Sausage And Tortellini Soup

When the sausage first hits the pot, it sizzles hard and starts leaving little browned bits on the bottom. Those are worth keeping: they give the broth a savory start before the tomatoes and cream go in. I make this sausage and tortellini soup in one pot, with carrots that turn tender in the simmer and cheese tortellini that cooks right in the broth.

The order matters more than it looks. The carrots need time in the broth, while refrigerated tortellini cooks in just a few minutes. Let the vegetables get tender first, then add the pasta near the end so it stays tender instead of swollen and soft.

Spinach wilts quickly, and a little heavy cream rounds out the tomato broth without making it feel too rich. The finished soup is creamy, savory, and full of tender pasta, with enough broth to bring everything together in each spoonful.

Why the Tortellini Waits Until the Carrots Are Tender

Tortellini cooks quickly, but carrots need a longer simmer to lose their firm, slightly crunchy center. If both go into the pot at the same time, the pasta can be soft and bloated by the time the carrots are ready. Cooking the vegetables first gives each ingredient the time it needs.

There’s another reason to keep the pasta near the end: tortellini continues to take up broth as it sits. That’s especially noticeable in a soup with refrigerated pasta, which is already tender before it goes into the pot. Add it only once the broth and carrots are ready, then use the package timing as your guide and taste a piece before you move on.

This timing also helps the broth stay like soup rather than turning into a pot of pasta with very little liquid. The tortellini has just enough time to cook through, and the spinach and cream can go in right after without leaving the pasta simmering away in the pot.

What Sausage, Tortellini, and Cream Bring to This Pot

• Bulk mild Italian sausage — This brings both the main savory flavor and fat for cooking the vegetables. A standard supermarket sausage works well; choose one seasoned the way you like, since some brands lean heavier on fennel or garlic. Hot Italian sausage is the simplest swap if you want more heat, though it will make the soup spicier.
• Refrigerated cheese tortellini — The fresh pasta cooks fast and gives the soup a soft, filled bite that dried pasta can’t quite match. Use the package directions for timing, because brands vary. Other refrigerated tortellini fillings work, but they change the character of the soup; avoid swapping in a pasta that needs a much longer simmer.
• Chicken broth and diced tomatoes — The broth provides the soup’s savory base, while the tomatoes add acidity and tender pieces that keep the creamy finish from tasting flat. A budget canned tomato is fine here. Vegetable broth can replace chicken broth for a meat-free version, though the soup will taste less savory unless your sausage replacement is well seasoned.
• Heavy cream — Heavy cream gives the broth a rich, silky body and is more forgiving over gentle heat than lower-fat milk. Half-and-half makes a thinner soup and is more likely to separate if overheated, so heavy cream is the better choice for this method. Pour it in after the tortellini has cooked.
• Baby spinach — Its tender leaves wilt quickly, so there’s no need to cook them for long. Fresh baby spinach is convenient and doesn’t need chopping. Mature spinach can work if you remove tough stems and roughly chop the leaves, but it may take a little longer to soften.
• Onion, carrots, garlic, and Italian seasoning — These build a familiar aromatic base without needing expensive ingredients; ordinary yellow onions, carrots, and dried seasoning are all you need. Dice the carrots evenly so they soften at roughly the same pace, and mince the garlic before it goes into the pot so the brief cook doesn’t leave large raw-tasting pieces.

From Browned Sausage to a Creamy Finish Without Boiling

Brown the Sausage in the Pot

Heat the olive oil in a 6-quart pot over medium-high heat, then add the bulk sausage. Break it into small pieces as it cooks for 6–8 minutes, until browned and cooked to 160°F. Give it time to develop color rather than stirring constantly; those browned bits on the bottom add savory depth to the broth. If the pieces are still pink, keep cooking until the sausage reaches temperature.

Soften the Vegetables Before the Garlic

Add the diced onion and carrots to the sausage and cook for 4–5 minutes, stirring occasionally. The onion should begin to soften, and the carrots should still hold their shape at this point. Stir in the minced garlic and cook for 30 seconds; garlic needs only a short turn in the hot pot, so don’t leave it unattended until it starts to darken.

Simmer Until the Carrots Give Easily

Add the chicken broth, diced tomatoes, Italian seasoning, kosher salt, and black pepper, then bring the pot to a boil over high heat. Reduce the heat and simmer for 10–12 minutes, until a fork can pierce the carrots without much resistance. Keep the simmer steady rather than letting the broth boil hard, which can make the vegetables break down before the pasta goes in.

Cook the Tortellini, Then Finish Gently

Stir in the refrigerated cheese tortellini and cook it according to the package directions, usually 3–5 minutes, until tender. Check a piece before adding the finishing ingredients; it should be cooked through but still hold its shape. Stir in the spinach and heavy cream, then cook over low heat for 1–2 minutes until the leaves wilt and the soup is heated through. Take the pot off the heat rather than letting the cream come to a boil.

Three Useful Changes for Sausage and Tortellini Soup

Questions That Come Up With This Tortellini Soup

Sausage And Tortellini Soup

Sausage and tortellini soup combines browned Italian sausage, tender vegetables, cheese tortellini, and baby spinach in a creamy tomato broth. It simmers on the stovetop for a comforting one-pot dinner with a rich, hearty texture.

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Prep Time 15 minutes mins

Cook Time 29 minutes mins

Total Time 44 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 510

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb bulk mild Italian sausage
• 1 yellow onion medium, diced
• 2 carrots medium, peeled and diced
• 3 cloves garlic minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp Italian seasoning
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 package (9 oz) cheese tortellini refrigerated
• 3 cups baby spinach
• 0.75 cup heavy cream

Method

 

1. Heat the olive oil in a 6-quart pot over medium-high heat, then add the sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
2. Add the onion and carrots and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
3. Stir in the garlic and cook for 30 seconds.
4. Add the chicken broth, diced tomatoes, Italian seasoning, kosher salt, and black pepper, and bring to a boil over high heat; reduce the heat and simmer for 10–12 minutes, until the carrots are tender.
5. Stir in the tortellini and cook according to the package directions, usually 3–5 minutes, until tender.
6. Stir in the spinach and heavy cream and cook over low heat for 1–2 minutes, until the spinach wilts and the soup is heated through without boiling.

Notes

For the best texture, avoid boiling the soup after adding the cream. Refrigerate leftovers for 3–4 days; freezing is not recommended because the tortellini and cream may change texture. For a gluten-free option, use gluten-free tortellini if available.