Things to know about this creamy tortellini soup

This creamy sausage tortellini soup is easy to customize depending on your taste and what you have on hand.

• Make it spicy: Add up to 1 tablespoon of red pepper flakes for extra heat. For a milder soup, use mild Italian sausage and reduce or omit the pepper flakes.
• Make it vegetarian: Leave out the sausage and use vegetable broth in place of chicken stock.
• Add more vegetables: Diced zucchini, Swiss chard, or arugula are delicious additions. You can also combine several greens for extra flavor and texture.
• Change the pasta: If you don’t have tortellini, substitute gnocchi or a small pasta shape such as orecchiette.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb the broth as the soup sits, so you may need to add a little chicken broth or milk when reheating. Reheat gently on the stovetop over medium-low heat until hot. I don’t recommend freezing this soup after the tortellini and cream have been added, as the texture can change when thawed.

Looking for More Cozy Italian Soups?

If you love comforting soups like this one, try my Italian Chicken Pastina Soup, Potato Leek Soup with Pancetta, or Pasta e Fagioli. They’re all hearty, comforting dishes that are perfect with a loaf of crusty Italian bread.

And if you’re making soup regularly, a good heavy-bottomed Dutch oven, wooden spoon, and ladle are kitchen essentials I reach for again and again. They make one-pot soups like this especially easy to prepare and serve.