Sausage & Tortellini Soup
SAUSAGE & TORTELLINI SOUP is a easy Italian-American recipe that serves 8. 350 calories per serving. Recipe by Karissa Stevens on YouTube.
Prep: 10 min | Cook: 30 min | Total: 55 min
Cost: $20.23 total, $2.53 per serving
Ingredients
- 1 piece Small Onion (peeled and finely chopped)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 4 cups Fresh Spinach (roughly chopped)
- 2 pounds Mild Italian Sausage (removed from casing, crumbled)
- 2 tablespoons All-Purpose Flour (for thickening)
- 8 cups Chicken Stock (low‑sodium preferred)
- 1 pound Cheese Tortellini (fresh or frozen)
- 1 cup Heavy Cream (full‑fat for richness)
- to taste Salt
- to taste Black Pepper
- to taste Garlic Powder
- 0.5 cup Romano Cheese (grated; plus extra for garnish)
Instructions
Sauté Onion
Heat the large pot over medium heat, add butter, then add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent.
Time: PT5M
Temperature: medium
Prep Spinach
While the onion cooks, roughly chop the fresh spinach and set aside.
Time: PT2M
Cook Sausage
Add the crumbled Italian sausage to the pot. Break it up with the spoon and cook until it is mostly browned, about 7 minutes.
Time: PT7M
Temperature: medium
Add Flour
Sprinkle the all‑purpose flour over the sausage and stir well to coat. Cook for 1 minute to eliminate raw flour taste.
Time: PT1M
Temperature: medium
Add Stock and Boil
Pour in the chicken stock, stirring to combine. Increase heat and bring the mixture to a gentle boil.
Time: PT5M
Temperature: high
Simmer with Pasta and Spinach
Reduce heat to low. Add the chopped spinach, cheese tortellini, and heavy cream. Simmer gently until the tortellini is al dente, about 8 minutes.
Time: PT8M
Temperature: low
Season
Season the soup with salt, black pepper, and garlic powder to taste.
Time: PT1M
Finish with Cheese
Turn off the heat. Stir in the grated Romano cheese until melted and incorporated.
Time: PT1M
Serve
Ladle the soup into bowls, garnish each serving with a little extra grated Romano cheese, and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Small Onion: Shallot
- Instead of Unsalted Butter: Olive oil
- Instead of Fresh Spinach: Kale
- Instead of Mild Italian Sausage: Chicken sausage, Ground turkey
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Chicken Stock: Vegetable stock
- Instead of Cheese Tortellini: Ravioli, Any small pasta
- Instead of Heavy Cream: Half‑and‑half, Whole milk
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Romano Cheese: Parmesan cheese
Equipment Needed
- Large Pot or Dutch Oven
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Ladle
- Grater
- Wooden Spoon or Spatula
- Timer
- Soup Bowls
Critical Steps — Do Not Skip
- Sauté onion until translucent
- Cook sausage until mostly browned
- Cook flour briefly to eliminate raw taste
- Bring stock to a boil before adding pasta
- Simmer until tortellini is al dente
- Stir in cheese off the heat
Chef Tips from the Video
- Use high‑quality mild Italian sausage for the best flavor
- Grate Romano cheese fresh for a brighter taste
- Deglaze the pot with a splash of dry white wine after browning the sausage for extra depth
Troubleshooting
Soup is too thin
Stir in an extra tablespoon of flour mixed with a little cold water, then simmer a couple more minutes.
Soup is too thick
Add additional chicken stock or water, a quarter cup at a time, until desired consistency is reached.
Pasta is overcooked and mushy
Remove the pot from heat, discard the overcooked pasta, and add fresh tortellini for a few minutes.
Storage
Refrigerator: Store in airtight containers for up to 3 days. Reheat gently on the stove.
Freezer: Freeze for up to 1 month, but discard the pasta after reheating and add fresh tortellini if desired.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop the onion and spinach a few hours ahead and keep refrigerated
- The soup can be fully cooked, cooled, and stored; reheat and add fresh tortellini just before serving
- Grate the Romano cheese in advance for quick incorporation
Frequently Asked Questions
What is the cultural significance and history of Sausage and Tortellini Soup in Italian‑American cuisine?
Sausage and Tortellini Soup blends traditional Italian comfort foods—tortellini and pork sausage—with the creamy broth style popularized in Italian‑American households. It became a staple weeknight dish in the United States because it’s quick, hearty, and uses pantry staples.
What are the traditional regional variations of Sausage and Tortellini Soup in Italian cuisine?
In Italy, similar soups appear in the Emilia‑Romagna region where tortellini originates, often featuring broth with cheese and sometimes adding beans or vegetables. The American version adds heavy cream and spinach for extra richness and nutrition.
How is Sausage and Tortellini Soup traditionally served in Italian‑American families?
It is typically served hot in deep bowls, topped with a generous sprinkle of grated Romano or Parmesan cheese and sometimes a drizzle of extra cream. It is often accompanied by crusty bread or a simple salad.
What occasions or celebrations is Sausage and Tortellini Soup traditionally associated with in Italian‑American culture?
While not tied to a specific holiday, the soup is a popular comfort dish for family gatherings, cold evenings, and casual dinner parties because it can be prepared quickly and feeds a crowd.
What other Italian‑American dishes pair well with Sausage and Tortellini Soup?
Serve it alongside a crisp Caesar salad, garlic‑bread croutons, or a simple antipasto platter of olives, cured meats, and marinated vegetables for a balanced meal.
What makes Sausage and Tortellini Soup special or unique in Italian‑American cuisine?
The soup combines the richness of Italian sausage with the comforting texture of cheese‑filled tortellini, all lifted by a creamy spinach‑infused broth. The addition of Romano cheese at the end adds a sharp, salty finish that distinguishes it from plain chicken‑tortellini soups.
What are the most common mistakes to avoid when making Sausage and Tortellini Soup?
Common errors include overcooking the tortellini, which makes it mushy, not cooking the flour long enough, resulting in a raw flour taste, and adding the cheese while the soup is still boiling, which can cause curdling.
Why does this Sausage and Tortellini Soup recipe use flour as a thickener instead of cornstarch?
Flour creates a velvety, richer body that blends well with the cream and sausage fat, while cornstarch can give a glossy but slightly gummy texture that doesn’t complement the Italian flavors as well.
Can I make Sausage and Tortellini Soup ahead of time and how should I store it?
Yes, you can fully cook the soup, let it cool, and store it in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh tortellini at the end if the pasta has softened too much.
What texture and appearance should I look for when making Sausage and Tortellini Soup?
The broth should be creamy and slightly thick, coating the back of a spoon. The tortellini should be plump and al dente, and the spinach should be wilted but still bright green. A glossy sheen from the cream indicates proper emulsification.
How do I know when Sausage and Tortellini Soup is done cooking?
The soup is done when the tortellini are tender (bite‑through without a hard center), the sausage is fully cooked, and the spinach has wilted. A quick taste of the broth should reveal balanced seasoning.
What does the YouTube channel Karissa Stevens specialize in?
The YouTube channel Karissa Stevens focuses on approachable, family‑friendly home cooking videos that emphasize quick weeknight meals, comfort food classics, and practical kitchen tips for home cooks of all skill levels.
How does the YouTube channel Karissa Stevens' approach to Italian‑American cooking differ from other cooking channels?
Karissa Stevens emphasizes minimal ingredient lists, one‑pot techniques, and real‑life kitchen shortcuts, making classic Italian‑American dishes like this soup accessible without fancy equipment or hard‑to‑find ingredients.
What other Italian‑American recipes is the YouTube channel Karissa Stevens known for?
Karissa Stevens is known for recipes such as Chicken Parmesan Pasta, Creamy Garlic Shrimp Risotto, Baked Ziti with Sausage, and Quick Margherita Pizza, all presented with clear step‑by‑step narration.
Last updated: August 30, 2026
