or burn. If it does, just lower the heat and splash in a bit of water—that helped me many times. Then sprinkle the flour in and cook for 2 minutes, stirring nonstop to avoid lumps. Next, pour in the wine and crank the heat up to high while scraping the bottom with your wooden spoon to lift all those tasty browned bits. Let the wine reduce by half—that usually takes 1-2 minutes.

Step 4: Simmer, Cream, and Tortellini Time

Return the browned sausage to the pot along with chicken stock and the optional Parmigiano rind. Bring to a boil, then lower to a gentle simmer for 10 minutes to marry the flavors. After that, stir in the heavy cream and let it simmer another 10 minutes—this slow simmer thickens the soup beautifully. Finally, add the cheese tortellini and cook until firm-tender, about 3-5 minutes.

Step 5: Finishing Touches with Fresh Herbs and Seasoning

Once off the heat, taste and adjust with salt and pepper as needed. Stir in the fresh parsley and basil right at the end to preserve their bright flavors and colors. Ladle into bowls, top with extra grated cheese if you like, and grab some crusty bread to soak up every last drop.

Top Tip

From making this Creamy Sausage Tortellini Soup Recipe over and over, here are a few tips that make all the difference between good and absolutely crave-worthy.

Brown the Sausage Well: Taking your time here builds the base flavor; rushed or undercooked sausage leads to a bland soup.
Don’t Skip the Wine: It adds acidity and complexity that's subtle but noticeable. Use a dry white you’d enjoy drinking.
Simmer Gently After Adding Cream: High heat can cause the cream to curdle, so keep the soup at a low simmer for the best texture.
Fresh Herbs Last: Adding parsley and basil at the end preserves their freshness and color, brightening the whole dish.

How to Serve Creamy Sausage Tortellini Soup Recipe

Creamy Sausage Tortellini - Serving Suggestion

Garnishes

I usually sprinkle on extra freshly grated Parmigiano Reggiano and a few torn basil leaves. If you want a touch of brightness, a squeeze of fresh lemon juice over the top works wonders. Sometimes I add a little cracked black pepper or chili flakes too for some punch.

Side Dishes

Crusty Italian bread or garlic bread is my go-to for dunking into the creamy broth. A simple green salad with a tangy vinaigrette complements the richness beautifully, helping balance the meal.

Creative Ways to Present

For a special occasion, I love serving this soup in mini bread bowls – it’s festive and adds an extra layer of carb comfort. Garnishing with edible flowers or colorful herb sprigs also makes the presentation pop when you’re serving guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. Before storing, I remove any fresh herbs to maintain their vibrant taste when reheated fresh later. This soup actually tastes even better after sitting overnight.

Freezing

I’ve frozen this soup a few times, but I recommend freezing it without the tortellini, as pasta can get mushy. Freeze the soup base in portions, then add fresh tortellini when reheating for best texture.

Reheating

Reheat gently on the stove over low heat, stirring often. If it thickened too much in the fridge, stir in a splash of chicken broth or water to loosen it up to your preference. Add fresh herbs after reheating to bring back their brightness.

Frequently Asked Questions:

Can I use spicy sausage instead of mild for this Creamy Sausage Tortellini Soup Recipe?

Absolutely! Using spicy Italian sausage adds a delightful kick and depth of flavor. Just adjust any added seasoning to balance the heat to your liking.

What’s the best way to prevent the cream from curdling?

Make sure to add the cream once the soup is off or on very low heat and avoid boiling after adding the cream. Slow simmering helps keep the texture smooth and luscious.

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day after the flavors meld together. Store it in the fridge for up to 3 days and reheat gently before serving.

Can I substitute tortellini with another pasta?

You can, but cheese tortellini is what gives the soup its creamy, tender bite. If substituting, choose a filled pasta or something small and tender, and adjust cooking times accordingly.

Final Thoughts

Sharing this Creamy Sausage Tortellini Soup Recipe feels like sharing a little comfort wrapped in a bowl. It’s one of those meals that’s both simple and indulgent—perfect for any season. I hope it becomes a go-to in your kitchen just like it is in mine. So grab your pot, get cozy, and enjoy every splendid spoonful!