• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Sarah Pflugradt logo

  • Recipes
    • Breakfast
    • Main
    • Sides
    • Soups
    • Dessert
    • Vegan
    • Vegetarian
  • About
  • Books
  • Media

Creamy Tortellini, Sausage, and Vegetable Soup

Sep 16, 2020 ·

Jump to Recipe·Print Recipe

Soup season is right around the corner for me. It may already be in full swing for some of you. I make soup all the time, but I rarely actually write down the recipe because it’s usually “a little of this, a little of that” and when I’m cooking at night, measurements are not going to happen.

Today though, I decided it was time to write this one down. I’m not a vegetable sneaker mom by any means, but there are times when I add extra veggies to pretty familiar foods just to get more in.

This soup is an easy one to pile on the veggies, here’s your list:

  • Onions
  • Garlic
  • Zucchini
  • Carrots
  • Spinach
  • Tomatoes

It’s an easy soup to stretch as well. I use 2 sausage links for 4 people and I think that’s plenty with the other goodness in this soup, especially the tortellini. Pair it with a green salad to add even more vegetables at dinnertime.

I have some pretty busy kids and that means my days are pretty busy too and if I can get everything in one bowl for dinner, it’s a win. I love one bowl meals, they are my absolute favorite.

This is a forgiving soup, which means you can switch things out, add, or subtract and you’re still going to have a great soup. Here are some ideas for you:

  • Add in a drained and rinsed can of white beans
  • Nix the cream and have a broth based soup
  • Add cooked and shredded chicken instead of sausage
  • Add more vegetables, such as celery, artichokes, or green beans

Enjoy and if you like it, let me know!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Tortellini, Sausage, and Vegetable Soup

Print Recipe
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

2 tablespoons extra virgin olive oil

1 small yellow onion, diced (about 1/2 cup)

1 small zucchini, diced (about 1 cup)

2 cloves garlic, minced

1 cup shredded carrots

1, 14ounce can diced tomatoes

3 cups low sodium chicken or vegetable stock

1, 9 ounce package cheese or spinach tortellini

2 big handfuls baby spinach

2 fully cooked sausage links, sliced thin (can use chicken sausage, pork sausage, or turkey sausage)

1/2 teaspoon Italian seasoning

1/3 cup heavy cream

1/4 teaspoon salt (optional, if you need it)

1/4 teaspoon red pepper flakes (optional, if you like it)

Shredded parmesan cheese

Instructions

In a medium Dutch oven over medium heat, add olive oil, onions and zucchini – saute until onions are translucent, about 3-4 minutes. 

Add garlic and saute for an additional minute. 

Add carrots, tomatoes, and stock and allow for the soup to come to a simmer.  

Add tortellini and cook for 3-4 minutes (or the time specified on the package). 

Stir in the spinach, sausage, and Italian seasoning, and heavy cream. 

Taste. 

If you need extra salt, add 1/4 teaspoon and red pepper flakes. 

Garnish with shredded parmesan. 

Notes

This recipe calls for fully cooked sausage. There are excellent fully cooked chicken sausages that can be used for this recipe. If you choose to use a raw sausage, ensure you fully cook it before beginning on the soup. 

  • Author: sarahpflugradt
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

Tag @sarah_pflugradt on Instagram and hashtag it #sarahpflugradtnutrition

Soups

Footer

Need More Emails? Subscribe to my Monthly Newsletter

  • Recipes
  • About
  • privacy policy/disclaimer
  • contact me

Copyright © 2025 Sarah Pflugradt on the Cravings Pro Theme