Even though my Lasagna Soup is my most viral soup, it is not in fact my personal favorite. THIS is my personal favorite: Creamy Sausage and Tortellini Soup. You make it ALL in one pot, it’s the most flavorful soup, it’s creamy, and it’s out of this world delicious. Most of the ingredients you likely already have! Bulk Italian sausage, seasonings, baby spinach, cheese stuffed tortellini, chicken stock, and some more goodies. Hopefully when you see this video tutorial you’ll know: THIS IS THE BEST SOUP! BEST! Make it!!

A package of Buitoni Five Cheese Tortellini, family size, is shown on a wooden surface. The green package features images of cheese and pasta, labeled DOP Parmigiano Reggiano..

This is the perfect size package of cheese tortellini for this soup! No need to boil beforehand. Just drop them into the soup straight from the package.

Sliced mushrooms, onions, and garlic are sautéing in a pot, with olive oil being poured in from a green bottle.

This photo was taken immediately after I added the onions and garlic. This is how your mushrooms should look once you’re done sautéing them in the pot before adding the onions and garlic. Not super browned or shriveled. Just soft and golden.

Ground meat and chopped mushrooms are cooking in a pan, with a mound of white flour sprinkled on top, ready to be stirred in. A wooden spoon rests on the pans edge.

Just sprinkle the flour over the Italian sausage once it’s browned, and stir it all in until you can’t see any white spots anymore!

Ground meat and mushrooms cooking in a blue pot with a wooden spatula, while a glass bowl of broth sits above, ready to be poured in.

A hand holds a white bowl with four different seasonings over a pan of ground meat and mushrooms cooking on a stovetop.

DO NOT change the spice blend, it is absolutely perfect. AND you won’t even need to add salt. At the very end of the cooking time add a tiny bit of salt if you feel it’s needed. You won’t need it.

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A hand with black nail polish adds a slice of cheese to a creamy soup with herbs and mushrooms simmering in a blue pot on a stove.

That’s me adding a hunk of pecorino romano cheese into the soup. It matters! Trust me…add it!

A skillet filled with cheese tortellini in a creamy sauce, mixed with spinach and mushrooms, and topped with freshly grated parmesan cheese.

A woman in a red polka-dot top and jeans smiles at the camera in a white kitchen, with a pot of pasta on the counter in front of her.

This soup deserves a cute photo shoot. You love my cutie polka dot top from my video? Well, size up and get yours here: Cutie Polka dot top. I am wearing size medium.

A ladle scoops creamy cheese-filled tortellini with spinach and ground meat from a pan, showing a rich, cheesy sauce coating the pasta.

Now, you can see clearly why my recipe for Creamy Sausage and Tortellini Soup is my favorite!!!!

A close-up of creamy yellow ravioli with spinach and ground meat in a pan, with a metal ladle scooping up a portion.

A creamy pasta dish with tortellini, spinach, mushrooms, and black pepper, being stirred with a wooden spoon.

A close-up of creamy tortellini soup with spinach, ground meat, and melted cheese, being scooped from a pot with a ladle.

Melissa Jo

Creamy Sausage & Tortellini Soup Recipe

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If you’re craving a comforting and hearty soup that’s both delicious and satisfying, you’re in the right place. My Creamy Sausage and Tortellini Soup recipe is packed with flavor and easy to make. With step-by-step instructions, a list of ingredients, and some handy tips and tricks, you’ll have a steaming bowl of goodness in no time. Let’s do this!

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Prep Time 30

Cook Time 29

Course: Soup

Cuisine: American

Ingredients

1 lb hot or mild Italian sausage bulk sausage
1-2 tbsp. olive oil
1 small onion sliced or diced
6 cloves chopped garlic
6 oz sliced white mushrooms
3 tbsp flour
1 tsp dried basil
1/2 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp mustard powder
Salt and cracked black pepper to taste
1/4 tsp cayenne pepper
1 tsp hot sauce I used Franks Red Hot
2 packages of cheese-stuffed tortellini 18 oz. total
2 oz. hunk of Pecorino Romano Cheese
32 oz chicken stock low sodium (1 box)
1 cup water
2 cups heavy cream
5 oz baby spinach
Fresh parsley and grated Pecorino Romano to taste

Method

In a dutch oven or soup pot, add the sliced mushrooms and a tiny drizzle of olive oil. Cook over medium heat until soft. DO NOT caramelize or brown them. Do NOT add salt or pepper or any seasonings yet. Before you move to the next step, once the mushrooms are soft and slightly golden take a paper towel and quickly wipe the bottom of pot if the mushrooms left any brown liquid from sautéing. you don't have to remove the mushrooms, just a quick couple swishes in the pot.
Add the sliced onions and chopped garlic, to the pot with the mushrooms. Add another tbsp or so of olive oil and saute with the mushrooms until softened. Then, add the bulk Italian sausage and mix into the veggies with a wooden spoon while also breaking up the bulk sausage. Continue cooking at medium heat until you no longer see pink in the sausage.
Season the mixture with dried basil, oregano, mustard powder, red pepper flakes, hot sauce, and cayenne. Continue to sauté for an additional 2-3 minutes, ensuring the seasonings are evenly distributed.
Sprinkle the flour over the sausage and vegetable mixture. Stir constantly for 2-3 minutes, allowing the flour to cook and create a roux.
Pour in the chicken broth, water, and heavy cream and then stir. bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Add the hunk of Pecorino romano cheese and a shake of hot sauce into the pot.
Let the soup simmer uncovered for 5-10 minutes, allowing the cheese to melt and the flavors to meld together.
Bring the pot of soup back up to a boil. Add the uncooked cheese-stuffed tortellini and the baby spinach. Boil for 3-5 minutes or until the tortellini is cooked and aldente.
To serve, garnish your creamy sausage and tortellini soup with grated Pecorino Romano cheese and fresh parsley. Enjoy your homemade, comforting bowl of soup!

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Notes

Tips and Tricks:

Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes and hot sauce to suit your taste.
For a slightly thinner soup, you can add more chicken stock or cream as needed.
Make sure not to overcook the tortellini to keep them tender and delicious.