If you’re in the mood for something cozy, comforting, and downright delicious, you’ve got to try this Sausage Tortellini Soup Recipe. It’s one of those soups that feels like a warm hug on a chilly day, thanks to the creamy broth, savory sausage, and those little pillows of cheesy tortellini. Stick with me, and I’ll walk you through every delicious step so you can enjoy a bowl (or three) of pure comfort at home.

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Why This Recipe Works

Rich & Creamy Base: The combo of chicken broth and half-and-half creates a silky, luscious broth that isn’t too heavy.
Flavorful Sausage: Ground pork sausage brings bold, savory notes that pair perfectly with garlic and fresh basil.
Cheesy Tortellini: These little pasta pockets add satisfying texture and melt-in-your-mouth comfort to the soup.
Quick & Easy: From start to finish, you’ll have a hearty soup on the table in under an hour—no fuss, just great taste.

Sausage Tortellini Soup, sausage tortellini soup, creamy sausage tortellini, comforting soup recipes, easy sausage soup - A big white pot filled with creamy soup shows many layers inside: soft yellow tortellini pasta, juicy red tomato pieces, and small brown meat bits mixed in a thick white cream base with green herb bits and sprinkled black pepper on top. A black ladle lifts a spoonful of this soup, showing the layers clearly against the white marbled surface background. Some bread and ripe red tomatoes appear blurred in the back. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Sausage Tortellini Soup Recipe comes down to simple, quality ingredients that work in harmony. Each one adds flavor, texture, or richness so you’re left with a bowl that’s deeply satisfying. I like grabbing fire-roasted diced tomatoes for that subtle smoky kick, and fresh basil when it’s available—it really brightens the whole soup up.

Sausage Tortellini Soup, sausage tortellini soup, creamy sausage tortellini, comforting soup recipes, easy sausage soup - Flat lay of fresh ground pork sausage piled loosely, a medium yellow onion diced into small cubes, several cloves of minced garlic, two cans of bright red fire roasted diced tomatoes spilled partially from their cans, plump cheese tortellini arranged in a neat cluster, a dollop of creamy sour cream, and vibrant green chopped fresh basil leaves scattered artfully, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Ground pork sausage: The star protein here, it adds a wonderful savory depth and a little spice depending on the sausage you pick.
Yellow onion: Adds sweetness and body to the broth when softened.
Minced garlic: A flavor powerhouse that elevates every bite.
Chicken broth: Builds a light but flavorful liquid foundation.
Half and half: Creates creaminess without overpowering the broth.
Fire-roasted diced tomatoes: Adds acidity, smokiness, and texture to balance richness.
Cheese tortellini: Brings melty cheese filling and tender pasta to every spoonful.
Sour cream: Stirred in last for tang and extra creaminess.
Fresh basil: A fragrant herb that brightens the finished soup.
Salt & pepper: Essential seasonings to bring all the flavors together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this sausage tortellini soup recipe is how easily you can make it your own. I’ve played around with swapping in spicy Italian sausage for a bit of heat or adding a pinch of red pepper flakes. Feel free to tweak it to fit your cravings and pantry supplies!

Vegetable boost: I often sauté diced carrots and celery along with the onion to sneak in some extra veggies without losing any flavor.
Dairy switch: If you need it dairy-free, try coconut milk instead of half and half, and skip the sour cream or use a plant-based version.
Herbs: When fresh basil isn’t around, dried basil works fine too—just stir it in at the end so it rehydrates and flavors the soup.

Step-by-Step: How I Make Sausage Tortellini Soup Recipe

Step 1: Brown the Sausage Perfectly

Start by heating your Dutch oven (or a large pot) over medium heat. Add the ground pork sausage and cook for about 6 to 8 minutes. I like to break it up with a wooden spoon so it browns evenly. You’ll want it almost fully cooked, with some nice golden edges – that’s flavor gold right there!

Step 2: Sauté Onion and Garlic

Next, toss in the diced yellow onion. Cook it alongside the sausage for around 3 to 4 minutes until it softens and starts to become translucent. Then add the minced garlic, sautéing for just 1 to 2 minutes so it gets fragrant but doesn’t burn. Trust me, burnt garlic will ruin your soup!

Step 3: Build the Broth

Slowly pour in the chicken broth, half and half, and the drained fire-roasted diced tomatoes. Give everything a good stir and bring it to a boil. This is where all those lovely flavors start to marry together — take a moment to breathe in that comforting aroma!

Step 4: Cook the Tortellini

Once the soup is boiling, add the cheese tortellini. Cook according to package instructions; usually about 3 to 4 minutes is perfect. Keep an eye on the pasta so it doesn’t get mushy. When it’s just tender, switch off the heat.

Step 5: Finish with Sour Cream and Basil

Stir in a generous cup of sour cream and chopped fresh basil. This finishing touch makes the soup luxuriously creamy and adds that fresh herbal note that lifts the whole bowl. Season with salt and pepper to your taste. At this point, taste the soup and adjust seasoning—you want it balanced and inviting.

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Pro Tips for Making Sausage Tortellini Soup Recipe

Go Low and Slow with the Sausage: Browning it thoroughly without rushing builds deeper flavor—don’t skip this step!
Drain Those Tomatoes: Fire-roasted tomatoes can add unnecessary liquid if you don’t drain them, so take the extra moment to drain well.
Add Tortellini Last: They cook quickly, so throw them in toward the end to avoid overcooking and turning them gummy.
Stir in Sour Cream Off Heat: Adding sour cream after turning off the heat prevents curdling and keeps the soup silky smooth.

How to Serve Sausage Tortellini Soup Recipe

Sausage Tortellini Soup, sausage tortellini soup, creamy sausage tortellini, comforting soup recipes, easy sausage soup - A creamy soup filled with yellow tortellini, small pieces of red tomatoes, green herbs, and bits of ground meat sits in two dark gray bowls on a wooden table. One bowl has a woman's hand holding a spoon resting in it, showing the thick texture of the soup. A large black pot with more soup and tortellini is partly visible in the background, near a white cloth and two fresh red tomatoes on the vine. A piece of crusty bread is next to the front bowl. The surface underneath everything is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a dollop of extra sour cream or freshly grated Parmesan—it adds creaminess and a salty pop that takes the flavor to the next level. A sprinkle of fresh basil or cracked black pepper right before serving also gives that fresh, inviting aroma that makes everyone’s mouth water.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a fresh baguette to soak up every last drop. For a little green kick, a simple side salad with lemon vinaigrette is a great fresh contrast to the richness.

Creative Ways to Present

For special occasions, I like serving this soup in individual mini Dutch ovens or rustic bowls set on wooden chargers, complete with fresh herbs on top. It looks cozy and inviting, perfect for a casual dinner party where everyone feels right at home.

Make Ahead and Storage

Storing Leftovers

After dinner, tuck any leftovers in an airtight container in the fridge. It keeps beautifully for 3 to 4 days. I usually make a little extra because this soup tastes even better the next day—the flavors have a chance to mingle and deepen.

Freezing

I’ve frozen this soup successfully, but a heads-up: tortellini can get a bit softer after freezing. If you want to freeze it, consider cooking the tortellini separately and adding fresh when reheating for best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or half and half if the soup looks too thick. Avoid microwave reheating if you can, as it can cause uneven heating and a broken texture.

FAQs

Can I use other types of sausage for this soup recipe?

Absolutely! While ground pork sausage provides a classic flavor, you can swap in spicy Italian sausage, turkey sausage, or even plant-based sausage for a vegetarian-friendly twist. Just adjust cooking times slightly depending on what you choose.
Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day after the flavors meld. I recommend storing it without the tortellini if you plan to make it ahead, then cook and add the tortellini fresh when reheating.
What if I don’t have fresh basil?

Dried basil works just fine! Add about a tablespoon at the end with the sour cream to let it rehydrate and infuse the soup with herb flavor.
How do I thicken the soup if it’s too thin?

You can make a quick cornstarch slurry by mixing 2 tablespoons of cornstarch with ½ cup cold water, then drizzle it into the boiling soup while cooking the tortellini. Stir gently and the broth will thicken in just a few minutes.

Final Thoughts

This Sausage Tortellini Soup Recipe is more than just a meal—it’s one of those dishes that feels like home no matter where you are. I love reaching for this recipe when I want to impress friends or just treat myself to something hearty and comforting without a ton of effort. Give it a go—you’ll probably find it becoming a staple in your dinner rotation like it did in mine!