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; 2 tablespoons olive oil; 3 tablespoons flour; 1 cup dry white wine; 1 6-ounce can tomato paste; 8 cups low-sodium chicken stock; 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

There’s something so cozy about a bowl full of rich, comforting soup, especially when it’s a creamy blend of savory sausage and pillowy tortellini. This Creamy Sausage Tortellini Soup Recipe has quickly become one of my all-time favorites for chilly nights, and I think you’ll love how straightforward and satisfying it is to make.

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

This soup brings together hearty Italian sausage, luscious cream, and cheesy tortellini in a way that feels both indulgent and homemade. I love sharing it with friends because it’s the ultimate comfort food that still feels a little special.

Bold & Flavorful: The fennel seed and tomato paste deepen the flavor, making every spoonful taste rich and satisfying.
Comfort Food Classic: Creamy broth with tender tortellini hits the perfect balance between rustic and refined.
Easy to Make: Despite its gourmet feel, it comes together with simple steps that anyone can follow.
Customizable: You can switch up the sausage or herbs to make it exactly the way you and your guests like it.

Ingredients & Why They Work

This Creamy Sausage Tortellini Soup Recipe uses ingredients that complement each other to build layers of flavor — from the aromatic onion and celery base to the luxurious cream. Here’s why each one matters and some tips for picking the best.

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 richness and helps soften the aromatics without overpowering the sausage.
Bulk mild Italian sausage: The star protein, bringing savory, herbal notes that anchor the soup.
Fennel seed: A subtle hint of warmth that pairs perfectly with the sausage’s spices—skip if your sausage already has fennel.
Onion, celery, and carrots: This classic mirepoix trio rings in natural sweetness and depth.
Garlic: Adds bold aroma and boosts every other ingredient’s taste.
Flour: Used to thicken the soup and give it that creamy body without needing a blender.
Dry white wine: Elevates the soup with acidity and depth—don’t worry, the alcohol cooks off.
Tomato paste: Concentrates the tomato flavor and adds a lovely umami punch.
Chicken stock: The flavorful liquid base that ties all elements together.
Parmigiano Reggiano rind: If you have it, this little trick boosts cheesy, savory richness without extra effort.
Heavy cream: Makes the broth silky smooth and luxurious.
Cheese tortellini: The tender stuffed pasta that soaks up all the delicious flavors.
Flat leaf Italian parsley & basil: Fresh herbs added at the end for brightness and color.
Salt and pepper: Essential for balancing and bringing out the full range of 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

One of my favorite things about this Creamy Sausage Tortellini Soup Recipe is how flexible it is. I often tweak it depending on the season or whatever I have on hand, and I encourage you to do the same—it’s a canvas for your taste buds!

Variation: Sometimes I swap out mild sausage for spicy to give it a kick. My family loves the extra heat, but if you prefer milder flavors, stick with mild Italian sausage.
Dietary swaps: If dairy is a concern, try substituting half-and-half instead of heavy cream for a lighter texture, though it won’t be quite as rich.
Seasonal herbs: In warmer months, I like to add a handful of fresh spinach or kale for more veggies and color.

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

Start by heating 2 tablespoons of olive oil in a large heavy pot over medium heat. Toss in your bulk Italian sausage and let it cook, breaking it up into small pieces as it browns. Watch closely so it doesn’t stick or burn—if it starts to brown too fast, lower the heat. Once it’s all golden and cooked through, scoop it out with a slotted spoon and set aside. You want plenty of those flavorful browned bits left in the pot—they're key for depth.

Step 2: Sauté the Vegetables & Spices

Into the same pot, add the rest of the olive oil and toss in diced onion, celery, carrots, a pinch of salt, and the fennel seeds (if you’re using them). Cook over medium heat for about 7-10 minutes, stirring now and then, until the veggies soften up beautifully. Add the minced garlic towards the end and cook for another 2 minutes until fragrant. This creates an aromatic base to build on.

Step 3: Build the Roux with Tomato Paste & Flour

Add the tomato paste and stir frequently for about 5 minutes to toast it—it helps deepen that umami flavor. If it starts sticking or burning, lower the heat and splash a bit of water to loosen things up. Then sprinkle in your flour and cook while stirring constantly for 2 minutes; this thickens the soup later on without clumping.

Step 4: Deglaze & Simmer

Pour in the dry white wine and crank the heat to high. Use a wooden spoon to gently scrape the bottom of the pot, lifting up all those tasty browned bits. Once the wine reduces by half (about 1-2 minutes), stir your cooked sausage back in along with the chicken stock and Parmigiano rind if you have it. Bring everything to a boil, then lower the heat and let it simmer for 10 minutes to marry all those flavors.

Step 5: Add Cream & Tortellini

Pour in the heavy cream and simmer for another 10 minutes, stirring occasionally so it doesn’t stick. Now add the cheese tortellini and cook just until tender, about 3-5 minutes. Avoid overcooking—tortellini should be soft but still hold its shape. Take the pot off the heat, taste your soup, and salt and pepper as needed. Finally, stir in the fresh parsley and basil for brightness.

Top Tip

After making this soup dozens of times, I’ve learned a few little tricks that really elevate the end result—things I wish I’d known the first time I made it. These tips will help you avoid common pitfalls and get that perfect creamy texture with flavor that pops.

Don’t skip browning the sausage: It’s where you get that deep, savory flavor. Rushing this step means missing out on delicious taste.
Toast your tomato paste: Cooking it until it darkens slightly unlocks the umami without any bitterness.
Use the Parmigiano rind if you have it: It’s a small addition that adds a surprisingly rich, cheesy depth to the broth.
Watch your tortellini cooking time: Because fresh or frozen tortellini can cook fast, check often so you don’t end up with mushy pasta.

How to Serve Creamy Sausage Tortellini Soup Recipe

Creamy Sausage Tortellini - Serving Suggestion

Garnishes

I love finishing this soup with a sprinkle of freshly grated Parmigiano Reggiano and a little more chopped basil or parsley for that fresh pop of green. A drizzle of extra virgin olive oil on top adds a silky touch, and sometimes I grate a bit of fresh black pepper for extra spice—simple, but it really makes the bowl shine.

Side Dishes

This soup pairs perfectly with crusty bread—think thick slices of sourdough or a rustic Italian loaf—that you can dunk lovingly into the creamy broth. I’ve also served it alongside a crisp green salad to balance out the richness with something cool and refreshing.

Creative Ways to Present

For special evenings, I’ve served this soup in mini soup crocks topped with a basil leaf and paired with homemade garlic knots. It makes the whole dinner feel cozy and festive without extra fuss. You could also ladle it into hollowed-out mini bread bowls for a fun twist!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge. This soup keeps well for up to three days. Just make sure to refrigerate once it’s cooled and give it a good stir before reheating—you might want to add a splash of broth or water to loosen it up if it thickened too much.

Freezing

I’ve frozen this soup successfully a few times, though I recommend freezing it before adding the cream and tortellini if possible. Both can get a bit gummy after freezing. When you’re ready to enjoy, thaw overnight and add fresh cream and tortellini before warming through.

Reheating

To reheat, I gently warm the soup on the stovetop over medium-low heat, stirring often. If it seems too thick, I add a splash of chicken stock or water. This method keeps the cream from curdling and preserves that silky texture.

Frequently Asked Questions:

Can I use store-bought cooked sausage instead of bulk sausage?

While you can, it’s best to use uncooked bulk sausage because browning it yourself builds better flavor and texture in the soup. Pre-cooked sausage might not brown as well and could alter the soup’s taste.

Is this soup suitable for freezing?

Yes, but I recommend freezing before adding the cream and tortellini for best texture. You can add fresh cream and tortellini when reheating after thawing.

Can I substitute chicken sausage or turkey sausage?

Absolutely! Chicken or turkey sausage can be used for a leaner option. Keep in mind the flavor will be milder, so you might want to boost the seasoning with extra herbs or spices.

What type of wine should I use?

A dry white wine like Pinot Grigio or Sauvignon Blanc works best. If you prefer not to use alcohol, you can replace it with an equal amount of chicken stock, though the flavor will be slightly less complex.

Final Thoughts

This Creamy Sausage Tortellini Soup Recipe is one of those dishes I always keep in my repertoire—the kind you turn to when you want something comforting but a little elevated. Now that I’ve shared my secrets and tips, I hope you’ll try making it yourself and feel the same warmth and satisfaction I do when I serve it. It’s perfect for sharing and making weeknight dinners feel like a special occasion. Happy cooking!