Rich Turkey Sausage Tortellini Soup for Chilly Nights (Print Version)

Whip up this Creamy Turkey Sausage Tortellini Soup! It's hearty, flavorful, and so easy for a weeknight. You'll love the simple, comforting taste.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains dairy, gluten, meat

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground turkey sausage (mild or spicy)
03 - 1 medium yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 6 cups chicken broth (low sodium preferred)
06 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Boosters

07 - 1 tsp dried Italian seasoning
08 - 1/4 tsp red pepper flakes (or more, to taste)

→ The Stars & Finishing Touches

09 - 1 (19 oz) package refrigerated cheese tortellini
10 - 1/2 cup heavy cream
11 - 5 oz fresh spinach
12 - 1/4 cup freshly grated Parmesan cheese, plus more for serving

# Instructions:

01 - In a large pot or Dutch oven, drizzle a bit of olive oil over medium heat. Add your ground turkey sausage, breaking it up with a spoon as it cooks. You want it nicely browned, no pink bits left. Honestly, this is where I get impatient sometimes, but don't rush it! Drain any excess fat if there’s a lot, though turkey sausage is usually pretty lean. I love the smell of it sizzling, it just starts to build that cozy kitchen vibe.
02 - Toss in the chopped yellow onion and cook until it's softened and translucent, about 5-7 minutes. Then, add the minced garlic and red pepper flakes, letting them cook for just another minute until fragrant. Oh, that garlic smell! It’s the best. Just be careful not to burn the garlic; it happens faster than you think, and then your Creamy Turkey Sausage Tortellini Soup gets a bitter note. I've made that mistake more times than I care to admit.
03 - Pour in the chicken broth and canned diced tomatoes (undrained!). Stir in the Italian seasoning. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Those bits? That's pure flavor, friends! This is where the soup really starts to come together, simmering gently. I usually let it bubble for about 10 minutes here, just to let those flavors meld for your Creamy Turkey Sausage Tortellini Soup.
04 - Now for the fun part! Carefully add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3-5 minutes, until they're tender but still have a little bite. Don't overcook them, or they'll get mushy, and nobody wants mushy tortellini, to be real. This is where I almost forgot them that one time, so don't be like me when making this Creamy Turkey Sausage Tortellini Soup!
05 - Reduce the heat to low. Stir in the heavy cream and fresh spinach. Cook for another 2-3 minutes, just until the spinach has wilted and the soup is heated through. You don't want to boil the cream, so keep that heat low, low, low. The Creamy Turkey Sausage Tortellini Soup transforms into this beautiful, creamy concoction right before your eyes. It’s like magic!
06 - Ladle the Creamy Turkey Sausage Tortellini Soup into bowls. Top with a generous sprinkle of freshly grated Parmesan cheese and maybe a little extra red pepper flake if you're feeling feisty. It should look rich and inviting, smell absolutely heavenly, and taste like a warm hug. Seriously, take a moment to savor that first spoonful.

# Notes:

01 - For a thicker soup, mash a few of the cooked tortellini against the side of the pot before adding the cream. It releases some starch and makes it extra luscious!
02 - This soup keeps beautifully in the fridge for up to 3 days. Reheat gently on the stovetop; sometimes I add a splash more broth or cream if it's thickened too much.
03 - If you don't have turkey sausage, ground chicken works well. Or, for a vegetarian version, skip the meat and add extra veggies like zucchini or mushrooms! I've tried it, and it's surprisingly good.
04 - A crusty piece of garlic bread for dipping is honestly non-negotiable with this soup.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - wooden spoon

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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