Some recipes just have a way of making everyone happy, and this creamy tortellini soup is one of them. Rich, hearty, and loaded with sausage, vegetables, spinach, and cheese tortellini, it's the ultimate one-pot comfort meal for busy weeknights.
It is no great secret that I am a lover of soups. I have been known to make big batches of them to eat for breakfast, lunch, and dinner. Honestly, I enjoy soup year-round, but there's something about a big hot bowl of hearty goodness that hits extra hard when the weather starts to cool down. And this Creamy Tortellini Soup checks all the boxes. It makes both kids and adults happy, is loaded with Italian sausage, vegetables, and cheese tortellini, and comes together quickly enough for even the busiest weeknights.
What I love most about this easy tortellini soup recipe is how it manages to be both hearty and comforting without feeling overly heavy. The combination of savory Italian sausage, tender cheese tortellini, fresh spinach, and a rich tomato cream broth creates a soup that feels like a complete meal in a single bowl. It's the kind of cozy dinner recipe that everyone gets excited about, and leftovers never seem to last very long around here.
Whether you're looking for an easy weeknight dinner, a comforting fall soup recipe, or simply a new family favorite to add to your rotation, this creamy sausage tortellini soup is always a winner. Serve it with some crusty bread and a sprinkle of freshly grated Parmesan, and you've got the perfect bowl of comfort food for chilly evenings.
Jump to:
More soup, stew and chili recipes for you to love.
Equipment
- Cutting Board
- Sharp Knife
- Dutch oven or large, heavy bottom pot with lid: I love my Le Creuset Dutch Oven and use it more than any other pot in my kitchen!
- Measuring cups and spoons
Ingredients & Substitutions
- Cheese Tortellini - I typically use refrigerated cheese tortellini, but frozen tortellini will also work. Just keep in mind that frozen tortellini may need an extra minute or two of cooking time.
- Mild Italian Sausage - You can substitute sweet or hot Italian sausage if you prefer a little more heat.
- Onion - Yellow or white onions work best.
- Garlic - Freshly minced garlic adds the best flavor.
- Celery - Adds depth of flavor and a subtle savory note to the broth.
- Carrots - Bring a touch of natural sweetness and color to the soup.
- Tomato Paste - The recipe still works if you don't have any on hand.
- Crushed Tomatoes - Give the broth body and richness while still keeping a smooth texture. If you prefer a chunkier soup, diced tomatoes can be used instead.
- Red Pepper Flakes - Add a subtle kick of heat. Feel free to adjust the amount to suit your taste or omit them altogether for a milder soup.
- Italian Seasoning - A simple way to add classic Italian herb flavor without measuring multiple spices. If you don't have any on hand you can substitute with half a teaspoon of dried oregano, a quarter teaspoon of dried basil and a qaurter teaspoon of dried rosemary for a similar result.
- Chicken Broth - I recommend using a good-quality broth for the best flavor. Vegetable or beef broth can be substituted if preferred.
- Heavy Cream - Creates the rich, creamy broth that makes this soup so comforting. For a lighter version, you can substitute half-and-half, though the soup won't be quite as rich.
- Baby Spinach - Wilts beautifully into the soup and adds a pop of color. Baby kale can be substituted if you prefer, though it may require a few extra minutes of cooking time.
- Lemon Juice - A squeeze of fresh lemon juice at the end brightens all of the flavors and balances the richness of the cream. I don't recommending skipping!
- Parmesan - Freshly grated Parmesan is my favorite finishing touch and adds the perfect savory, salty flavor. Romano cheese can be substituted if that's what you have on hand.
Step-by-Step Photos
Recipe FAQs
Yes, but keep in mind that the tortellini will continue to absorb liquid as it sits. This soup is definitely at its most brothy and creamy when served right away. After a day or two in the refrigerator, the tortellini softens and the soup thickens considerably. Personally, I love the leftovers, but it really comes down to preference.
Store leftover tortellini soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits and the tortellini may get pretty soft, but the flavors become even better the next day.
I do not recommend freezing this soup once it's fully assembled. Both the tortellini and the cream can change texture after thawing, resulting in a soup that's less creamy and a pasta that's overly soft.
The tortellini continues to absorb liquid as it sits in the refrigerator, which naturally thickens the soup. If you'd like a thinner consistency when reheating, simply stir in a splash of chicken broth or cream until it reaches your desired texture.
Yes! Frozen tortellini works well in this recipe. You may just need to add a few extra minutes to the cooking time until the tortellini is tender and cooked through.
More family friendly weeknight meals for you to enjoy.
Made this Creamy Tortellini Soup recipe? Let me know what you think in the comments!
Recipe
Creamy Tortellini Soup
Equipment
- Dutch oven or large pot
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredients
- 2 teaspoon olive oil
- 1 lb mild Italian sausage
- 1 onion, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 2 medium carrots, diced (about ½ cup)
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- pinch of red pepper flakes
- 2 tablespoon tomato paste
- 14 oz can of crushed tomatoes
- 6 cups chicken broth
- 1.5 cups heavy cream
- 12 oz refrigerated cheese tortellini (about 3-4 cups)
- 5 oz baby spinach
- ½ lemon, juice of
- Parmesan cheese, grated
Instructions
- Drizzle a little olive oil into a large Dutch oven or soup pot. Cook the Italian sausage, onion, celery, and carrots over medium-high heat until the sausage is browned and cooked through, breaking it up with a spoon as it cooks.
- Add the garlic, red pepper flakes, and Italian seasoning and cook for 1 minute, stirring constantly until fragrant.
- Then stir in the tomato paste along with a pinch of salt and pepper. Cook for 1 minute while constantly stirring.
- Pour in the crushed tomatoes and chicken broth and bring the soup to a gentle boil. The reduce the heat and simmer for about 3-5 minutes.
- Stir in the heavy cream, tortellini, and spinach. Return the soup to a gentle simmer and cook until the tortellini is tender and the spinach has wilted, about 5-7 minutes.Taste and season with additional salt & pepper as needed.
- Finish with a squeeze of fresh lemon juice and serve topped with freshly grated Parmesan cheese. Enjoy!
Nora
I'm usually annoyed by those who comment on a recipe before actually preparing it. Yes, that is the case here, & I do have confidence that I will like this recipe, but for the sausage. I have a package of cheese tortellini in the fridge that is calling my name. My farmers are supplying me with a trove of fresh veggies every week so those & fresh herbs are what I plan to use for flavor. Thanks for sharing.
jamjarkitchen
Hope you enjoy it!