Creamy Sausage Tortellini Soup is your cozy, heartwarming solution on chilly nights. This rich, comforting bowl starts with tender sausage, savory sweet potato, and three-cheese tortellini all bathed in a luscious, flavorful broth. The velvety creaminess pairs beautifully with bright spinach and aromatic herbs, creating a delicious harmony of richness and freshness. Whether served for family weeknight dinners or lazy weekends, this soup is quick to make and utterly satisfying. Get ready to dig in—your palate is about to be delighted!
Why You’ll Love Creamy Sausage Tortellini Soup
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Rich, cream‑filled indulgence meets savory, hearty comfort.
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Sweet potatoes add natural sweetness and nutrition—no extra sugar needed.
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Whether you prefer a kick of spice or a milder flavor, the choice of sausage lets you control the heat level effortlessly.
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Simple ingredients, pantry‑friendly and easy to source.
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One‑pot recipe—minimal cleanup, maximum flavor.
Ingredients
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12 oz sausage (e.g. spicy Italian—or milder if preferred)
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1 tbsp olive oil
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1 tbsp Italian seasoning
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1 tsp paprika (regular or smoked)
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1 large sweet potato (or 2 small), peeled and cubed
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5 cloves garlic, minced
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¼ tsp red pepper flakes (adjust for spice)
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1 tbsp tomato paste
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6 cups water (for lighter broth)
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8 oz refrigerated three‑cheese tortellini (such as Buitoni)
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4 oz fresh spinach
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½ cup heavy cream
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4 tbsp fresh thyme leaves
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Optional: salt to taste (start with ~¼ tsp or less, depending on sausage sodium)
Step‑by‑Step: How to Make Creamy Sausage Tortellini Soup
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Cook sausage: Heat olive oil in a deep, wide pot over medium heat, then add the sausage to cook until browned. Drain excess grease.
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Spice it up: Sprinkle in the Italian seasoning and paprika, stirring to coat the sausage.
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Build your base: Add the cubed sweet potato, minced garlic, red pepper flakes, and tomato paste; stir to combine.
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Add liquid: Pour in 6 cups of water—no broth needed if your sausage is flavorful. Bring the mixture to a boil, stirring to dissolve tomato paste.
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Simmer: Lower to a simmer (a gentle, visible boil), cover, and cook 15 minutes, until the sweet potatoes are tender.
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Tortellini time: Stir in the tortellini, cover the pot, and let it simmer for about 10 minutes or until the pasta reaches al dente perfection, following package instructions.
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Wilt the greens: Toss in the spinach, stirring until it just begins to wilt.
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Creamy finish: Remove from heat, stir in heavy cream, and season with fresh thyme.
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Final seasoning: Give it a taste and fine-tune the seasoning with a pinch of salt or extra red pepper flakes, if desired.
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Serve: Ladle into bowls, garnish with extra thyme or a sprinkle of red pepper flakes for heat.
Helpful Tips
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Don’t rush simmering: Let the soup simmer gently for full flavor infusion—rushing can leave sweet potatoes underdone.
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Drain sausage well—this helps avoid a greasy broth and lets flavors stay vibrant.
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Adjust creaminess: For extra richness, use half‑and‑half instead of heavy cream (just know it’ll be less silky).
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To prevent cream separation when reheating, warm slowly over low heat and stir frequently—that brings the silky texture back to life.
Substitutions And Variations
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Sausage swap: Turkey sausage or vegetarian sausage works well. Flavor intensity may vary—taste and adjust seasoning accordingly.
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Veggie alternatives: Replace sweet potato with butternut squash or diced Yukon potato for a different profile.
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Greens options: Kale or chard shakes in nicely if you prefer a heartier green than spinach.
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Spice level: Go mild by omitting red pepper flakes or use hot paprika or cayenne for more kick.
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Non‑dairy twist: Stir in coconut milk or a creamy cashew base instead of dairy for a dairy‑free version.
Storage Instructions
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Refrigerator: In the fridge, keep the soup sealed in an airtight container for up to three days. Cream may separate—reheat gently to restore texture.
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Freezer: You can freeze just the soup base—excluding the tortellini and cream—for up to one month.
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To serve: After thawing and warming the base, stir in fresh tortellini and cream just before serving.
Nutritional Information (per serving)
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Calories: 430 kcal
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Carbohydrates: 28 g
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Protein: 16 g
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Fat: 28 g
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Saturated Fat: 11 g
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Polyunsaturated: 3 g
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Monounsaturated: 11 g
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Trans Fat: 1 g
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Cholesterol: 82 mg
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Sodium: 603 mg (adjust depending on sausage)
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Potassium: 473 mg
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Fiber: 4 g
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Sugar: 3 g
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Vitamin A: 7,916 IU
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Vitamin C: 16 mg
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Calcium: 147 mg
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Iron: 4 mg
Serving Suggestions
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Serve with crusty bread (garlic or sourdough) to soak up creamy broth.
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A simple side salad with vinaigrette cuts through the richness.
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A sprinkle of Parmesan cheese adds a sophisticated, salty lift.
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Top it off with freshly cracked black pepper or a sprinkle of thyme for added fragrance and flavor.
Frequently Asked Questions About Creamy Sausage Tortellini Soup
Can I make this soup ahead of time?
Yes! Prepare up to the point of adding tortellini and cream. Refrigerate the base, then when ready to serve, reheat gently, stir in cream and fresh tortellini, and cook until tender.
Why does the cream look grainy when cold?
Cream can separate when chilled, giving a slightly grainy appearance. This is harmless. Reheat gently and stir well, and the creaminess returns.
Can I skip the sausage?
Absolutely! Use diced chicken or go meatless with mushrooms, white beans, or plant‑based sausage for a vegetarian version—just boost the seasoning as needed.
Is this soup freezer‑friendly?
The full soup (with cream and pasta) doesn’t freeze well. However, you can freeze just the soup base—excluding the tortellini and cream—for up to one month. After thawing and warming the base, stir in fresh tortellini and cream just before serving.
How spicy is this?
Using spicy Italian sausage and red pepper flakes yields a noticeable heat—but you can go mild easily. Skip the extras or use mild sausage to tone it down. Feel free to toss in extra if you’re craving more heat!
Conclusion
I’m thrilled you’ve joined me on this creamy, flavorful cooking adventure! This Creamy Sausage Tortellini Soup has a special place in my heart (and my kitchen), offering warmth, comfort, and ease—all in one luscious bowl. Whether you’re sharing dinner with loved ones or indulging in a cozy solo meal, this recipe delivers satisfyingly bold flavors with minimal effort. I hope it becomes a go‑to on your menu the way it is on mine. Thank you for cooking along—and here’s to many more delicious moments from our food‑loving community! Warm wishes and happy cooking!
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Creamy Sausage Tortellini Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Creamy Sausage Tortellini Soup is a one-pot dinner loaded with savory sausage, sweet potatoes, cheesy tortellini, and fresh spinach in a smooth, creamy broth. It’s a warm and comforting soup perfect for weeknight meals or lazy weekend cooking.
Ingredients
12 oz Italian sausage (spicy or mild)
1 tbsp olive oil
1 tbsp Italian seasoning
1 tsp paprika (regular or smoked)
1 large sweet potato, peeled and cubed
5 cloves garlic, minced
¼ tsp red pepper flakes
1 tbsp tomato paste
6 cups water
8 oz refrigerated three-cheese tortellini
4 oz fresh spinach
½ cup heavy cream
4 tbsp fresh thyme
Salt to taste (optional)
Instructions
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Cook sausage: Heat olive oil in a deep, wide pot over medium heat, then add the sausage to cook until browned. Drain excess grease.
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Spice it up: Sprinkle in the Italian seasoning and paprika, stirring to coat the sausage.
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Build your base: Add the cubed sweet potato, minced garlic, red pepper flakes, and tomato paste; stir to combine.
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Add liquid: Pour in 6 cups of water—no broth needed if your sausage is flavorful. Bring the mixture to a boil, stirring to dissolve tomato paste.
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Simmer: Lower to a simmer (a gentle, visible boil), cover, and cook 15 minutes, until the sweet potatoes are tender.
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Tortellini time: Stir in the tortellini, cover the pot, and let it simmer for about 10 minutes or until the pasta reaches al dente perfection, following package instructions.
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Wilt the greens: Toss in the spinach, stirring until it just begins to wilt.
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Creamy finish: Remove from heat, stir in heavy cream, and season with fresh thyme.
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Final seasoning: Give it a taste and fine-tune the seasoning with a pinch of salt or extra red pepper flakes, if desired.
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Serve: Ladle into bowls, garnish with extra thyme or a sprinkle of red pepper flakes for heat.
Notes
Use spicy sausage for heat, or mild for a family-friendly version.
For dairy-free, replace cream with coconut milk.
Cream may separate when cooled; reheat gently to restore texture.
Freeze the soup base only (without tortellini or cream) for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 430 kcal
- Sugar: 3 g
- Carbohydrates: 28 g
- Protein: 16 g