Creamy Sausage Tortellini Soup Heaven
This Creamy Sausage Tortellini Soup is a comforting and flavorful meal that's easy to make. It features Italian sausage, aromatic vegetables, cheese tortellini, and a rich, creamy broth. Perfect for a cozy night in!
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
- Can opener (if using canned broth)
- Colander (optional, for draining sausage)
Ingredients
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 diced onion
- 2 diced carrots
- 2 diced celery stalks
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 6 cups chicken broth
- 9 ounces cheese tortellini, fresh or frozen
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for garnish
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it apart with a spoon. Cook until browned.
- Drain off any excess grease, leaving about 1-2 tablespoons in the pot.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic, Italian seasoning, garlic powder, and red pepper flakes (if using) and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer for 15-30 minutes.
- Stir in the tortellini and cook according to package directions.
- Reduce heat to low and stir in the heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley and Parmesan cheese, if desired.
- Serve immediately and enjoy!
Notes
For best flavor, use high-quality Italian sausage. Sautéing the vegetables is crucial for building flavor, so don't skip this step. Simmering the soup allows the flavors to meld together, so the longer you simmer it, the richer the flavor will be. Add the cream last to prevent it from curdling. Taste and adjust seasoning before serving. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Consider adding spinach, kale, or arugula for added nutrients and flavor. You can also substitute half-and-half for heavy cream to reduce the fat content.