Description
This creamy sausage tortellini soup is a hearty and comforting Italian-inspired dish, perfect for a quick weeknight dinner. Featuring flavorful browned Italian sausage, fire-roasted tomatoes, tender cheese tortellini, and a luscious creamy broth, this soup is both filling and easy to prepare in just 25 minutes.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground Italian sausage (mild), casing removed if using links
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
Pasta
- 16 ounces cheese tortellini (fresh recommended)
Optional Garnishes
- Parmesan cheese, grated
- Fresh basil leaves
Instructions
- Brown Sausage: In a large pot over medium-high heat, cook the ground Italian sausage, breaking it up into small crumbles. Continue until fully browned and no longer pink. Drain any excess grease from the pot to keep the soup from becoming too oily.
- Sauté Vegetables: Reduce the heat to medium and add the diced yellow onion to the pot. Cook for 2 to 3 minutes until the onion softens. Then add the minced garlic and cook for an additional minute until fragrant, stirring frequently to prevent burning.
- Add Broth and Tomatoes: Pour in the low-sodium chicken broth and undrained fire-roasted diced tomatoes. Stir in Italian seasoning, salt, and black pepper. Bring the mixture to a rolling boil over medium-high heat.
- Cook Tortellini: Add the cheese tortellini to the boiling soup and cook for about 5 minutes or until the tortellini are tender but still firm to the bite (al dente). Stir occasionally to prevent sticking.
- Add Cream: Lower the heat to medium-low and stir in the heavy cream. Allow the soup to cook for 2 to 3 minutes more, just long enough to heat the cream through and blend the flavors, but do not boil.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately while warm and enjoy.
Notes
- For best results, use fresh cheese tortellini as it cooks quickly and has a tender texture compared to frozen.
- If you prefer a lighter soup, substitute half-and-half for the heavy cream or omit the cream entirely.
- You can swap mild Italian sausage for spicy if you desire a bit more heat in the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the cream from separating.
- Feel free to add chopped spinach or kale along with the cream for extra greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
