Creamy Italian Sausage Soup packs hearty flavors with all the comfort that is needed for cooler days. With familiar flavors of tomato, sausage, and pasta, this soup is a family favorite.
Cooler weather is starting to set in, which means it's officially soup season. There's nothing more comforting than a cozy bowl of soup served with crusty bread, crackers, or a grilled cheese sandwich.
Creamy Italian Sausage soup combines a hearty tomato base with sausage and cheese tortellini. Made in one pot in just 40 minutes, it's easy to prepare for busy weeknight dinners or lazy weekend lunches.
Ingredients
- Tomatoes - I prefer San Marzano tomatoes for the best quality.
- Tomato paste adds deep tomato flavor.
- Sausage - All varieties work fine, such as pork breakfast sausage, sweet Italian, or turkey sausage. Use the variety that you love.
- Tortellini - Both fresh and frozen can be used. The recipe specifies cooking time based on frozen tortellini. If using fresh, reduce simmer time by 1-2 minutes.
Preparation
- Start by browning the sausage, breaking it apart as it cooks. I like to cook the sausage first, so the bits left in the bottom of the pot will infuse flavor to the rest of the soup. Then, transfer the sausage to a paper towel-lined plate and remove all but 2 teaspoons of the drippings.
- Add some butter to the drippings and saute the onions until soft. Season with salt and pepper. Add the garlic. Then, add the tomato paste and cook another minute or two.
- Stir in the tomatoes and chicken broth. Bring to a gentle boil and reduce to a simmer for 10 minutes. If you prefer a smooth soup, you can blend the soup with an immersion blender at this point.
- Add the tortellini and cooked sausage and simmer for another 5 minutes. For fresh tortellini, reduce simmer time by 1-2 minutes.
- Stir in the cream and remaining butter. This adds silky richness to the soup. Garnish with fresh basil.
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Can I make this soup vegetarian?
Yes, omit the sausage and use vegetable broth instead of the chicken broth.
Can I freeze the soup?
Yes. Prepare the soup as directed, but do not add the tortellini. The pasta will become mushy after cooking, freezing, and reheating. When ready to eat, thaw the soup and bring it to a simmer. Add the tortellini and heat for 3-5 minutes.
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Creamy Italian Sausage Soup
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Ingredients
- 12 ounces pork sausage (or sausage of choice)
- 1 medium yellow onion (chopped)
- 2 tablespoons unsalted butter (divided)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 28 ounces chopped tomatoes
- 3 cups low-sodium chicken broth
- 12 ounces frozen cheese tortellini
- ¼ cup heavy cream
- salt and pepper (season to taste)
- fresh basil (for garnish)
Instructions
- Heat a heavy pot over medium heat. Add the sausage and cook until browned, breaking the sausage apart as it cooks. This takes 10-12 minutes.
- Transfer the sausage to a paper towel-lined plate. Drain excess fat, leaving about 2 teaspoons in the pot.
- Add one tablespoon of butter to the drippings in the pot. Add the onion and a pinch of salt and pepper and cook until the onions are softened, 2-3 minutes. Add the garlic and cook for one minute. Stir in the tomato paste and cook for another minute.
- Add the chopped tomatoes and chicken stock. Bring to a gentle boil, then turn down and simmer for 10 minutes. (Note 1)
- Add the tortellini and sausage and simmer for another 5 minutes. (Note 2) Stir in heavy cream and remaining tablespoon of butter. Taste for seasoning and add another pinch of salt and pepper if needed.
- Ladle into bowls and garnish with fresh basil.
Notes
- Optional: At this point, if you prefer a smooth soup, you can blend the soup with an immersion blender before adding the sausage and pasta.
- If using fresh tortellini, reduce simmer time by 1-2 minutes.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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