Creamy Sausage Tortellini Soup . . . loaded with sausage, vegetables, and cheese filled tortellini, this  is a soup recipe you will want to make over and over again!

During the long winter months, there’s not many foods I enjoy more than a hot bowl of soup with some homemade breadsticks. Soup is just so comforting, and warms you up all the way down to the tips of your toes.

I am blessed with kids that aren’t picky eaters, so they are all fans of soup. Everyone in my family loves sausage, so I was pretty sure this creamy sausage tortellini soup would be a hit. It sure was!

This soup is so easy to whip up, and you only need one pan. You start by browning up your sausage. Mine was really lean, but you want to drain off most of the extra fat if you have any. Then you saute the veggies just for a few minutes. Make sure you cut them small so they cook faster.

Flour is used to thicken up the soup. Make sure you cook and stir it for at least a minute before adding the broth or the soup will have a flour taste to it. You don’t want that!

Tip: I use this chicken base when I don’t have homemade broth in the freezer. It’s cheaper than canned broth, and so much better than bouillon.

 

Half and half makes this soup creamy, but not too heavy. Sometimes my kids are a little finicky about cooked spinach, but they ate it in this soup with no complaints. I think chopping the spinach definitely makes it more palatable for the kiddos.

This soup is so hearty and delicious! I hope you’ll give it a try.

Creamy Sausage Tortellini Soup

Yield: 8 servings

Creamy Sausage Tortellini Soup

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Creamy soup loaded with sausage, potatoes, and tortellini pasta.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 pound pork sausage
• 1 medium onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/4 cup flour
• 1 1/2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 5 cups chicken broth
• 5 oz fresh spinach, chopped
• 1 14 oz pkg fresh cheese tortellini
• 2 cups half & half cream

Instructions

1. Brown sausage in a large soup pot. Drain off most of the fat. Add onion, carrots, and celery and saute for about 5 minutes.
2. Stir in the garlic and flour. Cook and stir for 1 minute.
3. Add Italian seasoning, salt, pepper, and broth. Bring to a boil, reduce heat and simmer for 5-6 minutes.
4. Add the spinach, tortellini, and half & half. Simmer for about 5 minutes or till tortellini is tender. Serve hot.

Notes

-You can substitute Italian sausage for the pork sausage.

-Recipe adapted from Life Made Simple

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 453 Total Fat: 26g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 94mg Sodium: 1598mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 21g

Did you know that January is National Soup Month? Totally makes sense to me! I’m teaming up with fellow bloggers to share recipes with you once a month for various food holidays. We have a few new faces this year, so I’m excited to see the recipes they have to offer.

Here are seven new soup recipes to add to your menu:

Chicken Fajita Soup from The Baker Upstairs
White Chicken Chili from Ashlee Marie
Vegan Pinto Bean Soup from Namely Marly
Creamy Sausage Tortellini Soup (right here!)
Instant Pot Tomato Basil Parmesan Soup from 365 Days of Slow Cooking
Instant Pot Italian Chicken Soup from Supergolden Bakes
Slow Cooker Beef Enchilada Chili from Real Mom Kitchen

And a few more tried and true soup recipes:

Ravioli Tuscan Soup
Corn Chowder with Bacon
Chicken Tortilla Soup
Chicken Pot Pie Soup
Mexican Chicken Chili
Ham Broccoli Soup
Smokey Corn Chowder
Instant Pot Loaded Baked Potato Soup
Creamy Chicken Rice Taco Soup
Sausage Stroganoff Soup
Tortellini Sausage Soup
Chicken Cordon Bleu Soup
Lasagna Soup
Chicken Orzo Soup
Homemade Bean and Bacon Soup
Slow Cooker Split Pea Soup