A Pot Full of Memories
I have always loved a good soup. It feels like a warm hug from the inside. This sausage tortellini soup is one of my favorites to make.
My grandson, Leo, calls it my fancy pasta soup. I still laugh at that. It is not fancy at all. It is just simple, good food made with love. That is what makes a kitchen feel like home.
The Heart of the Soup
Let us talk about the sausage. Good, mild Italian sausage is the star here. You brown it in the pot with onions and garlic. Doesnt that smell amazing?
That sizzle is the start of something wonderful. This step matters because it builds the flavor base. All those little bits stuck to the pot are pure gold. They make the soup rich and deep.
A Creamy, Dreamy Surprise
Now for the secret. It is the cream cheese. I know, it sounds different! You stir it in with the broth and cream.
It melts right in and makes the soup so silky. It is a small thing that makes a big difference. This is why we should not be afraid to try new ingredients. They can turn good into great.
A Little Kitchen Magic
Here is a fun fact for you. Fun fact: The starchy water from cooking pasta is like liquid magic. Do not throw it out! I always save a cup.
If your soup gets too thick, just splash in that pasta water. It thins the soup perfectly and helps the flavors cling to the tortellini. It is a simple trick my own grandma taught me. What is a kitchen tip you learned from your family?
Making It Your Own
The best part of cooking is making a recipe yours. Maybe you want to add a handful of spinach at the end. Or use spicy sausage instead of mild.
This soup is very forgiving. I love that about it. What is one ingredient you would add to make this soup perfect for you? For me, it is an extra sprinkle of parmesan on top. It just feels right.
More Than Just a Meal
I made this soup last week for a sick neighbor. She said it made her feel cared for. That is the real power of food.
It is not just about filling our bellies. It is about sharing and comfort. A simple pot of soup can say, I am thinking of you. Who would you love to share a bowl of this soup with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh cheese tortellini | 20 ounces | |
| Extra virgin olive oil | 1 tablespoon | |
| Yellow onion | ½ small, diced | About ½ cup |
| Garlic | 1 teaspoon | Minced |
| Mild Italian sausage | 1 pound | |
| Tomato paste | 1 can (6 ounces) | |
| Diced tomatoes | 1 can (14.5 ounces) | Undrained |
| Italian seasoning | 1 teaspoon | |
| Kosher salt | ½ teaspoon | |
| Fresh cracked black pepper | ¼ teaspoon | |
| Cream cheese | ½ package (4 ounces) | Softened |
| Chicken broth | 1 cup (240 g) | |
| Heavy whipping cream | 1 cup (238 g) | |
| Grated parmesan cheese | ¼ cup (25 g) | Plus more for garnish |
| Fresh parsley | Chopped, for garnish |
My Cozy Sausage Tortellini Soup
This soup is my ultimate comfort food. It always reminds me of my grandson, Leo. He asks for it every time he visits.
It’s like a big, warm hug in a bowl. The smell fills the whole house with happiness. Doesn’t that smell amazing? Let’s get cooking together.
- First, let’s cook our tortellini. Get a big pot of water boiling. Add a good pinch of salt, just like the sea. Cook the pasta as the package says. Save one cup of that starchy water before you drain it. (Hard-learned tip: That pasta water is magic for thinning the soup later!).
- Now, grab your Dutch oven. Warm up some olive oil in it. Toss in your diced onion. Cook them until they’re soft and sweet. Then add the garlic for just one more minute. Your kitchen will start to smell so good.
- Time for the sausage! Add it to the pot. Use your spoon to break it up into little pieces. Cook it until it’s nicely browned all over. I still laugh at how my dog waits right here for a dropped piece.
- Let’s make the base. Stir in the tomato paste and diced tomatoes. Add the Italian seasoning, salt, and pepper too. Mix it all together until the sausage is coated in red. It looks so pretty already.
- This step makes it creamy. Add the cream cheese, chicken broth, heavy cream, and parmesan. Stir slowly until everything melts together. It will become a smooth, dreamy soup. What’s your favorite creamy soup? Share below!
- We are almost done! Gently stir in the cooked tortellini. If the soup seems too thick, use your saved pasta water. Add a little at a time until it’s just right for you. I usually use the whole cup.
- Finally, the best part. Ladle the soup into bowls. Sprinkle on some fresh parsley and more parmesan cheese. This makes it look so special. Now it’s ready to share with someone you love.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Soup
Three Fun Twists to Try
This soup is wonderful as it is. But you can also play with it. Here are some of my favorite changes.
- Veggie Lover’s Swap: Skip the sausage. Use a full pound of chopped mushrooms instead. They have such a nice, meaty feel.
- A Little Spicy Kick: Use spicy Italian sausage instead of mild. Add a pinch of red pepper flakes too. It will warm you right up.
- Summer Garden Fresh: Stir in a big handful of fresh spinach at the very end. It wilts down so nicely. It adds a lovely green color.
Which one would you try first? Comment below!
How to Serve Your Soup
A good soup deserves good company. I love to serve this with a simple side. A thick, crusty slice of garlic bread is perfect for dipping. A small green salad with a light dressing is also nice.
For a drink, you have great choices. A glass of chilled iced tea with lemon is my go-to. For a special night, a light red wine like a Chianti pairs beautifully.
It all comes together so easily. You will have a complete, satisfying meal. Which would you choose tonight?
Keeping Your Cozy Soup Cozy
This soup is a wonderful friend to your freezer. Let it cool completely first. Then pop it in a sealed container. It will be happy there for up to three months.
When you are ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove. Add a splash of broth or water if it gets too thick.
I once froze a big batch for my grandson. He said it tasted just as good weeks later. That is the magic of a well-made soup.
Batch cooking saves you on busy nights. It means a warm meal is always close by. A little work now brings peace later.
Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Pot
Is your soup too thick? Do not worry. Just stir in that reserved pasta water. Add a little at a time until it looks right.
Is the soup not creamy enough? Your cream cheese might be too cold. Let it soften on the counter before adding it. This helps it melt smoothly into the broth.
I remember when my sausage was still pink inside. I rushed. Now I cook it slowly until it is brown all over. This builds the best flavor for your soup.
Getting the texture right makes you proud of your cooking. And cooking the meat fully makes the whole dish taste richer and safer to eat.
Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Just find fresh gluten-free tortellini at the store.
Q: Can I make it ahead?
A: You can. Assemble the soup but wait to add the tortellini. Cook the pasta right before serving.
Q: What if I do not have heavy cream?
A: Whole milk will work. The soup will be a little less rich but still tasty.
Q: Can I double the recipe?
A: Of course. Use your biggest pot. You will have plenty to share.
Q: Any other tips?
A: A pinch of red pepper flakes adds a nice little kick. *Fun fact: The first tortellini were shaped to look like a turtle!*
Which tip will you try first?
From My Kitchen to Yours
I hope this soup fills your home with wonderful smells. It is a hug in a bowl. I love making it for my family on chilly days.
I would be so happy to see your creation. Share a picture of your cozy dinner. It makes my day to see you in the kitchen.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Sausage Tortellini Soup Recipe
Description
A rich and creamy soup featuring cheese tortellini and Italian sausage in a flavorful tomato and cream broth.
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente (about 3-6 minutes). Reserve 1 cup of the pasta water, then drain the rest and set the tortellini and reserved pasta water aside.
- To a medium Dutch oven over medium heat, add olive oil. Once hot, add the diced onion and cook until softened, about 3-5 minutes. Add garlic and cook for 1 more minute.
- Add the Italian sausage to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, stirring frequently, 8-10 minutes.
- Stir in the tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Mix well until the sausage and tomato paste are fully combined.
- Add the cream cheese, chicken broth, heavy cream, and parmesan. Stir until the cream cheese and parmesan are completely melted, about 10 minutes.
- Add the cooked tortellini to the soup, stirring to combine. If the soup is too thick, slowly add the reserved pasta water, starting with ½ cup, until you reach your desired consistency. (I used the entire cup of pasta water.)
- Garnish with fresh parsley and extra parmesan cheese.
Notes
- For a spicier version, use hot Italian sausage. You can also substitute half-and-half for the heavy cream for a lighter option.