This creamy sausage tortellini soup is made with Italian sausage, vegetables, cream, and cheese tortellini (frozen or fresh) and it comes together in just 30 minutes.
This creamy sausage soup is one of our family's favorites. I love it because it is easy to make and only involves browning sausage, carrots and aromatics then adding potatoes and cheese tortellini to the pot for a delicious and comforting quick dinner.
My family loves it because it is loaded with creamy goodness and of course sausage. They are big fans of sausage so this is a soup I make often.
Anyone can make this easy creamy soup! When you taste it, it will taste like it took all day to make this but it only takes 30 minutes. The best part is it is all made in one pot!
How To Make Sausage Tortellini Soup (step-by-step photos)
Making this creamy soup is so simple. Here is what it looks like:
- Brown sausage: Remove the casings from your Italian sausage. To do this, you are going to cut a line down the middle of your sausage and this will split the casing around the sausageThe next thing you are going to do is brown your sausage. This allows us to cook the vegetables in the juices from the sausage giving those veggies lots of extra flavor.
- Saute: Cook the carrots, onion, and garlic along with the spices.
- Add your broth and potatoes. You are almost done making this easy creamy sausage and tortellini soup when you get to this point. You want to let the potatoes and aromatic veggies cook in the broth for a little bit or until the potatoes are tender.
- Add tortellini and cream: Add the cream and the cheese tortellini then cook until the tortellini is tender, just minutes. In this last step, you also want to taste for seasoning and add any extra salt to taste. Frozen tortellini or fresh are just fine for this recipe.
When I make a big batch of this creamy sausage soup to have for leftovers, I always make the tortellini separately and then add it into bowls when serving the soup. This prevents the tortellini from drinking up too much of the broth and becoming mushy. You only need to do this if you want leftover soup!
Storing and re-heating
This creamy sausage and tortellini soup stores really well for leftovers. Just allow it to cool completely then store in a container with a lid on the fridge for up to 2 days. To reheat, pour soup into a large pot and gently re-heat on low until heated through. Add fresh cheese tortellini that you cook on the side to the warmed-up soup.
More recipes with sausage
If you love this sausage and tortellini soup, you may also like these:
More Easy Soup Ideas
- Our favorite all-veggie soups are our Vegetable Soup With Cabbage and Coconut Curry Vegetable Soup and Carrot and Acorn Squash Soup
- Our favorite Italian soups are our Italian Minestrone and Italian White Bean Soup (Pasta Fagioli) and our Creamy Tomato Basil Soup
- For a delicious soup you probably never heard of but is so delicious, our Creamy Garlic Soup is one you need to try.
Easy Creamy Sausage Tortellini Soup
- 2 pints Unsalted chicken stock
- 1 cup heavy cream
- 5 medium carrots diced
- 5 Italian sausage links casings removed
- 5 small red potatoes quartered
- 18 ounces cheese tortellini about 2 small packages
- 1 small onion diced
- 4 cloves garlic diced
- 2 tablespoon olive oil
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- In a large heavy bottom pot over medium heat add your olive oil.2 tablespoon olive oil
- When your oil is hot, go ahead and add your sausages (with the casings removed ) into the pot and break it up into small pieces. Cook until fully browned.5 Italian sausage links
- Next add your diced carrots, onions, garlic, red pepper flakes and oregano and cook for about 3-4 minutes.5 medium carrots, 1 small onion, 4 cloves garlic, ⅛ teaspoon red pepper flakes, 1 teaspoon dried oregano
- Add salt and cook for another minute.1 teaspoon kosher salt
- Now add your chicken stock and potatoes and stir well.2 pints Unsalted chicken stock, 5 small red potatoes
- Reduce heat to a simmer on medium low heat. Keep cooking your soup until the potatoes are fully cooked, about 10 minutes.
- Now add the cheese tortellini and cook for another couple minutes or according to manufacturer's instructions.18 ounces cheese tortellini
- Add your heavy cream to the soup and stir well. Taste for seasoning at this point and see if it needs salt or pepper.1 cup heavy cream
- Ladle into bowls and enjoy!
Nutrition Values are estimates only.See full nutrition disclaimer here
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