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Creamy Tortellini Soup

Creamy tortellini soup with cheese tortellini, Italian sausage, and spinach in a rich cream-tomato broth. Made with quick simmering and a final wilt so the pasta stays tender and the soup turns silky.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1.5 cup heavy cream
  • 3 cup baby spinach
To serve
  • 0.25 Parmesan and fresh basil for serving Use generous toppings.
  • 0.25 Salt and pepper to taste
Tortellini
  • 20 oz refrigerated cheese tortellini

Equipment

  • 1 Dutch oven

Method
 

Brown and season
  1. Brown Italian sausage in a large pot over medium-high heat, then drain off the fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes.
Simmer the broth
  1. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook the tortellini
  1. Add the refrigerated cheese tortellini and boil gently for 4-5 minutes until tender, stirring occasionally so they don’t stick.
Finish creamy
  1. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts and the soup turns creamy.
Serve
  1. Season with salt and pepper to taste, then serve hot with generous parmesan and fresh basil scattered on top.

Notes

For the best texture, keep the soup at a gentle boil when cooking the tortellini so it doesn’t over-soften. Store leftovers covered in the refrigerator up to 3 days; reheat on the stove over low heat, adding a splash of broth or cream if it thickens. Freezing is not recommended because cream soups and tortellini can change texture. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less rich).