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Creamy Sausage Tortellini Soup

A close-up of a hearty bowl of creamy tortellini soup with sausage and carrots, garnished with parsley.

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Make this simple, hearty, and creamy sausage tortellini soup for a quick weeknight dinner.

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 salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain excess grease.
  2. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and add diced tomatoes (with juice), Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float.
  6. Reduce heat to low. Stir in heavy cream and Parmesan cheese until the soup is heated through and creamy. Do not boil after adding cream.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a vegetarian version, omit the sausage and use vegetable broth, adding mushrooms or spinach for texture.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering broth before adding the tortellini.
  • You can use frozen tortellini; add them directly to the simmering broth and cook until tender.

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