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Creamy Veggie, Tortellini & Sausage Soup

This delicious soup will have you coming back for seconds. With Italian sausage and lots of veggies, it will warm you up on the coldest of nights.
Prep Time 10 mins
Cook Time 40 mins
Course dinner
Cuisine Italian
Servings 5


  • Food Processor


  • 1 pound Italian Sausage
  • 2 Large Carrots
  • 1 Small Zuchini
  • 1 Small Yellow Onion
  • 8 ounces Frozen Spinach
  • 5 cups Chicken Broth
  • 10 ounces Cheese Tortellini
  • 2 cups 2% or Whole milk Use Half & Half for a richer, creamier soup
  • 2 tsp Minced Garlic
  • 1/4 cup Flour
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Italian Seasoning Dried leaf
  • Freshly Grated Parmesan Cheese


  • Chop carrot, onion, and zucchini into small chunks and put into a food processor. Pulse just enough to dice. Do not over-pulse.
  • In a large stockpot cook the sausage over medium-high heat until browned. Drain meat leaving approximately 1 tbsp of fat in the pot. Set meat aside.
  • In the same pot, add the vegetables and saute over medium heat for 3-5 minutes. Add garlic and cook and stir for 3 minutes more.
  • Add flour to the pot and stir well. Add the chicken broth and whisk to combine. Cook for 5 minutes until the mixture thickens slightly. Add all remaining ingredients except parmesan. Bring to a simmer on med-low, cover pot, and cook for approximately 20 minutes more until tortellini is tender.
  • Top with Parmesan just before serving.
Keyword comfort food