Sausage and Spinach Tortellini Cream Soup Recipe

11:51 AM

These cookies with cream cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe.

1 1/4 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 cup unsalted butter, room temperature
4 oz cream cheese, room temperature
1 large egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/4 cup powdered sugar
5-6 tablespoon mini chocolate chip

In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
Add an egg, milk and vanilla extract and continue mixing.
Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
Take them out of the oven and leave to cool in the baking sheets for a few minutes.
Transfer them to a wire rack to cool down completely.


I love a good hearty soup. To me, there is no better comfort food than sitting down to a bowl of rich, delicious and hot soup. It warms you from within, and really hits the spot. This Sausage and Spinach Tortellini Cream Soup is one of my favorite recipes. It has pasta, which pleases the kids, and even sneaks in some veggies too. The richness from the cream gives it just enough of a decadent feel without being overwhelming too. Check out the recipe below, and be sure to come back and let me know what you thought of it later!

Sausage, Spinach and Tortellini Cream Soup


  • 1.5 lbs. Mild Italian sausage
  • 1 tbsp. Olive oil
  • 1 onion diced
  • 1-2 c. Shredded carrots
  • ½ tbsp. Garlic minced
  • 4 tbsp. Butter
  • 4 tbsp. Flour
  • 5 c. Chicken stock
  • 6-8 oz. Spinach
  • 1 c. Half and Half
  • ½ c. Heavy cream
  • 2 tsp. Garlic and Herb seasoning
  • Salt and Pepper to taste
  • 20 oz. Cheese tortellini
  • Parmesan cheese

Step 1. In a large cast iron skillet or stock pot, cook all of the Italian sausage thoroughly and transfer to a bowl.

Step 2. In the same skillet over medium high heat, add 1 tablespoon of olive oil and saute your onions and carrots until they start to become tender.

Step 3. Turn your heat down to medium, add garlic and saute for 1 minute longer.

Step 4. Add the butter to the skillet and melt completely.

Step 5. Slowly add in the flour a little at a time stirring to mix thoroughly each time you add more.

Step 6. Cook the mixture for 1 minute longer stirring often so it will not burn, and then slowly whisk in 5 cups of chicken stock, salt and pepper to taste as well as the garlic and herb seasoning.

Step 7. Bring the mixture to a boil, and then reduce to a simmer for 10-15 minutes.
Step 8. To the skillet or pot, add sausage, spinach, half and half and cream. Bring back up to a low boil, and then return to a simmer for another 10-15 minutes.

Step 9. While the mixture is simmering again, boil your tortellini in a separate pot. Strain well when finished.

Step 10. In a large soup bowl or pot, add the soup mixture and tortellini. Mix to combine well.

Serve sprinkled with some grated parmesan cheese, fresh cracked black pepper or your choice of fresh herbs.

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Tortellini cream soup

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  1. This looks like something my husband would love! While I love almost any soup put in front of me, he is very picky about the soups he'll eat. But he loves sausage, so this could be a winner! Thanks!



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