Creamy Sausage Tortellini Soup
This creamy sausage tortellini soup combines ground Italian sausage and beef with cheese tortellini, fresh spinach, and sun-dried tomatoes in a rich cream broth. It's a one-pot, stovetop meal ready in under 30 minutes.
This creamy sausage tortellini soup combines ground Italian sausage and beef with cheese tortellini, fresh spinach, and sun-dried tomatoes in a rich cream broth. It's a one-pot, stovetop meal ready in under 30 minutes.
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In a large Dutch oven or pot over medium-high heat, add the ground Italian sausage and ground beef. Season with beef seasoning, Tuscan seasoning, and garlic and herb blend.
Break up the meat and cook until browned. Once cooked, remove the meat from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the chopped onion and minced garlic to the pot and sauté in the drippings for 1-2 minutes until fragrant.
Stir in the tomato paste and sun-dried tomatoes, cooking for another minute.
Pour in the beef stock, scraping the bottom of the pot to release any browned bits.
Stir in the heavy cream until well combined. Add a little more Tuscan seasoning if desired.
Add the cheese tortellini and shredded Parmesan cheese to the pot. Stir to combine.
Cover the pot and let it simmer for a few minutes, until the tortellini is nearly cooked through.
Return the cooked sausage and beef mixture to the pot.
Add the fresh spinach and stir until it begins to wilt.
Cover the pot again and simmer for 2-3 more minutes until the spinach is fully wilted and the tortellini is tender.
Serve hot, garnished with additional shredded Parmesan cheese if desired.
Store in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth or cream to restore consistency.
large Dutch oven or pot (at least 5-quart capacity) · slotted spoon
Yes. Frozen tortellini works well; add it directly to the broth without thawing and extend the simmering time by 1-2 minutes to ensure it cooks through.
Yes. Prepare through step 9, cool, and refrigerate up to 2 days. Reheat gently on the stovetop, then add spinach and simmer until wilted before serving.
Half-and-half works as a lighter option, or use cream cheese (2-3 oz) whisked into the broth for richness with less fat.
Yes, but the flavor will be milder. Use 1 lb ground turkey and season generously with all three seasoning blends to maintain depth.
Taste a piece after 5-6 minutes of simmering; it should be tender but still hold its shape. Do not overcook or it will become mushy.
