Sometimes a hot bowl of soup is like a hug from a loved one. This creamy sausage tortellini soup is like a hug, a cozy sweater, and a roaring fireplace—and it's ready in 30 minutes.
Creamy tortellini soup
You know tortellini? Like, the pasta? If you don't, you should.
Good tortellini brings you the satisfaction of a past + protein dish where the cheese and/or meat is built right into each little pasta-dumpling thing.
It's delicious, it's filling, it's magic.
What if I told you that it also makes a killer ingredient in a soup? Would you trust me?
Well, you should trust me. Tortellini, which is perfectly capable of standing up on its own, absolutely knocks it out of the PARK in the context of a creamy soup.
Creamy tortellini soup with sausage and spinach
This creamy sausage tortellini soup is exactly the context I'm mentioning. This dish has everything it needs for success BEFORE the tortellini comes in and takes it all the way to flavor city.
Each bite makes you feel like you're eating a full meal, and you're sure to be satisfied after a bowl (or two!) of this goodness.
What is creamy sausage tortellini soup made of?
Here's what's involved in making this creamy sausage tortellini soup:
- turkey sausage
- three-cheese tortellini (or other kind)
- bell pepper
- onion
- diced tomatoes
- spinach
- chicken broth
- cream cheese
- garlic
- salt & pepper
Not too bad, right? And because it's a soup, you know it's all going into a big pot together to make the magic happen.
The soup magic.
How to make creamy tortellini soup
Here's how you go about making this dish:
- Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.
- Spray the dutch oven with cooking grease.
- Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.
- After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**
- Add the chopped pepper, onion, and garlic to the dutch oven. Sprinkle with salt and pepper, as desired. Use a spoon to stir frequently.
- Cook for about 5 minutes, until the vegetables start to get soft.
- Add the block of cream cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.
- Pour the can of tomatoes, chicken broth, and meat into the dutch oven. Cook for about 10 minutes. Make sure the mixture is hot and heated all the way through!
- Add the tortellini noodles into the mixture. Cook for about 5 minutes, until tortellini noodles are soft and cooked through.
- Cut the heat to low and add in the full bag of spinach. Mix completely and let cook for bout 2 minutes, until the spinach leaves start to wilt.
- Scoop the soup into bowls. Top with parmesan cheese and red pepper flakes for some extra flavor!
- Enjoy!
See? Nothing you can't handle!
How to store sausage tortellini soup
This keeps just fine in the dutch oven you cooked it in! But if you'd like you can transfer it to tupperware containers, and it keeps well in there, too.
Can you freeze creamy tortellini soup?
I think soup is one of the most freezer-friendly dishes in there. To be honest, I haven't frozen this dish at the time of writing. I'd be curious to see how the tortellini holds up—that would be my only question.
Because the tortellini is that almost-cooked stuff from the fridge section, if I were planning to freeze, I'd make the rest of the soup, and then add some tortellini in after thawing. You do you, though, and let me know how it goes!
What goes good with tortellini soup?
I think this soup would pair nicely with a hearty baguette, if you want even more of that warm-hug vibe going. Maybe a nice brussels sprouts dish, or some other yummy greens, or... or... I'm daydreaming now!
How do you make soup more flavorful?
As I recommend in this recipe, don't forget about the old stand-by pair of salt & pepper! They work wonders for soups. This dish also benefits from crushed red peppers and some delicious parmesan cheese.
Have any other ideas for ways to take this up a notch? Let me know!
Can I have the recipe?
You can find the whole recipe below! If you like it, please give it a good rating and share it with your friends and family. It really helps me out!
While you're at it, consider trying one of these other Jordo's World staples:
Creamy Sausage Tortelli Soup
Ingredients
- 1 lb turkey sausage
- 20 oz three cheese tortellini the fresh kind thats kept in the fridge & ready in 3 minutes!
- 1 bell pepper diced
- 1 onion diced
- 28 oz can diced tomatoes
- 8 oz bag spinach
- 32 oz chicken broth
- 8 oz low fat cream cheese
- 1 tablespoon garlic minced
- salt & pepper
Instructions
- Place a large dutch oven on a burner on the stovetop. Turn on medium heat and let the dutch oven heat up.
- Spray the dutch oven with cooking grease.
- Add the turkey sausage to the dutch oven. Use a wooden spoon or spatula to break up the turkey as it cooks. Cook for about 5 minutes or until there's no pink and it's cooked through.
- After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the meat, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**
- Add the chopped pepper, onion, and garlic to the dutch oven. Sprinkle with salt and pepper, as desired. Use a spoon to stir frequently.
- Cook for about 5 minutes, until the vegetables start to get soft.
- Add the block of cream cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.
- Pour the can of tomatoes, chicken broth, and meat into the dutch oven. Cook for about 10 minutes. Make sure the mixture is hot and heated all the way through!
- Add the tortellini noodles into the mixture. Cook for about 5 minutes, until tortellini noodles are soft and cooked through.
- Cut the heat to low and add in the full bag of spinach. Mix completely and let cook for bout 2 minutes, until the spinach leaves start to wilt.
- Scoop the soup into bowls. Top with parmesan cheese and red pepper flakes for some extra flavor!
- Enjoy!
Lindsay K says
Delicious and easy! Loved it.
Krista Tippin says
Been on a soup kick lately & this one totally hit the spot!! Easy enough to make & heats up great for leftovers (not that there was much leftover). Would definitely recommend!
Khristi says
This soup is delicious, easy to make, and affordable. It makes a large amount and our family was able to eat on it throughout the week.
Karli Laufenberg says
HOLY COW! This soup is amazing! We make soups every Sunday and my husband said this was the best one yet! It was so easy and it looked so fancy and only took about 30 minutes!! Can’t wait to make again!
Rae says
5 stars all around for easy and being delicious! Just made it for the first time and leaving a review before I finish my bowl because it is that good!
I used ground turkey because that’s what I had, and added some Italian seasoning as well.
Highly recommend!
Kayt says
Super flavorful and satisfying! A hit with the fam and so quick and easy to make!
Rachel Forrest says
This recipe sounded like the perfect dish for a cold wintry day, and it did not disappoint. So easy and delicious! This will definitely be a regular in our house all winter long.
Amanda says
Sooo good and easy to make!! Please make more soup/Dutch oven recipes 🙂
Sharon says
I was looking for something new, comforting and easy to make for my family and this soup checked all of the boxes! Family gave it two enthusiastic thumbs up. I have made several of Jordo's recipes and the thing I love about them is they are pretty much no fail as well as being flexible. Don't have or don't like an ingredient, no biggie, switch it out for something else. For this recipe I swapped bell pepper for zucchini, kale for spinach, and homemade bone broth for the chicken stock. The basic flavor profile remained intact. Her recipes always serve as a great template for me and after making them to spec a few times I tend to use her basic template to branch out and create new varieties of the same basic recipe. I never even thought about using cream cheese to make a broth creamy. But, it's soooo good! And, such a time saver compared to what I usually do with making a basic white sauce (Whisk, whisk, whisk. Go away clumps of flour!). Thank you Jordo for this simply scrumptious soup!
Kayt says
Love this veggie and protein packed twist on tortellini soup! Made it for the family and everyone went back for seconds! Delish!
Loren says
This recipe is so good! Very easy and quick to make! I will definitely make this again!
Heather says
So so good! My husband and daughter (2 & 5) LOVED it!
Alyssa Hedrick says
This was delicious!! My entire family (even my 2 young kids!!) ate it and LOVED the leftovers for my lunch!! This was my first “Jordos World” recipe and I’ll definitely try more because this was so good. 😊
Alyssa says
I loved this recipe! I prepped it for work last weekend, and I ate it for lunch most days. I did have to use a different type of sausage because it was all that was available, but it worked well! I looked forward to lunch time every day! Thanks!!
Shelby Anderson says
holy yum!! i made a huge batch of this for dinner and then the leftovers i ate for the next few days after were just as good. i subbed italian pork sausage for turkey sausage because it’s what i had and also chopped my spinach because i don’t like the big leaves as much. but the flavors & ease of this soup are *chef’s kiss* !!