Creamy Sausage Tortellini Soup with Sun-Dried Tomatoes

Thick, velvety, and irresistibly fragrant, this soup layers Italian sausage, cheese tortellini, a creamy broth, and sun-dried tomatoes into a deeply savory bowl. Made in one pot, it is exactly the kind of effortless weeknight comfort that still feels special.

Ingredients

• 1 tbsp | 15 ml olive oil
• 1 small yellow onion, finely chopped
• 6 large garlic cloves, minced
• 1 lb | 450 g Italian sausage, fresh and caseless
• 2 tbsp | 30 ml tomato paste
• 2 tbsp | 16 g all-purpose flour
• 5 cups | 1,200 ml chicken broth
• 7 oz | 200 g sun-dried tomatoes, cut into strips
• 1 1/2 tsp | 1.5 tsp Italian seasoning
• 1 tsp red pepper flakes, or to taste
• 10 oz | 280 g cheese tortellini, refrigerated
• 1 cup | 240 ml half-and-half (or light cream)
• 1/2 cup | 50 g grated Parmesan
• Salt and black pepper, to taste

Step-by-Step Recipe

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
2. Stir in the garlic and cook for 30 seconds more, just until fragrant.
3. Add the Italian sausage, break it up with a spatula, and cook for 5 to 7 minutes, until evenly browned.
4. Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour and cook, stirring, for another 1 minute.
5. Gradually pour in the chicken broth, whisking well to prevent lumps. Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring to a gentle simmer and cook for 5 minutes.
6. Add the tortellini and cook for 3 to 5 minutes, until al dente, following the package directions.
7. Reduce the heat to low. Stir in the half-and-half and Parmesan, and cook for 1 to 2 minutes, until smooth and slightly thickened. Do not boil.
8. Taste and season with salt and pepper. Serve immediately, topped with extra Parmesan if you like.

Serving and Storage

Serve the soup hot with crusty bread or ciabatta. Store leftovers in the refrigerator for up to 3 days. When reheating on the stove, add a splash of broth or milk to restore the creamy texture, and do not let it come to a rolling boil.

Tips and Variations

• No half-and-half: mix heavy cream and milk in equal parts.
• Adjust the heat: use more or less red pepper flakes, or leave them out entirely.
• Swapping tortellini: cheese ravioli or any small pasta will work; adjust the cooking time according to the package.
• For a thicker soup: increase the Parmesan to 70 g or simmer 2 to 3 minutes longer on very low heat after adding the cream.
• For a lighter version: use reduced-fat cream and replace part of the sausage with turkey or chicken mince.

Nutritional Value per Serving

Calories	560 kcal
Protein	25 g
Fat	34 g
Carbohydrates	39 g
Fiber	3 g
Sugar	6 g
Sodium	1500 mg

FAQ

Can I replace the tortellini with another pasta?

Yes. Use cheese ravioli or a short pasta such as farfalle or fusilli. Cook according to the package time and add a little broth if needed.

What can I use instead of half-and-half or heavy cream?

Mix milk and 20% cream in a 1:1 ratio. For a lighter version, stir in 1 tsp cornstarch mixed with cold milk at the end of cooking, and do not boil.

Will sun-dried tomatoes packed in oil work?

Yes. Pat them dry with paper towels and reduce the added oil slightly at the start of cooking.