Creamy Sausage Tortellini Soup Recipe

Quick and easy Creamy Tortellini soup features plenty of flavor from Italian Sausage, onions, celery, carrots, spinach, and cheese tortellini in a rich, creamy, tomato-based broth.

Course Soup

Cuisine American, American Italian, Italian

Keyword ceamy sausage tortellini soup, creamy sausage tortellini soup, creamy spinach tortellini soup, creamy tortellini soup, creamy tortellini soup recipe, creamy tortellini soup with sausage, how to make creamy tortellini soup

Prep Time 10

Cook Time 30

Servings

Calories 510kcal

Author Beth Pierce

Ingredients

1 lb. ground Italian sausage, sweet or mild
1 medium onion, chopped
2 ribs celery, chopped
2 large carrots, chopped
2 cloves garlic, minced
2 teaspoons Italian seasoning
2 tablespoons all-purpose flour
4 cups vegetable broth or chicken broth, low-sodium
1 can (14.5 ounces) fire-roasted tomatoes
3 tablespoons tomato paste
9 ounces refrigerated three-cheese tortellini
4 cups fresh baby spinach
½ cup heavy cream
kosher salt and fresh ground black pepper
freshly grated Parmesan cheese, garnish
chopped fresh parsley or basil garnish

Instructions

Brown 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, stirring constantly.
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.
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 the tortellini are tender. Remove the pot from the heat and stir in the cream.
Season with kosher salt and freshly ground black pepper to taste. Garnish with freshly grated Parmesan Cheese and chopped fresh parsley or basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave on low power.
If you know before you make this soup that you'll save 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.

Nutrition