Italian Sausage Tortellini Soup Recipe

I recently tried my Italian Sausage Tortellini Soup with crumbled sausage, diced carrots, and tender onions mingled in robust chicken broth and tomatoes. Infused with garlic, basil, and oregano and finished with heavy cream and cheese tortellini, this dish delivers a lively, hearty sensation that intrigues me every time indeed.

I’m excited to share my take on an Italian sausage tortellini soup that packs a ton of flavor without feeling too heavy. I started by browning 1 lb of Italian sausage (I always remove the casings and crumble it) with a medium chopped yellow onion, 2 diced carrots, and 2 celery stalks diced fine until they started to soften.

Then, I tossed in 3 minced garlic cloves and stirred until the aroma filled the kitchen. After that, I added 6 cups of chicken broth and a can of diced tomatoes; the blend of savory and tangy notes working together is just incredible.

I mixed in a package of 9 oz refrigerated cheese tortellini and let it simmer before swirling in 1/2 cup of heavy cream along with 1/2 tsp each of dried basil and oregano, plus salt and pepper to taste. I usually finish it with 2 cups fresh spinach for an extra burst of color and flavor.

It’s a soup that keeps you guessing with every spoonful.

Why I Like this Recipe

I like this recipe because it’s really easy to make and doesn’t take too much time even on busy evenings. I also love how every ingredient brings its own flavor to the table especially the Italian sausage which gives it that amazing heartiness. I really appreciate the way the veggies mix with the cream so the soup gets a smooth, tasty texture. Lastly, I like how it warms me up on a chilly day and makes me feel all cozy inside.

Ingredients

• Italian sausage is full of protein, adds rich spice flavor and hearty texture.
• Yellow onion gives fiber and subtle sweetness while balancing the savory notes.
• Carrots offer natural sweetness, vitamins and add a pleasant crunch to the broth.
• Garlic brings a zesty kick and may help boost overall well being.
• Spinach provides vital nutrients, extra fiber and adds a pop of vibrant color.
• Heavy cream makes it creamier and mellows the spices for a smooth finish.
• Cheese tortellini adds comforting carbs and chewy texture that make this soup hearty.
• Diced tomatoes give tanginess and brightness adding both moisture and flavor depth.

Ingredient Quantities

• 1 lb Italian sausage (remove the casings and crumble it)
• 1 medium yellow onion, chopped up
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced or finely chopped
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach (optional but good for extra color and flavor)

How to Make this

1. Heat a large pot over medium heat and add the Italian sausage, breaking it up with a spoon until it’s browned and crumbled.

2. Add the chopped yellow onion, diced carrots, and diced celery to the pot and cook until they start to soften, about 5 minutes.

3. Stir in the minced garlic and cook for about 1 minute more until it smells nice.

4. Pour in the 6 cups of chicken broth and add the entire can of diced tomatoes with their juices.

5. Mix in the dried basil and oregano then season with salt and pepper to taste.

6. Bring the soup to a simmer, letting it cook for roughly 10 minutes so all the flavors get to know each other.

7. Add the refrigerated cheese tortellini to the pot and cook according to the package instructions, usually 3 to 5 minutes.

8. Stir in the heavy cream and let the soup warm through for another 2-3 minutes.

9. If you’re using the fresh spinach, add it now and let it wilt in the hot soup until it’s just soft.

10. Taste the soup one last time to adjust any seasonings and then serve piping hot for a cozy meal.

Equipment Needed

1. A large pot – this is what you’ll use to brown the sausage and cook all the ingredients together
2. A wooden spoon – handy for breaking up the sausage and stirring all the veggies and broth
3. A chef’s knife – needed for chopping up the onion, carrots, celery and mincing the garlic
4. A cutting board – essential to safely cut and prep all your vegetables
5. Measuring cups – you’ll need these to accurately add 6 cups of chicken broth and 1/2 cup of heavy cream
6. A can opener – for opening the diced tomatoes can
7. A ladle – perfect for serving your piping hot soup into bowls
8. Soup bowls – you’ll need these to enjoy your meal once it’s ready

FAQ

Italian Sausage Tortellini Soup Recipe Substitutions and Variations

• Instead of Italian sausage, you could use ground turkey sausage or even pork sausage if you can’t find the Italian kind.
• If you don’t have heavy cream, mixing whole milk with a little melted butter (about a tablespoon per cup of milk) works well too.
• Chicken broth can be swapped with vegetable broth if you’re looking for a slightly lighter flavor or need to avoid meat.
• For the cheese tortellini, you might try using a different kind of filled pasta, like spinach ravioli, to mix it up a bit.

Pro Tips

1. Make sure your sausage is browned real good before adding the veggies. This really helps build flavor and stops the meat from being too greasy later on.
2. Be careful when adding the tortellini – they cook fast and can turn mushy if you leave them in too long. Keep an eye on ’em and stir so they don’t stick together.
3. When you add the cream, dont let the soup boil hard. You wanna warm it through just enough so it mixes in smoothly without curdling.
4. If you like a bit more kick and depth in flavor, toss in a few red pepper flakes or a splash of hot sauce when the broth is simmering. This simple hack really brings everything together.