Name: Creamy Sausage & Tortellini Soup Recipe
Ingredients: 1 lb of hot Italian sausage (casings removed); 1-2 tbsp. of olive oil; 1 small onion (sliced); 6 cloves of chopped garlic; 6 oz of sliced white mushrooms; 3 tbsp of flour; 1 tsp dried basil; 1/2 tsp of oregano; 1/2 tsp of mustard powder; Salt and cracked black pepper to taste; 1/2 tsp of red pepper flakes; 1 tsp of hot sauce; 1/4 tsp of cayenne; 2 packages of cheese-stuffed tortellini (18 oz. total); 2 oz. hunk of Pecorino Romano Cheese; 4 cups of chicken stock; 2 cups of heavy cream; 8 oz of baby spinach; Fresh parsley and grated Pecorino Romano to taste

Creamy Sausage & Tortellini Soup

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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!

My digital cookbook full of my Italian Family Recipes is available here:

Melissa Jo’s Italian Recipes Family Style

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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.

Melissa Jo Real Recipes

Creamy Sausage & Tortellini Soup Recipe

Ingredients:

1 lb of hot Italian sausage (casings removed)
1-2 tbsp. of olive oil
1 small onion, sliced
6 cloves of chopped garlic
6 oz of sliced white mushrooms
3 tbsp of flour
1 tsp dried basil
1/2 tsp of oregano
1/2 tsp of mustard powder
Salt and cracked black pepper to taste
1/2 tsp of red pepper flakes
1 tsp of hot sauce
1/4 tsp of cayenne
2 packages of cheese-stuffed tortellini (18 oz. total)
2 oz. hunk of Pecorino Romano Cheese
4 cups of chicken stock
2 cups of heavy cream
8 oz of baby spinach
Fresh parsley and grated Pecorino Romano to taste

Directions:

Start by removing the casings from the hot Italian sausage. In a dutch oven or soup pot, add olive oil and the sausage. Mash it up until it looks like ground beef. Cook over medium heat until browned.
Add the sliced onions, chopped garlic, and sliced mushrooms to the pot with the sausage. Season generously with salt and cracked black pepper. Sauté until the vegetables have softened and everything is nicely browned.
Sprinkle the flour over the sausage and vegetable mixture. Stir constantly for 2-3 minutes, allowing the flour to cook and create a roux.
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.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Add the heavy cream and the hunk of Pecorino Romano cheese. Let the soup simmer uncovered for 5-10 minutes, allowing the cheese to melt and the flavors to meld together.
Stir in the fresh baby spinach, and then add the cheese-stuffed tortellini, which should be cooked al dente. As you add the tortellini, allow some of the pasta water to drip into the soup, adding extra flavor.
To serve, garnish your creamy sausage and tortellini soup with grated Pecorino Romano cheese and fresh parsley. Enjoy your homemade, comforting bowl of soup!

Creamy Sausage & Tortellini Soup Recipe

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!

Print Recipe

Ingredients

1 lb of hot Italian sausage casings removed
1-2 tbsp. of olive oil
1 small onion sliced
6 cloves of chopped garlic
6 oz of sliced white mushrooms
3 tbsp of flour
1 tsp dried basil
1/2 tsp of oregano
1/2 tsp of mustard powder
Salt and cracked black pepper to taste
1/2 tsp of red pepper flakes
1 tsp of hot sauce
1/4 tsp of cayenne
2 packages of cheese-stuffed tortellini 18 oz. total
2 oz. hunk of Pecorino Romano Cheese
4 cups of chicken stock
2 cups of heavy cream
8 oz of baby spinach
Fresh parsley and grated Pecorino Romano to taste

Instructions

Start by removing the casings from the hot Italian sausage. In a dutch oven or soup pot, add olive oil and the sausage. Mash it up until it looks like ground beef. Cook over medium heat until browned.
Add the sliced onions, chopped garlic, and sliced mushrooms to the pot with the sausage. Season generously with salt and cracked black pepper. Sauté until the vegetables have softened and everything is nicely browned.
Sprinkle the flour over the sausage and vegetable mixture. Stir constantly for 2-3 minutes, allowing the flour to cook and create a roux.
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.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Add the heavy cream and the hunk of Pecorino Romano cheese. Let the soup simmer uncovered for 5-10 minutes, allowing the cheese to melt and the flavors to meld together.
Stir in the fresh baby spinach, and then add the cheese-stuffed tortellini, which should be cooked al dente. As you add the tortellini, allow some of the pasta water to drip into the soup, adding extra flavor.
To serve, garnish your creamy sausage and tortellini soup with grated Pecorino Romano cheese and fresh parsley. Enjoy your homemade, comforting bowl of soup!

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.

Keyword Pasta

Tried this recipe?Let us know how it was!

Creamy Sausage & Tortellini Soup

My digital cookbook full of my Italian Family Recipes is available here:

Follow me on my Socials:

Amazon Store: https://www.amazon.com/shop/melissa_jo_xo

Instagram: https://www.instagram.com/melissajorealrecipes/

Tiktok: https://vm.tiktok.com/ZMefwxmFY

Youtube: https://www.youtube.com/channel/UCqVeqVQT-x7bj-

Pinterest: https://pin.it/1ylkIzC

More Foods & Drinks you will LOVE:

Boston Butt Roast: 2 Dinners: https://melissajorealrecipes.com/recipes/dinner/1-boston-butt-roast-2-dinners/

Lemon Orzo Chicken Soup: https://melissajorealrecipes.com/recipes/dinner/lemon-orzo-chicken-soup/

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.

Melissa Jo Real Recipes

Creamy Sausage & Tortellini Soup Recipe

Ingredients:

1 lb of hot Italian sausage (casings removed)

1-2 tbsp. of olive oil

1 small onion, sliced

6 cloves of chopped garlic

6 oz of sliced white mushrooms

3 tbsp of flour

1 tsp dried basil

1/2 tsp of oregano

1/2 tsp of mustard powder

Salt and cracked black pepper to taste

1/2 tsp of red pepper flakes

1 tsp of hot sauce

1/4 tsp of cayenne

2 packages of cheese-stuffed tortellini (18 oz. total)

2 oz. hunk of Pecorino Romano Cheese

4 cups of chicken stock

2 cups of heavy cream

8 oz of baby spinach

Fresh parsley and grated Pecorino Romano to taste

Directions:

Start by removing the casings from the hot Italian sausage. In a dutch oven or soup pot, add olive oil and the sausage. Mash it up until it looks like ground beef. Cook over medium heat until browned.

Add the sliced onions, chopped garlic, and sliced mushrooms to the pot with the sausage. Season generously with salt and cracked black pepper. Sauté until the vegetables have softened and everything is nicely browned.

Sprinkle the flour over the sausage and vegetable mixture. Stir constantly for 2-3 minutes, allowing the flour to cook and create a roux.

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.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

Add the heavy cream and the hunk of Pecorino Romano cheese. Let the soup simmer uncovered for 5-10 minutes, allowing the cheese to melt and the flavors to meld together.

Stir in the fresh baby spinach, and then add the cheese-stuffed tortellini, which should be cooked al dente. As you add the tortellini, allow some of the pasta water to drip into the soup, adding extra flavor.

To serve, garnish your creamy sausage and tortellini soup with grated Pecorino Romano cheese and fresh parsley. Enjoy your homemade, comforting bowl of soup!

Creamy Sausage & Tortellini Soup Recipe

Ingredients

Instructions

Notes

Tips and Tricks:

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