Beef Sausage Tortellini Soup: Hearty Comfort
A Reader Favorite Soups.
A deeply comforting and easy-to-make soup with savory beef sausage, cheesy tortellini, and a creamy, herbaceous broth.
I remember my grandmother's kitchen always smelled of something simmering. Not fancy, just... real. This soup feels like a nod to that memory. It started as a way to use up some leftover sausage and a package of tortellini I found in the fridge. But it turned into something so much more. Now, the scent of the sausage browning with the onions and garlic is honestly one of my favorite kitchen perfumes. It's the signal that dinner is going to be cozy, no matter what kind of day it’s been. It’s a simple, humble dish that somehow feels like a big, warm hug in a bowl.
Why This Soup Feels Like Home
- •It’s a true one-pot meal, which means less time cleaning and more time enjoying.
- •The combination of savory sausage, cheesy pasta, and creamy broth is just pure comfort.
- •It's so easy to customize—add more veggies, use a different kind of tortellini... it's very forgiving.
- •The leftovers are, dare I say, even better the next day.
My husband calls this 'the ultimate comfort soup.' Every time I make it, he just closes his eyes after the first spoonful and says, 'Yep. That's the stuff.' It's become a quiet tradition for our rainy day movie marathons.
Essential Ingredient Guide
- Beef Sausage: I prefer a mild beef sausage so I can control the spice, but if you like a little heat, a hot variety would be wonderful. The key is to get good quality sausage; it really makes a difference in the final flavor.
- Cheese Tortellini: Fresh tortellini from the refrigerated section is my go-to. It cooks up so quickly and has a lovely, tender bite. Frozen works perfectly well too, you'll just need to add a couple of extra minutes to the cooking time.
Complete Cooking Process
- Brown the Sausage: This builds the first layer of deep, savory flavor.
- Sauté the Aromatics: Soften the onions, carrots, celery, and garlic to create the soup's fragrant base.
- Simmer the Broth: Let all the flavors marry together in the pot for a rich, cohesive taste.
- Add Cream and Tortellini: The final touches that make the soup hearty, creamy, and completely satisfying.
- Wilt the Spinach: A touch of green and freshness right at the end.
A Few Things You Might Be Wondering
→Can I make this soup ahead of time?
Absolutely. You can make the soup base (up to step 4) and store it in the fridge for a couple of days. When you're ready to serve, just reheat it and then add the cream, tortellini, and spinach.
→What if I don't have heavy cream?
Half-and-half works beautifully. You could also use whole milk for a lighter version, though it won't be quite as rich. For a dairy-free option, a full-fat coconut milk could be an interesting and delicious swap.
→Can I use other vegetables?
Of course! This soup is so flexible. Diced zucchini, mushrooms, or even some kale instead of spinach would be lovely additions. Just add them in with the other vegetables in step 2.
Beef Sausage Tortellini Soup: Hearty Comfort
Warm up with beef sausage tortellini soup! A hearty blend of beef sausage, tortellini, herbs, and veggies. Easy to make and a family favorite.
Timing
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Soup
- 011 lb mild beef sausage, casings removed
- 021 large yellow onion, finely diced
- 033 cloves garlic, minced
- 042 large carrots, chopped
- 052 celery stalks, chopped
- 061 teaspoon dried oregano
- 071/2 teaspoon dried basil
- 08A pinch of red pepper flakes (optional, for a little warmth)
- 096 cups chicken or vegetable broth
- 101 (14.5 oz) can diced tomatoes, undrained
- 111 cup heavy cream or half-and-half
- 121 (16 oz) package of cheese tortellini, fresh or frozen
- 133 cups fresh spinach
- 14Salt and freshly ground black pepper, to taste
- 15Freshly grated Parmesan cheese, for serving
Instructions
Start by warming a large pot or Dutch oven over medium heat. Add the beef sausage and just let it start to sizzle. Use a wooden spoon to break it up into smaller pieces as it cooks. You want it nicely browned and cooked through, which usually takes about 5-7 minutes. Once it’s done, scoop it out with a slotted spoon and set it aside, leaving a little bit of that lovely rendered fat in the pot.
To that same pot, add the diced onion, carrots, and celery. Let them soften in the sausage drippings. I love this part—the whole kitchen starts to smell amazing. Cook for about 5 minutes, until the onions are translucent and everything is fragrant. Then, stir in the minced garlic, oregano, basil, and that little pinch of red pepper flakes if you're using them. Let it all cook together for just another minute until you can really smell the garlic.
Now, pour in the chicken or vegetable broth and the can of diced tomatoes, juice and all. Give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s where so much flavor lives. Bring the soup to a gentle simmer.
Return the cooked sausage to the pot. Let it simmer away for about 15 minutes. This is when all the flavors get to know each other and meld into something truly special. The broth will deepen in color and taste.
Time for the creamy part. Slowly stir in the heavy cream and bring the soup back to a low simmer. Don't let it boil. Then, gently add the tortellini. Cook them according to the package directions, which is usually just a few minutes for fresh tortellini. They’ll plump up right in the soup.
Right at the very end, once the tortellini is cooked, turn off the heat. Stir in the fresh spinach. It will look like a lot at first, but it wilts down into the hot broth almost immediately. Give the soup a final taste and season with salt and pepper as you like. Sometimes it needs a little, sometimes it's perfect as is.
Ladle the hot soup into bowls. I always finish with a generous grating of Parmesan cheese on top. It melts just a little into the broth and is, honestly, the perfect finishing touch. Serve with some crusty bread for dipping, if you feel like it.
Notes & Tips
- 1If you find the soup is too thick after adding the tortellini, feel free to thin it out with a little extra broth.
- 2This soup freezes well, but I recommend freezing it *before* adding the cream and tortellini for the best texture upon reheating.
Tools You'll Need
- •Don't overcook the tortellini! They can get mushy, so add them towards the end of cooking and follow the package timing.
- •Taste as you go. The saltiness can vary depending on your broth and sausage, so adjust the final seasoning right before serving.
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