My husband David firmly believes soup is a drink and not a meal. So when he gave this one a 9 out of 10, I knew I had something! It’s rich and creamy, loaded with Italian sausage, tender cheese tortellini, tomatoes, and spinach, and a little Boursin melts right in for that garlicky, herby magic. It’s hearty enough to count as dinner (yes, even for David), and it comes together in about 35 minutes. Grab a big spoon!
Creamy Boursin Sausage Tortellini Soup
Prep: 10 min · Cook: 25 min · Total: 35 min · Serves: 6 generous bowls · Equipment: Ninja MultiPot XL or a large Dutch oven
Watch me make it
Video coming soon!
Ingredients
- 1 pound mild Italian sausage, casings removed if needed
- 1 tablespoon olive oil (optional, depending on how fatty the sausage is)
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 4 cups chicken bone broth (I use Kirkland Signature Organic)
- 1 can (14.5 oz) petite diced tomatoes, with juices
- 1 package (18–20 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- ½ package (about 2.6 oz) Boursin Garlic & Fine Herbs cheese
- ⅓ cup freshly grated Parmesan cheese
- 2–3 cups fresh baby spinach, roughly chopped
No extra salt needed! The sausage, tortellini, and cheeses bring plenty.
Instructions
- Brown the sausage. Select Sauté. Cook the sausage 5–7 minutes, breaking it into bite-sized pieces, until browned and cooked through. Drain the extra grease, leaving about 1 tablespoon in the pan.
- Sauté the onion. Add the onion and cook 3–4 minutes, stirring now and then, until soft. If the pan looks dry, add the olive oil.
- Build the flavor. Stir in the garlic, tomato paste, Italian seasoning, basil, red pepper flakes, and black pepper. Cook 1–2 minutes, stirring often, until the garlic is fragrant and the tomato paste darkens a little.
- Thicken the base. Sprinkle the flour over everything and stir constantly for about 1 minute to cook it.
- Add the broth and tomatoes. Slowly pour in the broth, stirring well so the flour doesn’t clump. Add the tomatoes with their juices.
- Simmer. Bring to a gentle simmer and cook about 5 minutes, stirring now and then so nothing sticks.
- Cook the tortellini. Add the tortellini straight into the soup and cook according to the package, usually 3–5 minutes, until tender.
- Make it creamy. Turn the heat to low or switch off Sauté. Stir in the cream, Boursin, and Parmesan until the cheeses melt and the broth turns smooth and silky.
- Add the spinach. Stir in the spinach and let it wilt for 1–2 minutes.
- Serve. Taste and adjust only if needed. Ladle into bowls and top with extra Parmesan or cracked black pepper.
On the Stovetop
Follow the same steps in a large Dutch oven or heavy soup pot over medium heat. Once the broth simmers, turn it down to medium-low. Don’t let it boil after the cream and cheeses go in, so it stays smooth and creamy.
Serve warm and enjoy!
Recipe Notes
Sausage options: Mild Italian sausage gives plenty of flavor without too much heat. Swap in hot Italian sausage for a spicier bowl.
The Boursin makes the difference: Garlic & Fine Herbs Boursin adds a little tang, a lot of garlic, and extra richness. About half of a standard 5.2-ounce package is all you need.
Tortellini: Refrigerated cheese tortellini works beautifully. Frozen works too. Just follow the package cooking time.
Consistency: The flour, cream, and cheese make a thick, velvety broth. The tortellini keeps soaking up liquid as the soup sits.
Make ahead: Make the soup through Step 6 and refrigerate. When you’re ready, bring it back to a simmer and finish with the tortellini, cream, cheeses, and spinach.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Add a splash of broth or milk when reheating if it’s thickened, and heat gently until steaming.
Freezing: For best results, freeze the base before adding the tortellini, cream, Boursin, Parmesan, and spinach.
Nutrition Information (Estimated)
- Servings: 6
- Calories: 710 kcal
- Protein: 35 g
- Total Fat: 51 g
- Saturated Fat: 25 g
- Carbohydrates: 37 g
- Dietary Fiber: 3 g
- Total Sugars: 6 g
- Sodium: 1,050 mg
- Cholesterol: 165 mg
Nutrition is estimated per serving (1/6 of the recipe), using Kirkland Signature Organic Chicken Bone Broth and typical values for the other ingredients. It will vary by brand and portion size. No added salt or optional olive oil included.
Ardently Earnest Kitchen Notes
Family taste-test result: 9/10 from David, who generally maintains that soup is a drink, not a meal.
Tested and approved with Garlic & Fine Herbs Boursin, extra garlic, adjusted seasonings, and a little less Parmesan.
Ardently Earnest: Real food, real life, and a little bit of chaos.
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