Name: Creamy Italian Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/4 cup olive oil divided; 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; 3 tablespoons flour; 1 cup dry white wine; 1 6-ounce can tomato paste; 8 cups low-sodium chicken stock plus more to thin if needed; 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 incredibly comforting about a bowl brimming with tender tortellini swimming in a rich broth, especially when it’s the Creamy Italian Sausage Tortellini Soup Recipe I’m about to share. It’s a cozy hug in a bowl that’s as soothing on a chilly day as it is impressive when guests come by.

A close-up image shows a wooden spoon holding a scoop of creamy orange soup filled with tortellini pasta, small pieces of ground meat, chopped carrots, and green herbs. The soup appears thick with a smooth texture and small bits of vegetables and greens spread throughout. Fresh parsley leaves float on the surface, adding a touch of bright green. The soup is in a red pot with a glossy finish, and the background features a white marbled surface. The lighting highlights the warmth and richness of the soup, creating a comforting and inviting look. 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 Italian Sausage Tortellini Soup Recipe
Top Tip
How to Serve Creamy Italian Sausage Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Italian Sausage Tortellini Soup Recipe

Why You'll Love This Recipe

I’ve made this Creamy Italian Sausage Tortellini Soup Recipe countless times and each batch reminds me why it quickly became my weeknight favorite. It’s full-bodied yet simple, hearty but still fresh, and perfect for feeding a crowd or cozying up solo with leftovers.

Flavorful Blend: The Italian sausage combined with fresh herbs and Parmigiano rinds creates layers of deep flavor you just can’t fake.
Comfort with Freshness: Creamy broth balances the savory sausage with bright notes from fresh basil and parsley.
Hands-Off Simplicity: You can prep and cook it all in one pot, making clean up a breeze without sacrificing taste.
Perfect for Any Season: Whether it’s chilly outside or you want a satisfying meal anytime, this soup just hits the spot.

Ingredients & Why They Work

Each ingredient in this Creamy Italian Sausage Tortellini Soup Recipe brings something to the table—literally. I choose components that add texture, flavor, and richness, making every spoonful a treat.

Flat lay of fresh mild Italian sausage links, a small pile of fennel seeds, a medium yellow onion whole and unpeeled, two celery ribs with leaves, two bright orange whole carrots with stems, six plump garlic cloves unpeeled, a small white ceramic bowl with white all-purpose flour, a small white ceramic bowl with clear dry white wine, a small white ceramic bowl with rich red tomato paste, a chunk of Parmigiano Reggiano rind, a small white ceramic bowl of heavy cream, a mound of fresh cheese tortellini pasta, a small bunch of flat leaf Italian parsley, a small bunch of fresh basil leaves, all ingredients arranged symmetrically with realistic proportions and no duplicates, placed 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

Italian sausage: The star protein, full of herbs and fat, providing a savory and juicy base.
Olive oil: Used for browning and softening veggies, adding a subtle fruity layer.
Fennel seeds: Adds a sweet, anise-like flavor that enhances the sausage and soup depth.
Onion, celery & carrots: The classic mirepoix gives sweetness and texture.
Garlic: Boosts savory and aromatic notes, never skip garlic!
Flour: A thickening agent to get that creamy soup body without heavy cream overload early on.
Dry white wine: Adds acidity and complexity, helping deglaze the pot for flavor.
Tomato paste: Gives a rich umami kick and beautiful color.
Chicken stock: Keeps things light and flavorful, letting the sausage shine.
Parmigiano rind: A game-changer! Slowly melts down adding nutty, cheesy notes to the broth.
Heavy cream: Rounds out the flavors with luscious creaminess.
Cheese tortellini: Tender pockets of cheese make every bite comforting and filling.
Parsley & basil: Fresh herbs that brighten and add a final burst of freshness.
Salt & pepper: Essential seasonings to balance and enhance every layered flavor.

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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

I like to tweak this creamy soup depending on what I have in the fridge. You should feel free to swap out ingredients or add your favorite veggies—you’ll be surprised how versatile this recipe is!

Spicy Variation: I once used hot Italian sausage and a pinch of red pepper flakes—my husband loved the extra kick!
Vegetarian option: Swap sausage for sautéed mushrooms or plant-based sausage. Just boost the umami with soy sauce or smoked paprika.
Seasonal twist: Adding spinach or kale towards the end packs in color and nutrients, perfect for spring or fall.

Step-by-Step: How I Make Creamy Italian Sausage Tortellini Soup Recipe

The image shows a bowl filled with a creamy orange soup that has a smooth, slightly oily surface. Floating on top of the soup are several pieces of yellow tortellini pasta with a soft and slightly wrinkled texture. Scattered throughout the soup are small chunks of green leafy herbs and orange carrot pieces, adding color and freshness to the dish. The bowl is white with a subtle blue rim and is set against a white marbled background. The dish looks warm and comforting with a sprinkle of white grated cheese on top photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the sausage for rich, savory flavor

Start by heating 2 tablespoons of olive oil in a large, heavy pot over medium heat. Toss in your mild Italian sausage, breaking it into small crumbles as it cooks. I like to get a nice golden-brown on the bits—that’s where the deep flavor comes from. Once browned, transfer the sausage to a plate with a slotted spoon and set aside. This prevents it from overcrowding and steaming later.

Step 2: Sauté your veggies and aromatics until soft and fragrant

In the same pot, add the remaining olive oil. Toss in chopped onion, celery, carrots, fennel seeds, and a pinch of salt. Stir and cook about 7-10 minutes until softened but not browned. Then, add minced garlic and cook for another 2 minutes or until the kitchen smells amazing. This slow softening builds the soup’s base flavor.

Step 3: Amp up the umami with tomato paste and flour

Stir in the tomato paste and cook it for about 5 minutes, stirring often. Watch that it doesn’t burn; lower the heat and splash a little water if it starts sticking. Next, sprinkle the flour over the veggies and tomato paste, stirring constantly for 2 minutes. This helps thicken the broth once the liquids go in—no clumpy soup here.

Step 4: Deglaze with wine and build the broth

Pour in the dry white wine and crank your heat to high. Scrape the bottom of the pot to lift all those flavorful caramelized bits (this step always feels like magic). When the wine reduces by about half—usually 1-2 minutes—it’s time to add back the sausage, chicken stock, and Parmigiano rind. Bring everything to a boil.

Step 5: Simmer, cream, and final touches

Lower the heat and let the soup gently simmer for 10 minutes, allowing flavors to marry. Then stir in heavy cream and simmer again for another 10 minutes. When you add the tortellini, cook just 3-5 minutes until tender. Always taste at this stage and adjust salt and pepper. Lastly, fresh parsley and basil go in for bright herbal notes before serving.

Top Tip

Over the years, I’ve learned a few tricks that really push this Creamy Italian Sausage Tortellini Soup Recipe over the edge in taste and texture. These are little things that make a big difference.

Don’t Skip Browning: Browning your sausage well gives the soup a depth of flavor that’s hard to beat.
Parmigiano Rind Magic: If you don’t have one saved, next time save your cheese rind in the freezer—it melts down and imparts richness.
Simmer Time: Take the extra 10 minutes after adding cream to let flavors meld; it’s what makes it so creamy and dreamy.
Use Quality Tortellini: Fresh or refrigerated tortellini cooks faster and tastes fresher than frozen; I always keep some on hand.

How to Serve Creamy Italian Sausage Tortellini Soup Recipe

Italian sausage tortellini - Serving Suggestion

Garnishes

I love topping each bowl with a generous sprinkle of freshly grated Parmigiano-Reggiano and a few more torn basil leaves for an herbaceous pop. A swirl of extra cream or a drizzle of good olive oil seals the deal, especially when serving guests.

Side Dishes

Nothing pairs better than a slice of crusty Italian bread or garlic focaccia for soaking up every last bit of that luscious soup. A simple green salad with balsamic vinaigrette also complements the richness beautifully.

Creative Ways to Present

For a dinner party, I serve the soup in mini bowls or even petite white cups as an elegant appetizer. You could also hollow out small round loaves and ladle the soup inside for a rustic look that doubles as edible serving bowls—guests always love that touch!

Make Ahead and Storage

Storing Leftovers

I cool leftover soup completely, then store it in airtight containers in the fridge. It keeps beautifully for up to three days. Just give it a quick stir before reheating to redistribute any settled cream or herbs.

Freezing

Because the tortellini can get soggy, I usually freeze the broth and sausage mixture separately if possible. When ready to eat, thaw the broth, reheat it, and cook fresh tortellini to add in. This keeps the textures intact nicely.

Reheating

I gently reheat leftovers on the stovetop over medium heat, stirring frequently to avoid scorching. If the soup thickened too much, a splash of chicken stock or cream refreshes the silky texture perfectly.

Frequently Asked Questions:

Can I use spicy Italian sausage instead of mild?

Absolutely! Using spicy sausage adds a wonderful heat to the soup, just be mindful if you like it milder to balance with extra cream or herbs.

Can I make this soup without the cream?

You can omit the heavy cream for a lighter version. The soup will be less rich but still flavorful; consider adding extra broth and a splash of milk or half-and-half instead to keep some creaminess.

What’s the best type of tortellini to use?

Fresh or refrigerated cheese tortellini works best because it cooks quickly and has a tender texture. If you use frozen, you may need to cook it a bit longer but it still works well.

Can I prepare this soup in advance?

Yes! This soup actually tastes better the next day as the flavors meld. Just be cautious with the tortellini if freezing; it’s best added fresh after reheating the broth.

Final Thoughts

This Creamy Italian Sausage Tortellini Soup Recipe is one of those meals I keep coming back to because it’s just so satisfying and adaptable. Whether you’re dishing it out for family or savoring a quiet night in, it delivers warmth and joy with every spoonful. I hope it becomes a beloved part of your recipe rotation, just like it is in mine.