Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 oz spicy Italian sausage; 1 tablespoon olive oil; 1 tablespoon Italian seasoning; 1 teaspoon paprika (regular or smoked); ¼ teaspoon red pepper flakes; 1 large sweet potato, peeled and cubed; 5 cloves garlic, minced; 1 tablespoon tomato paste; 4 oz fresh spinach; 4 tablespoons fresh thyme; 6 cups water; 8 oz three-cheese tortellini (refrigerated, Buitoni brand recommended); ½ cup heavy cream

Jump to Recipe· 4.7 from 6 reviews

If you’re craving cozy comfort food with a little Italian flair and a creamy, dreamy texture, you’re going to love this Creamy Sausage Tortellini Soup Recipe. It’s one of those meals that feels like a big warm hug on a chilly day but comes together surprisingly fast—perfect for weeknights or when you need a comforting bowl without fuss. I’ve made this soup countless times, and every time, it’s a crowd-pleaser. Let me walk you through why it’s so fantastic and share my best tips to get it just right.

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Why This Recipe Works

Balanced Flavor Profile: The spicy Italian sausage and paprika bring warmth and depth, while sweet potatoes add a subtle sweetness that balances the savory broth.
Easy One-Pot Cooking: Everything cooks together in one pot, which means less cleanup and more time to enjoy your soup.
Creamy Yet Light: Heavy cream adds richness without weighing you down, and the spinach adds freshness and a pop of color.
Comfort Food With a Twist: The tortellini brings a delicious pasta surprise, turning this soup from simple to special.

Creamy Sausage Tortellini Soup, Italian sausage tortellini soup, easy creamy sausage soup, comforting weeknight soup, quick sausage tortellini recipe - A black pan filled with a creamy soup that has three main layers: chunks of orange squash, yellow tortellini pasta, and small pieces of cooked ground meat spread evenly throughout. The soup base is light-colored cream with orange oil spots floating on top. Dark green spinach leaves and sprigs of fresh herbs are scattered on the surface. The pan is placed on a textured white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Sausage Tortellini Soup Recipe blends ingredients you might already have on hand with some fresh finds, making it super approachable. Each component was chosen to create a harmony of flavors and textures that really sings in your mouth. Here’s a quick rundown so you know why we pick each one and how to shop smart.

Sausage: I prefer spicy Italian sausage for that perfect punch of seasoning, but you can adjust it to mild if you want less heat.
Olive Oil: A good-quality olive oil adds smooth richness and helps brown the sausage beautifully.
Italian Seasoning: This handy blend amps up the herbal notes without needing a bunch of separate spices.
Paprika: Either regular or smoked works; it adds a subtle smoky warmth that ties everything together.
Sweet Potato: I like using a large sweet potato peeled and cubed for sweetness and texture—it also thickens the broth naturally.
Garlic: Nothing beats fresh minced garlic that infuses the soup with an irresistible aroma and flavor.
Red Pepper Flakes: Add just enough heat and complexity; feel free to adjust the amount based on your spice tolerance.
Tomato Paste: It adds depth and a slight tang that helps brighten up the soup base without making it tomato-heavy.
Water: Surprising, right? No chicken stock needed here—the sausage brings enough savory flavor.
Tortellini: I go for three-cheese refrigerated tortellini for convenience and that creamy bite.
Fresh Spinach: Adds freshness and color; toss it in right before serving so it just wilts.
Heavy Cream: The final touch for that luscious creamy texture that makes this soup soooo satisfying.
Fresh Thyme: A fantastic finishing herb that adds brightness and a little earthiness right before serving.

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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’ve tried this recipe with lots of tweaks over the years, and it’s so fun to make it your own. Whether you switch up the sausage type or add extra veggies, you can tailor it exactly to your taste—and still get that creamy, comforting vibe you’re after.

Variation: Sometimes I swap fresh mozzarella tortellini instead of three-cheese—it melts beautifully into the broth and adds a gooey surprise.
Vegetables: Feel free to add chopped kale or mushrooms for extra earthiness and nutrition; just toss them in with the spinach at the end.
Dairy-Free: I’ve made this with coconut cream instead of heavy cream, which gives a slightly different but still rich flavor—perfect if you can’t do dairy.
Heat Level: If you love spice, I double up on the red pepper flakes and use spicy sausage; if you want mild, skip the flakes and go with mild sausage for kid-friendly comfort.

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

Step 1: Brown the Sausage Just Right

Start by heating the olive oil in a large, high-sided pot over medium heat. Crumble in your sausage and cook it, stirring often, until it’s browned and cooked through—this usually takes about 6 to 8 minutes. A tip I’ve learned is to drain any excess grease well after cooking so your soup doesn’t end up greasy. Once drained, sprinkle in the Italian seasoning and paprika, stirring so the spices coat the sausage evenly and fill the kitchen with that amazing aroma.

Step 2: Build Your Soup Base

Drop in your cubed sweet potatoes, minced garlic, and red pepper flakes. Then add the tomato paste — cook everything together for a minute or two to let the tomato paste deepen in flavor; it really adds that subtle boost to the broth that makes this soup stand out. Now pour in 6 cups of water and stir well, making sure the tomato paste dissolves fully. When it comes to liquid, I always stick with water here because the sausage’s juices are flavorful enough, and it keeps the broth light yet hearty.

Step 3: Simmer Until Sweet Potatoes Are Tender

Bring everything to a boil, then reduce to a gentle simmer—keep the bubbles low but steady. Cover your pot partially with a lid and let it cook for about 15 minutes or until sweet potatoes are tender when pierced with a fork. Stir occasionally, so nothing sticks. This step is key because those sweet potatoes help thicken the soup naturally and add texture that contrasts nicely against the silky tortellini.

Step 4: Add the Tortellini and Spinach

Drop your tortellini right into the pot and cover again. Let them cook for the time recommended on the package—usually about 10 minutes. I check mine a minute or two before packaging says done because I like the tortellini to be tender but not mushy. Right at the end, toss in fresh spinach and stir just until it wilts. It only needs a minute or so — you want that vibrant green color and bright flavor to pop.

Step 5: Bring in the Cream and Finish Strong

Remove your soup from the heat and stir in the heavy cream—it softens and melds all the flavors together, making the broth luxuriously creamy. Taste to see if you need salt; some sausages have enough saltiness on their own, so don’t overdo it! If you want a bit more kick, sprinkle extra red pepper flakes. Finally, crown your soup with fresh thyme leaves stirred in or sprinkled on top for a fragrant, herby finish.

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Tips from My Kitchen

Drain the Fat Thoroughly: Trust me, removing excess sausage grease keeps the soup from getting too oily and lets the flavors shine.
Don’t Rush the Simmer: Letting the sweet potatoes get tender makes a huge difference in texture and naturally thickens the soup.
Use the Package Timing for Tortellini: Tortellini can turn mushy if overcooked, so stick closely to the recommended cooking time.
Cream Texture Tip: If your soup cools and the cream looks grainy or separated, just reheat gently and stir—that creaminess bounces right back.

How to Serve Creamy Sausage Tortellini Soup Recipe

Garnishes

I love topping mine with a sprinkle of freshly grated Parmesan and a few extra fresh thyme leaves. Sometimes I add a tiny drizzle of good-quality olive oil or a pinch of crushed red pepper flakes if I want an extra kick. These small touches really elevate the bowl and make it look as good as it tastes!

Side Dishes

Pair this soup with a crusty artisan bread for dipping, or a simple side salad with a bright vinaigrette to cut through the richness. Garlic bread is also a personal favorite—I mean, who can say no to garlic bread next to this creamy, hearty soup?

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls—just hollow out small round loaves and ladle in the tortellini soup. It’s fun, festive, and adds an interactive touch that guests always enjoy. Garnish with fresh herbs and maybe a little Parmesan crisp on the side for that wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because the cream can sometimes separate when cold, just warm up smaller portions slowly on the stovetop, stirring frequently to bring back that silky texture.

Freezing

While I’ve frozen this soup a couple of times, it’s best to freeze without tortellini, since pasta can get mushy after thawing. Freeze your soup base and sausage separately, then add fresh tortellini and spinach when reheating for a fresher texture.

Reheating

Slow and low is the key. Reheat the soup gently on the stove over medium-low heat, stirring often. If it’s thickened too much in the fridge, add a splash of water or broth to loosen it back up without diluting flavor.

FAQs

Can I use chicken sausage instead of Italian sausage?

Absolutely! Chicken sausage works well if you prefer a lighter option. Just make sure it’s well seasoned since chicken sausage can be milder than Italian sausage. You might want to add a bit more Italian seasoning or paprika to boost flavor.
Is it okay to use dried tortellini instead of fresh?

You can use dried tortellini, but keep in mind it will take a bit longer to cook, and the texture will be firmer. Adjust the cooking time accordingly based on the package instructions.
Can I make this soup vegetarian?

For a vegetarian version, use plant-based sausage or omit sausage entirely and add extra veggies like mushrooms or zucchini for heartiness. Swap the water for vegetable broth and consider using a dairy-free cream to keep it fully vegetarian/vegan.
Why does the cream separate when cooling, and how do I fix it?

The cream can look grainy or curdled after cooling or refrigeration due to temperature changes. This is normal! Simply reheat the soup gently, stirring well, and it will return to that gorgeous, creamy consistency.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe truly holds a special place in my heart—and on my dinner table. It’s quick enough for busy nights but feels special enough to serve company. The mix of spicy sausage, tender tortellini, and creamy broth makes every spoonful a delight. I hope you enjoy making and savoring it as much as I do. Trust me, once you try it, you’ll have a new favorite go-to comfort meal that doesn’t disappoint!