Ah, a fantastic choice! Creamy Sausage Pasta Soup is the love child of a hearty Italian sausage soup and a rich, creamy pasta dish. It’s indulgent, comforting, and surprisingly easy to make. Think of it as a deconstructed, soupier version of your favorite creamy pasta bake.
Here’s a detailed guide to making a deeply flavorful, creamy, and satisfying soup.
Creamy Sausage & Spinach Tortellini Soup
This version is a classic for a reason—it’s packed with flavor, texture, and comes together in one pot.
Ingredients:
· 1 lb Italian sausage (mild or hot, casings removed)
· 1 tbsp olive oil or butter
· 1 medium yellow onion, diced
· 2 medium carrots, diced
· 2 stalks celery, diced
· 3-4 cloves garlic, minced
· 1 tbsp tomato paste
· 6 cups chicken broth (low-sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 tsp dried Italian seasoning
· ½ tsp red pepper flakes (optional, for heat)
· 9 oz refrigerated cheese tortellini (or dry tortellini/ small pasta like ditalini)
· 4 cups fresh baby spinach, roughly chopped
· 1 cup heavy cream or half-and-half
· ½ cup freshly grated Parmesan cheese, plus more for serving
· Salt and black pepper to taste
· Fresh basil or parsley, for garnish
Instructions:
- Brown the Sausage: In a large Dutch oven or soup pot over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Remove with a slotted spoon, leaving the drippings in the pot.
- Sauté Aromatics: Add olive oil if the pot seems dry. Add onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and tomato paste, cooking for 1 more minute until fragrant.
- Deglaze & Simmer: Pour in about ½ cup of the chicken broth to scrape up any browned bits from the bottom of the pot (this is flavor gold!). Add the rest of the broth, diced tomatoes, Italian seasoning, red pepper flakes, and the cooked sausage. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let flavors meld.
- Cook Pasta: Increase heat to a gentle boil and add the tortellini. Cook according to package directions (usually 5-7 minutes for fresh).
- Creamy Finish: Reduce heat to low. Stir in the spinach until wilted. Then, stir in the heavy cream and grated Parmesan. Heat gently but do not boil once the cream is added, as it can curdle. Taste and season generously with salt and black pepper.
- Serve: Ladle into bowls and garnish with more Parmesan and fresh herbs. Serve with crusty bread for dipping.
Key Tips for Success:
· Sausage Choice: Using Italian sausage (not breakfast sausage) is non-negotiable for authentic flavor. The fennel and herbs in it are the soup’s backbone.
· Don’t Skip the Tomato Paste: It adds a crucial depth of flavor and richness. Let it cook for a minute with the veggies to caramelize slightly.
· Control the Cream: Use heavy cream for maximum richness and stability (it’s less likely to split). Half-and-half is a lighter option. For a lighter yet still creamy texture, you can use 2 cups of whole milk warmed with 2 tbsp of flour or cornstarch slurry, but add it at the end and simmer until thickened.
· Pasta Protocol: To prevent the pasta from becoming bloated and soggy in leftovers, consider cooking it separately and adding it to individual bowls when serving. This is especially important if you plan to have leftovers.
· Grease Management: If your sausage is very fatty, you may want to drain some (but not all!) of the drippings before sautéing the veggies. You want about 1-2 tablespoons of fat left.
Popular Variations:
· Tomato-Basil: Add a 15oz can of tomato sauce with the broth for a stronger tomato flavor. Finish with lots of fresh basil.
· White Bean & Kale: Omit the tomatoes and pasta. Add 2 cans of drained cannellini beans with the broth and swap spinach for chopped kale (add it with the broth to soften).
· “Zuppa Toscana” Style: Use spicy Italian sausage, add ½ lb of chopped bacon with the sausage, and use chopped kale instead of spinach. Add diced potatoes with the broth and simmer until tender before adding the cream.
· Chicken Sausage: For a lighter take, use mild Italian chicken sausage.
· Gluten-Free: Use gluten-free pasta or small potatoes.
Storing & Reheating:
· The Pasta Problem: The pasta will continue to absorb liquid and become very soft in the fridge. For best leftovers, store the soup base (without pasta) and cooked pasta separately.
· Refrigerator: Store in an airtight container for 3-4 days.
· Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If the soup has thickened too much, add a splash of broth or cream to loosen it.
This soup is a complete meal in a bowl—rich, savory, creamy, and packed with vegetables. It’s the perfect cozy-weeknight dinner that feels anything but ordinary. Enjoy