Description
This creamy sausage tortellini soup is a hearty and comforting dish perfect for a quick weeknight meal. Featuring savory Italian sausage, tender cheese tortellini, fire-roasted tomatoes, and a rich, creamy broth, this soup combines robust flavors with simple preparation to deliver a satisfying bowl of warmth and indulgence.
Ingredients
Scale
Main Ingredients
- 1 pound ground Italian sausage (mild), casing removed if using links
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 29 ounces fire-roasted diced tomatoes, undrained
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 16 ounces cheese tortellini (fresh recommended)
- 1 cup heavy cream
Optional Garnish
- Parmesan cheese, grated
- Fresh basil leaves
Instructions
- Brown Sausage: In a large pot over medium-high heat, brown the Italian sausage while breaking it into crumbles. Once cooked through, drain any excess grease from the pot to prevent the soup from being too oily.
- Sauté Vegetables: Reduce the heat to medium. Add the diced onion to the pot and cook for 2-3 minutes until softened and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to avoid burning.
- Add Broth and Tomatoes: Pour in the low-sodium chicken broth and the undrained fire-roasted diced tomatoes into the pot. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a rolling boil to blend the flavors.
- Cook Tortellini: Stir in the cheese tortellini and cook for about 5 minutes, or until the tortellini are tender and cooked through according to package instructions.
- Add Cream: Lower the heat to medium-low and gently stir in the heavy cream. Cook for another 2-3 minutes, allowing the soup to heat through and become creamy without boiling.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately for the best flavor and texture.
Notes
- For a lighter option, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
- Fresh tortellini is recommended for the best texture, but frozen tortellini can be used as well.
- Feel free to add a pinch of red pepper flakes for a spicy kick if desired.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
