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tortellini and sausage soup

Creamy Cheese Tortellini and Sausage Soup

  • Yield: Serves 4-6 1x


Units Scale
  • 8 c. low-sodium vegetable or chicken broth
  • 1 pound bag of your favorite vegetables (we have used everything from corn and peas to broccoli and cauliflower to edamame)
  • 10 oz. cheese tortellini
  • 1/2 c. heavy cream
  • 14 oz pre-cooked smoked sausage, sliced (if you want a vegetarian soup, you can eliminate the sausage)
  • Kosher salt and black pepper, to taste
  • Shaved parmesan cheese and croutons, for topping
  • Olive oil, for drizzling


  1. Bring the broth to a gentle boil in a medium pot over medium-high heat.
  2. Slice and brown the sausage in a dash of olive oil.
  3. Add the frozen vegetables to the pot and return to a gentle boil.
  4. Add the tortellini and cook until almost tender, 3 to 5 minutes.
  5. Add the heavy cream and cook for another 2 minutes.
  6. Add the sausage.
  7. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved parmesan and croutons. Drizzle with olive oil.
  8. Serve with a tossed salad and/or fresh fruit.

Keywords: tortellini, soups