If there’s one soup to keep in rotation, it’s definitely this Creamy Tortellini Soup! It’s loaded with lots of goodness including Italian sausage, cheese tortellini pasta, diced tomatoes, baby spinach, herbs and spices. And in case you’re wondering, this hearty soup will definitely keep your belly full. It has quickly become my new favorite soup recipe and one you’ll want to save and enjoy all year long!
Ingredients for Tortellini Soup
This recipe is easy to make and super flavorful! Here’s what you’ll need:
- 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 pork sausage or Italian turkey sausage for this recipe. I've tested both types and this soup tastes delicious with either one.
- Onion & Garlic: Onion and garlic gives this soup a great base flavor foundation.
- Tomatoes: I’m using a combination of tomato paste and diced tomatoes to add depth, flavor, and extra texture to the soup.
- Herbs & 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. 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 some chopped spinach to the soup at the end for color and a little bit of nutrients.
How To Make Tortellini Soup with Sausage
Here’s a quick step-by-step overview of how to make this easy tortellini soup. The full measurements are listed in the recipe card below:
Step One: Brown the Italian sausage in a large pot. Add the onion and garlic and continue to cook until the onion has softened.
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 cook 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 add the baby spinach. Allow the spinach to wilt down, then serve warm with grated parmesan and fresh parsley. Enjoy!
Make It Vegetarian!
You can easily make vegetarian tortellini soup! Just leave the Italian sausage out, sauté some diced carrots and celery with the onion to help bulk up the soup a bit, and use vegetable broth instead of chicken broth. Easy and still delicious!
If you love this recipe, please leave a star rating and review down below. Your feedback helps others discover more delicious recipes just like this one!
Creamy Tortellini Soup
Video
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 lb. ground Italian sausage
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 oz. tomato paste
- 15 oz. can petite diced tomatoes
- 4 cups chicken broth
- 10 oz. refrigerated cheese tortellini
- â…“ cup heavy cream
- 1 tablespoon cornstarch (optional)*
- 2 cups baby spinach, chopped
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the olive oil and Italian sausage. Crumble and cook the sausage until it is fully brown.
- Add the onion and garlic to the pot. Stir and sauté for 3 minutes or until onion has softened and is translucent.
- Next 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 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, 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 pasta has boiled for roughly 5 minutes, turn the heat off and stir in the heavy cream mixture into the pot. Finally add the baby spinach to the pot and stir. The residual heat will help the spinach wilt down into the soup.
- Serve this creamy tortellini soup with freshly grated parmesan cheese and chopped parsley on top. Enjoy!
Notes
- 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 leave the cornstarch out.
- If you are using frozen tortellini pasta, adjust the boiling time according to the package instructions.
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!