Go Back
–+ servings
Overhead picture of creamy tortellini soup in a bowl with a soup lifting some out.

Creamy Tortellini Soup

Author: Marsha McDougal
This Creamy Tortellini Soup is loaded with goodness including flavorful Italian sausage and cheese tortellini pasta. It’s delicious and packed with flavor!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6

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
  • ⅓ 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

  1. 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.
  2. If you are using frozen tortellini pasta, adjust the boiling time according to the package instructions.

Nutrition

Serving: 1servingCalories: 389kcalCarbohydrates: 9gProtein: 13gFat: 34gCholesterol: 76mgSodium: 1454mgFiber: 1gSugar: 4g
Course Dinner, Lunch, Soup
Cuisine American, Italian
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!