Creamy Sausage Tortellini Soup: A Cozy One-Pot Comfort Meal
If you’re craving something warm, creamy, and super comforting, this Creamy Sausage Tortellini Soup is it. It’s the kind of soup that makes the house smell amazing while it cooks and has everyone asking, “When’s dinner ready?”
With flavorful sausage, cheesy tortellini, and a rich, creamy broth, this soup comes together easily and feels like a full meal in one bowl. It’s perfect for cold days, busy weeknights, or anytime you just want something cozy without a lot of effort. Grab a spoon—this one hits the spot every time.
Ingredients
- 1 - 1½ lb Italian Sausage (ground - mild or spicy)
- 2 tbsp olive oil
- 2 large carrots (peeled and chopped)
- 1/4 cup red onion (finely chopped)
- 1 stalk celery (finely chopped)
- 1 tbsp minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp fennel seeds
- 1 tbsp Better Than Bouillon Chicken Base
- 14.5 oz Hunt's Diced Tomatoes (with Basil, Garlic and Oregano)
- 1 cup pasta sauce (Prego, Ragu, etc.)
- 3 cups water
- 8-12 ounces cheese tortellini pasta (refrigerated or frozen)
- 2 cups fresh spinach
- ½ cup heavy cream
- Optional Topping: Parmesan Cheese and Crushed Red Pepper Flakes
Instructions
- In a large dutch oven on medium heat, brown Italian sausage. Use a wooden spoon to help break up the meat. Add in 2 tbsp of olive oil to help the browning process.
- Next add in celery, red onion and carrots and simmer for 5 minutes.
- Stir in salt, black pepper, Italian seasoning and fennel seeds.
- Stir in Better Than Bouillon Chicken Base, diced tomatoes, and 1 cup of pasta sauce.
- Stir in 3 cups of water and cover pot to bring to a boil.
- Stir in tortellini pasta and spinach. Next add heavy cream and simmer for 5 minutes.
- Optional: top with parmesan cheese and crushed red pepper flakes.
Notes
To reheat leftovers, the pasta may have absorbed some of the broth. Simply add a splash of heavy cream while reheating to loosen the sauce and restore its creamy consistency.
