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.

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)

Description

This Creamy Sausage Tortellini Soup is a hearty and comforting Italian-inspired dish featuring browned mild Italian sausage, vegetables, a rich tomato and wine base, finished with cream and tender cheese tortellini. Perfect for a satisfying meal, it combines the flavors of fennel, garlic, and fresh herbs for a deliciously creamy and aromatic soup.

Ingredients

Scale

Sausage and Vegetables

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

Soup Base

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

Final Ingredients

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)

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Instructions

Brown the Sausage: Heat a large heavy pot to medium heat and add 2 tablespoons olive oil. Add the mild Italian sausage, breaking it up into small pieces as it cooks. Continue cooking until browned, then remove the sausage with a slotted spoon and set aside on a plate.
Sauté Vegetables: In the same pot, add the remaining 2 tablespoons olive oil, then add onion, celery, carrots, fennel seeds, and a pinch of salt. Cook while stirring occasionally until vegetables are soft, about 10 minutes. Add minced garlic and cook for an additional 2 minutes until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook, stirring frequently, for 5 minutes. If it starts to burn, lower the heat and add a small amount of water to prevent sticking.
Make Roux and Deglaze: Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Pour in the white wine and increase heat to high. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine reduce by half, about 2 minutes.
Add Broth and Sausage: Return the browned sausage to the pot, then add the chicken stock and Parmigiano rind. Bring the mixture to a boil.
Simmer Soup: Once boiling, reduce heat and simmer uncovered for 10 minutes to develop flavors.
Add Cream and Continue Simmering: Stir in the heavy cream and simmer for another 10 minutes to thicken and enrich the soup.
Cook Tortellini: Add the cheese tortellini and cook until tender, about 5 minutes. Remove the pot from heat once the tortellini is cooked.
Season and Finish: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the chopped parsley and basil leaves for freshness.
Serve: Ladle the soup into bowls and serve with grated cheese and crusty bread if desired. Enjoy your creamy, flavorful sausage tortellini soup!

Notes

This recipe makes 6 large servings or 8 moderate servings.
If using fennel-flavored sausage, omit the fennel seeds for balanced flavor.
Parmigiano Reggiano rinds add great depth and umami to the soup; save them from previous uses for cooking.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
For a lighter version, use half-and-half instead of heavy cream or reduce the cream to 1 cup.
Adding extra chicken stock can thin the soup if it becomes too thick.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 480 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 85 mg