Fall soup recipes are the heart of the season, and this creamy sausage tortellini soup might just become your new favorite. As the leaves turn and the air gets crisp, there’s nothing quite like a steaming bowl of hearty, rich soup to bring comfort to your kitchen. This recipe brings together bold Italian sausage, tender cheese tortellini, sweet potatoes, and fresh spinach in a luxuriously creamy broth—all made in one pot.
It’s perfect for a chilly evening when you want something filling without the fuss. Whether you’re feeding a family or meal-prepping for the week, this soup delivers big flavors with simple ingredients, making it a go-to during fall.
Table of Contents
❤️ Why You’ll Love This Recipe
This creamy sausage tortellini soup is the definition of cold-weather comfort with a nutritious twist. Here’s why it deserves a spot in your fall recipe rotation:
- One-pot wonder – Fewer dishes, less hassle, and all the flavor.
- Balanced and hearty – Protein-rich sausage, fiber-packed sweet potatoes and spinach, and satisfying cheese tortellini make this a complete meal.
- Perfectly creamy – The broth is smooth, rich, and velvety without being too heavy.
- Customizable – Swap spinach for kale, use mild or spicy sausage, or try different tortellini fillings.
- Great for leftovers – This soup stores beautifully and tastes even better the next day.
Whether you’re craving comfort food or looking for a new weeknight dinner staple, this fall favorite ticks every box.
🧾 Ingredients
Here’s everything you’ll need to make this cozy fall soup:
- 12 oz Italian sausage (spicy or mild, casings removed if using links)
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp paprika (regular or smoked)
- 1 large sweet potato (peeled and cubed; or use 2 small ones)
- 5 cloves garlic, minced
- ¼ tsp red pepper flakes (adjust to taste)
- 1 tbsp tomato paste
- 6 cups water (no broth needed—sausage adds flavor)
- 8 oz cheese tortellini (fresh/refrigerated preferred)
- 4 oz fresh spinach
- ½ cup heavy cream
- Salt, to taste
- Fresh thyme, for garnish (optional but recommended)
Optional Swaps
- Substitute spinach with kale or Swiss chard
- Use half-and-half instead of heavy cream for a lighter option
- Replace tortellini with agnolotti, ravioli, or even gnocchi
👩🍳 Instructions
Follow these simple steps to create a rich, satisfying soup that comes together in one pot:
- Cook the sausage
In a large, high-sided pot, heat the olive oil over medium heat. Add the crumbled sausage and cook until browned and fully cooked, about 5–7 minutes. Drain excess grease if needed. - Season the sausage
Stir in Italian seasoning and paprika. Cook for 1 more minute to let the spices bloom. - Add vegetables and flavor base
Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix well to coat the vegetables in the spices and sausage drippings. - Build the broth
Pour in 6 cups of water. Stir until the tomato paste dissolves. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 15 minutes, or until the sweet potatoes are fork-tender. - Cook the tortellini
Add the tortellini directly into the pot. Cover again and cook for 8–10 minutes (or according to package directions), until the tortellini are tender and cooked through. - Add spinach
Stir in the fresh spinach and let it wilt for 1–2 minutes. - Finish with cream
Remove the pot from heat. Stir in the heavy cream until fully combined. Taste the soup and adjust salt and red pepper flakes as needed. - Garnish and serve
Ladle into bowls and garnish with fresh thyme. Serve warm with crusty bread or a light salad.
📋 Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Estimated Cost: $15–18 (varies by ingredients and region)
- Difficulty: Easy
- Course: Soup, Main Dish
- Cuisine: American, Italian-Inspired
🧮 Nutrition Facts (Per Serving — Approximate)
- Calories: 430 kcal
- Protein: 17g
- Carbohydrates: 35g
- Fat: 24g
- Saturated Fat: 10g
- Fiber: 4g
- Sugar: 5g
- Cholesterol: 65mg
- Sodium: 780mg
- Vitamin A: 110% DV
- Vitamin C: 15% DV
- Calcium: 20% DV
- Iron: 15% DV
💡 Note: Nutritional values are estimates and may vary depending on specific ingredients used.
💡 Tips & Variations
✅ Pro Tips for Best Results
- Use fresh tortellini: Refrigerated tortellini cooks faster and holds its shape better in soup. Avoid dried varieties unless pre-cooked.
- Don’t skip the sweet potato: It adds a subtle sweetness and creamy texture that balances the savory sausage.
- Add cream off the heat: This prevents curdling and keeps the soup silky-smooth.
- Control salt at the end: Sausage varies in saltiness—taste before adding any extra.
🔁 Variations to Try
- Make it spicy: Use hot Italian sausage and extra red pepper flakes for a kick.
- Dairy-free option: Substitute heavy cream with full-fat coconut milk or a cashew-based cream.
- Low-carb version: Skip the tortellini and double the veggies—add mushrooms, zucchini, or cauliflower.
- Vegetarian twist: Omit sausage and use veggie broth with mushroom tortellini or plant-based sausage.
🍽️ Serving Ideas
- Pair with a simple arugula salad and balsamic vinaigrette
- Serve alongside crusty garlic bread or parmesan breadsticks
- Add a sprinkle of freshly grated Parmesan on top before serving
Creamy Sausage Tortellini Soup
Equipment
- – Large pot with lid
- Wooden spoon or spatula
- – Chef’s knife
- – Cutting board
Ingredients
- – 12 oz Italian sausage spicy or mild, casings removed if needed
- – 1 tbsp olive oil
- – 1 tbsp Italian seasoning
- – 1 tsp paprika regular or smoked
- – 1 large sweet potato peeled and cubed
- – 5 cloves garlic minced
- – ¼ tsp red pepper flakes
- – 1 tbsp tomato paste
- – 6 cups water
- – 8 oz cheese tortellini fresh/refrigerated preferred
- – 4 oz fresh spinach
- – ½ cup heavy cream
- – Salt to taste
- – Fresh thyme for garnish, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain excess grease.
- Stir in Italian seasoning and paprika. Cook 1 minute.
- Add sweet potato, garlic, red pepper flakes, and tomato paste. Mix well.
- Pour in water, stir to combine, and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes.
- Add tortellini, cover, and cook 8–10 minutes, or until tender.
- Stir in spinach and cook until wilted.
- Remove from heat, stir in heavy cream, and season with salt as needed.
- Garnish with fresh thyme and serve warm.
Notes
– Store leftovers in the fridge for up to 5 days.
– For best texture, store tortellini separately if possible.
❓ FAQs
Can I make this soup ahead of time?
Yes! Prepare the soup up to the point before adding the cream. Store it in the fridge and stir in the cream just before serving to avoid separation.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. For best texture, you can store the tortellini separately, but it’s fine to leave them in the soup too.
Can I freeze sausage tortellini soup?
Absolutely—but don’t add the cream before freezing, as it can separate. Freeze in individual portions for up to 2 months. Defrost in the fridge overnight, reheat gently, and stir in cream once hot.
What kind of tortellini works best?
Cheese tortellini is classic, but feel free to use meat-filled, spinach-ricotta, or mushroom varieties. Just adjust cooking time based on the package instructions.
Can I substitute the sausage?
Definitely. Try chicken sausage, turkey sausage, or even plant-based sausage for a different spin. Just make sure to adjust spices as needed.
🏁 Conclusion
There’s just something magical about fall soup recipes, and this creamy sausage tortellini soup is no exception. With bold sausage flavor, velvety broth, and tender tortellini, it’s the kind of meal that makes everyone ask for seconds. It’s also endlessly customizable, simple to prepare, and perfect for chilly evenings or weeknight dinners.