Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/4 cup olive oil divided; 1 pound bulk mild Italian sausage; 1 1/2 teaspoons fennel seed (can omit if using fennel sausage); 1 medium onion diced; 2 ribs celery diced; 2 medium carrots diced; 6 cloves garlic minced; 3 tablespoons flour; 1 cup dry white wine; 1 6-ounce can tomato paste; 8 cups low-sodium chicken stock plus more to thin if needed; 1 rind Parmigiano Reggiano (optional); 1 1/2 cups heavy cream; 1 pound cheese tortellini; 1/2 cup flat leaf Italian parsley minced; 1/2 packed cup basil leaves chopped; Salt and pepper to taste

There’s just something about a bowl that’s both comforting and fancy-feeling, isn’t there? This Creamy Sausage Tortellini Soup Recipe hits that sweet spot perfectly—it’s rich without being heavy, packed with flavor and ready in about an hour. Trust me, once you try it, this one will become a regular in your dinner rotation.

The image shows a rich, creamy soup with a thick orange broth filling a white pot with a red edge. Floating in the soup are soft tortellini pasta with a pale yellow color, mixed with small pieces of ground meat, tiny diced carrots in orange, and bits of green leafy herbs scattered all over. A wooden spoon lifts some of the soup, showing three layers: the orange liquid base, tortellini with herbs and meat, and small vegetable pieces. The soup looks smooth and creamy with fresh green herbs adding fresh color on top. The scene rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe
Top Tip
How to Serve Creamy Sausage Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sausage Tortellini Soup Recipe

Why You'll Love This Recipe

I’m really excited to share this soup because it’s one of those dishes I make when I want something cozy but still a bit special. It’s super flavorful from the sausage and Parmigiano rind, creamy from the heavy cream, and the tortellini adds a satisfying bite you don’t usually get with soups.

Rich, Creamy Texture: The heavy cream blends beautifully with the broth without feeling too heavy or greasy.
Flavor-Packed Sausage: Browning the sausage with fennel seeds brings out an incredible depth of taste you’ll crave.
Hearty & Satisfying: Cheese tortellini makes this soup filling enough for a meal on its own.
Flexible & Easy to Customize: You can easily swap ingredients and make it your own without losing that comforting feel.

Ingredients & Why They Work

Each ingredient in this Creamy Sausage Tortellini Soup Recipe plays an important role, creating layers of flavor and texture that marry surprisingly well together. Plus, shopping is pretty straightforward, and you might even have a lot of these in your pantry already.

Flat lay of fresh mild Italian sausage links, a small pile of fennel seeds, one whole uncracked brown egg, a medium onion with natural skin, two crisp celery ribs, two bright orange carrots with green tops, six whole garlic cloves, a small white ceramic bowl filled with golden olive oil, another small white ceramic bowl containing white all-purpose flour, a small white ceramic bowl holding clear dry white wine, a small white ceramic bowl with rich red tomato paste, a wedge of Parmigiano Reggiano rind, a small white ceramic bowl filled with heavy cream, a neat portion of fresh cheese tortellini pasta, a small bunch of flat leaf Italian parsley sprigs, and a small bunch of fresh basil leaves all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good-quality olive oil helps brown the sausage and veggies while adding a subtle richness.
Mild Italian sausage: The backbone of flavor—choose mild to keep it balanced or spicy if you want a kick.
Fennel seed: Adds that slightly sweet, aromatic flavor that complements the sausage perfectly; omit if you have fennel sausage on hand.
Onion, celery, and carrots: The classic soffritto trio, these veggies add a savory base and subtle sweetness.
Garlic: Because everything is better with garlic, right?
Flour: Helps thicken the soup, giving it that luscious, creamy mouthfeel.
Dry white wine: Adds brightness and depth while deglazing the pot to capture all those browned bits.
Tomato paste: Brings a rich umami punch without overpowering the soup’s creaminess.
Chicken stock: The liquid base that balances richness with heartiness; low sodium means you can season precisely.
Parmigiano Reggiano rind: A game changer if you have it—it infuses the broth with savory, cheesy depth.
Heavy cream: The creamy element that makes the soup silky and indulgent.
Cheese tortellini: Adds body and makes this feel like a complete, satisfying meal.
Italian parsley and basil: Fresh herbs brighten and add layers of freshness at the end.
Salt and pepper: Simply the perfect seasonings to bring everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Sausage Tortellini Soup Recipe depending on what I have on hand or the season. Trust me, it’s forgiving and eager to be customized.

Spicy Upgrade: I once swapped mild sausage for hot Italian and added crushed red pepper flakes—made a big fan out of my spice-loving family.
Vegetarian Swap: Use plant-based sausage and vegetable stock, and skip the Parmigiano rind to keep it vegan-friendly but just as hearty.
Seasonal Veggies: Sometimes, I toss in chopped kale or spinach at the end for extra greens, which adds freshness and color.
Cheese Tortellini Variations: Feel free to try spinach or mushroom tortellini for a new flavor twist.

Step-by-Step: How I Make Creamy Sausage Tortellini Soup Recipe

A bowl filled with creamy orange soup, with several yellow tortellini floating on the surface. There are small pieces of orange carrots and green leafy herbs scattered throughout the soup. Shredded white cheese is sprinkled lightly over the tortellini. The bowl itself is white with a blue rim and small dark blue flower-like patterns around the edge, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage for Maximum Flavor

I heat 2 tablespoons of olive oil over medium heat in my heaviest pot and add the sausage, crushing it into small bits with a wooden spoon. Browning it properly—not rushing—gives the soup a rich, meaty base. Once browned, I scoop it out with a slotted spoon and set it aside—don’t skip this removal step; it keeps the sausage perfect while we cook the veggies.

Step 2: Build the Flavor with the Sofrito

Into the same pot, I add the remaining olive oil, diced onion, celery, carrot, a pinch of salt, and fennel seeds (unless I’m using fennel sausage). This combination softens and sweetens over 7-10 minutes, releasing those wonderful aromas. Adding garlic last and cooking for 2 minutes ensures it doesn’t burn but fills the kitchen with that signature garlicky scent.

Step 3: Tomato Paste and Flour for Body

Next up is the tomato paste. I cook it, stirring often for about 5 minutes to develop its flavor fully. If it threatens to stick or brown too fast, I lower the heat and splash a little water in—that’s a small trick I learned to avoid any bitterness. Then in goes the flour, stirred constantly for 2 minutes to cook the raw taste out and thicken things just right.

Step 4: Deglaze and Simmer

I pour in the dry white wine, crank the heat to high, and scrape the browned bits off the pot’s bottom—they hold magic flavor! Watching the wine reduce by half, usually in 1-2 minutes, concentrates the taste. Then the browned sausage, chicken stock, and the Parmigiano rind go back in. I bring it all to a boil, then reduce to a simmer for a cozy 10 minutes to blend those flavors.

Step 5: Creamy Finish and Tortellini Time

Adding the heavy cream transforms your soup instantly—stir it in and let it gently simmer for another 10 minutes to thicken and mellow. After that, I add the cheese tortellini, cooking just 3-5 minutes until tender but still intact. Removing from the heat, I adjust salt and pepper and toss in minced parsley and basil for that garden-fresh brightness.

Top Tip

Over the years making this soup quite a few times, I’ve found little tricks that really make it shine. Here’s what saved me time and frustration.

Don’t Skip Browning the Sausage Well: It’s where the soup gets so much of its meaty flavor. Take your time and break it into small pieces for even browning.
Use the Parmigiano Rind: If you have one saved from a cheese block, add it to the pot while simmering—it melts down and imparts the most incredible savory note.
Watch the Tortellini Cook Time: Tortellini cooks quickly; overcooking makes it mushy. Taste early and often to catch that perfect tenderness.
Adjust Thickness with Stock: If your soup feels too thick, add a splash of chicken stock or water just before serving for perfect consistency.

How to Serve Creamy Sausage Tortellini Soup Recipe

Creamy Sausage Tortellini - Serving Suggestion

Garnishes

For me, a little freshly grated Parmigiano Reggiano right on top is non-negotiable—it adds a lovely salty finish and extra creaminess. Sometimes I sprinkle chopped fresh basil or parsley right before serving for a pop of color and freshness. If you like a little heat, a dash of crushed red pepper flakes is fantastic, too.

Side Dishes

This soup shines on its own but pairs beautifully with crusty bread for dipping—my go-to is a rustic sourdough baguette. A simple green salad dressed with lemon vinaigrette adds a refreshing contrast to the rich soup. You could also serve some roasted vegetables if you want a heartier meal.

Creative Ways to Present

For holiday dinners or cozy gatherings, try serving the soup inside small hollowed-out bread bowls—it looks charming and keeps the soup warm longer. I’ve also ladled it into individual ramekins topped with a herb sprig for a fancier presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I let the soup cool slightly before transferring it to airtight containers, and it keeps beautifully in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find leftovers taste even better the next day.

Freezing

Because of the cream and tortellini, freezing can sometimes change the texture a bit. I’ve frozen this soup in airtight containers and while a quick stir after thawing brings it back, I recommend freezing before adding the tortellini if you want the best texture after reheating.

Reheating

Gently reheat on the stovetop over medium-low heat, stirring frequently to avoid burning, and add a splash of chicken stock or water if it feels too thick. I avoid the microwave because slow, even heating keeps the cream from separating.

Frequently Asked Questions:

Can I use pre-cooked sausage for this soup?

While you can use pre-cooked sausage, I recommend cooking it fresh to get that nice browning and flavor depth that really elevate the soup’s taste.

What’s the best type of tortellini to use?

Cheese tortellini works beautifully for this soup and adds richness, but you can also experiment with spinach or mushroom-filled varieties for a fun twist.

Can I make this soup vegan?

To make a vegan version, swap the sausage for a plant-based alternative, use vegetable stock instead of chicken stock, and replace heavy cream with a plant-based cream substitute or cashew cream.

How do I store soup leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture and fresh flavors.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe feels like a warm hug after a long day. I love how it’s both elegant enough to serve when guests drop by and simple enough for a weeknight dinner. Every spoonful reminds me why comfort food doesn’t have to be boring. Give it a try—you might already have everything you need in your kitchen to make this magic happen tonight.