Creamy Sausage & Tortellini Soup

This is the soup I make when everyone needs a proper, filling dinner and nobody wants to wait long for it. It’s creamy, gently spicy, and full of things people love: Italian sausage, cheese tortellini and a rich tomato broth.

There’s also a quiet trick in the broth. Onion, carrots and a whole fennel bulb simmer in it and get blended smooth before the cream goes in, so the soup has a velvety body and a good serving of vegetables that nobody notices.

The tortellini and spinach go in at the very end and only need a few minutes. Serve it with grated Parmesan and thick slices of buttered, toasted sourdough.

Why this tortellini soup works

• Blended vegetables give the broth body and sneak in extra nutrition.

• Browning the sausage first builds flavor in the pot.

• Fennel adds a gentle sweetness that goes beautifully with sausage.

• Fresh tortellini cooks in minutes right in the soup.

Ingredients for sausage tortellini soup

• Italian sausage: turkey or chicken sausage keeps it lighter. Use hot or mild.

• Tortellini: fresh or frozen cheese tortellini both work.

• Fennel: trim the stalks and core before dicing.

Ingredients

• 2 tablespoons olive oil

• 1 lb Italian turkey or chicken sausage, casings removed

• 1 medium yellow onion, chopped

• 2 carrots, diced

• 1 fennel bulb, diced

• 1 teaspoon sea salt

• Black pepper, to taste

• Pinch of red chili flakes (optional)

• 4 garlic cloves, minced

• 2 tablespoons tomato paste

• 1 (14 oz) can crushed tomatoes

• 4 cups (1 quart) chicken broth

• ½ cup heavy cream, or creamer of your choice

• 10 oz fresh or frozen cheese tortellini

• A generous handful of spinach or kale, chopped

• Grated Parmesan, to serve

Method

1. Brown the sausage: Heat the oil in a large Dutch oven over medium-high heat. Brown the sausage, breaking it up, then remove with a slotted spoon and drain on paper towels.

2. Soften the vegetables: In the same pot, cook the onion, carrots and fennel with the salt, pepper and chili flakes until soft, about 8 minutes.

3. Add the garlic: Stir in the garlic and tomato paste and cook for 2 minutes.

4. Simmer and blend: Add the crushed tomatoes and broth and simmer for 15 minutes. Blend until smooth with an immersion blender.

5. Add the cream: Stir in the cream and check the seasoning.

6. Finish: Add the sausage, tortellini and spinach and cook over medium heat for 3–5 minutes, until the pasta is tender.

7. Serve: Ladle into bowls and top with Parmesan and extra chili flakes. Dinner is served.

Tips for the best tortellini soup

• Add the tortellini last so it doesn’t turn soft.

• Blend thoroughly for the smoothest broth.

• Serve right away. The pasta keeps absorbing broth as it sits.

Substitutions

• Vegetarian: skip the sausage and use vegetable broth.

• Dairy-free: use coconut cream or an unsweetened dairy-free creamer.

• No fennel? Use 2 celery ribs instead.

How to store tortellini soup
Keep it in the fridge for up to 3 days. The tortellini soaks up broth overnight, so add a splash of broth when reheating. For freezing, freeze the soup without the tortellini, then add fresh pasta when reheating.

FAQ
Can I use regular pork sausage? Yes. Drain off some of the fat after browning.
Do I have to blend it? No, but blending gives it the creamy body. Leave it chunky if you prefer.
What should I serve with it? Buttered, toasted sourdough and a simple green salad.

What I used
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• Dutch oven

• Immersion blender

• Slotted spoon