Name: Sausage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb Italian sausage (mild or spicy); 1 small yellow onion, diced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 tsp Italian seasoning; Salt and freshly ground black pepper, to taste; 9 oz cheese tortellini (refrigerated or frozen); 1 cup heavy cream; 2 cups fresh spinach, roughly chopped; 1/4 cup grated Parmesan cheese (optional, for topping); 1 tbsp olive oil (if needed for sautéing)

I can’t tell you how many times this Sausage Soup has saved dinner in my house. It’s one of those meals that feels like a warm hug in a bowl—rich, hearty, and full of cozy, comforting flavor. I started making this on a whim one chilly evening when I had leftover sausage and half a pack of tortellini in the fridge. After that first spoonful, it instantly became a staple.

The juicy sausage, tender cheese tortellini, and the creamy, garlicky broth come together so beautifully. Add in a handful of spinach and some freshly cracked pepper, and you’ve got something special that feels restaurant-quality but is made right at home in just one pot. This soup isn’t just filling—it’s soul-soothing.

Why You’ll Love This Sausage Soup

This soup is the definition of comfort food made easy. It’s incredibly flavorful, thanks to the combination of Italian sausage, herbs, and a splash of cream. It’s also super versatile—you can make it with what you have on hand, and it always turns out great. Plus, it comes together in about 30 minutes, making it perfect for a weeknight dinner that tastes like you spent hours on it.

Whether you’re cooking for your family, meal prepping for the week, or just want to treat yourself to a cozy dinner, this recipe hits the spot every single time.

What Kind of Sausage Should I Use?

When it comes to sausage, you’ve got plenty of delicious options. I personally love using Italian sausage—either mild or spicy—because it brings so much flavor to the broth without needing to add too many extra seasonings. If you prefer something lighter, turkey sausage or chicken sausage also works beautifully. Just make sure whatever you choose has a nice seasoning profile, since it’ll infuse the entire soup.

You can use links and slice them up like I do, or grab bulk sausage and crumble it into the pot. Both give you that satisfying bite in every spoonful.

Options for Substitutions

One of the best parts of this recipe is how easy it is to customize. Don’t have tortellini? Swap in any small pasta like orecchiette or rotini. If you’re going low-carb, diced zucchini or cauliflower rice makes a great stand-in.

No heavy cream on hand? Half-and-half or even a splash of whole milk with a bit of butter can do the trick. For a dairy-free version, use unsweetened coconut milk—it adds creaminess without overwhelming the flavor.

Need it vegetarian? Skip the sausage entirely and toss in some mushrooms or white beans for that hearty texture. This soup adapts to what you’ve got in your kitchen without losing its magic.

Ingredients for This Sausage Soup

Italian Sausage
The star of the soup—adds rich, savory flavor and hearty protein. I like to brown it first to bring out that deep, caramelized taste.

Cheese Tortellini
These little pasta pockets are pure comfort. They soak up the broth and add a creamy, cheesy bite to every spoonful.

Garlic
Essential for building a deep, aromatic base. Freshly minced garlic gives the soup a warm, inviting backbone.

Onion
Sautéed until soft and golden, onion brings sweetness and a mellow depth to the soup.

Chicken Broth
This forms the base of the soup, making it flavorful and satisfying. Opt for low-sodium so you can control the saltiness.

Heavy Cream
It brings the luxurious creaminess that makes this soup feel indulgent without being too heavy.

Spinach
A handful of fresh spinach adds color, texture, and a touch of nutrition without overpowering the flavor.

Italian Seasoning
This simple blend of herbs enhances the sausage and ties all the flavors together effortlessly.

Salt & Black Pepper
Seasoning is key—adjust to taste to bring everything into perfect balance.

Parmesan Cheese (optional but highly recommended)
A sprinkle on top just before serving adds that salty, umami kick that elevates the whole bowl.

Step 1: Brown the Sausage

Start by heating a large pot over medium heat. Add your sausage—whether sliced or crumbled—and cook until browned and cooked through. This step is all about building flavor, so don’t rush it. Let the sausage develop those delicious browned bits on the bottom of the pan.

Step 2: Sauté Onion and Garlic

Once the sausage is browned, remove it from the pot and set it aside. In the same pot (don’t clean it—those brown bits are flavor gold), add a bit of oil if needed and toss in the chopped onion. Sauté until it’s soft and translucent, then stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Broth and Seasoning

Pour in the chicken broth and stir, scraping the bottom of the pot to release all those savory bits. Add Italian seasoning, a pinch of salt, and freshly cracked black pepper. Bring everything to a gentle simmer.

Step 4: Add Tortellini and Cook

Stir in the cheese tortellini and let them simmer in the broth until they’re tender—usually about 5 to 7 minutes, depending on the package instructions. They’ll puff up and soak in all that herby, savory broth.

Step 5: Stir in Cream and Spinach

Lower the heat and slowly stir in the heavy cream. Add the fresh spinach and let it wilt gently in the warm soup. The cream adds richness while the spinach brings a fresh finish.

Step 6: Finish and Serve

Return the cooked sausage to the pot, give everything a final stir, and taste to adjust seasoning. Ladle into bowls and top with freshly grated Parmesan if you like. Serve hot with crusty bread for dipping.

How Long to Cook the Sausage Soup

This soup is quick and weeknight-friendly. From start to finish, it takes about 30 to 35 minutes:

Browning the sausage: 7–8 minutes
Sautéing onion and garlic: 3–4 minutes
Simmering broth and tortellini: 10 minutes
Stirring in cream and spinach + final simmer: 5 minutes

Tips for Perfect Sausage Soup

Use quality sausage: The flavor of your soup depends a lot on your sausage. Choose one with herbs and spices you enjoy.
Brown for flavor: Don’t skip this step. Browning the sausage adds depth and gives the broth a richer taste.
Don’t overcook the tortellini: Keep an eye on them—they can get mushy if left too long. Once they’re plump and tender, you’re good to go.
Add cream at the end: To keep it from curdling, always lower the heat before adding the cream.
Taste and season: The saltiness of sausage and broth varies, so taste before adding more salt.
Use fresh spinach: It wilts beautifully into the soup without overpowering it. Frozen spinach works too—just squeeze out excess water.
Make it thicker: Want it heartier? Stir in a tablespoon of flour before adding the broth or toss in some mashed beans for texture.
Serve with crusty bread: It’s a must for soaking up that creamy broth!

Watch Out for These Mistakes While Cooking

Skipping the browning step: It might be tempting to rush, but browning the sausage adds so much depth. Don’t just boil it—get that golden crust.
Adding cream too early: High heat can cause the cream to separate. Always reduce the heat before stirring it in for that silky texture.
Overcooking the tortellini: They cook fast and can go from tender to mushy in minutes. Taste one early and often.
Using too much salt upfront: Sausage and broth can be salty already. Wait until the end to adjust seasoning.
Not scraping the pan: Those browned bits left behind by the sausage? That’s flavor gold. Make sure to deglaze them with broth.
Using low-quality broth: Since it’s your base, go for a flavorful, good-quality chicken broth—or homemade if you have it.
Skipping the spinach: Even a small handful of greens adds color, freshness, and a nice contrast to the richness of the soup.
Reheating too aggressively: When reheating leftovers, warm the soup gently over low heat to keep the cream from curdling and the tortellini from over-softening.

What to Serve With Sausage Soup?

Crusty Garlic Bread

A must for dipping into that velvety broth. Bonus points if it’s homemade.

Simple Arugula Salad

Light and peppery, arugula with a lemon vinaigrette balances the richness of the soup.

Parmesan Breadsticks

Soft, cheesy, and perfect for swiping through the bottom of the bowl.

Roasted Garlic Butter Crostini

Easy to make and packed with flavor—just toast baguette slices and brush with garlic butter.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and basil with a balsamic drizzle. Fresh and bite-sized.

Grilled Corn on the Cob

A little char and a touch of sweetness is a surprisingly good contrast.

A Glass of Red Wine

A smooth red like Chianti or Pinot Noir pairs beautifully with the sausage and herbs.

Sparkling Water with Lemon

Keeps things light and refreshing if you’re keeping dinner on the simple side.

Storage Instructions

Leftovers of this Creamy Sausage Tortellini Soup store really well—but there are a few things to keep in mind to maintain that creamy texture.

Refrigerator: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 3–4 days. When reheating, do it gently over low heat to avoid curdling the cream and overcooking the tortellini.

Freezer: If you plan to freeze it, I recommend doing so before adding the tortellini and cream. Both don’t freeze well—tortellini tends to get mushy and the cream can separate. Freeze the broth and sausage base for up to 2 months, then add fresh tortellini and cream when reheating.

Estimated Nutrition

(Per serving – based on 6 servings):

Calories: 470
Protein: 21g
Fat: 32g
Saturated Fat: 14g
Carbohydrates: 27g
Fiber: 2g
Sugar: 3g
Sodium: 980mg
Cholesterol: 85mg

Note: These numbers are approximate and will vary depending on the specific sausage, tortellini, and broth used.

Frequently Asked Questions

What type of tortellini works best in this soup?

Refrigerated cheese tortellini is my go-to—it cooks quickly and holds up well in the creamy broth. You can also use frozen, just add a few extra minutes of cooking time.

Can I make this soup ahead of time?

Yes, but it’s best to make the base (sausage, broth, seasonings) and add the tortellini and cream just before serving. This keeps the pasta from getting too soft and the cream from separating.

How can I make this soup spicier?

Use hot Italian sausage or add a pinch of red pepper flakes while sautéing the onions and garlic for extra heat.

Is there a way to make this soup lighter?

Definitely! Swap heavy cream with half-and-half or whole milk, and use turkey or chicken sausage. You’ll still get that comforting flavor with less richness.

Can I use plant-based ingredients for a vegetarian version?

Absolutely—sub the sausage with plant-based crumbles or mushrooms, use veggie broth, and make sure your tortellini is cheese-only and egg-free if needed.

What’s the best way to reheat leftovers?

Warm slowly on the stovetop over low heat. Add a splash of broth or milk if the soup has thickened in the fridge. Avoid boiling to keep the tortellini intact and the cream smooth.

Will the soup thicken as it sits?

Yes! The tortellini will absorb more of the broth over time. Add extra broth or cream when reheating to loosen it up to your preferred consistency.

Can I make this in a slow cooker?

You can! Brown the sausage first, then add everything except the tortellini, spinach, and cream to the slow cooker. Cook on low for 4–6 hours, stir in the tortellini for the last 30 minutes, then finish with spinach and cream right before serving.

Conclusion

Sausage Soup is the kind of meal that turns a regular night into something cozy and memorable. It’s easy to make, packed with flavor, and endlessly adaptable to what you’ve got on hand. Whether you’re feeding a hungry family or just craving something warm and soul-soothing, this recipe delivers every single time.