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This lemon herb italian sausage tortellini soup is what I make when I want something cozy and rich, but I also want it to taste like I actually tried. You get savory Italian sausage, sweet sautéed onions, a whole lot of garlic, and pillowy cheese tortellini-then right at the end, lemon zest and juice wake everything up so the bowl tastes fresh instead of heavy. It's creamy (without being gluey), packed with greens, and it hits that sweet spot between "hearty dinner" and "I could absolutely go back for seconds." If you're looking for an easy weeknight tortellini soup that doesn't taste bland, this one is it.

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Lemon Herb Italian Sausage Tortellini Soup with Garlic and Onions (Bright, Cozy, and Weeknight-Friendly)

Creamy, bright italian sausage tortellini soup with sautéed onions, lots of garlic, herbs, greens, and a finishing pop of lemon.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Italian

Servings 6

Equipment

• large dutch oven or heavy-bottom pot use a 5 to 7 quart pot so there's room to brown sausage and simmer without splashing; a stockpot works too, but a heavy base helps prevent scorching once cream goes in
• wooden spoon or stiff spatula for breaking up sausage and scraping up browned bits (those bits are pure flavor); a potato masher also works for quickly crumbling sausage
• Chef’s Knife a sharp knife makes quick work of onions and garlic; if you're in a hurry, you can use pre-diced onion and jarred minced garlic, but fresh tastes sweeter and less harsh
• Cutting board use a large board so you can keep onion, lemon, and greens organized; a damp towel underneath keeps it from sliding
• Microplane or fine grater for lemon zest (zest is where the lemony aroma lives); if you don't have one, use the smallest holes on a box grater and avoid the bitter white pith
• Citrus juicer (optional) not required, but it helps you get more juice and keeps seeds out; you can also squeeze by hand and fish out seeds with a spoon
• measuring cup and measuring spoon helpful for keeping the broth-to-cream ratio balanced; eyeballing is fine, but measure the lemon juice the first time so it stays bright, not sour
• Ladle for serving without destroying the tortellini; a large soup spoon works in a pinch

Ingredients

  

For the soup base

• 1 tablespoon olive oil or use avocado oil; if your sausage is very fatty, you can reduce this to 2 teaspoon
• 1 tablespoon unsalted butter adds richness and helps the onions turn sweet; replace with more olive oil if you want it dairy-free
• 1 yellow onion diced small; sweet onion also works and will make the soup slightly sweeter
• 6 clove garlic minced; use 8 cloves if you love garlic-forward soups
• 1 pound ground Italian sausage mild or hot; if using links, remove casings before browning
• 1 teaspoon kosher salt start here and adjust at the end (sausage and broth vary a lot); if using table salt, use 1/2 teaspoon
• 1 teaspoon black pepper freshly ground if possible
• 1 teaspoon dried oregano or use Italian seasoning; dried herbs bloom nicely in the hot fat
• ½ teaspoon crushed red pepper optional, for gentle heat; skip if using hot sausage and you want it mild
• 1 tablespoon tomato paste deepens color and makes the broth taste simmered longer; substitute 1/2 cup crushed tomatoes if needed
• ¼ cup dry white wine optional but great for deglazing; substitute more broth if avoiding alcohol
• 6 cup chicken broth low-sodium preferred so you can control salt; vegetable broth works too

For the tortellini and greens

• 12 ounce refrigerated cheese tortellini fresh, refrigerated tortellini cooks fast and stays tender; frozen works too, but add 2 minutes to the simmer
• 3 cup baby spinach packed; or use chopped kale (remove tough stems and simmer 5 extra minutes before adding tortellini)

For the lemon-herb finish

• 1 lemon zest and juice; zest first, then juice
• 2 tablespoon lemon juice from the lemon above; start with 1 tablespoon if you're sensitive to acidity and add more to taste
• ½ cup heavy cream makes the soup creamy and silky; substitute half-and-half for a lighter bowl (it will be less rich)
• ⅓ cup grated parmesan cheese plus more for serving; pecorino romano is punchier and saltier, so taste before adding extra salt
• 2 tablespoon fresh parsley chopped; adds a clean herbal note
• 1 teaspoon fresh thyme leaves or use 1/2 teaspoon dried thyme; thyme + lemon is the whole personality of this soup

Instructions

 

Prep (fast but worth it)

1. Dice the yellow onion small so it softens quickly and melts into the broth instead of feeling chunky. Mince the garlic. Zest the lemon (avoid the white pith), then juice it. If you're using kale instead of spinach, strip out the tough stems and chop the leaves into bite-size pieces.
2. Measure out the broth, cream, and parmesan so you're not scrambling once the tortellini goes in. Tortellini cooks fast, and this soup is best when you can focus on texture in the last few minutes.

Build the flavor base

1. Set a large Dutch oven over medium heat. Add olive oil and butter. Once the butter melts and looks foamy, add the diced onion with a pinch of the salt. Cook, stirring occasionally, until the onion turns translucent and smells sweet, about 6 minutes. Don't rush this-soft onions are the difference between a soup that tastes sharp and one that tastes rounded.
2. Add the minced garlic and cook until fragrant, about 30 seconds. Keep it moving so it doesn't brown (browned garlic can taste bitter in a creamy soup).
3. Add the ground Italian sausage. Use a wooden spoon to break it into small crumbles. Cook until no pink remains and you've got browned bits sticking to the bottom of the pot, about 7 minutes. Those browned bits are flavor; we're going to dissolve them in a second.
4. Sprinkle in the black pepper, oregano, and crushed red pepper (if using). Stir for 30 seconds so the herbs bloom in the hot fat and smell more like themselves.

Deglaze and simmer

1. Push the sausage mixture to the edges and add the tomato paste to the center. Let it cook, stirring constantly, until it darkens slightly and smells toasted, about 1 minute. This keeps the soup from tasting like raw tomato paste.
2. Pour in the white wine (or a splash of broth) and scrape the bottom of the pot vigorously to dissolve any browned bits. Let the wine simmer for 1 minute so the sharp alcohol smell cooks off.
3. Add the chicken broth and the remaining salt. Bring the soup to a simmer over medium-high heat, then reduce to medium-low to keep a steady, gentle simmer for 10 minutes. This is the moment where everything starts tasting like one cohesive thing instead of separate ingredients.

Cook the tortellini and finish the soup

1. Stir in the tortellini and keep the soup at a gentle simmer. Cook until the tortellini is tender and floating, about 5 minutes (check your package timing and trust it). Stir once or twice so nothing sticks.
2. Add the spinach and stir until just wilted, about 1 minute. If you're using kale, add it earlier: stir chopped kale into the simmering broth for 5 minutes before you add the tortellini, so it turns tender.
3. Turn the heat to low. Stir in the heavy cream and parmesan until the soup looks lightly creamy, not chalky. Keep it below a simmer after the cream goes in to prevent any chance of curdling.
4. Add the lemon zest, then add 1 tablespoon of the lemon juice. Taste and decide if you want the full 2 tablespoons. You're aiming for bright and lively, not lemonade. Stir in parsley and thyme.
5. Final taste check: depending on your broth and sausage, you may want another pinch of salt, another crack of pepper, or a dusting more parmesan. Serve hot with extra parmesan on top. This is one of those bowls that's even better with a little cheese-snow situation.

A quick note on storage (so the tortellini stays happy)

1. If you expect leftovers, consider storing the tortellini separately: cook it in the soup, ladle out the portion you'll eat, then scoop remaining tortellini into a container and refrigerate it separate from the broth. Tortellini will continue to absorb liquid as it sits, which can make leftovers thicker and the pasta softer.

Pairings

Bread (because soup deserves a sidekick)

• garlic bread with a crisp edge: The soup already has garlic and onions, so this doubles down in the best way. The crunchy exterior is perfect for dunking, and the buttery hit rounds out the lemony finish.
• warm focaccia with rosemary: Rosemary leans into the herbal vibe without fighting the lemon. Use it to mop up the creamy broth and snag sausage crumbles at the bottom of the bowl.
• toasted sourdough: That tangy sourdough bite plays nicely with the lemon and keeps the meal from feeling too rich. If you have good olive oil, drizzle a little on top and call it dinner.

Salads and vegetables

• arugula salad with shaved parmesan and lemon vinaigrette: Peppery arugula echoes the black pepper in the soup, while parmesan ties the two dishes together. Keep the dressing light since the soup already has cream.
• roasted broccolini: Charred edges bring a subtle bitterness that balances the creamy broth. Finish the broccolini with a squeeze of lemon so it mirrors the soup's brightness.
• simple cucumber and fennel salad: If you want something crisp and cooling on the side, this is it. The anise note in fennel is surprisingly good with Italian sausage, and the crunch offsets the soft tortellini.

Wine and no-fuss drinks

• pinot grigio: Crisp and citrusy without being overpowering. It matches the lemon-herb finish and keeps the meal feeling light.
• chianti: If you used hot sausage or you want something a little bolder, chianti's acidity and cherry notes cut through cream and sausage fat beautifully.
• sparkling water with lemon peel: If you're skipping alcohol, keep it simple: bubbles and a strip of lemon peel echo the soup's brightness and cleanse your palate between bites.

Toppings (choose your own adventure)

• extra grated parmesan or pecorino: More cheese makes the broth taste fuller and slightly nuttier. Pecorino is saltier and sharper, so add a little at a time.
• lemony gremolata: If you want maximum fresh flavor, mix chopped parsley, lemon zest, and a tiny pinch of salt, then sprinkle it on top. It makes the soup taste restaurant-y with almost no effort.
• good olive oil drizzle: A teaspoon of fruity olive oil right before serving adds aroma and a silky finish, especially if you used half-and-half instead of heavy cream.

FAQs

What type of sausage works best for italian sausage tortellini soup?

Ground Italian sausage is the easiest because it browns quickly and disperses through the soup. Mild is family-friendly; hot adds a spicy kick. If you only have sausage links, that's fine-slice the casing open and remove it, then brown the meat like ground sausage.

Can I use chicken or turkey sausage instead of pork sausage?

Yes. Use ground turkey Italian sausage (or chicken Italian sausage) and add the butter in the base if your sausage is very lean. Lean sausage can taste a little flat without some extra fat to carry the herbs and garlic.

How to make sausage tortellini soup without the cream curdling?

Keep the soup below a simmer when you add the heavy cream and cheese, and stir gently. Also add the lemon juice at the end, off the heat or on very low heat. Acid plus high heat is the usual culprit for curdling.

What tortellini should I use-fresh, frozen, or dried?

Refrigerated fresh cheese tortellini gives the softest, quickest result and is my favorite for a simple sausage tortellini soup. Frozen tortellini works well too-just simmer a little longer. Dried tortellini is sturdier and can take longer to cook; if you use it, add a bit more broth because it absorbs more liquid.

Can I make this a tortellini soup crockpot recipe?

You can adapt it, but I recommend one change: cook the tortellini separately and stir it in right before serving so it doesn't overcook. In a slow cooker, cook onion, garlic, sausage, broth, and seasonings on low for 6 hours, then stir in spinach, warmed cream, parmesan, and lemon at the end. Add cooked tortellini to each bowl so leftovers don't turn mushy.