Description
Creamy, savory, and full of texture, this one-pot Sausage and Tortellini Soup brings together everything comforting about hearty winter cooking into one beautiful simmering pot. With hot Italian sausage, cheese tortellini, and a swirl of cream, every spoonful is rich, rustic, and deeply satisfying.
Ingredients
Units
Scale
- 1 pound ground hot Italian sausage
- 3 carrots, peeled and diced
- 1 large white onion, diced
- 1 tablespoon minced garlic
- 4 cups chicken stock
- Two 14.5-ounce cans (29 oz total) diced tomatoes
- 16 ounces cheese tortellini
- 1 cup heavy cream
- Parmesan cheese, for serving
- Kosher salt, to taste
Instructions
- In a large soup pot or Dutch oven, cook the sausage over medium-high heat until browned and slightly crispy. Use a slotted spoon to transfer it to a paper towel-lined bowl and set aside.
- Lower the heat to medium. Add the diced carrots and onions with a pinch of kosher salt. Stir them in the sausage drippings, adding a splash of chicken stock to deglaze the pan. Cook until just tender—about 3 minutes.
- Stir in the minced garlic and let it bloom for about a minute. Add the rest of the chicken stock and both cans of diced tomatoes. Taste and adjust seasoning as needed.
- Bring the soup to a gentle boil over medium-high heat. Stir in the cooked sausage and tortellini. Simmer for about 5 minutes, or until the tortellini are tender but not mushy.
- Remove the pot from heat and stir in the heavy cream. Mix well until creamy and rust-colored.
- Ladle into bowls and top with Parmesan cheese. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup before adding the cream and add it fresh when reheating. Reheat gently on the stovetop or in the microwave with a splash of stock if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg
