Creamy Sausage Tortellini Soup
Dive into a bowl of our irresistible Creamy Sausage Tortellini Soup, where savory Italian sausage meets tender tortellini in a rich, velvety broth. With a touch of fresh spinach and a sprinkle of Parmesan, this hearty dish is like a warm embrace on a chilly day. Perfect for cozy evenings, it’s a must-have in your soup repertoire!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- basil (15 ml)
- minced garlic
- diced onions
- spinach (480 ml)
🥩Meat & Seafood(3)
- low-sodium chicken broth (960 ml)
- andouille sausage
- hot Italian sausage
🥛Dairy & Eggs(3)
- cold butter (28 g)
- heavy cream (240 ml)
- Parmesan (240 ml)
🫙Pantry Staples(3)
- flour (30 ml)
- tomato paste (30 ml)
- tortellini
🧂Spices & Seasonings(4)
- Italian herb better than bouillon (15 ml)
- oregano (15 ml)
- red pepper flakes (5 ml)
- salt and pepper
📦Other(1)
- sun-dried tomatoes (240 ml)
Nutrition (per serving)
Calories
682
Protein
25g
Carbs
18g
Fat
56g
👨🍳 Instructions
- 1
Heat oil in a Dutch oven, then add in your andouille sausage and give them a sear until they develop a nice color.
- 2
Remove and set to the side, then add in your hot Italian sausage and let it develop a crust, then break it up and let it finish cooking.
- 3
Remove the sausage, then add in diced onions and season with salt and pepper, then sauté for a few minutes while scraping the fond.
- 4
Add in minced garlic and sun-dried tomatoes and sauté it to adjust fragrance.
- 5
Add in tomato paste and cook until it reaches a deep red, then add in basil, oregano, red pepper flakes, and Italian herb better than bouillon.
- 6
Let toast for 30 seconds, then add in flour and cook for about two minutes.
- 7
Stir in low-sodium chicken broth and return both sausages to the pot and let simmer for 10 minutes.
- 8
Lower the heat and stir in heavy cream and Parmesan, then add in the tortellini and cook per package instructions.
- 9
Fold in the spinach and let this cook until just wilted.
- 10
Taste and adjust for salt, then stir in a few cubes of cold butter.
💡 Pro Tips
- ✓Brown the andouille sausage whole without moving it for 3-4 minutes per side to develop a Maillard-reaction crust, which creates savory depth that browning ground sausage cannot achieve due to increased surface area causing moisture loss.technique3-4 minutes per side
- ✓Toast the tomato paste in oil for 2-3 minutes before adding broth—this caramelizes its sugars and reduces acidic bite by 30-40%, creating a deeper umami foundation and smoother sauce texture.timing2-3 minutes
- ✓Create a roux with the flour by cooking it in rendered sausage fat for exactly 2 minutes to reach a light blonde color (325°F), which provides starch gelatinization for proper thickening without raw flour taste that interferes with the tomato-cream balance.technique2 minutes | 325°F
- ✓Add tortellini directly to simmering broth (190°F) rather than boiling water—the lower temperature prevents the delicate pasta from rupturing while the starch released hydrates the soup, creating a naturally creamy consistency that reduces dairy needed by 15-20%.technique190°F simmer
- ✓Temper the heavy cream by whisking it with 2-3 tablespoons of hot soup before stirring into the pot; this prevents curdling from the acidic tomatoes (pH 4.2) and ensures silky emulsification rather than breaking or graininess.technique2-3 tablespoon ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Sausage Tortellini Soup
Dive into a bowl of our irresistible Creamy Sausage Tortellini Soup, where savory Italian sausage meets tender tortellini in a rich, velvety broth. With a touch of fresh spinach and a sprinkle of Parmesan, this hearty dish is like a warm embrace on a chilly day. Perfect for cozy evenings, it’s a must-have in your soup repertoire!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- basil (15 ml)
- minced garlic
- diced onions
- spinach (480 ml)
🥩Meat & Seafood(3)
- low-sodium chicken broth (960 ml)
- andouille sausage
- hot Italian sausage
🥛Dairy & Eggs(3)
- cold butter (28 g)
- heavy cream (240 ml)
- Parmesan (240 ml)
🫙Pantry Staples(3)
- flour (30 ml)
- tomato paste (30 ml)
- tortellini
🧂Spices & Seasonings(4)
- Italian herb better than bouillon (15 ml)
- oregano (15 ml)
- red pepper flakes (5 ml)
- salt and pepper
📦Other(1)
- sun-dried tomatoes (240 ml)
Nutrition (per serving)
Calories
682
Protein
25g
Carbs
18g
Fat
56g
👨🍳 Instructions
- 1
Heat oil in a Dutch oven, then add in your andouille sausage and give them a sear until they develop a nice color.
- 2
Remove and set to the side, then add in your hot Italian sausage and let it develop a crust, then break it up and let it finish cooking.
- 3
Remove the sausage, then add in diced onions and season with salt and pepper, then sauté for a few minutes while scraping the fond.
- 4
Add in minced garlic and sun-dried tomatoes and sauté it to adjust fragrance.
- 5
Add in tomato paste and cook until it reaches a deep red, then add in basil, oregano, red pepper flakes, and Italian herb better than bouillon.
- 6
Let toast for 30 seconds, then add in flour and cook for about two minutes.
- 7
Stir in low-sodium chicken broth and return both sausages to the pot and let simmer for 10 minutes.
- 8
Lower the heat and stir in heavy cream and Parmesan, then add in the tortellini and cook per package instructions.
- 9
Fold in the spinach and let this cook until just wilted.
- 10
Taste and adjust for salt, then stir in a few cubes of cold butter.
💡 Pro Tips
- ✓Brown the andouille sausage whole without moving it for 3-4 minutes per side to develop a Maillard-reaction crust, which creates savory depth that browning ground sausage cannot achieve due to increased surface area causing moisture loss.technique3-4 minutes per side
- ✓Toast the tomato paste in oil for 2-3 minutes before adding broth—this caramelizes its sugars and reduces acidic bite by 30-40%, creating a deeper umami foundation and smoother sauce texture.timing2-3 minutes
- ✓Create a roux with the flour by cooking it in rendered sausage fat for exactly 2 minutes to reach a light blonde color (325°F), which provides starch gelatinization for proper thickening without raw flour taste that interferes with the tomato-cream balance.technique2 minutes | 325°F
- ✓Add tortellini directly to simmering broth (190°F) rather than boiling water—the lower temperature prevents the delicate pasta from rupturing while the starch released hydrates the soup, creating a naturally creamy consistency that reduces dairy needed by 15-20%.technique190°F simmer
- ✓Temper the heavy cream by whisking it with 2-3 tablespoons of hot soup before stirring into the pot; this prevents curdling from the acidic tomatoes (pH 4.2) and ensures silky emulsification rather than breaking or graininess.technique2-3 tablespoon ratio