Creamy Sausage and Mushroom Tortellini Soup
This Creamy Sausage and Mushroom Tortellini Soup is the definition of comfort food in a bowl. Tender cheese tortellini, savory sausage, earthy mushrooms, and fresh herbs simmer together in a rich, creamy broth that tastes like something straight from a cozy Italian kitchen.
It’s a hearty, one-pot soup that comes together quickly but tastes like it’s been simmering all day. Perfect for chilly evenings, family dinners, or whenever you want a warm and satisfying meal.
🧾 Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ cups sliced mushrooms
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 package (9–12 oz) refrigerated cheese tortellini
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Optional Add-ins
- 1 cup fresh spinach or kale
- Extra mushrooms
- Fresh basil
👩🍳 Instructions
1. Cook the Sausage
In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it into small pieces. Drain excess grease if needed.
2. Sauté the Vegetables
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and mushrooms and cook 4–5 minutes until mushrooms are tender.
3. Build the Soup Base
Pour in the chicken broth and bring to a simmer. Add Italian seasoning and red pepper flakes.
4. Cook the Tortellini
Add the tortellini and cook according to package instructions (about 5–7 minutes).
5. Make it Creamy
Stir in heavy cream and Parmesan cheese. Simmer 2–3 minutes until the soup becomes rich and creamy.
6. Serve
Taste and adjust seasoning. Ladle into bowls and garnish with extra Parmesan or fresh herbs.
🍽️ Serving Suggestions
- Serve with garlic bread or crusty Italian bread.
- Pair with a fresh Caesar or garden salad.
- Add extra Parmesan and cracked pepper on top.
📊 Nutrition (per serving)
- Calories: ~420
- Protein: 24g
- Carbohydrates: 28g
- Fiber: 2g
- Fat: 24g
- Sodium: ~620 mg
✨ Cooking Tip: This soup thickens as it sits. When reheating leftovers, add a splash of broth or milk to bring back the creamy consistency.