The creamiest, flavour-packed Tuscan soup with tortellini and sausage, baby spinach and sun dried tomatoes is the ultimate winter comfort food!
On the table in 30 minutes, this hearty soup is the perfect easy dinner for busy weeknights!
This creamy sausage tortellini soup is the ultimate no-fuss winter family dinner.
Like my Tuscan slow cooker chicken, chicken and mushroom soup and classic curried sausages, this creamy Tuscan soup is so simple to make, and is the most delicious comfort food guaranteed to warm you up on a cold winters day!
Snuggling down in a cosy chair with a big bowl of hot homemade soup is the perfect way to beat the cold!
Why You're Going To Love This Recipe
- Easy recipe - taking just 15 minutes to prepare, with no complicated steps, this soup is so simple to make.
- One pan dinner - made in just one pot, this quick soup has hardly any washing up too - always a plus!
- Family-friendly - this sausage tortellini soup always gets a big thumbs up from all the family!
- Weeknight dinner - this easy soup requires minimal effort to make, and is a hearty dinner perfect for filling hungry bellies.
What You Need
Made with basic ingredients, Italian sausage tortellini soup is sure to become a winter dinner staple!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Olive oil - use regular olive oil.
- Italian pork sausages - I use mild Italian sausages but you can use ones with more of a kick to spice things up, if you prefer!
- Butter - either salted or unsalted butter is fine to use here.
- Brown onion - or yellow onion, medium sized.
- Garlic - either minced fresh garlic or store-bought minced garlic.
- Sun-dried tomatoes - these dehydrated tomatoes in oil have an intense, salty, tangy tomato flavour.
- Liquid chicken stock - I like to use chicken stock for a rich flavourful soup, but feel free to use vegetable stock instead if you wish.
- Water.
- Cheese tortellini - or ravioli. I think the cheese tortellini goes best in this soup, however you can use your favourite tortellini flavour.
- Baby spinach - if you don't have baby spinach leaves, substitute with finely chopped regular spinach.
- Cream - either thickened cream, cooking cream or heavy cream.
- Parmesan cheese - I recommend using fresh parmesan cheese and grating it yourself for the best results.
- Salt and pepper - to season.
- Cornflour - dissolved in ¼ cup cold water to thicken the soup.
Equipment Required
This cheese tortellini sausage soup doesn't require much equipment at all to make! Just a large saucepan or pot to cook all the ingredients in - that's it!
Step By Step Instructions
It takes just 15 minutes to prepare this creamy sausage tortellini soup.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Brown The Sausage Meat
Heat the oil in a large saucepan or pot over high heat. Remove the sausage meat from their casings and place into the pot. Cook the sausage meat until browned and cooked through, breaking it up with a spoon.
Remove the cooked sausage meat to a separate bowl, cover with foil, and set aside for now.
Step 2 - Sauté The Onion, Garlic And Sun-Dried Tomatoes
Melt the butter in the pot used to cook the sausages in and add the diced brown onion, garlic and sun-dried tomatoes. Sauté until the onion has softened.
Step 3 - Add The Chicken Stock
Pour in the chicken stock liquid and the water, turn the heat up and bring to the boil. Turn the heat down to a simmer and cook for 5 minutes.
Step 4 - Add The Cooked Sausage And Pasta
Add the cooked sausage meat back to the pan together with the tortellini. Cook according to the instructions on the tortellini packet. Remove from the heat.
Step 5 - Add The Spinach, Cream and Parmesan Cheese
Stir through the baby spinach, cream and grated parmesan cheese.
Step 6 - Add The Cornflour
In a cup or small bowl, mix the cornflour with cold water and stir until the cornflour has dissolved, then add this mixture to the soup and stir until slightly thickened. Season with salt and pepper.
Step 7 - Serve
Serve the soup topped with extra grated parmesan cheese.
Expert Tips
- Frying the sausage meat first - this adds an extra depth of flavour to the soup.
- Storage - store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freezing - I do not recommend freezing creamy tuscan soup with tortellini with sausage as the cream can split and become grainy.
- Topping suggestions - serve this soup sprinkled with grated parmesan cheese, finely chopped sun-dried tomatoes, some chopped Italian parsley, or a handful of crunchy croutons.
FAQs
If you're feeding a crowd, you can bulk this tortellini soup out by serving with some garlic bread, cheese scones, savoury muffins or soft bread rolls on the side. Perfect for mopping up the last drops of this flavoursome soup!
Absolutely! Ravioli would work equally well in this soup.
Yes! This soup would be a delicious vegetarian soup as there's so much flavour in the sun-dried tomatoes and cheeses. Simply leave out the sausages and use vegetable stock. Check that your Parmesan cheese is suitable for vegetarians too.
Related Recipes
If the cooler weather has you craving more hearty, warming soups, here are some more popular soup recipes:
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Creamy Tuscan Soup With Tortellini And Sausage
Ingredients
- 1 tbs olive oil
- 500 g Italian pork sausages
- 2 tbs (30g) butter
- 1 brown onion medium, finely diced
- 2 teaspoon minced garlic
- 1 cup sun-dried tomatoes finely chopped
- 4 cups (1 ltr) liquid chicken stock
- 2 cups water
- 250 g cheese tortellini or ravioli
- 3 cups baby spinach
- 300 ml cream thickened, cooking or heavy
- 1 cup parmesan cheese finely grated
- salt and pepper to season
- 1 tbs cornflour dissolved in ¼ cup cold water
Instructions
- Heat the oil in a large saucepan or pot over high heat. Remove the sausage meat from their casings and place into the pot. Cook, while breaking up the sausage meat until browned and cooked through. Set aside in a bowl and cover with foil to keep warm.
- Melt the butter in the pot and add the brown onion, garlic and sun-dried tomatoes. Saute for 2-3 minutes or until the onion has softened.
- Add the chicken stock liquid and the water and bring to the boil. Turn the heat down to a simmer and cook for 5 minutes.
- Add the reserved sausage meat and the tortellini to the pot. Cook for as long as the pasta packet directs (usually around 5 minutes). Remove from the heat.
- Stir through the baby spinach, cream and parmesan cheese. Add the dissolved cornflour and stir until slightly thickened. Season with salt and pepper.
- Serve with extra parmesan cheese.
Notes
- Frying the sausage meat first - this adds extra depth of flavour to the soup.
- Topping suggestions - serve this soup sprinkled with grated parmesan cheese, finely chopped sun-dried tomatoes, chopped Italian parsley, or a handful of crunchy croutons.
- For a vegetarian version, simply leave out the sausages and use vegetable stock. Check that your Parmesan cheese is suitable for vegetarians too.
- Storage - store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freezing - I do not recommend freezing this soup as the cream can split and become grainy.
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