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9 November, 2015

Creamy Italian Sausage & Tortellini soup

Posted in : All, Dinner on by : hdcook

Creamy Italian Sausage And Tortellini Soup

October and Halloween has come and gone, it was fun full of candy giving to trick or treaters and off course my second wedding anniversary to my husband, wow I still cant believe that I am married~I mean I know I am married but I still wake up sometime and think ‘this cannot be real’ but it is, though I never thought I would be getting married anythime soon or be capable of getting married because I never though that I would and here I am LOL~anyways~fall is in the air even though its been hot October~but hopefully those who are fall enthusiast like myself are getting ready and getting excited for the winter and the cold weather sweater and jacket season~you also no what that means, Soup season is here and this creamy and thick Sausage and tortellini soup is filling~hearty, creamy and delicious perfect for fall~a warm bowl in your hand~a blanket over your shoulders and watching you favorite shows~while pausing it in the middle and getting a second helping~this soup will just get better when you have left overs~with hearty peaces of potatoes~sausages~a mixture of hot and sweat~spinach and cheese tortellini~what more can you ask for in a soup~probabbly with a side of crusty French bread to dunk it in~or crunchy croutons.

Creamy Italian Sausage & Tortellini soup

Yield: 6-8


  • 1 lb of Italian sausage(a mixture of sweet and hot)
  • 3 Tablespoons of olive oil
  • 1/2 Teaspoon red pepper flakes(optional)
  • 3 Cups of chicken broth or stock(low sodium preferred)
  • 1 1/4 Cup heavy cream
  • 1 Teaspoon dried thyme
  • 1 Medium yellow onion dice
  • 2 Medium garlic clove finely dice
  • 9 oz of Spinach Cheese Tortellini
  • Salt and pepper to taste
  • 1/4 Cup all purpose flour
  • 4 Tablespoon of unsalted butter
  • 2 Brown potatoes dice
  • More Chicken broth if needed
  • 4 pieces of cooked bacon crumbled
  • 1 large bag of baby spinach
  • 2/3 cup of grated Parmesan cheese(optional)


  1. In a dutch oven(or large pot) add 1 tablespoon of olive oil, cook and crumble Italian sausages till no longer raw, breaking up large pieces with a wooden spoon, transfer to a bowl and set aside, add 1 tablespoon olive oil to the pot and cook onions red pepper flakes for few seconds, add garlic and continue to cook till onions are translucent, add thyme an cook for a few seconds, add chicken stock or broth and dice potatoes and, bring the soup to a boil and cover and cook for 10 minutes till potatoes are cook through, in another medium saucepan melt 4 tablespoons of butter, whisk in 1/4 cup of flour and cook till it turns to a sandy color paste, whisk in 1 1/4 cup of heavy cream and continue to whisk till heavy cream has thicken, set aside. Once potatoes are cook through add, the cooked sausage to the soup, pasta, heavy cream and salt and pepper to taste, mix, till soup has thicken, heat through till tortellini is cook through about 8 minutes, add the crumble bacon and Parmesan cheese(optional) serve hot with french bread ( or bread of your choice)


add more stock or broth for a less thick soup consistency 1/4 cup at a time.



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