Creamy Sausage Tortellini Soup / Optional to Use Potatoes

Creamy, cozy, and packed with bold flavor, this Sausage Soup is comfort in a bowl. Savory Italian sausage, crispy bacon, and fresh spinach simmer in a rich, cheesy cream broth that tastes like it cooked all day. Make it hearty with tender cheese tortellini or swap in soft, buttery potatoes for a delicious twist. It is perfect for chilly nights, busy weeknights, or anytime you need something seriously satisfying.

Prep time: 10 to 15 minutes

Cook time: 25 to 30 minutes

Total time: About 40 minutes

Serves 6 to 8 people

Makes about 10 to 12 cups of soup

Ingredients:

1 lb Italian sausage

1 lb bacon, cooked and chopped

1 small onion, finely chopped

1 Tbsp minced garlic

5 cups chicken broth

1 cup heavy whipping cream

1 tsp dried basil

1 tsp hot sauce (for depth of flavor)

1 tsp salt (adjust to taste)

½ tsp dried oregano

½ tsp black pepper

½ tsp mustard powder

¼ tsp cayenne pepper (optional, for heat)

2 cups fresh spinach, chopped

9 oz tortellini (about 2 cups), cooked

OR 5–6 large russet potatoes, peeled and cubed

1 cup freshly grated Parmesan cheese (plus more for topping)

Instructions:

In a large stockpot over medium-high heat, cook the Italian sausage and chopped onion together. Break the sausage apart as it cooks. Cook until the sausage is browned and fully cooked and the onions are soft. Drain excess grease if needed.

Stir in the minced garlic and cooked chopped bacon. Cook for about 1 minute, just until fragrant.

Add basil, oregano, salt, pepper, mustard powder, hot sauce, and optional cayenne. Stir well to evenly coat the meat mixture with seasoning.

Pour in the chicken broth and slowly stir in the heavy cream. Bring the mixture to a gentle boil, then reduce to a simmer. Simmer uncovered for about 10 minutes to allow flavors to develop.

If Using Tortellini

While the soup simmers, cook tortellini according to package directions. Drain and set aside.

Tip: Keep tortellini separate from the soup until serving to prevent soggy noodles — especially for leftovers.

If Using Potatoes Instead:

Add cubed potatoes directly into the simmering soup after adding the broth and cream. Simmer 15–20 minutes, or until potatoes are fork-tender.

Stir in chopped spinach and Parmesan cheese. Simmer 3–5 minutes, until spinach is wilted and cheese is melted and incorporated.

Taste and adjust salt or spice as needed.

To Serve if using Tortellini:

Add tortellini to individual bowls.

Ladle hot soup over the top.

Garnish with extra Parmesan and a pinch of cayenne or red pepper flakes if desired.

To Serve with Potatoes:

If using potatoes, simply ladle into bowls and top with Parmesan and a pinch of cayenne or red pepper flakes if desired.

Storage Tip:

Store soup and tortellini separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove to prevent cream from separating.