Last Updated on December 4, 2024 by Kiersten
This creamy sausage tortellini soup is an easy 30 minute recipe that can be made to feed a crowd with very little notice.
This easy and creamy sausage tortellini soup is one of my go-to meals for a lot of reasons. It’s budget friendly, packed with flavor and if needed, can feed 12-15 people in less than 45 minutes.
It’s hearty enough to make for winter storms with some fresh Italian bread yet easy enough for quick 30 minute meal in the colder months. My husband and the kids will also eat leftovers for lunch for a few days after without growing tired of it.
Boil a few extra bags of tortellini depending on how many bellies are expected to pass through your kitchen.
Easy Recipe for Meal Deliveries
This creamy sausage tortellini soup is a wonderful choice to bring to anyone who is facing an unexpected situation where they may not be able to prepare a warm meal for themselves.
Examples of this could include new baby postpartum meal trains, portioned out meal deliveries to the elderly in your church community, family emergency assistance, or as prepared meals for those who have just lost a loved one.
If a meal delivery is expected, you can either pre-cook the tortellini and send it in a container separately or provide a few bags of frozen tortellini for the families to boil as they need them.
Creamy Sausage Tortellini Soup – 30 Minute Meal Recipe
Ingredients:
- 2 pounds sweet Italian sausage
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 medium zucchini, chopped
- 3 carrots, peeled and chopped
- 1 can Cannellini beans
- 2 14.5oz cans diced tomatoes
- 4 cups chicken broth
- 1.5 teaspoons salt (more if using homemade stock or bone broth)
- 1/2 cup heavy cream
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper (optional)
- 1 bag frozen cheese tortellini (add additional bags depending on # of guests)
- Grated pecorino Romano or parmesan for serving
Instructions:
- Remove the sausage from the casing and brown in a large pot over medium high heat.
- Reduce heat to low then remove the meat to a bowl. Add the onion and minced garlic to the sausage grease. Let cook for about 5 min stirring often to prevent browning.
- Add some chicken broth to deglaze the pot by scraping the browned bits off of the bottom with a wooden spoon then add the carrots, zucchini and Cannellini beans.
- Turn up the heat and add the diced tomatoes, rest of the chicken broth, cooked crumbled sausage and seasonings. Bring to a rolling boil and leave it that way for a few minutes.
- When the carrots start to soften, turn the burner off. After about another 5 min, add in the heavy cream.
- Meanwhile, boil the tortellini in a separate pot of water slightly undercooking. Drain the tortellini as soon as they float and add a little olive oil or butter to the bowl/pot so they don’t stick.
- Taste test the soup for salt levels. Serve each bowl of soup with 1/4 cup of tortellini.
- Garnish with grated cheese, crushed red pepper, and a side of crusty artisan or Italian bread, if desired.
**Store the tortellini separate from the soup. Otherwise the tortellini will absorb much of the liquid and turn to mush. Add the tortellini at the time of need to each serving.
Freezing and Reheating Creamy Sausage Tortellini Soup
This soup freezes beautifully for make-ahead freezer meals. Leave 2″ of headspace at the top of a container before freezing to allow for expansion.
To reheat, you can either put the whole pot back on the stove and bring to a low boil or ladle out portions to be heated in the microwave. Cover the bowl if taking the microwave route to prevent splatter.
Creamy Sausage Tortellini Soup
This creamy fall sausage tortellini soup is an easy 30 minute recipe that can be made to feed a crowd with very little notice. Loved by both kids and adults.
Ingredients
- 2 pounds sweet Italian sausage
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 medium zucchini, chopped
- 3 carrots, peeled and chopped
- 1 can Cannellini beans
- 2 14.5oz cans diced tomatoes
- 4 cups chicken broth
- 1.5 teaspoons salt (more if using homemade stock or bone broth)
- 1/2 cup heavy cream
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper (optional)
- 1 bag frozen cheese tortellini
- Grated pecorino Romano or parmesan for serving
Instructions
- Remove the sausage from the casing and brown in a large pot over medium high heat.
- Reduce heat to low then remove the meat to a bowl. Add the onion and minced garlic to the sausage grease. Let cook for about 5 min stirring often to prevent browning.
- Add some chicken broth to deglaze the pot by scraping the browned bits off of the bottom with a wooden spoon then add the carrots, zucchini and Cannellini beans.
- Turn up the heat and add the diced tomatoes, rest of the chicken broth, cooked crumbled sausage and seasonings.
- Bring to a rolling boil and leave it that way for a few minutes. When the carrots start to soften, turn the burner off.
- After about another 5 min, add the heavy cream. Meanwhile boil the tortellini in a separate pot of water slightly undercooking. Drain the tortellini as soon as they float and add a little olive oil or butter to the bowl/pot so they don’t stick.
- Taste test the soup for salt levels. Serve each bowl of soup with 1/4 cup of tortellini.
- Garnish with grated cheese, crushed red pepper, and a side of crusty artisan or Italian bread, if desired.
Notes
**Store the tortellini separate from the soup. Otherwise the tortellini will absorb much of the liquid and turn to mush. Add the tortellini at the time of need to each serving.
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