When chilly evenings settle in or you simply crave a dish that feels like a warm hug, this Creamy Sausage Tortellini Soup with Spinach & Fennel will become your new go-to. You’re about to discover a recipe that’s equal parts rich, savory, and fresh—bringing together the boldness of Italian sausage, the delicate sweetness of fennel, and the comfort of creamy cheese-filled tortellini. Whether you’re cooking for family or hosting friends, this soup promises to satisfy both hungry bellies and those who appreciate layers of flavor in every spoonful.
What Makes This Creamy Sausage Tortellini Soup So Special?
You might wonder, with so many soups out there, why should you choose this one? The magic lies in the balance and depth of taste it offers. The fennel adds a subtle anise-like sweetness, which pairs perfectly with the savory, slightly spicy sausage. Meanwhile, the hearty tortellini brings comforting creaminess, elevated by fresh spinach that adds a pop of color and nutrition.
This soup isn’t just about taste; it’s about the experience. The fragrant aroma as it simmers, the satisfying texture of tender vegetables and pasta, and the creamy broth that warms you from the inside out—all come together in a bowl that feels homemade, fresh, and indulgent. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
Ingredients: What You’ll Need for Your Creamy Sausage Tortellini Soup
To make this recipe truly shine, sourcing the right ingredients is key. Using fresh vegetables, quality sausage, and good olive oil will make a noticeable difference in your soup’s flavor and texture. Here’s a detailed list to get you started:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons (plus extra) |
| Bulk Italian sausage | 1¼ lbs (choose mild or spicy) |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
| Crushed red pepper | ½ teaspoon (adjust for heat) |
| Fennel seeds | ½ teaspoon |
| Onion, diced | 1 medium |
| Fennel bulb, diced | 1 medium |
| Carrots, peeled and sliced | ¾ lb (¼” rounds) |
| Garlic, minced | 4 cloves |
| Tomato paste | 2 tablespoons |
| White wine | 1 cup |
| Crushed tomatoes (canned) | 28 oz can |
| Chicken stock | 1 quart |
| Fresh oregano sprigs | 2 large sprigs |
| Cheese-filled tortellini | ½ lb |
| Heavy cream | ½ cup |
| Fresh spinach | 2 large handfuls |
| Grated Parmesan cheese | For garnish |
| Toasted bread | For serving |
Pro Tip:
You can swap mild Italian sausage for spicy if you prefer more heat. Adjust the crushed red pepper accordingly to keep the heat balanced.
How to Make Creamy Sausage Tortellini Soup: A Step-By-Step Guide
Let’s walk through the cooking process together so you can feel confident at every step. This method is designed to build layers of flavor while keeping things straightforward and manageable.
Step 1: Brown the Sausage
Start by heating your favorite heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil, letting it warm up until it shimmers. Then, add the bulk Italian sausage, breaking it into bite-sized pieces with a wooden spoon.
As the sausage sizzles and browns, you’ll notice its aroma fill the kitchen. Cook it until fully browned and cooked through, about 5-6 minutes. Season with kosher salt and freshly cracked black pepper for that perfect savory base. Use a slotted spoon to transfer the sausage to a plate and set it aside—this will keep the fat in the pot for sautéing the vegetables.
Step 2: Sauté the Vegetables with Fennel and Aromatics
Lower the heat to medium. If the pot looks dry, drizzle in a little more olive oil. Add crushed red pepper flakes, fennel seeds, diced onion, and diced fennel bulb. Sprinkle with a pinch of salt to draw out moisture and sweetness.
Sauté these veggies for about 8 minutes until they soften and start to caramelize. The fennel bulb will release its delicate sweetness, complementing the other aromatics. Then, stir in the sliced carrots and minced garlic, cooking for another 2 minutes to let the garlic’s fragrance bloom.
Step 3: Build the Soup Base with Tomato, Wine & Stock
Next, stir in the tomato paste, cooking it for about a minute to deepen its flavor and avoid any raw taste. Pour in the white wine, letting it simmer gently for a minute to cook off the alcohol while lifting the soup’s overall flavor profile.
Add the crushed tomatoes, chicken stock, and fresh oregano sprigs. Bring the mixture to a boil, then lower the heat to medium-low to maintain a gentle simmer. Let the soup cook for 20 minutes, allowing the flavors to meld beautifully.
Step 4: Reintroduce Sausage and Add Tortellini
Return the browned sausage pieces to the pot, giving the soup a good stir. Let it simmer for another 10 minutes to ensure the sausage absorbs some of the tomato-herb broth. Once the oregano sprigs have done their job, remove and discard them.
Add the cheese-filled tortellini to the pot, cooking according to package instructions—usually around 2-3 minutes. The tortellini will become tender and plump, infusing the soup with creamy, cheesy goodness.
Step 5: Finish with Cream and Fresh Spinach
Now for the finishing touches: stir in the heavy cream, warming it gently to create a luscious, creamy texture. Add the fresh spinach, letting it wilt into the soup’s warmth.
Taste the soup and adjust seasoning with more salt or pepper if needed. You’ll want it perfectly balanced between savory, creamy, and bright.
Step 6: Serve and Enjoy
Scoop the soup into bowls, garnishing generously with grated Parmesan cheese. A drizzle of good-quality olive oil on top adds a lovely richness and shine. Serve alongside toasted bread to soak up every last drop of this hearty, flavorful soup.
Why This Soup Recipe Works So Well: Key Tips for Success
- Choosing your sausage: You want flavorful sausage with enough fat to render into the soup, but not overly greasy. Mild or spicy Italian sausage works well depending on your heat preference.
- Balancing heat: Crushed red pepper flakes provide subtle warmth without overpowering the dish—adjust based on your taste.
- Vegetable prep: Dicing fennel and onion to similar sizes helps them cook evenly and blend their flavors.
- Wine choice: A dry white wine adds acidity and complexity, but if you prefer non-alcoholic, extra broth or a splash of white grape juice can work.
- Tortellini selection: Fresh tortellini cooks quicker and has a softer texture; frozen or dried varieties might need extra cooking time.
- Finishing touches: Heavy cream softens acidity and adds richness, while spinach brightens the dish and boosts nutrition.
Nutritional Benefits of Creamy Sausage Tortellini Soup
This soup delivers a balanced mix of protein, vegetables, and healthy fats, making it a satisfying meal:
- Protein: Italian sausage and cheese tortellini provide a good dose of protein, essential for muscle repair and satiety.
- Vitamins and minerals: Fresh spinach is loaded with vitamins A, C, and K, along with iron and antioxidants. Fennel offers fiber and vitamin C, supporting digestion and immune health.
- Healthy fats: Olive oil and heavy cream contribute monounsaturated and saturated fats, giving you energy and aiding nutrient absorption.
- Low sugar: With no added sugars and natural tomato sweetness, this soup is a heart-healthy choice.
Remember to enjoy this dish in moderation as part of a balanced diet.
Frequently Asked Questions about Creamy Sausage Tortellini Soup with Spinach & Fennel
Can I use spicy sausage instead of mild?
Absolutely! Spicy sausage adds a lively kick that enhances the soup’s flavor. If you like things hotter, feel free to increase the crushed red pepper flakes a bit, but start small—you can always add more later.
Can I make this soup ahead of time or freeze leftovers?
Yes! This soup freezes beautifully if you hold off on adding the cream and fresh spinach. Freeze the base with sausage and vegetables, then thaw and reheat gently. Add cream and spinach just before serving to keep them fresh and vibrant.
What’s a good substitute for white wine if I prefer to avoid alcohol?
Replace the wine with an equal amount of chicken stock or a splash of white grape juice to maintain the soup’s sweetness and depth without alcohol.
Is there a vegetarian version of this soup?
You can swap out the sausage for plant-based Italian sausage or hearty mushrooms, and use vegetable broth instead of chicken stock. The result will still be delicious, just with a different flavor profile.
Final Thoughts: Bring This Creamy Sausage Tortellini Soup to Your Table Today
You’ve got everything you need to create a truly comforting and delicious bowl of Creamy Sausage Tortellini Soup with Spinach & Fennel that will warm your heart and satisfy your taste buds. This recipe offers a wonderful balance of bold sausage flavors, fresh veggies, and creamy pasta, making it perfect for family dinners, casual gatherings, or whenever you need a little culinary comfort.
Give it a try tonight. Share it with loved ones. And don’t forget to savor each spoonful of this hearty, flavorful soup.
Ready to make your kitchen smell incredible and your dinner unforgettable? Grab your ingredients and start cooking now!
Print
Creamy Sausage Tortellini Soup with Spinach and Fennel: A Hearty, Flavor-Packed Comfort Food
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
- Discover the best Creamy Sausage Tortellini Soup with Spinach & Fennel recipe for a hearty, comforting meal.
Ingredients
- 2 tablespoons olive oil (plus extra if needed)
- 1¼ lbs bulk Italian sausage (mild or spicy)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ½ teaspoon crushed red pepper (or more for extra heat)
- ½ teaspoon fennel seeds
- 1 onion, diced
- 1 fennel bulb, diced
- ¾ lb carrots, peeled and sliced into ¼” rounds
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup white wine
- 1 (28 oz) can crushed tomatoes
- 1 quart chicken stock
- 2 large sprigs fresh oregano
- ½ lb cheese-filled tortellini
- ½ cup heavy cream
- 2 large handfuls fresh spinach
- Grated Parmesan cheese, for garnish
- Toasted bread, for serving
Instructions
- Cook the Sausage: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add the sausage, breaking it into bite-sized chunks with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until the sausage is browned and fully cooked. Season with salt and black pepper. Use a slotted spoon to transfer the sausage to a plate and set it aside.
- Sauté the Vegetables: Reduce the heat to medium. If needed, add a little more olive oil to the pot. Add the crushed red pepper, fennel seeds, diced onion, and fennel bulb. Season with a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until the vegetables begin to caramelize slightly. Add the sliced carrots and minced garlic, cooking for another 2 minutes.
- Build the Soup Base: Stir in the tomato paste and cook for about 1 minute to develop its flavor. Pour in the white wine and allow it to simmer for a minute to cook off the alcohol. Add the crushed tomatoes, chicken stock, and fresh oregano sprigs. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes.
- Add the Sausage and Tortellini: Return the browned sausage to the pot and simmer for another 10 minutes. Discard the oregano sprigs. Add the tortellini and cook according to the package instructions, usually 2-3 minutes.
- Finish the Soup: Stir in the heavy cream and allow it to warm through. Add the fresh spinach and let it wilt into the soup. Taste and adjust the seasoning with additional salt and black pepper if needed.
- Serve: Ladle the soup into bowls and top with a generous amount of grated Parmesan cheese. Drizzle with a little olive oil if desired. Serve with toasted bread on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal per serving
Keywords: #ComfortFood #SausageTortelliniSoup #HeartyMeals #SoupSeason #CreamyDelight #CozyEats #EasyRecipes #FoodieFavorites #HomemadeGoodness #FamilyDinner