Creamy Sausage Tortellini Soup
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sausage browned to snaps and sizzle. Cream cheese melted into garlic-scented butter, Italian herbs waking senses. Tomato bits and creamy condensed tomato paired with water to loosen up. Simmer low to thicken without burning. Spinach wilts in glossy soup. Frozen tortellini softens just right—no mush. Pecorino adds salty punch on top. A rustic, comforting bowl with layers of savory and creamy textures. Adapt with turkey sausage or kale if spinach not on hand. Subtle onion flakes provide background depth but fresh minced onion swaps in well. A cooking rhythm more than exact timing—watch, listen, smell your way through this soup.
Prep:
18 min
Cook:
42 min
Total:
60 min
Servings:
4 servings
#Italian-American
#soup
#tortellini
#sausage
#comfort food
#one pot meal
Sausage crisps in the pan with a satisfying pop, releasing oils that carry deep, smoky notes. Cream cheese melts into butter and garlic, thickens just right, not too heavy or cloying. Bringing those flavors together before adding layered tomatoes and condensed soup turns the broth rich but light when paired with plenty of water. I’ve learned not to rush the simmer—15 to 25 minutes lets the flavors marry, the texture thicken without boiling hard. Frozen tortellini adds tender bites, spinach fades into green softness last minute. Pecorino adds that salty spark—no cheese, no party. Swapping chicken sausage once brought a lighter result but lacked punch; more herbs and garlic fixed that. A mix of aromatics, textures, and balanced creamy tang—it’s comfort that won’t weigh you down.
Ingredients
- 1 pound pork sausage links (or chicken sausage for lighter option)
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 4 ounces cream cheese softened (use Neufchatel or mascarpone for twist)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried minced onion (or 1/2 small onion minced fresh)
- 1 teaspoon kosher salt adjusted to taste
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 3 x 10.75 ounce cans water
- 9 ounces frozen cheese tortellini
- 2 cups fresh baby spinach (or use kale stems removed, chopped)
- 1/4 cup grated Pecorino Romano cheese plus extra for garnish
About the ingredients
Pork sausage brings fat and flavor; swap turkey sausage to cut fat, but add a teaspoon olive oil at start to compensate. Butter’s richness anchors garlic and cream cheese; don’t reduce it lest soup gets thin. Fresh garlic preferred; dried flakes work but lack punch—add at end if powdered. Cream cheese is glue and cream—use mascarpone for silkier texture or Neufchatel for slight tang. Dried onion flakes save time; fresh minced onion gives brightness but requires earlier sauté. Petite diced tomatoes provide body and acidity; canned diced work in a pinch. Condensed tomato soup adds creaminess and sweetness—replace with heavy cream plus tomato paste if unavailable but watch seasoning. Water dilutes and balances thickness—don’t skip; broth can replace water for fuller flavor. Spinach wilts fast; kale adds chew and earthy undertones—trim tough stems if swapping. Frozen tortellini should be freshest possible; dry pasta won’t work here. Pecorino Romano is salty and sharp; parmesan milder, but still fine substitute. Adjust salt accordingly.
Method
- Heat medium skillet high. Toss in sausage links; listen for sizzle. Brown until cooked through but don’t rush or sausage toughens. Color matters—nice mahogany spots mean flavor. Remove to paper towel lined plate to soak extra grease; slice into 1/4 inch rounds. Set aside.
- Dutch oven over medium-high heat; melt butter then add garlic. Stir gently until fragrant and softened—no browning, about 2-4 minutes. Watch carefully—garlic burns fast. Drop in cream cheese chunks, sprinkle Italian seasoning, dried onion, salt. Stir constantly. Cream cheese loosens, melts into perfumed buttery base, thick and sticky. Use wooden spoon, scrape bottom—nothing sticks or burns.
- Pour in petite diced tomatoes, undrained. Next, condensed tomato soup—thick and rich, adds creaminess and depth. Fill empty tomato soup can with water three times—slowly pour in, mixing soup base. Heat up, bring to gentle simmer. Surface bubbles small but consistent. Simmer until volume drops by quarter, about 15-25 minutes depending on stove. Surface will thicken and darken slightly—concentrate flavor. Stir occasionally, don’t let scorch.
- Return sausage slices to pot. Heat 2-3 min. Add frozen tortellini and fresh spinach in folds. Stir carefully to distribute. Tortellini will plump and float slightly when done; spinach should wilt without turning lifeless green mush. Simmer 6-8 minutes gently. Taste broth for salt; adjust now.
- Serve by ladling into warmed bowls. Top with generous grating of Pecorino Romano. Cheese melts slightly into steaming soup forming salty, sharp contrast. Optional cracked black pepper and chili flakes for kick.
- Been here before—if tortellini cooks too fast making mush, lower simmer. Overcooked spinach gets bitter—watch wilt, pull out early. If soup thickens too much, add splash broth or water. Sausage swap—turkey sausage lowers fat, keep butter amount same for richness. Cream cheese variants change texture; mascarpone yields silkier result than Neufchatel’s slight tang. Dried onion convenience versus fresh onion’s brightness—a fine trade depending on mood/time.
Cooking tips
Start with sausage sizzling—don’t overcrowd the pan or they steam. Color signals doneness and flavor, not just time. Use paper towels to soak grease for lighter soup. Butter and garlic at medium heat meld base aromas; garlic browning ruins bitterness. Adding cream cheese early allows thickening without curdling. Incorporate herbs and dried onion now so flavors bloom. Pour tomatoes and condensed soup, then measured water using empty can—practical and easy. Simmer low: low bubbles, reduced volume, glossy appearance mean broth is ready. Stir occasionally and scrape pot. Add sausage slices back to heat flavors together. Finish with frozen tortellini and spinach last to avoid mush and overcooked greens. Simmer just till tortellini floats and spinach softens. Taste, adjust salt. Pecorino grated fresh on bowl tops dissolves with steam, adds grassy salt punch. If soup too thick, add splash of broth or water. Use sharp knife for slicing sausage; thicker slices overwhelm, thinner fall apart. Simple but layered technique. Most kitchen mistakes come from overcooking pasta or burnt garlic; patience and eye make all difference.
Chef's notes
- 💡 Brown sausage over medium-high heat; watch for mahogany spots. Don’t rush or sausage toughens. Drain on paper towels to reduce grease; skip and broth gets greasy. Slice 1/4 inch thick, too thin falls apart; thick means uneven cook.
- 💡 Butter + garlic base at medium heat only, no browning. Garlic burns fast; smell tells—fragrant then bitter if overcooked. Add cream cheese chunks early on low to melt smooth; stir constant or curds form. Italian seasoning and dried onion bloom flavors here.
- 💡 Use condensed tomato soup plus diced tomatoes, undrained. Water measured with empty soup can for ease. Simmer low, tiny bubbles, surface thickens and darkens slightly means timing in right zone. Stir and scrape pot bottom to avoid scorch.
- 💡 Add frozen tortellini and spinach last. Tortellini softens fully just before floats, about 6 to 8 minutes. Spinach wilts but still bright—overcooked turns bitter, mushy green. Pull early if color dulls or texture soggy.
- 💡 Pecorino Romano grated fresh tops each bowl; sharp salty punch cuts richness. Parmesan works in pinch but milder. Adjust salt only after tortellini cooks; condensed soup adds salt, so taste before adding more.
Common questions
Can I swap pork sausage for turkey?
Yes, turkey lowers fat, texture less rich. Add 1 teaspoon olive oil at start to boost fat levels. Butter stays same to keep mouthfeel. Herbs and garlic boost lost flavor from leaner meat.
What if garlic burns?
Toss burnt garlic quickly, bad taste lingers. Start over with fresh cloves or add at lower heat. Garlic flakes work but lack punch. Powdered garlic better added near end to avoid burnt bitterness.
Tortellini too mushy?
Lower simmer heat, watch closely. Overcrowding pan or pot means uneven cooking. Freshest frozen tortellini best. Dry pasta won’t work here. Drain excess water if needed but aim for glossy broth thickness.
How to store leftovers?
Refrigerate sealed container 3-4 days max. Soup thickens overnight; stir in splash broth or water when reheating. Freeze okay but texture of spinach and tortellini may change—reheat gently, add moisture for balance.
