Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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; 6 cups water; 4 oz fresh spinach; 4 tablespoons fresh thyme; 8 oz refrigerated three-cheese tortellini (Buitoni brand recommended); ½ cup heavy cream

Jump to Recipe· 4.4 from 35 reviews

If you’re craving something soul-warming, packed with cozy flavors, and downright delicious, you’re going to love this Creamy Sausage Tortellini Soup Recipe. It’s the kind of recipe I keep coming back to on chilly nights when I want something hearty but easy enough to whip up after a busy day. The combination of spicy sausage, tender sweet potatoes, cheesy tortellini, and a rich, creamy broth hits all the right notes. Trust me, once you try this soup, it’ll become a go-to comfort meal in your kitchen too.

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Why This Recipe Works

Bold Flavor Punch: The spicy Italian sausage and paprika add a wonderful depth without needing fancy broth or extra seasoning.
Comforting Creaminess: The heavy cream stirred in at the end makes the soup velvety without overpowering the fresh ingredients.
Simple, Yet Satisfying: Minimal ingredients with straightforward steps come together into a dish that feels special and homemade.
Texture Play: Sweet potatoes, tender tortellini, and fresh spinach create a perfect balance of hearty and light in every spoonful.

Creamy Sausage Tortellini Soup, sausage tortellini soup, cheesy sausage soup, hearty creamy 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

Each ingredient in this Creamy Sausage Tortellini Soup Recipe plays an important role, blending bold, fresh, and creamy elements beautifully. I like to use quality sausage for that rich meaty flavor and fresh tortellini for softness that melts into the broth. Here’s a quick rundown on the ingredients and why they’re perfect in this soup.

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Spicy Italian Sausage: It brings loads of flavor and seasoning, no need to add a lot of extra salt or broth.
Olive Oil: Helps brown the sausage nicely and adds a light fruity note.
Italian Seasoning: Adds herbal warmth that complements the sausage beautifully.
Paprika: Regular or smoked works well, giving a mild smoky undertone and vibrant color.
Sweet Potato: Offers a natural sweetness and soft texture that contrasts the spice perfectly.
Garlic: Essential for that aromatic base and boosting flavor complexity.
Red Pepper Flakes: Adds subtle heat; you can adjust to make it as spicy or mild as you like.
Tomato Paste: Deepens the broth’s flavors with a tangy richness that binds everything together.
Water: No chicken stock needed here, since the sausage and seasonings provide ample taste.
Tortellini: I use refrigerated three-cheese tortellini for that melt-in-your-mouth cheesy goodness that’s quick to cook.
Fresh Spinach: Adds color and freshness, wilting perfectly without overpowering the soup.
Heavy Cream: Stirred in at the end for that silky, indulgent texture that takes this soup to the next level.
Fresh Thyme: Finishes the soup with an earthy fragrance and a subtle herbal note.

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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.

Tweak to Your Taste

One of the best things about this Creamy Sausage Tortellini Soup Recipe is how easy it is to make it your own. I often play with the spice level or add extra greens depending on what I have on hand. Don’t hesitate to experiment — it’s forgiving and flexible.

Swap the Sausage: I’ve done it with mild sausage or even chicken sausage when I want something less spicy — just bump up the red pepper flakes to keep the heat.
Greens Upgrade: Kale or swiss chard also work well if you don’t have spinach. They add a bit more chew and nutrition.
Dairy-Free Variation: I’ve made it with coconut milk instead of heavy cream for a different but equally creamy finish.
Extra Veggies: Adding mushrooms or bell peppers can deepen the flavor, especially when cooking the sausage.

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

Step 1: Brown the Sausage and Layer in Flavor

Start by heating the olive oil in a large, high-sided pot over medium heat. I crumble in the sausage and let it sizzle away, stirring occasionally until it’s fully cooked and starting to brown nicely. This browning step is key because those little crispy bits add amazing flavor. Once cooked, drain off excess grease — trust me, you don’t want your soup too greasy. Then sprinkle on the Italian seasoning and paprika right in the pot and give it a stir to coat the sausage pieces.

Step 2: Add Sweet Potatoes, Garlic, and Tomato Paste

Next, toss in the cubed sweet potatoes, minced garlic, and red pepper flakes. Stir in the tomato paste — this little tub of goodness adds a deep, rich flavor. I like to take a moment to mix it all around so the tomato paste starts melting into the sausage juices. This step really builds the base of your soup.

Step 3: Pour in Water and Simmer

Pour six cups of water over everything — I usually don’t add broth here because the sausage is salty and flavorful enough. Bring the soup to a boil, stirring now and then so the tomato paste fully dissolves. Then lower the heat to a simmer (look for a gentle, visible boil), cover with a lid, and let it cook for about 15 minutes or until the sweet potatoes are fork-tender.

Step 4: Add Tortellini and Spinach

Once your potatoes are soft, stir in the tortellini and cover again. Let them cook according to the package’s instructions—usually around 10 minutes—until they’re perfectly tender. Near the very end, add the fresh spinach and gently stir it in until it just wilts. The fresh greens brighten up the soup and add lovely color and nutrients.

Step 5: Stir in Cream and Finish Seasoning

Turn off the heat and ladle in the heavy cream. Stir it gently to swirl through the soup and give it that signature creamy texture you’re here for. Taste carefully, because the sausage may already have seasoned the soup well—add salt sparingly if needed. Sprinkle some fresh thyme on top along with extra red pepper flakes if you want an added kick. That herby aroma will make your kitchen smell incredible.

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Pro Tips for Making Creamy Sausage Tortellini Soup Recipe

Drain the Sausage Grease: This keeps the soup from becoming oily and allows the seasoning to shine without a greasy finish.
Use Fresh Tortellini: Fresh or refrigerated tortellini cooks perfectly in the soup and gives that richer texture I love over dried pasta.
Watch Your Salt: Since sausage can be salty, I always taste before adding salt to avoid over-seasoning.
Reheat Gently: If cream separates after refrigerating, just warm the soup slowly while stirring and it’ll smooth right back.

How to Serve Creamy Sausage Tortellini Soup Recipe

Creamy Sausage Tortellini Soup, sausage tortellini soup, cheesy sausage soup, hearty creamy soup, quick sausage tortellini recipe - A white bowl filled with a creamy soup that has three main layers: large orange carrot cubes, green spinach leaves, and pale yellow tortellini pasta pieces floating in a light cream-colored broth with orange oil droplets. Small pieces of light brown cooked sausage are mixed throughout, and tiny green herb leaves are scattered on top. The bowl is placed on a white marbled surface with some green herbs around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

My favorite garnish is simply a sprinkle of fresh thyme leaves and maybe a little extra cracked black pepper. Sometimes I like to add a tiny drizzle of good-quality olive oil or a bit of grated Parmesan for an extra cheesy pop. These additions elevate the soup’s earthy, creamy flavor without taking the spotlight.

Side Dishes

I love pairing this soup with crusty bread — a warm baguette or a garlic bread is perfect to soak up every last drop. A simple green salad with a lemon vinaigrette cuts through the richness nicely, keeping the meal balanced and fresh.

Creative Ways to Present

For a special dinner, I sometimes serve this soup in individual bowls set inside hollowed-out rustic bread bowls — it’s a lovely way to impress guests and add an extra cozy feel. You could also top each bowl with a little dollop of pesto or chili oil for visual and flavor flair on holidays or dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Because of the cream, the texture might seem a bit grainy when chilled, but it’s easy to fix when reheated. I always give it a good stir to recombine everything.

Freezing

Freezing this soup can be a bit tricky because of the cream and tortellini — they can change texture upon thawing. If you want to freeze, I recommend freezing the soup base without the tortellini and cream, then adding fresh tortellini and cream when reheating to keep things fresh.

Reheating

Reheat gently over low heat on the stove, stirring often. If the cream has separated or the soup seems thin, just stir in a splash more cream or a little milk to bring back that rich texture. Patience here pays off — resist the urge to microwave on high and you’ll keep the soup luscious.

FAQs

Can I use frozen tortellini instead of fresh?

Absolutely! Frozen tortellini works well in this soup—just watch the cooking time as it may take a minute or two longer to cook through. Follow package instructions and adjust simmer time accordingly.
What type of sausage is best for this soup?

I prefer spicy Italian sausage for the bold flavor, but mild or even chicken sausage can also work if you want something less spicy. Adjust red pepper flakes to suit your taste.
Can I make this soup vegetarian?

To make it vegetarian, swap the sausage for a plant-based alternative or simply increase the veggies like mushrooms and add vegetable broth instead of water. The creamy base still keeps it satisfying.
Why does the cream sometimes look separated after refrigeration?

It’s normal for cream to separate and look a bit grainy when cooled. Just reheat the soup gently and stir well, and the texture will return to creamy perfection.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe has been a warm hug on many evenings in my kitchen, and I’m confident it will brighten up yours too. The balance of spice, sweetness, creaminess, and fresh herbs makes it feel like a special meal without any fuss. Whether you serve it for a comforting family dinner or a casual weeknight, I hope you enjoy making and eating this as much as I do. Grab a big bowl, a cozy blanket, and dig in—you’re in for a tasty treat!