Creamy Tortellini and Sausage Soup


  • 2 tablespoons olive oil
  • 1-pound ground Italian sausage
  • 1/2 medium sweet onion, diced (about 1 cup)
  • 1 carrot, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about ½ cup)
  • 1 clove fresh garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 3-4 cups chicken stock
  • 1-1/2 cups heavy cream
  • 2-ounces cream cheese, cut into pieces
  • 8-ounce can diced tomatoes (do not drain)
  • 6 ounces dry cheese tortellini
  • 1/2 cup grated parmesan, plus more for serving


  1. In a large (5qt) heavy-bottomed pot or Dutch oven over medium heat, heat the oil. Add sausage to pot and cook until browned, breaking into bite-sized pieces. Transfer browned sausage to a bowl and keep warm, reserving the oil in the pot.
  2. Add onion, carrots, celery, and garlic to the pot and cook until onion are just beginning to brown and carrots are tender. Add chicken stock, onion powder, salt, garlic powder, basil, oregano, and black pepper, scraping the bottom of the pot to loosen any browned bits. Return the sausage to the pot and add cream, cream cheese, and diced tomatoes. Bring to a simmer, stirring frequently. When cream cheese has melted and combined, add the tortellini. Stir to combine. Cover and simmer over very low heat, stirring occasionally for 1 hour before adding the parmesan. Taste and adjust seasoning as needed. Serve immediately with additional parmesan.


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