I created a Sausage Tortellini Soup that tucks sweet potatoes, spinach, garlic and three cheese tortellini into a creamy broth, all in one pan and ready in 40 minutes for busy weeknights or holiday dinners.
I fell for this Italian Sausage Tortellini Soup the minute I tasted the salty snap of Italian sausage with pillowy three-cheese tortellini. It’s weird, it feels both simple and a little fancy, like something you wouldn’t expect from a fifteen minute throw together but there it is.
Every spoonful has a little surprise and it keeps pulling you back for more, no lie. I pull this out for a quick Fall Dinner when guests pop by or when I want something that sounds holiday worthy without the fuss.
You’ll probably make it again before the bowl is empty.
Ingredients
- Italian sausage adds savory protein and spices, higher fat so super rich, tasty.
- Sweet potatoes bring fiber, vitamin A and natural sweetness that balances the salty flavors.
- Cheese tortellini gives carbs and creamy cheese pockets, makes it filling and comfort food.
- Baby spinach adds iron, vitamins and a fresh pop of green without many calories.
- Parmesan packs umami and salty depth, calcium and a sharp finish when sprinkled.
- Heavy cream makes the soup silky and rich, adds fat and luxurious mouthfeel.
- Onion and garlic give aromatic sweetness and savory bite, they wake up the broth.
Ingredient Quantities
- 1 lb (450 g) bulk Italian sausage sweet or hot, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic minced
- 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
- 4 cups low sodium chicken broth
- 1 cup heavy cream or half and half for a lighter soup
- 9 to 12 oz (250 to 340 g) three-cheese tortellini fresh or frozen
- 4 cups baby spinach packed
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 tbsp fresh parsley chopped optional
How to Make this
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat, add 1 lb bulk Italian sausage and break it up with a spoon; cook until nicely browned and no longer pink, about 6 to 8 minutes. You can drain a little fat if there’s too much, but don’t throw it all away you’ll want some for flavor.
2. Add 1 medium diced yellow onion and cook until soft and translucent, 3 to 4 minutes; stir in 3 cloves minced garlic, 1 tsp Italian seasoning and 1/2 tsp crushed red pepper flakes (optional) and cook another 30 to 60 seconds until fragrant.
3. Add the sweet potatoes (2 medium, peeled and 1/2-inch cubed) and pour in 4 cups low sodium chicken broth, scraping the bottom of the pot to loosen browned bits. Bring to a boil, then reduce to a simmer, cover and cook until sweet potatoes are just tender, about 10 to 12 minutes.
4. Stir in 9 to 12 oz three-cheese tortellini (use 9 oz if fresh, up to 12 oz if frozen) straight from the package and simmer until the tortellini are cooked through and tender, following package timing (usually 3 to 8 minutes). Keep an eye so they don’t overcook and turn mushy.
5. Lower heat to gentle and stir in 1 cup heavy cream or half and half for a lighter soup; warm through but don’t let it come to a hard boil or the cream might separate. If soup seems too thick add a splash more broth, too thin let it simmer a few minutes to reduce.
6. Stir in 4 cups packed baby spinach and 1/2 cup grated Parmesan, season with salt and freshly ground black pepper to taste. Cook just until the spinach wilts and the cheese is melted, about 1 to 2 minutes.
7. Taste and tweak: add more salt, pepper or crushed red pepper if you want more heat. If it needs brightness, a little extra Parmesan at the end helps, trust me.
8. Turn off the heat and fold in 2 tbsp chopped fresh parsley if using; let the soup sit a minute so flavors meld.
9. Serve hot with extra grated Parmesan and cracked black pepper on top. Leftovers keep 3 to 4 days in the fridge, reheat gently on the stove with a splash of broth or cream to loosen it up.
Equipment Needed
1. Large pot or Dutch oven (5 quart or bigger) good for browning sausage and simmering
2. Wooden spoon or sturdy spoon to break up the sausage and scrape the bottom
3. Chef’s knife for chopping onion, sweet potatoes and parsley
4. Cutting board
5. Measuring cups and measuring spoons for broth, cream and spices
6. Box grater or microplane to grate Parmesan fresh
7. Ladle for serving and checking the soup while it simmers
8. Colander or slotted spoon to lift or drain tortellini if needed, dont overcook them
9. Pot lid to cover while simmering so the potatoes cook evenly
FAQ
Autumn Soup Recipe Substitutions and Variations
- Sausage: swap for 1 lb ground turkey or chicken — add 1 tsp fennel seed or extra Italian seasoning to get that sausage-y flavor, or use a plant based Italian sausage for a veg option.
- Sweet potatoes: use 1 small butternut squash peeled and cubed (same size pieces, same cook time) or one 15 oz can pumpkin puree — if you use puree, stir it in later and thin with broth as needed.
- Heavy cream: replace with 1 cup canned full fat coconut milk for a dairy free soup, it’s still rich though a touch coconutty, or fold in 1 cup Greek yogurt off the heat so it doesn’t split.
- Tortellini: swap for 9 to 12 oz gnocchi or 2 cups small pasta shells, or use 2 cups cooked rice or quinoa for a gluten free option — watch cooking times since gnocchi cooks really fast.
Pro Tips
– Brown the sausage well and save a tablespoon or two of the fat. You can spoon off excess if it seems greasy, but that little bit of fat gives big flavor so don’t discard it all.
– Cut sweet potatoes into very even 1/2 inch cubes or par-cook/roast them first so they cook through at the same time as the tortellini. If pieces are different sizes some will be mush and some raw, been there.
– Watch the tortellini closely and aim for al dente. Fresh cooks faster than frozen, so use less if fresh. For leftovers, cook the tortellini separately and add to individual bowls when reheating so the pasta doesn’t turn to mush in the stored soup.
– Temper the cream and keep the heat low. Don’t let the soup come to a hard boil after adding dairy or it might split, instead stir in a ladle of hot broth into the cream first then mix back into the pot.
– Brighten it up at the end with a little acid and extra cheese, a squeeze of lemon or a splash of vinegar lifts the whole thing. And when storing reheat gently with a splash of broth or cream to loosen the soup.
Autumn Soup Recipe
I created a Sausage Tortellini Soup that tucks sweet potatoes, spinach, garlic and three cheese tortellini into a creamy broth, all in one pan and ready in 40 minutes for busy weeknights or holiday dinners.
6
servings
641
kcal
Equipment: 1. Large pot or Dutch oven (5 quart or bigger) good for browning sausage and simmering
2. Wooden spoon or sturdy spoon to break up the sausage and scrape the bottom
3. Chef’s knife for chopping onion, sweet potatoes and parsley
4. Cutting board
5. Measuring cups and measuring spoons for broth, cream and spices
6. Box grater or microplane to grate Parmesan fresh
7. Ladle for serving and checking the soup while it simmers
8. Colander or slotted spoon to lift or drain tortellini if needed, dont overcook them
9. Pot lid to cover while simmering so the potatoes cook evenly
Ingredients
1 lb (450 g) bulk Italian sausage sweet or hot, casings removed
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic minced
2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
4 cups low sodium chicken broth
1 cup heavy cream or half and half for a lighter soup
9 to 12 oz (250 to 340 g) three-cheese tortellini fresh or frozen
4 cups baby spinach packed
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes optional
Salt and freshly ground black pepper to taste
1/2 cup grated Parmesan cheese plus extra for serving
2 tbsp fresh parsley chopped optional
Directions
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat, add 1 lb bulk Italian sausage and break it up with a spoon; cook until nicely browned and no longer pink, about 6 to 8 minutes. You can drain a little fat if there's too much, but don't throw it all away you'll want some for flavor.
- Add 1 medium diced yellow onion and cook until soft and translucent, 3 to 4 minutes; stir in 3 cloves minced garlic, 1 tsp Italian seasoning and 1/2 tsp crushed red pepper flakes (optional) and cook another 30 to 60 seconds until fragrant.
- Add the sweet potatoes (2 medium, peeled and 1/2-inch cubed) and pour in 4 cups low sodium chicken broth, scraping the bottom of the pot to loosen browned bits. Bring to a boil, then reduce to a simmer, cover and cook until sweet potatoes are just tender, about 10 to 12 minutes.
- Stir in 9 to 12 oz three-cheese tortellini (use 9 oz if fresh, up to 12 oz if frozen) straight from the package and simmer until the tortellini are cooked through and tender, following package timing (usually 3 to 8 minutes). Keep an eye so they don't overcook and turn mushy.
- Lower heat to gentle and stir in 1 cup heavy cream or half and half for a lighter soup; warm through but don't let it come to a hard boil or the cream might separate. If soup seems too thick add a splash more broth, too thin let it simmer a few minutes to reduce.
- Stir in 4 cups packed baby spinach and 1/2 cup grated Parmesan, season with salt and freshly ground black pepper to taste. Cook just until the spinach wilts and the cheese is melted, about 1 to 2 minutes.
- Taste and tweak: add more salt, pepper or crushed red pepper if you want more heat. If it needs brightness, a little extra Parmesan at the end helps, trust me.
- Turn off the heat and fold in 2 tbsp chopped fresh parsley if using; let the soup sit a minute so flavors meld.
- Serve hot with extra grated Parmesan and cracked black pepper on top. Leftovers keep 3 to 4 days in the fridge, reheat gently on the stove with a splash of broth or cream to loosen it up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 447g
- Total number of serves: 6
- Calories: 641kcal
- Fat: 43g
- Saturated Fat: 19g
- Trans Fat: 0.2g
- Polyunsaturated: 1.3g
- Monounsaturated: 10g
- Cholesterol: 107mg
- Sodium: 717mg
- Potassium: 410mg
- Carbohydrates: 39g
- Fiber: 4g
- Sugar: 3g
- Protein: 26g
- Vitamin A: 5817IU
- Vitamin C: 12mg
- Calcium: 137mg
- Iron: 1.7mg
