Creamy Sausage Tortellini Soup

Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 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; Additional grated cheese for serving (optional)

There’s something irresistibly cozy about a bowl of creamy, comforting soup that fills your kitchen with rich aromas and warms you from the inside out. This Creamy Sausage Tortellini Soup Recipe fits the bill perfectly—loaded with tender sausage, delicate tortellini, and fresh herbs in a silky broth that’s pure comfort food magic.

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've made this soup dozens of times because it’s just so satisfying. What I love is how the sausage browns up with fennel seeds, infusing the broth with warm, spicy notes. Plus, the tender tortellini soaks up all those flavors for a meal that feels special but is surprisingly easy to pull together.

Rich and Creamy Flavor: The heavy cream adds that perfect velvety finish that makes every spoonful feel indulgent without being heavy.
Easy One-Pot Meal: Everything cooks right in one pot, saving you time on cleanup and keeping your kitchen stress-free.
Flexible Ingredients: You can swap sausage types or even gluten-free tortellini–making it adaptable to your pantry and preferences.
Perfect for Any Season: I love it cozying up on chilly nights, but it’s lovely for a light family dinner any time of year.

Ingredients & Why They Work

Every ingredient in this soup plays its part beautifully. The fennel seed in the sausage, paired with fresh herbs, layers in subtle complexity. Plus, the chicken stock and Parmigiano rind build a rich base that every ingredient amplifies—making each bite deliciously balanced.

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: Adds a fruity richness and helps brown the sausage perfectly without sticking.
Mild Italian Sausage: Brings savory, spiced flavor and protein to the soup; bulk sausage breaks apart nicely.
Fennel Seed: A little extra warmth and depth — swap out if your sausage already has fennel.
Onion, Celery, Carrots: The classic soffritto trio infuses subtle sweetness and texture.
Garlic: Because it always makes everything better with that fragrant punch.
Flour: Helps thicken the broth into a creamy, luscious soup.
Dry White Wine: Adds acidity and complexity – don’t skip this step if you can help it, it livens the flavor.
Tomato Paste: Concentrated tomato flavor that adds body and an umami boost.
Chicken Stock: Keeps the soup light but flavorful—low sodium lets you control the salt.
Parmigiano Rind: A kitchen secret for deep cheesy flavor without extra effort.
Heavy Cream: Creates that signature creamy texture and richness.
Cheese Tortellini: Tender little pillows that soak up all those flavors beautifully.
Flat Leaf Italian Parsley & Basil: Fresh herbs that brighten the creamy broth and add freshness.
Salt and Pepper: To balance and elevate all those lovely flavors.

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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 always encourage you to play around with this soup. It’s one of those recipes where a little flexibility lets you truly make it your own, whether that means spicing it up or swapping ingredients.

Spicy Kick: Sometimes I use hot Italian sausage instead of mild to turn up the heat a notch—it’s fantastic if you like a bit of spice.
Vegetarian Version: Swap sausage for mushrooms and use vegetable broth for a cozy meatless twist.
Gluten-Free Tortellini: I’ve used gluten-free tortellini without any hassle, just watch the cooking times.
Seasonal Veggies: Add spinach or kale in the last minutes for extra green goodness.

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 to Build Flavor

Heat a large, heavy pot over medium heat with 2 tablespoons of olive oil. Add the bulk mild Italian sausage and break it up with your spoon as it cooks. This step is key—you want those little browned, crispy bits for flavor. Cook until nicely browned but not overcooked, about 7 minutes. Remove with a slotted spoon and set aside.

Step 2: Sauté the Vegetables for a Soft Base

Add the remaining olive oil to the pot and toss in the diced onion, celery, carrot, fennel seeds, and a pinch of salt. Cook, stirring occasionally, until everything is tender and fragrant—about 7 to 10 minutes. Then stir in the minced garlic and sauté just 2 more minutes to avoid bitterness.

Step 3: Build the Soup’s Depth with Tomato Paste, Flour, and Wine

Mix in the tomato paste and keep stirring frequently to prevent burning—cook for around 5 minutes until it darkens and thickens slightly. If it threatens to stick, drop the heat and add a splash of water. Then sprinkle in the flour and cook for 2 minutes, stirring constantly to cook out the raw taste.

Pour in the dry white wine and crank the heat up. Use a wooden spoon to scrape the browned bits off the bottom—this is flavor gold right here! Let it reduce by half, about 1 to 2 minutes.

Step 4: Add Broth and Cheese Rind, then Simmer

Return the cooked sausage to the pot, pour in the chicken stock, and add the Parmigiano rind if you have it. Bring everything to a boil, then lower the heat and let it simmer gently for 10 minutes to marry the flavors.

Step 5: Creamy Finish and Tortellini Cooking

Stir in the heavy cream and simmer the soup for another 10 minutes so it thickens and gets beautifully creamy. Add the tortellini and cook until tender—usually about 3 to 5 minutes depending on the package instructions.

Step 6: Final Seasoning and Fresh Herbs

Remove from heat and taste—adjust salt and pepper as needed. Finally, stir in the minced parsley and chopped basil to add fresh herbal brightness that cuts through the richness perfectly. Serve with some freshly grated cheese and crusty bread—you’re in for a real treat.

Top Tip

After making this creamy sausage tortellini soup recipe several times, I’ve learned a few tricks that really make a difference, especially if you want to nail that perfect texture and flavor balance every time.

Brown Thoroughly: Don’t rush browning the sausage—it builds the base flavor and adds texture that lifts the whole soup.
Don’t Skip the Wine: This adds acidity and cuts through the creaminess, making the soup taste like it’s been simmering all day.
Parmigiano Rind Bonus: If you save your cheese rinds, toss one in while simmering—it infuses a lovely cheesy depth you can’t get otherwise.
Fresh Herbs Last: Adding parsley and basil at the end keeps their flavors bright and fresh, instead of cooked dull.

How to Serve Creamy Sausage Tortellini Soup Recipe

Creamy Sausage Soup - Serving Suggestion

Garnishes

I’m a big fan of a sprinkle of freshly grated Parmigiano on top for extra savory goodness and a little drizzle of good olive oil if I’m feeling fancy. Sometimes I add a crack of black pepper for a tiny kick that wakes everything up.

Side Dishes

Crusty Italian bread or garlic bread is my go-to to scoop up every last drop of the soup. A simple mixed green salad with a bright vinaigrette also pairs nicely to cut through the richness.

Creative Ways to Present

For a dinner party, I like serving this soup in hollowed-out mini sourdough bowls—it makes it feel extra special and rustic. Garnishing with microgreens or a small sprig of basil adds a pop of color that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

After eating my fill, I usually let the soup cool to room temp, then transfer it to an airtight container. It keeps beautifully in the fridge for up to three days. Reheating gently on the stove prevents the cream from separating.

Freezing

I’ve frozen this soup a couple of times with good success—freeze it before adding the tortellini. When thawed, cook fresh tortellini separately and stir in at serving for best texture.

Reheating

To reheat, warm the soup gently over low heat, stirring often. This keeps the cream silky and prevents curdling. If it gets too thick, just thin with a splash of chicken stock or water.

Frequently Asked Questions:

Can I use pre-cooked sausage instead of raw?

You can! Just brown the pre-cooked sausage briefly to get some caramelization and add it in later in the process. Be careful not to overcook to prevent dryness.

What type of tortellini works best?

Cheese tortellini is classic for this soup because it melts into the broth beautifully, but you can also use meat or spinach-filled varieties depending on your taste and dietary needs.

Can I make this soup dairy-free?

To make it dairy-free, substitute the heavy cream with coconut cream or cashew cream, and omit the Parmigiano rind. Use a dairy-free cheese alternative if desired for garnish.

How do I prevent the tortellini from overcooking in the soup?

Add the tortellini only in the last 3-5 minutes of cooking and remove the soup from heat as soon as they’re tender. This keeps their texture firm and prevents them from turning mushy.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe has become a go-to for me whenever I want something that feels homemade, delicious, and just a little bit special without fuss. I hope you enjoy making it as much as I do—it’s the type of recipe that invites you to slow down, savor every bite, and maybe share a bowl or two with friends or family. Give it a try and trust me, it’ll quickly become a comfort food favorite in your kitchen too.