This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Comfort Soup Recipes For Dinner

At A Glance

• Ready In: 35 minutes
• Serves: 4–6
• Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
• Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
• Flavor Profile: Creamy, savory, slightly tangy, gently spiced
• Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
• Best Served With: Crusty bread or a simple green side salad

If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

What You’ll Need

Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.

• Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
• Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
• Onion, carrot, celery – classic soup base that builds sweetness and depth
• Garlic – essential for that savory backbone
• Italian seasoning + red pepper flakes – warmth and a little kick
• Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
• Flour – helps create that slightly thick, creamy texture
• Chicken broth – the base that ties everything together; chicken stock is fine too
• Half and half (or light cream) – makes it silky and rich
• Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
• Parmesan cheese – salty, nutty boost of flavor
• Fresh parsley – bright, fresh contrast

How To Make Sausage Tortellini Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.

• Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
• Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
• Stir in garlic, seasoning, salt, and pepper; cook until fragrant
• Add tomato paste and cook for 2–3 minutes to deepen flavor
• Sprinkle in flour and cook briefly
• Gradually add chicken broth while stirring to keep it smooth
• Bring to a gentle simmer and add tortellini; cook until tender
• Stir in half and half and spinach; simmer until wilted and creamy
• Taste, adjust seasoning, and serve with Parmesan and parsley

Recipe Tips

• Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
• Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
• Add broth gradually: This keeps the soup smooth and lump-free
• Season as you go: Layering salt builds better flavor than adding it all at the end
• Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
• Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
• Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
• Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Serving Suggestions

You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Comfort Soup Recipes For Dinner

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We love this cozy tortellini soup recipe! It’s filled with tender veggies, store-bought tortellini, and a garlicky broth that’s ready in just 30 minutes.

I’m always happy when this vegetable tortellini soup is for dinner. It’s one of my favorite ways to use a package of store-bought tortellini. I enjoy so many of the soup recipes on Inspired Taste, but this one truly delivers on the comfort food front! It’s hearty, delicious, and quick.

Feel free to use your family’s favorite tortellini in the soup, which means you can try out different fillings to find what you love most.

Key Ingredients

• Tortellini: I’m a fan of cheese-filled tortellini, but feel free to use your favorite kind. You’ll find plenty of options at the store, including spinach, chicken, and even vegan tortellini. Small ravioli is a great substitute! And if you don’t have tortellini, regular pasta works just fine. The soup itself is still delicious.
• Veggies: I pack this hearty soup with onion, carrot, zucchini, garlic, and kale (or substitute spinach).
• Tomato Paste and Spices: Tomato paste adds a bit of color and richness, while the spices add incredible flavor. I use Italian seasoning and crushed red pepper flakes. The pepper flakes are optional, but they add a nice little kick.
• Broth: For a vegetarian tortellini soup, use vegetable broth. If that’s not a concern, chicken broth works great.
• Fresh Herbs: I love finishing the soup with fresh herbs. Parsley and dill are my favorites.

Find the full recipe with measurements below.

How to Make My Favorite Tortellini Soup

Tip 1: Start with the aromatics. Cook chopped onions and carrots in a small amount of oil until they begin to soften. This simple step builds the base flavor for the soup. Then, layer in more flavor with minced garlic, tomato paste, Italian seasoning, and chopped zucchini.

Tip 2: Add the tortellini and kale at the end. Pour in the broth and simmer until the vegetables are tender. Then stir in the tortellini and a handful of torn kale (or spinach) in the soup. Cook for just a few minutes more, until the greens are wilted and the pasta is tender.

Tip 3: Make it creamy. Season the soup to taste, and if you’d like a creamy broth, add a splash of cream or non-dairy milk. I also love stirring in chopped fresh herbs, such as dill or parsley, right before serving for an extra pop of color and fresh flavor.

More Easy Soup Recipes

Easy Tortellini Soup

• PREP
  10 mins
  
• COOK
  20 mins
  
• TOTAL
  30 mins
  

We love this quick and easy tortellini soup recipe made with store-bought pasta, a garlicky broth, and plenty of veggies. I usually keep it vegetarian and use cheese tortellini, but you can use whatever you love (spinach, sausage, chicken, or even vegan fillings). Most varieties are easy to find in larger grocery stores across the US.

4 Servings

Watch Us Make the Recipe

You Will Need

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

¼ teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups vegetable broth or chicken broth (1.8L)

1 package tortellini, 8 to 10 ounces

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.

2Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).

5To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).

Adam and Joanne’s Tips

• Storing: Keep leftover soup in an airtight container and refrigerate for up to 4 days.
• Vegan tortellini soup: To make this soup vegan, look for a vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.
• Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this tortellini soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.
• The nutrition facts provided below are estimates. We did not include optional ingredients and assumed regular (not low-sodium) vegetable broth.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
268
/
Total Fat
8.1g
/
Saturated Fat
2.6g
/
Cholesterol
23.7mg
/
Sodium
1369.4mg
/
Carbohydrate
41.3g
/
Dietary Fiber
3.3g
/
Total Sugars
7.9g
/
Protein
9.3g

AUTHOR:

Joanne Gallagher

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