It’s 6pm, you’re tired, and everyone is hungry for something warm. This beef sausage tortellini soup is my favorite way to feed a crowd fast. It is creamy, filling, and uses just one single pot. You will love how the savory sausage pairs with tender cheese pasta.
This recipe is perfect for those cold winter nights when you need a hug in a bowl. It brings together fresh spinach and a rich cream base. Your family will think you spent hours in the kitchen. In reality, you can have this on the table in under 45 minutes.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknight dinners. You only have one pot to clean when you are finished. The beef sausage provides a deep, savory flavor without much effort. It is a hearty meal that keeps everyone satisfied until breakfast. Even picky eaters usually love the cheesy tortellini and mild creamy broth.
I love making this during the fall and winter months. The warmth from the Italian seasoning and red pepper flakes feels so good. It is a great way to sneak in some fresh spinach too. You get protein, greens, and pasta all in one delicious scoop. It is truly the ultimate comfort food for your home.
Simple Cooking Method
Making this soup is very straightforward and beginner-friendly. You start by browning the sausage to build a flavorful base. Then, you stir in flour to create a quick, light roux. This helps the broth become thick and velvety. After a short simmer, you just drop in the pasta. It is practically foolproof for any home cook.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 lb ground beef sausage (Italian style or savory)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium beef broth
- 14.5 oz can crushed tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 9 oz refrigerated cheese tortellini
- 5 oz fresh baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
Step-by-Step Directions
- Place a large Dutch oven over medium-high heat. Add the beef sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and fully cooked (approximately 6-8 minutes).
- Reduce heat to medium. Add the diced onion to the pot with the sausage. Sauté for 4-5 minutes until the onion is translucent and soft.
- Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- Sprinkle the flour over the sausage and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux with the rendered fat.
- Slowly whisk in the beef broth and crushed tomatoes, scraping the bottom of the pot to deglaze any browned bits (fond).
- Bring the liquid to a gentle simmer. Reduce heat to low and let the flavors meld for 10 minutes.
- Add the refrigerated tortellini to the simmering broth. Cook according to package directions, typically 3-5 minutes, until tender but still holding shape.
- Stir in the fresh baby spinach and heavy cream. Continue to stir until the spinach is wilted and the soup is heated through.
- Turn off the heat. Stir in the grated Parmesan cheese until melted and incorporated.
- Adjust seasoning with kosher salt and black pepper before serving in warmed bowls.
Best Ways to Enjoy It
Serve this soup hot with a side of crusty garlic bread. The bread is perfect for dipping into the creamy tomato broth. You can also add a simple side salad for a crunch. For a special touch, sprinkle extra Parmesan on top right before eating. It makes a wonderful family dinner that feels extra cozy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. This soup stays fresh for up to three days. Note that the tortellini will soak up more broth over time. You may need to add a splash of water when reheating. Gently warm it on the stovetop over low heat. I do not recommend freezing this due to the cream.
Tips for Best Results
- Don’t skip browning the sausage thoroughly for the best flavor.
- Avoid overcooking the tortellini or they may become too mushy.
- Substitute half-and-half for heavy cream if you want a lighter broth.
- Prep your onions and garlic before you start the stove.
- Add a handful of fresh summer basil if making this in warmer months.
- Deglaze the pot carefully to get all those tasty browned bits.
- Use a high-quality Parmesan cheese for the smoothest melt.
Easy Flavor Ideas
- Swap the beef sausage for ground turkey sausage for less fat.
- Use gluten-free flour and gluten-free pasta to make it allergy-friendly.
- Add chopped kale instead of spinach for a heartier winter texture.
- Stir in a spoonful of pesto for a bright herbal finish.
Common Questions
Can I make this ahead of time?
You can make the broth and sausage base early. However, wait to add the tortellini and cream until serving. This keeps the pasta from getting too soft. It is a great time-saver for busy nights.
What if I can’t find refrigerated tortellini?
You can use dried tortellini if that is what you have. Just follow the package instructions for the longer cook time. The beef sausage tortellini soup will still taste amazing. Just be sure to check for tenderness frequently.
Is this soup very spicy?
The red pepper flakes add just a tiny bit of warmth. If you have kids, you can easily leave them out. The savory beef sausage provides plenty of flavor on its own. It is very easy to adjust to your taste.
I hope this warm soup brings a little extra comfort to your table tonight. It is the perfect way to slow down and enjoy a meal with your family. Happy cooking!
— Alex
Ingredients
- 1 lb ground beef sausage (Italian style or savory)
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 1/4 cup all -purpose flour
- 4 cups low -sodium beef broth
- 14.5 oz can crushed tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 9 oz refrigerated cheese tortellini
- 5 oz fresh baby spinach
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Place a large Dutch oven over medium-high heat. Add the beef sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and fully cooked (approximately 6-8 minutes).
- Reduce heat to medium. Add the diced onion to the pot with the sausage. Sauté for 4-5 minutes until the onion is translucent and soft.
- Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- Sprinkle the flour over the sausage and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux with the rendered fat.
- Slowly whisk in the beef broth and crushed tomatoes, scraping the bottom of the pot to deglaze any browned bits (fond).
- Bring the liquid to a gentle simmer. Reduce heat to low and let the flavors meld for 10 minutes.
- Add the refrigerated tortellini to the simmering broth. Cook according to package directions, typically 3-5 minutes, until tender but still holding shape.
- Stir in the fresh baby spinach and heavy cream. Continue to stir until the spinach is wilted and the soup is heated through.
- Turn off the heat. Stir in the grated Parmesan cheese until melted and incorporated.
- Adjust seasoning with kosher salt and black pepper before serving in warmed bowls.
