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Creamy Italian Sausage Tortellini Soup

A close-up of a white bowl filled with creamy tortellini soup, featuring tortellini, browned meatballs, and sliced carrots, garnished with parsley.
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Make this rich, comforting Creamy Italian Sausage Tortellini Soup. This easy one-pot recipe delivers a hearty, satisfying meal perfect for weeknight dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, oregano, and red pepper flakes, if using. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
  6. Stir in the heavy cream and increase the heat slightly to maintain a gentle simmer. Do not boil after adding the cream.
  7. Add the refrigerated tortellini to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are heated through.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy.
  9. Taste the soup and season with salt and black pepper as needed.
  10. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For a vegetarian option, omit the sausage and use vegetable broth. Add 8 ounces of sliced mushrooms or extra vegetables for heartiness.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering broth before adding the tortellini.
  • This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://gourmetgaze.com/tortellini-soup-creamy-italian-sausage/