Print

Creamy Italian Tortellini Soup with Sausage and Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

This creamy tortellini soup is a comforting, hearty dish featuring ground Italian turkey sausage, fresh vegetables, and cheesy tortellini simmered in a rich, creamy broth. Perfect for a satisfying weeknight meal that combines bold flavors and creamy texture in just 40 minutes.

Ingredients

Sausage and Vegetables

  • 1 lb. ground mild Italian turkey sausage
  • 1 small yellow or white onion, finely diced (about 1 cup)
  • 1-2 celery stalks, finely diced (about 1/2 cup)
  • 1 large carrot, peeled and finely diced (about 1/2 cup)
  • 3 garlic cloves, minced

Seasonings and Liquids

  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 (6 oz.) can tomato paste
  • 1/2 cup all-purpose flour
  • 5-7 cups chicken broth

Dairy and Pasta

  • 14 oz. refrigerated cheese tortellini
  • 1 cup half and half
  • 1 cup heavy cream

For Serving

  • Parmesan cheese, freshly grated
  • Freshly chopped parsley
  • Crusty bread (optional, for dunking)

Instructions

  1. Cook the sausage and vegetables: Heat a drizzle of olive oil in a large stockpot over medium-high heat. Add the ground turkey sausage and cook, breaking it into small pieces until it is nearly browned. Add the finely diced onion, celery, and carrot, and sauté for about 5 minutes, or until the vegetables become tender.
  2. Add garlic, spices, and tomato paste: Stir in the minced garlic, sea salt, black pepper, Italian seasoning, and tomato paste. Sauté for an additional 3 minutes, stirring occasionally to prevent burning and to develop the flavors.
  3. Incorporate flour and broth: Stir the all-purpose flour into the sausage mixture. The mixture will appear sticky and dry initially. Pour in 5 cups of chicken broth and stir to combine thoroughly. Increase the heat as needed to bring the soup to a simmer, then reduce heat to low and simmer gently for 15 minutes to thicken and meld flavors.
  4. Add cream, tortellini, and finish soup: Stir in the half and half, heavy cream, and refrigerated cheese tortellini. Bring back to a low simmer and cook just until the tortellini is al dente, following package instructions. Add more chicken broth if you prefer a thinner consistency. Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese, alongside crusty bread for dipping if desired.

Notes

  • For a dairy-free version, substitute the half and half and heavy cream with coconut milk or another non-dairy cream.
  • Use turkey sausage for a leaner option or Italian pork sausage for a richer flavor.
  • Adjust the seasoning to taste, adding more salt or Italian seasoning as preferred.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adding fresh spinach or kale towards the end of cooking adds extra nutrients and color.

Find it online: https://dishcooks.com/creamy-italian-tortellini-soup-with-sausage-and-vegetables-recipe/