If there’s one soup to keep in rotation during the cooler months, it’s definitely this Creamy Tortellini Soup! It’s loaded with hearty ingredients including Italian sausage, cheese tortellini pasta, diced tomatoes, and lots of spices. And in case you’re wondering, this delicious soup will definitely keep your belly full. It’s honestly one you’ll want to save and enjoy all year long!

Ingredients You'll Need
I kept this recipe simple, but still super flavorful. Here are the ingredients that you’ll need to make this creamy tortellini soup recipe:
- Cheese Tortellini Pasta - You can usually find cheese tortellini pasta in the refrigerated section and frozen food section of your grocery store. I used the refrigerated tortellini pasta for this recipe.
- Italian Sausage - Feel free to use Italian turkey sausage or Italian pork sausage for this recipe. I've tested both types and the soup tastes delicious with either one.
- Onion & Garlic - Onion and garlic gives this soup a great base flavor foundation.
- Tomato Paste - Tomato paste adds depth and flavor to the soup. It also helps thicken the soup just a bit.
- Petite Diced Tomatoes - Petite diced tomatoes adds another layer of flavor and texture to the soup.
- Spices - A simple combination of Italian seasoning, garlic powder, salt & pepper is all that is needed to season this soup.
- Chicken Broth - Make sure to use a good quality chicken broth when making your soup. I used Better than Bouillon to make my broth.
- Heavy Cream & Cornstarch - Heavy cream adds the creaminess element to the soup and the cornstarch helps thicken the soup just a bit. You can also leave the cornstarch out if you prefer.
- Spinach - And I love adding a little spinach in the soup at the end for color and a little bit of nutrients.
How To Make Creamy Tortellini Soup
You'll be surprised just how easy it is to make this incredible soup. Full instructions are included in the recipe card below, but here’s a quick overview:
- Step One: In a large dutch oven or soup pot sauté the diced onion and garlic over medium heat. Add the Italian sausage and cook until fully browned.
- Step Two: Add the spices, tomato paste, diced tomatoes and chicken broth to the pot. Stir everything well. Bring the pot to a gentle boil, cover with a lid, and allow the soup to boil for 10 minutes.
- Step Three: Add the cheese tortellini pasta and boil for 4-5 more minutes.
- Step Four: Turn the heat off, then stir in the heavy cream and baby spinach. Allow the spinach to wilt down, then serve warm with grated parmesan and fresh parsley. Enjoy!
Recipe Tips & Variations
- I love using Italian turkey sausage when I can find it. But feel free to use Italian pork sausage as well. They both taste great in this soup.
- Make it Vegetarian. You can easily make this tortellini soup vegetarian. Just leave the Italian sausage out, add some diced carrots and celery to help bulk up the soup a bit, and use vegetable broth instead of chicken broth.
- If you’re trying to cut back on dairy or you don’t have any heavy cream on hand, this soup will be just as tasty without the heavy cream.
- The cornstarch is optional. If you want your broth to be on the thicker side and not too runny then feel free to add the cornstarch. If you like a thinner broth, then you can also leave it out.
More Hearty Soup Recipes
Creamy Tortellini Soup
Ingredients
- 2 tablespoon olive oil
- 1 small yellow onion diced
- 3 garlic cloves mined
- 1 lb. Italian sausage
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 oz. tomato paste
- 1 15 oz. can petite diced tomatoes
- 4 cups chicken broth
- 1 10 oz. package refrigerated cheese tortellini
- 1/3 cup heavy cream
- 1 tablespoon cornstarch optional*
- 2 cups baby spinach 2 handfuls
Instructions
- Add the olive oil to a large dutch oven or soup pot over medium heat. Add the diced onion to the pot and sauté for 3-4 minutes. Add the minced garlic to the pot and sauté for an additional 30 seconds.
- Next add the Italian sausage to the pot, crumble, and cook until fully browned. Drain any excess oil or fat.
- Now add the Italian seasoning, salt, garlic powder, black pepper, tomato paste, and diced tomatoes to the pot. Stir everything together with the Italian sausage.
- Pour the chicken broth into the pot and continue to stir. Cover the pot with a lid, bring the pot to a gentle boil, and boil for 10 minutes.
- After 10 minutes add the cheese tortellini pasta to the pot. Gently stir once then place the lid back on the pot and boil for 4-5 more minutes.
- While the tortellini pasta is boiling, combine the heavy cream and cornstarch in a measuring cup. The cornstarch is optional-see note below. Mix well.
- Once the tortellini has boiled, turn the heat off and stir in the heavy cream mixture into the pot. Finally add the baby spinach to the pot and stir.
- Cover the pot once more with the lid for 1 minute to allow the spinach to wilt down into the soup. Serve this creamy tortellini soup with freshly grated parmesan cheese and chopped parsley. Enjoy!
Jazz says
I made this with a combination of sweet and spicy sausage and it was SO satisfying. Thank you!
Marsha McDougal says
Hi Jazz, I'm so glad you enjoyed this recipe!