Creamy Italian sausage tortellini soup with spinach, carrots and bacon is the ultimate Fall and winter comfort foodthat can be prepared all year round. This quick and easy restaurant-quality dish is loaded with vegetables and made simply 30 minutes in one pot. Pair it with a slice of crusty bread and a simple salad for a complete meal. Your whole family will love this comfort food.
30 minutes soup in one pot
This cozy and comforting soup is packed with Italian flavors and is one of my favorite dinners! its The best soup for fall and winter When the nights get cold and you crave something Nice and cozy without spending a lot of time in the kitchen. Everything is cooked in 30 minutes in one pot: Italian sausage, vegetables and tortellini filled with cheese that allows all the flavors to blend together in a perfect combination. There is no need to pre-cook the vegetables or the tortellini – they will cook right in the soup and keep all the flavor in the soup. In the end, there’s only one pan to clean. What’s not to love? Italian sausage tortellini soup is a perfect recipe to prepare on a busy weeknight or for company. Try this recipe during a cozy season and it may become a new family favorite!
Why you’ll love it
- quick and easy. This one pot meal only takes 30 minutes to prepare and only requires one pot. Cleanup is minimal which makes it a perfect dinner for busy weeknights or for company. This way you spend more time with your family and friends instead of in the kitchen!
- meal friendly. You can easily make this soup up to 4 days in advance. For best results, add tortellini and cream just before serving – everything else can be cooked in advance.
- Tortellini and sausage are a winning combination. When you combine cheese-filled pasta and spicy Italian sausage in a recipe, it’s always a hit, never a miss. If you like this combination, you’ll love Creamy Sausage Tortellini with Spinach, Tomato and Mozzarella Cheese Sauce.
- comfort food This creamy Italian tortellini soup is perfect to make during the fall and winter months when the nights are cold and you need some nice comfort food to warm you up.
key components
- sausage. I used spicy Italian ground sausage which adds lots of savory flavors and a bit of heat to the soup. You can use sausage in casings – just remove the casing before cooking and crumble the sausage.
- Tortellini. I used cheese tortellini, you can also have agnolotti or ravioli instead. Gnocchi is also a great substitute.
- carrots I used 3 medium carrots, peeled and cut into thin rings.
- Spinach Add at the very end until it wilts.
- Italian seasoning Combines just the right dry herbs and is perfect for seasoning the tortellini soup and Italian sausages. You can also use herbs de Provence.
- garlic Cooked in broth to create flavor along with carrots and Italian sausage. I used 4 minced fresh garlic cloves, but you could easily use even more!
- broth or water. I use 5 cups of broth in this recipe. You can use water, chicken broth or vegetable broth.
- sweet cream. 1 cup of heavy cream is added right at the end to add creaminess to the soup. You can also use unsweetened coconut milk half-and-half, whole milk, or non-dairy milk.
- pieces of bacon. Use bacon bits or chopped cooked bacon. Alternatively, crisp the prosciutto in the oven for about 10 minutes, chop it up and then sprinkle it over the soup!
How to make sausage tortellini soup
Here is a quick overview of the recipe. For more details, scroll down to the recipe card.
1) Cook sausage. First, add spicy Italian ground sausage to a large pot along with Italian seasoning, chopped onion and minced garlic and cook until browned.
2) Add soup and vegetables. Then add chicken soup, diced carrots and red pepper flakes, and cook everything for about 10 minutes until the carrots are soft.
3) Add tortellini and spinach and cook for about 5 minutes until the tortellini is cooked and the spinach is wilted.
4) Stir in the cream After removing the soup from the heat. Season with salt and red pepper flakes.
5) Extras. Top with pieces of bacon (either cooked chopped bacon or cooked prosciutto), grated parmesan cheese (optional) and fresh thyme.
Variations and substitutions
- sausage. I used crumbled hot Italian sausage. You can use mild or sweet Italian sausage. Alternatively, use regular or spicy pork sausage (such as the Jimmy Dean brand). You can use sausages in cases – remove the cases and crumble the sausage while cooking.
- vegetables. This sausage tortellini soup would work equally well with spinach, kale, or chard.
- pasta. If you don’t have tortellini, you can use agnolotti or ravioli instead. Gnocchi is also a great substitute. Alternatively, use short-form pasta, such as bow tie, fusilli, penne or orchite.
- broth or water. Use water, chicken broth, beef broth, or vegetable broth.
- cream. You can use half-and-half or whole milk instead of heavy cream. Alternatively, use non-dairy unsweetened coconut cream/milk.
Cooking tips
- Can you make it without meat? Yes, use plant-based sausages, such as the Beyond Sausage brand. Alternatively, just use mushrooms instead of regular sausage. I recommend Portobello because they have a rich, deep and almost “meaty” flavor.
- Make it spicier. Italian sausage tortellini will be even tastier with a sprinkling of red pepper flakes.
- Extras. When serving, top the soup with grated cheese (Parmesan, Pecorino Romano or Asiago), fresh herbs, red pepper flakes or ground black pepper.
How to make it gluten free
Since the sausage tortellini soup is made entirely from scratch, it’s easy to adapt and make gluten-free. Omit the tortellini and use short-form gluten-free pasta, such as parfala (butterfly pasta), fusilli (spiral pasta), penne or orcachit. You can also use gluten-free ravioli.
How to make it without dairy products
Replace the tortellini (because tortellini usually has cheese and other dairy products) with gluten-free, dairy-free pasta. I recommend a short pasta, such as papillon, penne, fusilli or orchiate. And omit the heavy cream and use unsweetened coconut milk (or cream) instead. Also, do not use parmesan cheese as a topping.
can you be early
This soup is perfect for making a meal. Keeps well refrigerated for up to 4 days. Here are some tips on how to move forward:
- sweet cream. Prepare everything, except adding the heavy cream in the last step. Cool the soup and add heavy cream only when ready to serve, when the soup is heated or hot and removed from the heat (to prevent the cream from separating).
- Tortellini. For best results, you can also add tortellini just before serving.
Storage and reheating tips
- cool. Store leftover Italian sausage tortellini soup in an airtight container in the refrigerator for up to 4 days. For best results, separate the tortellini from the soup and refrigerate them separately to preserve their texture. However, you can keep the tortellini in the soup, too, it’s not a deal breaker.
- reheat. Heat the soup gently on the stove in a large enough pot over medium heat, stirring halfway through. Add a small amount of extra milk or heavy cream to add creaminess.
what to serve with it
Serve sausage tortellini soup with a slice of crusty bread and a simple green salad. Here are some of my favorites:
- Arugula salad with apples, cranberries, pecans and balsamic dressing
- Cranberry spinach salad with cashew nuts and goat cheese and lemon-honey poppy seed dressing
- Autumn salad with arugula, roasted butternut squash, dried figs, toasted sliced almonds and pomegranate seeds.
- Simple spinach salad with pine nuts, parmesan cheese
- Arugula salad with pears, apples and cashews
Other soup recipes you might like
- Chicken soup and creamy wild rice with mushrooms and sweet potato
- Chicken and spinach soup with beans and vegetables (spinach, tomatoes, carrots, peppers)
- Creamy sausage tortellini soup with spinach and sweet potato
- Black Bean Butternut Squash Soup
- Carrot and lentil soup with roasted almonds
- Creamy shiitake mushroom soup
Italian sausage tortellini soup 30 minutes in one pot
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Component
- 1 pound Spicy Italian ground sausage
- 1 tablespoon Italian seasoning
- 1 yellow onion small, diced
- 4 cloves garlic ground
- 5 cups Chicken stock or water
- 3 carrots Medium, diced into half-inch coins
- ¼ teaspoon Red pepper flakes
- 8 courage Cheese tortellini
- 4 courage Fresh spinach
- 1 Goblet sweet cream
- 4 spoons fresh thyme
- ⅓ Goblet pieces of bacon or chopped cooked bacon or cooked prosciutto
- ⅓ Goblet Parmesan cheese grated
Instructions
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In a large pot cook sausage together with Italian seasoning, chopped onion and minced garlic until brown.
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Add chicken broth, carrot cubes and red pepper flakes and bring to a boil.
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After the soup boils, lower it to a boil (a visible boil), cover the pot with a lid and cook for 10 or 15 minutes until the carrots are soft.
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Add tortellini and spinach to the soup in a pot, cover with a lid and boil over low heat for about 5 minutes or until the tortellini is cooked and the spinach is wilted.
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Remove the soup from the heat. Add the cream and mix it in.
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Season with salt and more red pepper flakes (add spices especially if you didn’t use spicy sausage).
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Top with pieces of bacon (or chopped cooked bacon), grated parmesan cheese and fresh thyme.
Remarks
- Use prosciutto as a side dish. This recipe works great with cooked prosciutto! Cook prosciutto in an oven preheated to 375 F for about 10 minutes until crisp. Chop it up – and it will look like fine pieces of bacon! sprinkle over the soup.
diet
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