This creamy sausage tortellini soup is hearty, cozy, and secretly good for you – exactly my kind of comfort food for a chilly day! It also comes together quickly with minimal prep time, making it the perfect bowl of soup for busy weeknights.
I have always wanted to put a creamy tortellini soup on the blog, and now, with the availability of good gluten-free tortellini at most grocery stores, I knew it was time. And instead of using lots of dairy for the cream, I called on my trusty cauliflower trick – the same one I used in my Chicken and Dumplings, Marry Me Chicken Soup, and my Cheeseburger Soup.
You know, the one where we secretly cook a whole head of cauliflower with a soup, then puree it and stir it back in. Yeah, that one.
And naturally, it worked like a charm – so delicious, so creamy, and my husband said he had no idea there was a whole head of cauliflower in the pot.
Why this Soup is a Winner
- High protein and high fiber thanks to lean Italian chicken sausage and that cauliflower puree.
- Works with gluten free tortellini or regular tortellini.
- Hearty soup for all of the soups not a meal people – this one will turn them into a believer!
- Creamy without the need for heavy cream or dairy.
- So easy – this simple recipe comes together fast, but tastes like it was simmering all day long!
Ingredients
Be sure to check out the recipe card below for full ingredients and amounts.
- olive oil or olive oil cooking spray
- Italian chicken sausage – you can use hot italian sausage or sweet italian sausage or use my recipe for homemade chicken sausage.
- fresh garlic
- yellow onion
- petite diced tomatoes
- tomato paste – love the flavor you get from the paste, but you can sub a little tomato sauce in a pinch
- 1 very small head of cauliflower or 1/2 of a large one, trimmed of leaves but keep the stem intact – the secret to the creamiest soup
- low-sodium chicken stock or chicken broth
- cheese tortellini (I used Wegmans brand gluten-free tortellini) – I prefer fresh tortellini – aka refrigerated tortellini over the dried kind, but both will work
- fresh spinach or kale – I used spinach, but use what you have or like
- parmesan cheese
- salt
- fresh basil for garnish
Step by Step Instructions
Step one: Heat a large pot or Dutch oven over medium heat and add olive oil or a light coating of cooking spray. Add the chicken sausage, breaking it up with a spoon as it cooks. Once browned, stir in the onion and cook for 2–3 minutes, until fragrant and softened. Add in garlic and saute for an additional minute.
Step two: Add in diced tomatoes, tomato paste, 4 cups of chicken stock into the pot, stirring to get all those brown bits off the bottom of the pot. Place the intact cauliflower in the soup – it’s okay if it sticks out of the broth.
Bring the mixture to a simmer, cover, and cook for about 20 minutes, or until the cauliflower is very tender.
Step three: Carefully remove the cauliflower and transfer it to a blender or food processor with some of the broth from the pot. It may help to transfer it to a cutting board or large bowl first, because it will be very hot and soft. Blend cauliflower with ¼ cup of additional broth until smooth and creamy.
Step four: Meanwhile, add the tortellini and greens to the pot, cover and cook for 3-5 minutes or until pasta is tender, but al dente.
Step five: Gently stir in cauliflower cream, ¼ tsp of salt, and add any additional stock needed to achieve the thickness you would like. This is a soup I like on the thicker side, but it will continue to thicken as it cools.
Step six: Add parmesan cheese and fresh basil for garnish and enjoy!
Recipe FAQs
Yes! But cook the cauliflower separately – either stovetop or in the microwave. After it’s cooked, follow blending instructions and add to the soup! You can also use frozen spinach or kale – just throw it in, same as fresh.
Sure! There are dairy free tortellini choices available and you can use dairy free parmesan cheese or nutritional yeast as a topping.
It will soften over time, yes, and also it will absorb the broth. If I know I am making this in advance, I will cook the soup base, but add the tortellini before eating.
Yes, but I prefer to freeze it without the pasta and greens. In fact, it would be great to double the base and freeze half for another night!
Meal Prep + Storage Tips
- To prep ahead – I like to wash and prep veggies on prep day, and even prep the soup base by cooking the sausage, veggies and cauliflower. However, I don’t recommend prepping the full recipe with the tortellini until you are ready to enjoy it.
- Let soup cool fully, then store in airtight containers in the fridge for up to 4 days.
- Tortellini may absorb some broth overnight, so save some broth for reheating.
- For best results, freeze soup without the tortellini.
Creamy Sausage Tortellini Soup (with hidden veggies)
Ingredients
- olive oil or olive oil cooking spray
- 1 ½ lbs Italian chicken sausage or sub turkey sausage or pork sausage
- 4 cloves of garlic minced
- 1 small yellow onion diced
- 1 14.5 oz can petite diced tomatoes or sub fire roasted tomatoes
- 1 Tbsp tomato paste
- 1 very small head of cauliflower or 1/2 of a large one trimmed of leaves but stem in tact
- 4-6 cups of low-sodium chicken stock or chicken broth
- 8 oz gluten free tortellini I used wegmans brand
- 2 cups diced fresh spinach or kale or other green – feel free to increase the amount
- parmesan cheese to taste
- salt to taste
- fresh basil for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat and add olive oil or a light coating of cooking spray. Add the chicken sausage, breaking it up with a spoon as it cooks. Once browned, stir in the onion and cook for 2–3 minutes, until fragrant and softened. Add in garlic and saute for an additional minute.
- Add in diced tomatoes, tomato paste, 4 cups of chicken stock into the pot. Place the whole or half head of cauliflower in the soup.
- Bring the mixture to a simmer, cover, and cook for about 20 minutes, or until the cauliflower is very tender.
- Carefully remove the cauliflower and transfer it to a blender with some of the broth from the pot. It may help to transfer it to a cutting board or large bowl first, because it will be very hot and soft. Blend cauliflower with ¼ cup of additional broth until smooth and creamy.
- Meanwhile, add the tortellini and spinach to the pot, cover and cook for 3-5 minutes or until pasta is tender, but al dente.
- Gently stir in cauliflower cream, ¼ tsp of salt, and add any additional stock needed to achieve the thickness you would like. This is a soup I like on the thicker side, but it will continue to thicken as it cools.
- Add parmesan cheese and fresh basil for garnish and enjoy!
Notes
- To prep ahead – I like to wash and prep veggies on prep day, and even prep the soup base by cooking the sausage, veggies and cauliflower. However, I don’t recommend prepping the full recipe with the tortellini until you are ready to enjoy it.
- Let soup cool fully, then store in airtight containers in the fridge for up to 4 days.
- Tortellini may absorb some broth overnight, so save some broth for reheating.
- For best results, freeze soup without the tortellini.
Nicole says
I will be making this again!
Jamie says
This looks delicious! Can you use an immersion blender instead of removing the cauliflower and using a regular blender?
Nancylynn says
You can, but I prefer the texture of the meat and other veggies to stay in tact? But it would definitely work.
Jim Myers says
What size canned tomatoes are need?
Nancylynn says
Great question! I use 14.5oz, but it honestly probably doesn’t matter much! Will update!
Kelly says
If we skip the cauliflower will it change the consistency or is it just a way to add an extra veggie?
Nancylynn says
It will not be creamy, but it would still be super yummy!