Description
This Creamy Sausage Tortellini Soup is the ultimate one-pot comfort food. With savory Italian sausage, tender cheese tortellini, fire-roasted tomatoes, and a luxuriously creamy broth, it’s a hearty, crowd-pleasing meal that’s easy to prepare and perfect for any occasion. Pair it with crusty bread, and you’ve got yourself a winning dinner!
Ingredients
Scale
- 1 pound ground Italian sausage (mild; remove casing if using sausage links)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 16 ounces cheese tortellini (fresh or refrigerated recommended)
- 1 cup heavy cream
- Freshly grated Parmesan cheese
- Fresh basil (chopped)
Instructions
- Brown the Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage, breaking it up with a spoon until browned and cooked through. Drain any excess fat if necessary.
- Sauté the Vegetables: Add the diced onion and minced garlic to the pot, cooking until the onion becomes translucent, about 5 minutes.
- Add Broth and Tomatoes: Pour in the chicken broth and add the fire-roasted diced tomatoes. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Add Tortellini: Carefully add the cheese tortellini to the pot, cooking according to package instructions (usually 5-7 minutes) or until the tortellini is tender.
- Incorporate the Cream: Lower the heat to a gentle simmer and stir in the heavy cream, mixing until the soup is creamy and well combined.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and basil, if desired. Serve hot with crusty bread or a side salad.
Notes
- Customize Your Vegetables: Feel free to add extra vegetables like spinach, kale, or mushrooms for added nutrition.
- Spicy Kick: If you prefer spicier flavors, use hot Italian sausage or add red pepper flakes.
- Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
- Freezing Tip: Freeze the soup base (without the tortellini and cream) for up to 2 months. Add fresh tortellini and cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian