When the weather cools down, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. This creamy turkey sausage tortellini soup is one of those dishes that’s perfect for cozy nights, especially when you want something hearty yet easy to put together. Originally inspired by Italian flavors, this creamy soup combines savory turkey sausage, tender cheese-filled tortellini, and a rich, velvety broth. Each spoonful brings together layers of flavor and comfort, making this a family favorite.

Whether it’s for a weeknight dinner or a weekend indulgence, this soup is bound to fill your kitchen with an irresistible aroma and your heart with warmth. Let’s dive into the details so you can bring this comforting classic to your table!

Why You’ll Love This Recipe:

Hearty and Comforting: This soup is packed with wholesome ingredients, making it both filling and deliciously satisfying.
Easy to Make: You don’t need to be a culinary expert to make this. With a few steps and some simple ingredients, you’ll have a delicious meal in no time.
Flexible and Adaptable: Whether you need to make it dairy-free, gluten-free, or even vegetarian, there are easy swaps for each.
Perfect for Leftovers: The flavors get even better the next day, so making a big pot ensures you have ready-to-eat lunches or inners for the next few days.

Ingredients You’ll Need:

1 tablespoon olive oil
1 pound ground turkey sausage (or turkey ham, crumbled or sliced)
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper (red or yellow), chopped
1 large carrot, diced
2 cups baby spinach or kale
4 cups chicken or vegetable broth
1 cup heavy cream or coconut milk (for a dairy-free option)
1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
Salt and black pepper, to taste
1 package (9 ounces) cheese tortellini (use fresh or frozen)
Grated Parmesan cheese and chopped parsley, for garnish

How to Make Creamy Turkey Sausage Tortellini Soup

Step-by-Step Instructions:

Brown the Turkey Sausage
Begin by heating the olive oil in a large pot over medium heat. Add the turkey sausage and cook, breaking it up with a spoon until it’s nicely browned. This step helps release flavors into the soup, creating a delicious base. Once browned, remove the sausage from the pot and set it aside.
Sauté the Vegetables
In the same pot, add a bit more olive oil if needed, then sauté the onion, garlic, bell pepper, and carrot. Stir occasionally until they’re softened and fragrant, about 5 minutes. The combination of these veggies brings a slight sweetness and a fresh aroma to balance the savory sausage.
Combine Broth and Seasonings
Pour in the chicken or vegetable broth and sprinkle in the Italian herbs, giving everything a good stir. Return the cooked turkey sausage to the pot and season with salt and black pepper. Bring this mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Add Tortellini and Spinach
Increase the heat slightly, then add the cheese tortellini and spinach or kale. Let the tortellini cook according to the package directions, usually 5-7 minutes, until they are tender and cooked through. The spinach will wilt perfectly, adding a pop of color and a touch of freshness.
Stir in the Cream
Lower the heat and slowly stir in the heavy cream or coconut milk for a dairy-free version. This transforms the broth into a creamy, luscious base that clings to every bite of tortellini and sausage. Be sure to taste and adjust the seasoning at this point, adding more salt or pepper if needed.
Serve and Garnish
Ladle the hot soup into bowls, and top with a sprinkle of grated Parmesan cheese and a handful of fresh parsley for added color and flavor. Serve immediately while it’s hot and creamy.

Helpful Tips

Substitute for Dairy-Free: If you’re avoiding dairy, swap the heavy cream with coconut milk or cashew cream for a similar creamy texture without the dairy.
Using Frozen Tortellini: If you’re using frozen tortellini, you may need to increase the cooking time by a couple of minutes. Check for tenderness before serving.
Make it Vegetarian: For a vegetarian option, use plant-based sausage or add extra mushrooms for a meaty texture. Vegetable broth works beautifully in place of chicken broth.
Add Extra Veggies: This soup is flexible—try adding mushrooms, zucchini, or even diced potatoes for an extra filling option.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian-American Inspired
Diet: Meat-based, with vegetarian and dairy-free options availableNotes

Consistency: If you prefer a thicker soup, simmer it a bit longer after adding the cream or add a tablespoon of flour to the sautéed veggies to thicken the broth.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the soup has thickened.
Freezing Tips: This soup can be frozen, but if you plan to freeze it, avoid adding the tortellini before freezing. Instead, cook and add them when reheating the soup.

Nutritional Information (per serving):

Calories: 350-400 kcal
Carbohydrates: 22g
Protein: 18g
Fat: 18g
Fiber: 4g
Sugar: 4g

Frequently Asked Questions

Can I use other types of sausage?
Yes! While turkey sausage adds a leaner option, feel free to use chicken sausage or plant-based sausage if you prefer.

Can I use dried tortellini instead of fresh?
Yes, dried tortellini works fine but will need additional time to cook. Start checking for doneness around 8-10 minutes and adjust as needed.

Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté the veggies on the stovetop, then transfer everything except the cream and tortellini to the slow cooker. Cook on low for 4-6 hours, add tortellini and cream in the last 30 minutes, and then serve.

Storage Instructions

Allow the soup to cool before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days, making it great for meal prep. To reheat, warm it gently on the stove over medium heat or in the microwave in intervals, stirring occasionally.

For freezing, store without the tortellini to avoid a mushy texture when reheating. Simply add fresh tortellini once you’ve reheated the soup to enjoy it as though it were freshly made.

Related Recipes

If you loved this creamy turkey sausage tortellini soup, here are more cozy dishes to try:

Conclusion

This creamy turkey sausage tortellini soup brings comfort to the table with its rich flavors and simple, wholesome ingredients. The combination of creamy broth, savory turkey sausage, and tender tortellini creates a satisfying meal that’s both cozy and flavorful. Perfect for busy weeknights or lazy weekends, this soup is a wonderful way to warm up and unwind. Enjoy it fresh or savor it as leftovers—the flavors will only deepen, bringing even more joy to every bite. Happy cooking!

Creamy Turkey Sausage Tortellini Soup Recipe

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 tablespoon olive oil
1 pound ground turkey sausage (or turkey ham, crumbled or sliced)
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper (red or yellow), chopped
1 large carrot, diced
2 cups baby spinach or kale
4 cups chicken or vegetable broth
1 cup heavy cream or coconut milk (for a dairy-free option)
1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
Salt and black pepper, to taste
1 package (9 ounces) cheese tortellini (use fresh or frozen)
Grated Parmesan cheese and chopped parsley, for garnish

Instructions

Brown the Turkey Sausage
Begin by heating the olive oil in a large pot over medium heat. Add the turkey sausage and cook, breaking it up with a spoon until it’s nicely browned. This step helps release flavors into the soup, creating a delicious base. Once browned, remove the sausage from the pot and set it aside.
Sauté the Vegetables
In the same pot, add a bit more olive oil if needed, then sauté the onion, garlic, bell pepper, and carrot. Stir occasionally until they’re softened and fragrant, about 5 minutes. The combination of these veggies brings a slight sweetness and a fresh aroma to balance the savory sausage.
Combine Broth and Seasonings
Pour in the chicken or vegetable broth and sprinkle in the Italian herbs, giving everything a good stir. Return the cooked turkey sausage to the pot and season with salt and black pepper. Bring this mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Add Tortellini and Spinach
Increase the heat slightly, then add the cheese tortellini and spinach or kale. Let the tortellini cook according to the package directions, usually 5-7 minutes, until they are tender and cooked through. The spinach will wilt perfectly, adding a pop of color and a touch of freshness.
Stir in the Cream
Lower the heat and slowly stir in the heavy cream or coconut milk for a dairy-free version. This transforms the broth into a creamy, luscious base that clings to every bite of tortellini and sausage. Be sure to taste and adjust the seasoning at this point, adding more salt or pepper if needed.
Serve and Garnish
Ladle the hot soup into bowls, and top with a sprinkle of grated Parmesan cheese and a handful of fresh parsley for added color and flavor. Serve immediately while it’s hot and creamy.

Notes

Consistency: If you prefer a thicker soup, simmer it a bit longer after adding the cream or add a tablespoon of flour to the sautéed veggies to thicken the broth.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the soup has thickened.
Freezing Tips: This soup can be frozen, but if you plan to freeze it, avoid adding the tortellini before freezing. Instead, cook and add them when reheating the soup.