Creamy Tortellini Soup

Creamy Tortellini Soup is pure heavenly comfort. It features Italian sausage, vegetables, tomatoes, and cheese tortellini in a creamy tomato base, seasoned with Italian herbs and fresh Parmesan Cheese.

The Best Creamy Tortellini Soup

This is, without a doubt, one of our favorite soups and go-to recipes when comfort food is desired. Sometimes, we forgo the sausage and make it a vegetarian meal. Or we trade it out for some shredded chicken or slices of smoked sausage, like Polska Kielbasa or smoked chicken sausage. Enjoy this tasty soup with cheese garlic bread, sweet potato cornbread, or a simple garden salad.

Ingredients Needed

• Italian sausage: ground, sweet or mild
• Vegetables: onion, carrots, garlic, fire-roasted canned tomatoes, baby spinach
• Seasonings: Italian seasoning, salt, black pepper, fresh parsley or basil
• Flour: all-purpose
• Vegetable broth: or low-sodium chicken broth
• Tomato paste
• Cheese tortellini: refrigerated or frozen
• Heavy cream
• Parmesan cheese: freshly grated

How to Make Creamy Tortellini Soup

Start by browning the Italian Sausage over medium heat in a large Dutch Oven or pot. After about 3 minutes, add the onions, celery, and carrots and continue cooking until the sausage is browned and the onions and celery are tender. Reduce the heat to low and add the garlic and Italian seasoning. Cook for 1 minute while stirring constantly. Remove all but 2 tablespoons of excess grease. Sprinkle in the flour and continue cooking for 2 minutes while stirring.

Stir in the vegetable broth, fire-roasted tomatoes, and tomato paste. Bring the mixture to a gentle boil and cook until the carrots are fork-tender. Then, reduce the heat to a simmer and add the cheese tortellini. Cook for 2-3 minutes for fresh tortellini, 3-5 minutes for frozen tortellini, or 10-11 minutes for dried tortellini. Add the spinach and continue cooking until the spinach wilts and tortellini are tender. Remove the pot from the heat and stir in the cream. Season with kosher salt and fresh ground black pepper. Garnish with freshly grated Parmesan Cheese and chopped fresh parsley or basil.

Helpful Recipe Tips

• Substitute ground beef, ground turkey, or ground pork for the Italian sausage. Try bite-size pieces of Polska Kielbasa, smoked chicken sausage, or shredded or diced rotisserie chicken.
• Use refrigerated, frozen, or dried tortellini. The simmering time will vary depending on which ones you use. Simmer for 2-3 minutes for fresh tortellini, 3-5 minutes for frozen tortellini, or 10-11 minutes for dried tortellini. Do not overcook the tortellini.
• I like to use baby spinach, but kale and arugula also work well. Kale will take closer to 5 minutes to wilt and almost 15 minutes to really soften. In contrast, the arugula will wilt in less than 2 minutes.
• Remove the pot from the heat and stir in the cream slowly.

Storage and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated on the stovetop over low heat or in the microwave at reduced heat.

If you know before you make this soup that you will be saving a portion for leftovers, remove that portion before adding the tortellini and spinach. When reheating, add the tortellini and spinach as directed in the recipe.

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