Amazing 35 Minute Sausage Tortellini Soup

Hi there, I’m Carla, and I’m so thrilled you stopped by my little corner of the internet! If you’re anything like me, you want dinner on the table that tastes like you cooked all day, but you only have about half an hour. That’s why I live for recipes like this one. Today, we are diving headfirst into what I call my ultimate savior: the rich, deeply satisfying sausage tortellini soup. Trust me, I know how chaotic life gets juggling work and family, so making food that actually brings comfort without stealing my entire evening is my main mission. This soup is hearty, cheesy, and truly feels like a warm hug in a bowl. It’s pure, simple comfort food, ready before the rush of the evening even begins!

Why This Creamy Sausage Tortellini Soup Recipe Works for Busy Nights

When it comes to weeknights, I need food that performs! This soup checks every single box for me—flavorful, comforting, and seriously fast. It’s the kind of meal that feels indulgent even though it takes almost no effort to pull together. Here’s why this recipe wins over my heart (and my tired schedule):

• It’s done cooking before the kids can even finish setting the table.
• The creamy base tastes like it simmered all day, but nope!
• Minimal dishes means I can relax sooner after dinner.

Quick Tortellini Soup Dinner Ready in Under 40 Minutes

Seriously, I time this often! From the moment I pull out my Dutch oven to the moment I’m ladling the first bowl, it clocks in right around 35 minutes total. That makes it a genuine 30 Minute Soup Recipe powerhouse. It’s perfect for those nights when you get home late and need a cozy dinner right away.

SAVE IT

The Best Sausage Tortellini Soup is a One Pot Sausage Tortellini Recipe

This is the part I love the most—cleanup! Because we’re doing everything in one big pot, you just have to wash that one thing (and maybe a cutting board). This One Pot Sausage Tortellini Recipe is my go-to when I’m dreading scrubbing pots and pans. The sausage tortellini soup comes together beautifully without needing separate steps for every component.

Ingredients for Your Hearty Sausage Soup

Okay, let’s talk fuel! Getting the right ingredients ready before you start cooking is honestly half the battle won for any Easy Sausage Pasta Soup. You need the savory punch from the sausage, the plump cheese filling in the pasta, and good quality broth to carry all that flavor. You’ll need about 1 tablespoon of olive oil to start things off, getting that pan nice and hot. Then, bring in 1 pound of Italian sausage—sweet or hot, your call! We always use 1 medium yellow onion, chopped fine, and 3 cloves of garlic, minced up so you get that wonderful aroma right away.

For the liquid base, grab 6 cups of chicken broth and a 14.5 ounce can of diced tomatoes, undrained, because we want every drop of that juice! Don’t forget the seasoning: 1 teaspoon of dried Italian seasoning, plus 1/2 teaspoon of salt and 1/4 teaspoon of pepper. The stars, of course, are the pasta and greens—a 9 ounce package of refrigerated cheese tortellini and 5 ounces of fresh spinach. And for that signature creamy finish, you’ll need 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Isn’t that just a list of perfect comfort food staples?

Ingredient Notes and Substitutions for Sausage Tortellini Soup

One thing I always get asked about is the sausage, and that’s totally fair! If you like a little kick, use the hot Italian sausage—it adds some depth! If you prefer a milder flavor, the sweet kind is wonderful. Either way, make sure you pull those casings off if you buy links; we just want the meat crumbling into the pot. Also, this recipe calls for cheese tortellini specifically, but honestly, any filled tortellini you have on hand will work in a pinch. If you’re out of fresh spinach, go ahead and use kale; just let it simmer a tiny bit longer so it gets nice and tender.

How to Make the Ultimate Creamy Sausage Tortellini Soup

Alright, buckle up, friend, because this is where the magic happens and you see why this is the Creamy Sausage Tortellini Soup you’ll be making every single week. Because it’s all happening in one big pot, the steps flow right into each other. Before you know it, you’ll have the best sausage tortellini soup right on your stovetop. It’s just too easy!

Browning the Sausage and Building the Flavor Base

First things first, get that olive oil shimmering over medium heat in your big pot. Toss in that pound of Italian sausage (casings off, remember?). You want to break it up into nice little, browned crumbles. Once it’s cooked through, step two is crucial: drain off most of that excess grease! Trust me, you don’t want a pool of oil sitting on top of your soup later. After draining, toss in your chopped onion and let it soften up a bit—about five minutes should do the trick until they look translucent.

SAVE IT

Simmering the Broth and Cooking the Tortellini in the Sausage Tortellini Soup

Next, wake up those flavors! Stir in your minced garlic for about sixty seconds until you can really smell it—careful not to burn it! Now, pour in the 6 cups of chicken broth. Add those diced tomatoes (juice and all!), the Italian seasoning, salt, and pepper. Bring that whole beautiful mess up to a nice simmer. Once it’s bubbling gently, drop in the refrigerated tortellini. Just follow the package directions, usually about 5 to 7 minutes until they float to the top. That’s how you know your sausage tortellini soup is almost done!

Achieving the Creamy Finish for Your Italian Sausage Soup with Tortellini

This is the grand finale, so pay attention! Once the tortellini are cooked, stir in your spinach until it wilts down completely—that takes maybe two minutes. Now, turn the heat way down to low. Serious warning here: Do NOT let this boil after this point! Slowly swirl in the heavy cream and the grated Parmesan cheese. Gentle stirring over low heat is the secret to keeping that broth silky smooth. As soon as it’s heated through and perfectly creamy, take it off the heat. That’s it—perfection!

SAVE IT

Tips for Success When Making Sausage Tortellini Soup

Every good home cook needs a few tricks up their sleeve, and I happily share mine for making this sausage tortellini soup perfect every single time. My philosophy is that cooking should be fun, but the results should be fantastic! I learned a lot testing recipes when life got hectic, and these little adjustments make all the difference in your final bowl. I always keep my favorite cooking articles saved on my blog for quick reference later!

First, remember that note about spice? If you want that deep, warming flavor reminiscent of a long simmered sausage tortellini soup, don’t skip the red pepper flakes if you like heat! Even a little pinch gives the broth some backbone. Also, if you are using the sweet sausage, a tiny dash of fennel seed can really push that traditional Italian flavor forward. It’s all about layering those tastes.

And most importantly: don’t overcrowd your spinach. I stick to that 5 ounces because if you dump too much in, it cools the soup down too much before the greens wilt, and you end up chasing the right creamy temperature again. Keep it simple, keep it flavorful, and enjoy the simplicity of this great recipe!

Making Sausage Tortellini Soup in the Slow Cooker

I totally get it. Sometimes even 35 minutes is too much when you’re rushing out the door in the morning. That’s where my slow cooker notes come in handy! Yes, you absolutely *can* turn this amazing stovetop meal into a dump-and-go classic. This is perfect for getting that dinner aroma hitting the house right when you get home from work!

The key here—and this is important for texture and safety—is that you still need to brown your sausage and sauté your onion and garlic beforehand. You can’t just dump raw sausage in the crockpot; it won’t brown correctly, and the texture gets weird. Once the sausage is browned and the onion/garlic are softened up, transfer everything over to your slow cooker.

Add all the broth, tomatoes, and seasonings right in with the meat. Let that cook away on low for about four to six hours. That’s your long, slow simmer happening while you’re busy! Now, for the second crucial timing element: the tortellini. You toss those in for the last 30 minutes of cooking time. If you add them too early, they turn into mushy little cheese balloons that break apart.

When the tortellini are plump and cooked, *then* you can stir in the heavy cream and the Parmesan cheese right before serving. Just like on the stovetop, you keep the heat low when you add the dairy so it stays gorgeous and creamy. If you want some inspiration for other hands-off meals, check out those slow cooker ideas—they’re lifesavers!

Serving Suggestions for Your Cozy Dinner Ideas Soup

Now that you have this huge, steaming pot of rich sausage tortellini soup simmering away, you absolutely need something fantastic for dipping! This soup is hearty enough to be a meal on its own, but a little texture contrast makes it heavenly. I almost always pair it with sturdy, crusty bread. Think sourdough or a good Italian loaf—something that can really soak up that creamy broth without immediately dissolving.

And speaking of bread, you know I can’t resist making a quick batch of buttery garlic bread when I make this! It’s the perfect marriage of flavors. If you want something a little lighter but still fresh, a quick side salad dressed with a bright vinaigrette cuts through the richness of the cheese and sausage beautifully. Enjoy those Cozy Dinner Ideas Soup moments!

SAVE IT

Storage and Reheating Instructions for Leftover Sausage Tortellini Soup

Even though this soup is so good you’ll probably want to eat it all in one sitting, sometimes you get lucky and have leftovers! I always make sure I save some because the flavor honestly deepens overnight—it’s such a treat the next day for lunch, too. But here’s my one big warning when it comes to saving any creamy pasta soup:

The tortellini are going to absorb a lot of that rich broth as they sit in the fridge. If you look at them the next morning, they might look a little sad and swollen. That’s totally normal! This soup just really loves to soak up liquid overnight.

Storing Your Soup Correctly

When storing leftovers, always let the soup cool down completely on the counter before you seal it up and put it in the fridge. You never want to put hot soup straight into an airtight container in the back of the fridge—that’s just asking for trouble. I use good quality, sealable containers, and this soup tastes great for up to three days stored this way.

Reheating Secrets for the Best Results

When you reheat it, you *must* add a little extra liquid back in. I keep some extra chicken broth handy just for this purpose. Heat the soup gently on the stovetop over medium-low heat, and stir in a splash or two of broth until you get back that nice, cozy, slightly soupy consistency you loved on day one.

If you reheat it in the microwave, stir it every minute or so to ensure it heats evenly, especially near the bottom where the sausage bits like to settle. And please, please, please, never let it boil once the cream is back in. Keep it warm, keep it gentle, and it’ll taste almost as good as when it was freshly made!

Frequently Asked Questions About This Easy Sausage Pasta Soup

I know when you’re planning a weeknight soup dinner, you probably have a few questions floating around! Cooking for my family has taught me that 99% of recipe issues can be solved either by adjusting the heat or swapping one ingredient. I’ve pulled together the top things people ask me about this recipe—I hope this helps you feel super confident stepping up to the stove! If you’re looking for more dinner inspiration, you can always browse my full collection of soups and salads.

Can I use ground turkey instead of Italian sausage in this sausage tortellini soup?

You absolutely can! I’ve done this when I’m trying to lighten things up a bit, especially when making a batch of this Hearty Sausage Soup. The trick is that ground turkey doesn’t have that great Italian seasoning built-in that the sausage does. So, if you use turkey, make sure you season it heavily while browning! I add about a teaspoon of fennel seeds and an extra pinch of garlic powder right when I brown the turkey. That way, you capture that classic savory flavor profile we love.

How do I make this Creamy Sausage Tortellini Soup dairy-free?

This is a common request, especially when I have friends visiting who can’t do dairy! The heaviness comes from the cream and the Parmesan, so you need good substitutes. For the heavy cream, I highly recommend using a can of full-fat coconut milk—the thick cream off the top, not the watered-down carton stuff. It blends beautifully and doesn’t taste like coconut! For the Parmesan, nutritional yeast is your best friend for that cheesy, savory note. It won’t melt exactly like cheese, but it gives the broth a wonderful depth.

Can I freeze this One Pot Sausage Tortellini Recipe?

That’s the million-dollar question for any Simple Stovetop Soup! You can definitely freeze it, but I have to give you a heads-up: the tortellini will change. Because they are already cooked when we add them, when you freeze and reheat them, they tend to absorb more liquid and can get a little soft or mushy. If you plan on freezing any leftovers of this One Pot Sausage Tortellini Recipe, I suggest leaving the tortellini out completely. Cook them fresh when you reheat the broth, spinach, cream, and sausage mixture. That way, you get the best texture when you’re ready to eat! Make sure to check out this recipe for great tips on timing if you’re freezing large batches.

Rate This Simple Stovetop Soup and Share Your Sausage Tortellini Soup Experience

I truly hope this recipe for sausage tortellini soup brings the same warmth and ease to your busy evenings that it brings to mine! Seeing your gorgeous bowls of soup makes all the testing and time worthwhile. Please, if you make this, hop back down and leave a rating right here on the page. I love hearing how you customized your bowls! Knowing you’re making these easy, soulful meals for your family is why I do what I do here at Carla’s Cooking. Happy cooking, friends! You can read more about my philosophy right here, and don’t forget to check out other great soup ideas!

One-Pot Creamy Italian Sausage and Spinach Tortellini Soup

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This is a hearty, comforting soup featuring savory Italian sausage, cheese tortellini, and fresh spinach in a rich, creamy broth. It is a simple, one-pot meal perfect for a quick weeknight dinner.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9 ounce) package refrigerated cheese tortellini
• 5 ounces fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
5. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini float and are cooked through.
6. Stir in the fresh spinach until it wilts into the soup, which takes about 2 minutes.
7. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the soup is creamy and heated through. Do not let the soup boil after adding the cream.
8. Serve this easy sausage tortellini soup immediately.

Notes

• For a slow cooker version, brown the sausage and sauté the onion/garlic separately. Add everything except the tortellini, cream, and Parmesan to the slow cooker. Cook on low for 4-6 hours. Add tortellini for the last 30 minutes, then stir in cream and cheese before serving.
• You can substitute kale for spinach if you prefer a heartier green.
• If you like a bit of spice, use hot Italian sausage or add 1/4 teaspoon of red pepper flakes with the seasoning.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 6
• Sodium: 850
• Fat: 30
• Saturated Fat: 12
• Unsaturated Fat: 18
• Trans Fat: 1
• Carbohydrates: 28
• Fiber: 2
• Protein: 25
• Cholesterol: 95