Creamy Tortellini Soup with Italian Sausage

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

So, yesterday I swung by Target to pick up a quick prescription…and drove away with a car overflowing with all things “Fall”.

Because, Target.

I had even promised myself that — in the 10 minutes I needed to wait before my prescription was ready — I’d just make a quick lap around the store and pickup the handful of things that I really needed.  But sure enough, those brilliant Target marketing geniuses had transformed the entire store into a magical, warm, yummy burst of autumn.  And within 10 minutes, somehow a pumpkin spice latte, a super-cozy gray cardigan, a pretty scarf, and — not one, not two, but — three autumn candles made their way into my basket.  Then just to emphasize the point, the checker literally said, “Oooooh, so looks like you found a little something while you were waiting!”

Of course, Target.

You know what you do.  ;)

I rationalized that maybe this was what was needed to finally help my summer-lovin’ self transition into this new season.  So with the weather being all drizzy and cloudy once I got home, I decided I might as well go all-in and embrace the Fall-ness.  So I put on my new cardigan, lit my candle, put on some autumn tunes, and pulled up Pinterest to find the most comforting, warm soup recipe I could find.  The first recipe that caught my eye was a yummy-looking creamy tortellini soup recipe from my friend, Katerina.  Coincidentally, I already had a leftover package of tortellini soup and some spinach in the fridge.  And something about a creamy soup just sounded perfect for the day.  So I decided to tinker around with the recipe and give it a try.

It was love at first bite.  

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

Granted, I’m not usually in the habit nowadays of adapting recipes closely from other bloggers.  But this creamy tortellini soup recipe was one that has caught my eye a few times before on Pinterest and always looked sooooo luscious and comforting, so I was excited to give it a try.

That said, I’ve also had my 7-ingredient Zuppa Toscana Soup on the brain lately, and had specifically been craving a creamy soup with some good, flavorful Italian sausage.  So at the last second I decided to swing by my neighborhood Italian market and pick up some of my favorite sausage to add to it.  And then ended up tinker with the recipe a little bit to make it work.  And the resulting soup was so dang good…that I had to share it with you!

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

The main ingredient, of course, is some good tortellini.  I just used a package of simple refrigerated cheese tortellini, but spinach or even something fun like butternut squash tortellini would also be delicious.  (Feel free to also use frozen!)

Then I also recommend finding some good-quality Italian sausage.  You can cut up some links if you’d like, but I picked up ground spicy Italian sausage and just sauteed that.  (If you like spicy sausage, I highly recommend using that in this soup!  Otherwise, mild sausage also works just as well.)  Then I used a little bit of the leftover grease to saute some onions, carrots and garlic.  And instead of using heavy cream, I just stirred in some flour, and then added lots of chicken stock, and then poured in some milk at the end to make things nice and “creamy”.

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

I mean, if you’re really feeling indulgent, you’re welcome to add half and half or some heavy cream, in place of milk.  But this soup will still be nice and thick and creamy even with out it.

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

Also, I’d mention that another important reason to buy some good-quality Italian sausage is that the sausage is really the main ingredient that gives this soup its flavor here.  So find a good one.  :)  If your sausage happens to be a extra greasy, though, feel free to rinse it through a strainer for a few seconds after it has cooked (before you add it back into the soup).

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

So needless to say, this bowl full of soup with its velvety creamy broth, spicy sausage, tons of greens, and melt-in-your-mouth cheesy tortellini was bound to be a hit.  And sure enough, it was (what some of you readers seem to like to call) a total Pinterest win. ;)  So big thanks to Katerina for the inspiration, and hope that you all enjoy this one on a chilly day just as much as I did.

Creamy Tortellini and Sausage Soup

This Creamy Tortellini and Sausage Soup is quick and easy to make, full of great flavor, and so rich and creamy and comforting.

Ingredients:

  • 1.25 pounds ground Italian sausage
  • 1 small white onion, peeled and diced
  • 2 large carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1/4 cup white-whole wheat flour (or all-purpose flour)
  • 6 cups chicken stock
  • 1 (10-ounce) package refrigerated cheese tortellini
  • 5 ounces greens of your choice (I used a mixture of spinach, collards and baby kale)
  • 2 cups milk (*see recommendations below)
  • salt and pepper

Directions:

  1. Cook Italian sausage in a large stockpot over medium-high heat until browned, crumbling it as it cooks.  Using a slotted spoon, transfer the cooked sausage to a separate plate and set aside.**  Reserve two tablespoons of grease in the pan, discarding the rest.  (Or if there's not that much grease remaining, add olive oil to make up the difference.)
  2. Stir in onions and carrots, and saute for 4-5 minutes or until the onions are soft and translucent, stirring occasionally.  Add in the garlic and saute for an additional 1-2 minutes, or until fragrant, stirring occasionally.  Stir in the flour until it's evenly coating the veggies, and cook for an additional 1 minute, stirring occasionally.
  3. Gradually add in the chicken stock, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low and simmer for 5 minutes.
  4. Stir in the cooked sausage, tortellini, spinach, and milk, and continue simmering for 4-5 minutes, or until the tortellini is al dente.
  5. Taste, and season with salt and pepper to taste.  (I added in about 1 teaspoon salt, 1/2 teaspoon black pepper.)
  6. Serve immediately.  Or refrigerate in a sealed container for up to 3 days.***

*I used low-fat milk in this recipe, but you're welcome to sub in some half and half or heavy cream (for all, or part of the 2 cups of milk) if you'd like an even creamier soup.  :)

**If you'd like a less-greasy soup, you're also welcome to transfer the cooked sausage to a colander and briefly rinse the sausage with water to drain off any extra grease.  Then, just use oil in place of the grease to cook the onions, etc.

***If the soup soaks up most of the broth in the refrigerator, feel free to stir in a little extra chicken stock when you reheat it.

Slightly adapted from Diethood.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This Creamy Tortellini Soup with Italian Sausage is an absolute WINNER. It's made with a rich and creamy broth (made without heavy cream!), cheesy tortellini, zesty Italian sausage, and lots of greens and veggies. Total, delicious comfort food! | gimmesomeoven.com

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Comments

  1. Amy @ The Blond Cook — October 5, 2016 @ 10:57 am (#)

    I just adore all of your recipes and photography! I’m a soup lover and this looks amazing… can’t wait to make it!

    • Hayley @ Gimme Some Oven — October 7th, 2016 @ 2:09 pm

      Thanks for your sweet words, Amy, and we hope you love the soup! :)

  2. Emily — October 5, 2016 @ 11:11 am (#)

    I have become slightly obsessed with your food blog and try new recipes all the time,thank you! My 2 year old son is allergic to milk and I have transitioned into cooking dairy free for our whole family to accomodate him. This recipe looks delicious and I was thinking of using a pasta instead of tortellini. Can you think of anything I could substitute for the milk that would still make a tasty creamy soup?

    • Ali — October 5th, 2016 @ 1:20 pm

      Aw, thank you for trying the recipes! :) And sure, you could use unsweetened almond milk in this recipe, or even coconut milk if you don’t mind it being a little sweeter.

  3. Susan — October 5, 2016 @ 4:02 pm (#)

    I’ve never been much of a soup eater, but this one sounds like something I need to try.  I always like Italian food better without tomatoes.

  4. Steve Wilson — October 5, 2016 @ 7:09 pm (#)

    Hi Ali,
    Long time fan, awesome blog… When I saw this pop up I had to make it, and it’s fantastic. It even looks like the pictures… haha!
    I love soups and plan to make quite a few this fall. Now I know where to look for awesome recipes!

    Take care,
    Steve

  5. MB Jackson — October 5, 2016 @ 9:59 pm (#)

    This is going into the week’s meal plan. Hubs will love it. And I have found Jimmy Dean sausage to cook up with a lot less grease than some other brands I have tried. Can probably toss it straight in from the pan.

  6. Mick — October 6, 2016 @ 10:41 am (#)

    Great fall/winter meal! Looking forward to making this!

  7. Rachel — October 6, 2016 @ 6:12 pm (#)

    I LOOOOOOVE the Zuppa Toscana you posted, it’s one of the staples in my house during the fall and winter months. Can’t wait to try this one out! 

    • Hayley @ Gimme Some Oven — October 8th, 2016 @ 10:33 pm

      Thanks, Rachel! We think you’ll love this one then! :D

  8. Tracey H — October 6, 2016 @ 6:15 pm (#)

    When did you add the sausage back in?

    • Ali — October 12th, 2016 @ 4:31 pm

      Sorry, we had a typo and missed that step! You add them back in at the same time as the tortellini. :)

  9. Sara @ Last Night's Feast — October 7, 2016 @ 8:11 am (#)

    Fall comfort food at its finest! My family would devour this, no complaints, just extra bread.

    • Hayley @ Gimme Some Oven — October 8th, 2016 @ 10:01 pm

      Thanks, Sara — we hope you guys enjoy! :)

  10. Nancy — October 7, 2016 @ 6:33 pm (#)

    Your recipe for Creamy Tortellini Soup sounds Delicious !!! I’m gonna pick up the ingredients and make it on a cold and rainy day – sometime withing the next week.

    • Hayley @ Gimme Some Oven — October 8th, 2016 @ 9:43 pm

      Thanks, Nancy! We hope you love it! :)

  11. Christina @Traveling with Thyme — October 8, 2016 @ 10:32 am (#)

    This creamy tortellini soup looks delicious! I love soup and now is the perfect time for them (to be honest, I can eat soup even in the summertime!)

    • Hayley @ Gimme Some Oven — October 10th, 2016 @ 12:28 pm

      Thanks, Christina — we hope you love it!

  12. Lea — October 8, 2016 @ 2:51 pm (#)

    Yumm!   Making this for dinner tonight.  Our local grocer makes the best garlic sausage that will be perfect for this.  

    • Hayley @ Gimme Some Oven — October 10th, 2016 @ 12:35 pm

      Ooh, that sausage sounds awesome! We hope you enjoyed this, Lea! :)

  13. Sheryl — October 8, 2016 @ 3:51 pm (#)

    When does the sausage get added back in?  I’m making this now, smells great!

    • Ali — October 12th, 2016 @ 4:32 pm

      So sorry — had a typo and missed including that step. Just add the sausage back in at the same time as the tortellini. :)

  14. Brandy — October 8, 2016 @ 6:28 pm (#)

    I just made this soup and wow!!!! It was incredible. I did add a can of drained diced tomatoes just because I love tomatoes with spinach and Italian sausage, and it was absolutely amazing. And so fast! My husband and I each had 2 bowls and I have supper ready for the next 2 nights! Thank you so much! It was fantastic!

    • Hayley @ Gimme Some Oven — October 8th, 2016 @ 9:47 pm

      Thanks, Brandy — we’re so glad you and your husband enjoyed it! :)

  15. Kim — October 9, 2016 @ 5:29 pm (#)

    Currently making this and it smells amazing! I’m not sure when the sausage gors back in though. Immediately after grease is drained? Later? Thanks!

    • Ali — October 12th, 2016 @ 4:26 pm

      Whoops, sorry about that — we had a typo and forgot to include that! It’s edited now. You add the sausage back in at the same time as the tortellini. :)

  16. Karly — October 11, 2016 @ 10:40 am (#)

    Okay, commenting again because I just can’t stay away! This soup is pure perfection. I mean seriously, creamy and hearty AND gorgeous!? Doesn’t get any better than that!

  17. Jill — October 13, 2016 @ 6:59 pm (#)

    Just made this for dinner and it was sooo yummy.  I tweaked it a tiny bit.  Used organic mild Italian chicken sausage instead of rmild pork Italian sausage.  I used a 20 oz pack of butoni spinach and ricotta tortellini so I had to add more broth and milk. Used spinach for my greens. I served it with crispy garlic toast for dipping. Sooo yummy. This one will be in my winter dinner lineup.

    • Hayley @ Gimme Some Oven — October 14th, 2016 @ 1:04 pm

      Thanks for sharing, Jill — we’re so happy you enjoyed it! :)

  18. Denisse | Le Petit Eats — October 14, 2016 @ 7:05 pm (#)

    Really rich, creamy soup always seems a bit too heavy for me, but I like that this uses milk to keep it lighter! This recipe totally reminds me of the Italian version of this simple soup I used to order from a Peruvian restaurant growing up. It was just onions, beef, broth, milk and noodles…sounds weird but it was so yummy and comforting!

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 11:13 am

      We’re so glad you enjoyed it, Denisse! :)

  19. Danielle — October 16, 2016 @ 2:17 pm (#)

    Looks delicious!

    Question-is this a soup that can be kept in the freezer for any leftovers?

    • Hayley @ Gimme Some Oven — October 16th, 2016 @ 10:19 pm

      Thanks, Danielle — we hope you enjoy! And yes, technically you could freeze this, but because of the amount of dairy, it isn’t totally ideal for freezing (it may separate and the texture could change).

  20. Karissa — October 19, 2016 @ 2:38 pm (#)

    This is absolutely delicious!! I used unsweetened almond milk and added some red pepper flakes to kick up the heat. Definitely going into my soup rotation!

    • Hayley @ Gimme Some Oven — October 24th, 2016 @ 1:23 pm

      Thanks, Karissa — we’re so glad you enjoyed it!

  21. Ron Koppen — October 24, 2016 @ 4:07 pm (#)

    Made this last week.  Was excellent.  I love the zuppa tuscana, but this was easier, and I think with the tortellini…better!!! Thank you!

    • Hayley @ Gimme Some Oven — October 25th, 2016 @ 8:09 pm

      We’re so glad you enjoyed it, Ron! :)

  22. Liliana H — October 30, 2016 @ 12:33 pm (#)

    This soup is incredibly delicious! My husband doesn’t eat any filled pasta (tortellini, ravioli, etc.) but he loved this one and keeps requesting it!

    Ali I love your blog and your recipes!

    • Hayley @ Gimme Some Oven — November 9th, 2016 @ 8:52 pm

      Thanks for your sweet words, Liliana! And we’re so happy you and your husband enjoyed this soup! :)

  23. Sabrina — November 1, 2016 @ 5:20 pm (#)

    I’m very interested in making this! However I usually only cook for one, is this a soup that can easily be frozen and reheated in efforts to make it last longer?

    • Hayley @ Gimme Some Oven — November 7th, 2016 @ 11:30 am

      Hi Sabrina! Yes, you should be able to freeze this and re-heat on the stove or in the microwave. We hope you enjoy!

  24. Bec Broderick — November 5, 2016 @ 5:58 pm (#)

    In the article you talked about using flour, stock and a bit of milk instead of a heavy cream. I have a daughter whom has a gluten intolerance, if you were to go the cream version, how much  cream would you use and what would you also omit etc? Thank you ☺

    • Hayley @ Gimme Some Oven — November 14th, 2016 @ 11:46 am

      Hi there! If using cream for this instead of milk, you would just use 2 cups. We hope you and your daughter enjoy!

  25. Sabrina Zaragoza — November 8, 2016 @ 10:55 am (#)

    Love the colors. It looks so attractive and delicious. Thank you so much for sharing such an perfect dish with us!!!!

  26. McKenzie — November 13, 2016 @ 10:33 pm (#)

    This soup looks SO amazing! Could it be made in a crockpot?

    • Hayley @ Gimme Some Oven — November 21st, 2016 @ 9:24 am

      Thanks, McKenzie! We haven’t experimented with making this in the crockpot, but you probably could. You would still need to follow the first two steps and you would just add the pasta during the last 10 minutes of cooking. The only thing we’d be concerned about is the milk in this (adding dairy to the crockpot too soon can cause the dairy to break, and the texture of the soup may be off. It’s better to add at the end). You just want to make sure there’s enough liquid in the slow cooker to cook everything evenly without reducing too much. We hope this is somewhat helpful — let us know if you do try this int he crockpot!

  27. April — December 1, 2016 @ 8:14 am (#)

    I just wanted to let you know that I found this recipe the other night and immediately had to run out to grab the ingredients to make it. It turned out amazing & my boyfriend couldn’t get enough. I read of your abiding love for Aldi, a sentiment we have in common, and wanted to let you know that I subbed regular Italian sausage for Fit & Active turkey Italian sausage & it was so awesome! It made it a little lighter but you really couldn’t tell the difference & the soup was still extremely flavorful. I’m now anxiously awaiting lunchtime to roll around so I can eat my leftovers of this. :) Thanks for another awesome recipe, this is definitely going in the soup rotation!

    • Hayley @ Gimme Some Oven — December 8th, 2016 @ 8:47 pm

      Thank you so much for sharing with us, April! We’re happy you and your boyfriend enjoyed this! :)

  28. April — December 4, 2016 @ 6:30 pm (#)

    I made this soup tonight for dinner and it was amazing! I only changed a few things , I used heavy cream instead of milk(as suggested), I used matchstick cut carrots or julienne instead of diced and I used 2 pounds of sausage because who doesn’t like extra sausage! But I followed everything else and I couldn’t be happier! Although it did take a little extra time, it was worth it! Definitely a keeper! Thank you for sharing! 😊😊

    • Hayley @ Gimme Some Oven — December 11th, 2016 @ 10:22 am

      Thanks for sharing with us, April — we’re so happy you enjoyed it!

  29. Samantha — December 5, 2016 @ 8:27 pm (#)

    Can I make this in the crockpot? 

    • Hayley @ Gimme Some Oven — December 13th, 2016 @ 5:29 pm

      Hi Samantha! We haven’t experimented with making this in the crockpot, but you probably could. You would still need to follow the first two steps and you would just add the pasta during the last 10 minutes of cooking. The only thing we’d be concerned about is the milk in this (adding dairy to the crockpot too soon can cause the dairy to break, and the texture of the soup may be off. It’s better to add at the end). You just want to make sure there’s enough liquid in the slow cooker to cook everything evenly without reducing too much. We hope this is somewhat helpful — let us know if you do try this in the crockpot!

  30. Charity Hansen — December 8, 2016 @ 1:51 pm (#)

    Has anyone tried adding mushrooms? If so how did it turn out?

    • Hayley @ Gimme Some Oven — December 15th, 2016 @ 10:45 am

      We haven’t tried adding mushrooms to this, but we do think it would be an awesome addition! :)

  31. Kristen — December 9, 2016 @ 2:10 pm (#)

    Made this last night! Total hit…everyone loved it! I like how it has a creamy type consistency but doesn’t have the usual heavy cream ingredient; will definitely be making again!

    • Hayley @ Gimme Some Oven — December 26th, 2016 @ 9:58 am

      We’re so glad to hear that, Kristen — thanks for letting us know! :)

  32. BananaBaker — December 22, 2016 @ 4:28 pm (#)

    Fabulous! My husband and I couldn’t get enough of this. I wanted desperately to make a creamy tortellini soup, rather than a tomato-based tortellini soup. Your recipe did not disappoint. I only had hot Italian sausage on hand, but it worked fine, and I found that the amount of flour here didn’t quite thicken up my soup as I would have liked; next time, I’d do 1/3 cup flour and use more half-and-half for creaminess. I also found that the amount of broth didn’t quite give me enough soup for all the ingredients, but that was an easy fix, and it gave me more of the good stuff in a soup that I like. I’ve already frozen half my pot for another cold day, and I can’t wait to eat it. Thank you!

    • Hayley @ Gimme Some Oven — December 26th, 2016 @ 9:57 am

      Thank you so much for sharing — we’re happy you and your husband enjoyed this!

  33. Julie Greer — December 30, 2016 @ 12:41 pm (#)

    Can I freeze this soup?

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 8:26 pm

      Hi Julie! Yes, you can freeze this. We hope you enjoy!

  34. Julie Greer — December 30, 2016 @ 12:45 pm (#)

    What is the fat, calories, carb, content? I love this soup and I will eat it anyways.
    Just curious. Thanks

    • Hayley @ Gimme Some Oven — January 16th, 2017 @ 8:25 pm

      Hi Julie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  35. Michael Nelson — January 7, 2017 @ 4:38 pm (#)

    My girlfriend and I love trying new recipes. We’re both pretty decent cooks although she is better. She’s of Italian descent and has a lot of pasta recipes and such. So, she made the Creamy Tortellini and Italian Sausage soup from this site. I had to comment.

    This is the most amazing soup I’ve ever tasted. I swear it’s magic. I love the way the flavors mix and how hearty the soup is. It’s a meal in itself. She uses all fresh vegetables and we get the 4 cheese tortellini’s and mild Italian sausage from the local grocery. We use low sodium chicken broth because of my diet. She uses a little more garlic than called for but we both do… in everything. We love garlic. Anyway, I digress, this soup is amazing. I commented to her that this soup could beat Bobby Flay. Just sayin’… this is truly a favorite of mine. This coming a guy that loves food but not a big fan of soups. This one changed everything. Thanks!

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 1:32 pm

      Thank you so much for your sweet comment, Michael! We’re happy to hear you and your girlfriend loved this soup (and we agree, you can never go wrong with extra garlic). :)

  36. Susanne Silvius — January 12, 2017 @ 2:33 pm (#)

    I’m so excited to make this tonight! I just saw that the tortalini that I bought is 20oz and not 10. Should I use just half of it or add more broth and use all the tortalini? Thank you!!

    • Hayley @ Gimme Some Oven — January 12th, 2017 @ 7:31 pm

      Totally up to you, Susanne! :) We think 10 oz. is enough but you can always add the full amount and add more broth if you want more tortellini. Either way, we hope you enjoy!

  37. Kim — January 30, 2017 @ 7:07 am (#)

    I made this last night and it was spectacular! Thanks so much!

    • Hayley @ Gimme Some Oven — January 30th, 2017 @ 3:48 pm

      We’re so happy you enjoyed it, Kim!

  38. Nancy — February 4, 2017 @ 12:12 am (#)

    Is this considered a skinny taste or low fat recipe. Do you know the weight watchers smart point value per serving?

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 9:01 pm

      Hi Nancy! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  39. Jennie — February 12, 2017 @ 8:09 pm (#)

    My freezer meal club made this for one our meals. We made the soup without the tortellini and put that in the freezer in a freezer ziplock, and then separately froze the raw tortellini. To serve, thaw and heat the soup, add the tortellini and simmer long enough for the tortellini to cook. Great recipe and very freezer friendly!

    • Hayley @ Gimme Some Oven — February 13th, 2017 @ 1:18 pm

      Awesome, Jennie — we’re so glad you enjoyed it and that it held up well in the freezer for you! :)

  40. Katia — February 21, 2017 @ 1:19 pm (#)

     With this be OK to making a slow cooker 

    • Hayley @ Gimme Some Oven — February 22nd, 2017 @ 11:11 am

      Hi Katia! We haven’t experimented with making this in the slow cooker, but you probably could. You would still need to follow the first two steps and you would just add the pasta during the last 10 minutes of cooking. The only thing we’d be concerned about is the milk in this (adding dairy to the crockpot too soon can cause the dairy to break, and the texture of the soup may be off. It’s better to add at the end). You just want to make sure there’s enough liquid in the slow cooker to cook everything evenly without reducing too much. We hope this is somewhat helpful — let us know if you do try this in the slow cooker!

  41. Maria — March 4, 2017 @ 11:33 am (#)

    Awesome, Recipe published. I’m trying to making. Thanks!

    • Hayley @ Gimme Some Oven — March 8th, 2017 @ 10:18 am

      We hope you enjoy this, Maria!

  42. Kathy — March 12, 2017 @ 5:55 pm (#)

    I just made this soup and love it. I did have a couple variations. I used only a lb of Italian sausage as I had just looked at the recipe quickly and also used 16 ounce pack of frozen tortellini and frozen spinach. No problem it turned out great.i also used a little Italian seasoning. I’m hoping my husband will enjoy this later tonight when he returns from hunting.

    • Hayley @ Gimme Some Oven — March 12th, 2017 @ 8:31 pm

      Thanks for sharing with us, Kathy — we’re glad you enjoyed this!