Description

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!

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.