This entire pot of soup comes together for about the same cost as two fancy coffee drinks, using pantry staples and frozen tortellini as the star. It’s proof that a luxurious, creamy tortellini soup doesn’t require a fancy grocery haul or a big budget. It’s the kind of meal that feels like a warm hug on a cold night, a quiet victory on a busy Tuesday, and a reminder that the best dinners are often the simplest ones to make.
I think we all have that one recipe we turn to when the day has been long, the weather is dreary, or we just need a little extra comfort. For me, that’s this creamy tortellini soup. It’s a humble pot of goodness that somehow manages to feel both indulgent and completely approachable. The rich, velvety broth, the plump cheese-filled pasta, and the savory bits of sausage and spinach come together in under 45 minutes. It’s the definition of comfort food, made easy. Regular kitchen, regular time, great results.
Whether you’re looking for a new family favorite for soup season or just need a reliable, one-pot wonder for your weekly rotation, this recipe is here for you. It’s forgiving, flexible, and always satisfying. So, grab your favorite soup pot. Let’s make something that feels like home.
Table of Contents
Creamy Tortellini Soup
A luxurious, creamy, and comforting soup that comes together quickly in one pot. Featuring cheese tortellini, Italian sausage, spinach, and a velvety broth, it's the perfect cozy meal for a busy weeknight or a cold day.
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 6 servings 1x
- Category: dinner
- Method: stovetop
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 (20 oz) package refrigerated or frozen cheese tortellini
- 4 cups fresh baby spinach
- 1 cup heavy cream or half-and-half
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add sausage, breaking it up with a spoon. Cook until browned, 5-7 minutes. Transfer to a plate.
- In the same pot, add onion, carrots, and celery. Cook until softened, 5-6 minutes. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook the flour.
- Slowly whisk in chicken broth. Add diced tomatoes with juices, Italian seasoning, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Stir in tortellini and reserved sausage. Cook according to tortellini package directions, 5-7 minutes.
- Reduce heat to low. Stir in spinach until wilted. Gently stir in heavy cream and Parmesan cheese. Heat through without boiling. Taste and adjust seasoning.
- Serve immediately topped with extra Parmesan cheese.
Notes
Do not let the soup boil after adding the cream to prevent separation. For a lighter version, use milk or evaporated milk. For gluten-free, use gluten-free flour and tortellini. Soup thickens upon standing; add a splash of broth when reheating if needed.
Nutrition
- Serving Size: 6
- Calories: 580
- Sugar: 6
- Sodium: 1200
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 24
- Cholesterol: 95
Ingredients List
Creamy tortellini soup starts with a handful of simple ingredients that build layers of flavor. You likely have most of this in your pantry or freezer right now.
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casings removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1 (20 oz) package refrigerated or frozen cheese tortellini
- 4 cups fresh baby spinach
- 1 cup heavy cream or half-and-half
- ½ cup freshly grated Parmesan cheese, plus more for serving
Smart Swaps & Notes:
- Sausage: For a lighter option, use ground turkey or chicken. For a vegetarian creamy tortellini soup, omit the sausage and use a tablespoon of olive oil to sauté the veggies. Consider adding a can of drained and rinsed white beans for protein.
- Broth: Vegetable broth works perfectly for a meatless version.
- Cream: For a lighter, but still creamy texture, use whole milk or evaporated milk. For a dairy-free version, use full-fat canned coconut milk—it adds a lovely richness.
- Tortellini: Any flavor works—cheese, spinach, or mushroom. Gluten-free tortellini is a great swap if needed.
- Spinach: Kale or chopped Swiss chard are excellent hearty substitutes. Add them a minute or two earlier to allow them to wilt properly.
Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
That’s it. From a quiet kitchen to a steaming bowl in less time than it takes to watch a sitcom. This is one of those easy soup recipes that delivers maximum cozy factor with minimal fuss.
Step-by-Step Instructions
Making this soup is a straightforward, one-pot process. Follow these steps for a perfectly creamy, flavorful result every time.
- Brown the Sausage. In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
- Sauté the Aromatics. To the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-6 minutes. Add the minced garlic and cook for just 30 seconds more, until fragrant.
- Create the Roux. Sprinkle the flour over the vegetable mixture. Stir constantly for about 1-2 minutes. This cooks the raw flour taste out and will help thicken our creamy tortellini soup beautifully.
- Build the Broth. Slowly pour in the chicken broth while whisking constantly to prevent any lumps from forming. Add the diced tomatoes (with their juices), dried Italian seasoning, oregano, salt, and pepper. Stir well and bring the soup to a gentle simmer.
- Simmer for Flavor. Let the soup simmer, uncovered, for about 10 minutes. This allows the flavors to meld and the vegetables to become perfectly tender.
- Add the Tortellini & Sausage. Stir in the tortellini and the reserved cooked sausage. Cook according to the tortellini package directions, usually 5-7 minutes for refrigerated or frozen pasta. The soup will thicken slightly as the pasta cooks.
- Finish with Cream & Greens. Reduce the heat to low. Stir in the fresh spinach until it wilts, which happens in just a minute. Then, gently stir in the heavy cream and grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed. Pro Tip: Don’t let the soup boil after adding the cream, as it could potentially separate. Just heat it through until steaming.
- Serve Immediately. Ladle the hot, creamy tortellini soup into bowls. Top with extra Parmesan cheese and a crack of black pepper.
Nutritional Information
(Per serving, based on 6 servings)
- Calories: ~580
- Protein: 24g
- Carbohydrates: 42g
- Fat: 35g
- Fiber: 4g
This creamy tortellini soup is a hearty, balanced meal. The sausage and tortellini provide a solid protein punch, while the carrots, celery, spinach, and tomatoes contribute vitamins A, C, and K. Using a low-sodium broth allows you to control the salt level to your preference.
Equipment Needed
You don’t need any special gadgets for this cozy dinner. Just a few kitchen basics:
- A large Dutch oven or heavy-bottomed soup pot (5-6 quarts is ideal)
- A wooden spoon or sturdy spatula
- A sharp knife and cutting board
- A measuring cup and spoons
- A ladle for serving
Why You’ll Love This Recipe
This creamy tortellini soup earns a permanent spot in your recipe box for so many reasons.
- One-Pot Wonder: Minimal cleanup is the ultimate weeknight win. Everything cooks in a single pot.
- Incredibly Adaptable: It’s a perfect canvas for what you have on hand. Swap proteins, greens, or pasta shapes easily.
- Family-Friendly Comfort: The creamy broth and familiar tortellini are a hit with both kids and adults. It’s pure, satisfying comfort food.
- Fast & Filling: Ready in 45 minutes and packed with protein and veggies, it’s a complete, stick-to-your-ribs meal.
- Meal Prep Hero: It reheats beautifully and tastes even better the next day, making it perfect for lunches.
Healthier Alternatives for the Recipe
You can easily tweak this creamy tortellini soup to fit different dietary needs without sacrificing flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the roux and certified gluten-free cheese tortellini.
- Dairy-Free/Lighter: Omit the heavy cream and Parmesan. Instead, blend 1 cup of cooked white beans or cauliflower with 1 cup of broth until silky smooth, then stir it back into the pot for creaminess. Use nutritional yeast for a cheesy flavor.
- Higher Protein: Use a chicken sausage blend or add a can of drained white beans with the tortellini. You could also stir in shredded rotisserie chicken at the end.
- Lower Carb: Replace the tortellini with cauliflower florets or a bag of riced cauliflower. You’ll miss the pasta, but you’ll still get a wonderfully creamy and veggie-packed soup.
Serving Suggestions
This soup is a complete meal in a bowl, but a few simple additions can make it feel extra special.
- The Perfect Bread: Serve with a crusty baguette, warm garlic bread, or soft, buttery rolls for dipping. It’s non-negotiable for soaking up every last drop of that creamy broth.
- Fresh Toppings: A sprinkle of extra Parmesan, a drizzle of good olive oil, a pinch of red pepper flakes, or a handful of fresh chopped parsley or basil adds brightness.
- Side Salad: A simple green salad with a tangy vinaigrette cuts through the richness of the soup perfectly. Think a classic Italian salad or just some mixed greens.
- Make it a Feast: For a bigger Italian-inspired dinner, pair it with a simple baked chicken parmesan or some roasted vegetables.
If you love the creamy, Italian-inspired vibe of this soup, you’ll adore our Copycat Olive Garden Chicken Gnocchi Soup. It’s another family favorite with a similar comforting soul.
Common Mistakes to Avoid
A few simple tips will guarantee your creamy tortellini soup turns out perfect.
- Skipping the Roux: Don’t be tempted to just add flour to the broth. Cooking it with the fat and veggies first (making a roux) is what gives the soup its stable, velvety thickness without being gloopy.
- Overcooking the Tortellini: Add the tortellini last and cook it just until al dente. It will continue to soften in the hot soup, and you don’t want it to become mushy.
- Boiling After Adding Cream: Once the cream and cheese are in, keep the soup on low heat just until warmed through. A rolling boil can cause the dairy to separate or curdle.
- Not Seasoning to Taste: Broths and sausages vary in saltiness. Always taste your soup at the end, after adding the cream and cheese, and adjust the salt and pepper as needed. This is the secret to a truly great pot of soup.
Storing Tips for the Recipe
This soup makes fantastic leftovers.
- Refrigerating: Let the soup cool completely, then store it in an airtight container in the fridge for 3-4 days.
- Freezing: For best results, freeze the soup before adding the cream, cheese, and tortellini. The dairy can separate and the pasta can become bloated when frozen. Freeze the base broth with veggies and sausage for up to 3 months. Thaw overnight in the fridge, reheat, and then cook fresh tortellini in it and stir in the cream and Parmesan.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, add a splash of broth or milk to loosen it up. Avoid microwaving on high power, as it can cause the dairy to separate.
For another fantastic soup that stores and reheats like a dream, try our High Protein Lasagna Soup. It’s another hearty, freezer-friendly option.
Conclusion
At the end of the day, that’s what this is all about: a pot of something warm, nourishing, and deeply satisfying that you can make without stress. This creamy tortellini soup is more than just a recipe; it’s a reliable kitchen friend for chilly evenings, busy weeknights, and anytime you need a bowl of comfort.
It proves that with a few simple ingredients and one pot, you can create a meal that feels special. Food that feels like home. I hope this soup finds its way to your table and becomes a cherished part of your own family’s story.
I’d love to hear how it turns out for you! Did you add extra spinach? Try it with kale? Let me know in the comments below. And if you’re looking for more cozy, one-pot inspiration, be sure to check out our Meatball Tortellini Soup Recipe for a fun twist, or our Easy Carrot Potato Soup for a classic, velvety vegetable option.
Happy cooking, friends. Don’t forget to tag @StackSipSnack so I can see your beautiful, steaming bowls of soup!
Okay, here's the RankMath-compatible FAQ block for "Creamy Tortellini Soup," based on common "People Also Ask" questions.
FAQs about Creamy Tortellini Soup
What kind of tortellini is best for soup?
Cheese tortellini is the most common and widely enjoyed option for creamy tortellini soup. However, spinach and ricotta, mushroom, or even meat-filled tortellini can also be delicious, depending on your preference. Consider the flavors of the other ingredients when choosing your tortellini.
How do you keep tortellini from getting mushy in soup?
To prevent mushy tortellini, add it to the soup only during the last few minutes of cooking, usually around 3-5 minutes before serving. This allows it to cook through without becoming overcooked and soft. Also, avoid over-stirring the soup once the tortellini is added.
Can I freeze creamy tortellini soup?
Freezing creamy soup can be tricky, as the cream can sometimes separate upon thawing. For best results, omit the cream when freezing. Add the cream after thawing and reheating the soup. Alternatively, use a stabilizer or cream that is specifically designed for freezing.
What can I add to creamy tortellini soup for flavor?
To enhance the flavor of your creamy tortellini soup, consider adding ingredients like sauteed garlic and onions, sun-dried tomatoes, fresh or dried herbs (such as basil, oregano, or thyme), a squeeze of lemon juice, a sprinkle of red pepper flakes for a touch of heat, or a grating of Parmesan cheese.
What vegetables go well with creamy tortellini soup?
Spinach, kale, carrots, celery, zucchini, and bell peppers are excellent vegetable additions to creamy tortellini soup. Consider adding hearty greens for a boost of nutrients and colorful vegetables for added texture and flavor.
How do you thicken creamy tortellini soup?
If you find your creamy tortellini soup is too thin, you can thicken it by simmering it uncovered for a longer period to reduce the liquid. Alternatively, create a slurry by whisking together cornstarch or flour with a small amount of cold water and then stirring it into the soup. Simmer for a few minutes until thickened. A touch of cream cheese or heavy cream can also add thickness and richness.
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