Creamy Sausage and Tortellini Soup

Creamy Sausage and Tortellini Soup

Recipe by JancCourse: SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 lb. Italian sausage

  • 1 small yellow onion, diced

  • 1 small shallot, diced

  • 2 large carrots, peeled and diced

  • 4 garlic cloves, minced

  • ¼ c. all-purpose flour

  • 5 c. chicken broth

  • 14 oz. refrigerated cheese tortellini*

  • 1 tsp. kosher sea salt

  • ½ tsp. ground black pepper

  • ½ tsp. Italian seasoning

  • 6 ounces chopped fresh spinach

  • 2 c. half & half (or heavy cream)


  • In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
  • Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
  • Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
  • Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
  • Serve immediately with freshly grated parmesan, if desired.
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