If you’re craving a comforting bowl that perfectly balances heat, creaminess, and hearty flavors, this Spicy Sausage and Tortellini Soup Recipe is your new best friend in the kitchen. Bursting with spicy Italian sausage, tender cheese tortellini, and vibrant greens all swimming in a luscious tomato and cream broth, it’s a dish that’s as satisfying as it is irresistible. Whether you’re warming up on a chilly evening or simply want a meal that feels like a cozy hug, this soup checks all the boxes with every delicious spoonful.
Ingredients You’ll Need
This Spicy Sausage and Tortellini Soup Recipe relies on straightforward, wholesome ingredients that come together to create an explosion of flavor and a wonderful blend of textures. Each item plays a vital role in building the rich, comforting character of the soup.
- Spicy Italian sausage: The star protein that brings bold, savory heat to the dish.
- Olive oil: Adds richness and helps in sautéing the aromatics perfectly.
- Medium onion, diced: Gives sweetness and depth to the soup’s base.
- Garlic, minced: Infuses that classic warm aroma and subtle kick.
- Red pepper flakes: Elevate the spiciness, layering the heat without overwhelming.
- Dried oregano and basil: These herbs add an earthy, Mediterranean flair that complements the sausage beautifully.
- Diced tomatoes (undrained): Provide a tangy freshness and vibrant color to the broth.
- Chicken broth: Creates a savory, rich liquid foundation to tie all flavors together.
- Heavy cream: Brings silky smoothness and balances the spice with creamy richness.
- Cheese tortellini: Tender pockets of cheesy goodness that make each bite delightfully satisfying.
- Salt and freshly ground black pepper: Essential seasonings that enhance every ingredient.
- Fresh spinach or kale, roughly chopped: Adds a fresh, vibrant green element that lightens the dish.
- Grated Parmesan cheese: The perfect finishing touch for a little salty, nutty richness on top.
- Fresh parsley, chopped: A bright herb garnish to lift the flavors and add a fresh pop of color.
How to Make Spicy Sausage and Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large Dutch oven or soup pot over medium heat so it’s hot enough to sear. Add the spicy Italian sausage, breaking it up with a spoon, and cook until beautifully browned, which usually takes about 5 to 7 minutes. Browning the sausage is crucial because it unlocks deep, savory flavors and adds a wonderful texture that sets the tone for the entire soup.
Step 2: Sauté the Aromatics
Remove the cooked sausage with a slotted spoon and set it aside. Discard most of the rendered fat but leave about a tablespoon in the pot to keep that meaty essence. Toss in the diced onion and cook until it turns translucent and soft, about 4 minutes. Then stir in the minced garlic, red pepper flakes, oregano, and basil, letting that fragrant mixture bloom for about 30 seconds. This step builds your soup’s aromatic foundation, layering complexity and warmth.
Step 3: Build the Broth
Add the can of diced tomatoes with their juices along with the chicken broth. Bring everything up to a simmer and let it cook gently for 10 minutes. This allows the flavors to meld, the tomatoes to impart their brightness, and the herbs to infuse the broth with their subtle earthiness.
Step 4: Add Cream and Tortellini
Pour in the heavy cream and bring the mixture back to a gentle simmer. Then add the cheese tortellini and cook according to the package instructions, usually 7 to 9 minutes, until the pasta is tender and pillow-soft. This is when the soup truly becomes indulgent—the creamy broth and cheesy tortellini meld together for pure comfort in a bowl.
Step 5: Finish with Sausage and Greens
Return the browned sausage to the pot and season the soup with salt and freshly ground black pepper to your taste. Stir in the fresh spinach or kale and let it wilt in the hot soup for about 2 minutes. The greens add color, nutrition, and a fresh contrast that brightens each spoonful perfectly.
Step 6: Serve with Cheese and Parsley
Finally, ladle the soup into bowls, sprinkle with grated Parmesan cheese, and garnish with freshly chopped parsley. These finishing touches add a salty, herbal touch that elevates the dish from hearty to downright crave-worthy.
How to Serve Spicy Sausage and Tortellini Soup Recipe
Garnishes
Don’t underestimate the power of the right garnishes. A generous sprinkle of grated Parmesan cheese melts slightly into the hot soup, adding a savory, nutty richness. Fresh parsley not only adds a lovely pop of green but also lifts the flavor with its bright, herbaceous notes. For those who like a little extra heat, a pinch of red pepper flakes on top delivers a spirited kick.
Side Dishes
Pairing this Spicy Sausage and Tortellini Soup Recipe with crusty Italian bread or garlic bread is always a winner. The bread is perfect for sopping up that luscious broth. A simple side salad with lemon vinaigrette can also be an excellent fresh counterpoint, balancing the richness of the soup with a crisp, tangy punch.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls—this not only looks impressive but adds an edible vessel to enjoy. You can also offer a toppings bar with extra Parmesan, red pepper flakes, chopped fresh herbs, and a drizzle of good-quality olive oil so everyone can customize their bowl. A small glass of chilled white wine or sparkling water with lemon makes a lovely accompaniment for a cozy meal experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavor. When you reheat, do it gently on the stove to keep the tortellini tender and prevent the cream from separating. It’s perfect for quick lunches or easy dinners during a busy week.
Freezing
You can freeze this Spicy Sausage and Tortellini Soup Recipe, but to maintain the best texture, it’s best to freeze the soup without the tortellini. Freeze the soup base in airtight containers or freezer bags for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then add fresh tortellini during reheating for that freshly cooked texture.
Reheating
Reheat the soup gently over medium-low heat, stirring occasionally. If the soup seems too thick after refrigeration, add a splash of broth or water to loosen it up. Add the tortellini towards the end of reheating if you’ve stored them separately, cooking until tender. Freshen it up with a little extra Parmesan or herbs before serving.
FAQs
Can I use turkey sausage instead of spicy Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and will work well, though it may result in a slightly milder flavor. You can always add a bit more red pepper flakes if you want to maintain the spicy kick.
What if I don’t have tortellini? Can I use something else?
Yes. Cheese ravioli or even small pasta shapes like mini shells or farfalle can be great substitutes. Just adjust the cooking time according to the pasta you choose so it’s perfectly tender.
Is this soup very spicy? Can I adjust the heat?
This soup has a pleasant level of heat thanks to the spicy sausage and red pepper flakes, but it’s definitely adjustable. If you prefer less heat, reduce or omit the red pepper flakes or use a milder sausage.
Can I make this soup vegetarian?
To make it vegetarian, substitute the sausage with a plant-based sausage or omit it entirely. Use vegetable broth instead of chicken broth, and the soup will still be delicious and full of flavor.
How do I prevent the heavy cream from curdling?
Add the heavy cream once the soup is off high heat and simmer gently rather than boiling vigorously. Stir it in slowly and keep the temperature moderate to maintain that smooth, creamy texture.
Final Thoughts
This Spicy Sausage and Tortellini Soup Recipe is truly a treasure for anyone looking for a soul-satisfying meal that’s both simple and sensational. It’s a dish that brings comfort, warmth, and a touch of excitement to your table with every bite. I can’t wait for you to try it and share in the joy of creating something so delicious and easy at home. Trust me, this soup is going to become a beloved staple in your cooking repertoire!
Print
Spicy Sausage and Tortellini Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Spicy Sausage and Tortellini Soup is a hearty and flavorful dish featuring spicy Italian sausage, cheese tortellini, and fresh greens in a creamy tomato broth. Perfect for warming up on a chilly day, this soup combines bold spices with tender pasta and savory sausage for a comforting meal.
Ingredients
Meat and Dairy
- 1 lb spicy Italian sausage, casing removed
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, for serving
Produce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, roughly chopped
- Fresh parsley, chopped, for garnish
Pantry Items
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 9 oz cheese tortellini
- Salt and freshly ground black pepper, to taste
Instructions
- Heat Olive Oil: In a large Dutch oven or soup pot, heat the olive oil over medium heat to prepare for cooking the sausage.
- Cook Sausage: Add the spicy Italian sausage to the pot and cook until browned, breaking it up with a spoon. This process should take about 5-7 minutes to ensure the meat is fully cooked and flavorful.
- Remove Sausage: Use a slotted spoon to remove the sausage from the pot and set it aside. Discard most of the excess fat but leave about 1 tablespoon in the pot to sauté the vegetables.
- Sauté Onions: Add the diced onions to the pot and sauté for about 4 minutes or until they become translucent and soften, creating a flavorful base for the soup.
- Add Aromatics: Stir in the minced garlic, red pepper flakes, dried oregano, and dried basil. Cook for another 30 seconds until these ingredients are fragrant and integrated into the onion mixture.
- Simmer Broth: Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes to develop the soup’s flavors.
- Add Cream: Stir in the heavy cream and bring the soup back up to a gentle simmer to create a smooth and rich broth.
- Cook Tortellini: Add the cheese tortellini to the soup and cook according to the package instructions, usually about 7-9 minutes, until the pasta is tender and cooked through.
- Return Sausage: Add the cooked sausage back into the pot. Season the soup with salt and freshly ground black pepper to taste, adjusting the flavors as needed.
- Add Greens: Mix in the fresh spinach or kale and let them wilt in the hot soup for about 2 minutes, adding color and nutrition.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and sprinkle grated Parmesan cheese on top. Serve hot and enjoy.
Notes
- You can substitute spinach with kale or other leafy greens as preferred.
- Adjust the amount of red pepper flakes to control the spiciness of the soup.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a milder sausage, use sweet Italian sausage instead of spicy.
