Imagine coming home after a long day of school runs and errands. The air is chilly, and the last thing you want to do is spend an hour over a hot stove while the kids ask “What’s for dinner?” every five minutes.
You need something that feels like a warm hug in a bowl but takes minimal effort.
This Creamy Tortellini Soup with Italian Sausage is that magic solution.
It’s rich, savory, and packed with cheese-filled pasta that even the pickiest eaters will love. No more “I don’t like that” at the dinner table. This recipe solves the “I’m too tired to cook” dilemma by using simple, high-impact ingredients that come together in one pot.
Let’s get that cozy dinner on the table in under 30 minutes so you can actually enjoy your evening with a glass of wine instead of a sink full of dishes.
At-A-Glance
- Dietary: Can be Gluten-Free (use GF tortellini)
- Time: 30 Minutes
- Difficulty: Easy
- Cost per serving: $2.50
Why This Recipe Works
This recipe relies on the synergy between the rendered fat of the Italian sausage and a simple vegetable base. By browning the sausage first, we create a “fond”—those delicious brown bits on the bottom of the pot—which infuses the entire broth with deep, smoky flavor.
Using refrigerated tortellini is the ultimate “mom hack”; it cooks in minutes compared to dried pasta and adds a creamy, cheesy element without needing a complicated roux. The addition of fresh baby spinach at the very end provides a pop of color and vital nutrients without getting mushy.
We use heavy cream instead of milk because the higher fat content prevents curdling when it hits the acidic tomatoes, ensuring a silky-smooth texture every single time you make it.
Key Ingredients & Notes
- 1 lb (450g) Ground Italian Sausage: The fat in the sausage carries the flavor; don’t drain it all!
- Chef’s Tip: Use ‘Sweet’ for kids or ‘Hot’ for a spicy kick.
- 1 medium (150g) Yellow Onion, diced: Onions provide the aromatic foundation.
- Chef’s Tip: Sauté until translucent to release their natural sweetness.
- 3 cloves Garlic, minced: Fresh garlic is non-negotiable for that authentic Italian aroma.
- Chef’s Tip: Don’t let it brown, or it will turn bitter.
- 1 tsp (1g) Dried Oregano: This adds a classic herb note.
- Chef’s Tip: Rub it between your palms to release the oils before adding it to the pot.
- 4 cups (960ml) Chicken Broth: This is the liquid base.
- Chef’s Tip: Use low-sodium broth to control the final salt level.
- 1 can (14.5 oz) Diced Tomatoes: Adds body and acidity.
- Chef’s Tip: Use fire-roasted tomatoes for an extra layer of smokiness.
- 9 oz (255g) Refrigerated Cheese Tortellini: These are the star of the show.
- Chef’s Tip: Fresh pasta absorbs just enough broth to become tender without getting soggy.
- 2 cups (60g) Fresh Baby Spinach: For nutrition and color.
- Chef’s Tip: Add this at the very end so it wilts but stays vibrant green.
- 1/2 cup (120ml) Heavy Cream: This creates the luxury.
- Chef’s Tip: Let it sit at room temperature for a few minutes before adding to prevent thermal shock.
Step-by-Step Instructions
- Brown the Meat: Brown the sausage in a large pot over medium heat. Break it up with your spatula as it cooks so you get those nice little crispy bits everyone loves. Don’t worry if it looks messy; that’s where the flavor is!
- Add Aromatics: Add the diced onion and cook for about 5 minutes until it’s soft and sweet. Now comes the fun part: stir in the garlic and oregano. Your kitchen is going to smell amazing right about now!
- Simmer: Pour in the chicken broth and the diced tomatoes (don’t drain them!), then bring everything to a gentle simmer.
- Cook the Pasta: Toss in the tortellini and let them bubble away for about 5 to 7 minutes. You’ll know they’re ready when they float to the top like little clouds.
- Finish: Reduce the heat to low and whisk in the heavy cream and fresh spinach. Stir gently until the spinach just starts to wilt. Serve it up hot with a sprinkle of parmesan cheese!
Expert Tips
Prevent Soggy Pasta:
To prevent soggy pasta, if you plan on having leftovers, cook the tortellini separately and add them to individual bowls. Pasta left in the broth overnight will soak up all the liquid.
The Thickening Hack:
If you want a thicker soup, simply mash a few of the tortellini against the side of the pot to release their starchy filling into the broth.
Variations & Substitutions
- Go Keto: To make this Keto-friendly, simply replace the tortellini with cauliflower florets and increase the amount of sausage.
- Dairy-Free: If you need a dairy-free version, use full-fat coconut milk instead of heavy cream and swap the cheese tortellini for a meat-filled version or a gluten-free/vegan pasta alternative.
FAQ
Can I use frozen tortellini?
Absolutely! Just add 2-3 minutes to the boiling time.
Is it too spicy for kids?
Not if you use “Sweet” or “Mild” Italian sausage. It’s a very family-friendly meal.
How do I stop the cream from curdling?
Make sure the soup is at a low simmer, not a rolling boil, when you add the cream to ensure a smooth finish.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Creamy Tortellini Soup with Italian Sausage
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring cups
Ingredients
- 1 lb 450 g ground Italian sausage (sweet or hot)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 4 cups 960 ml low-sodium chicken broth
- 1 can 14.5 oz diced tomatoes (fire-roasted preferred)
- 9 oz 255 g refrigerated cheese tortellini
- 2 cups 60 g fresh baby spinach
- ½ cup 120 ml heavy cream
- Salt and black pepper to taste
- Optional garnish: grated parmesan cheese
Instructions
- In a large pot over medium heat, brown the Italian sausage, breaking it into bite-sized pieces. Do not drain all the fat.
- Add diced onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic and oregano and cook for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes (with juice). Bring to a gentle simmer.
- Add tortellini and cook for 5–7 minutes, until tender and floating.
- Reduce heat to low. Stir in heavy cream and spinach until spinach wilts.
- Season with salt and pepper to taste. Serve hot with parmesan if desired.
Notes
- Prevent soggy pasta: Cook tortellini separately if planning leftovers.
- Thicker soup: Mash a few tortellini against the pot to release starch.
- No curdling: Always lower heat before adding cream.
