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Creamy Tortellini Soup

Creamy tortellini soup with cheese tortellini, Italian sausage, and spinach in a silky cream-tomato broth. Simmered until the tortellini is tender, then finished with heavy cream for a rich, velvety texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage
  • 1 onion, diced Dice into small pieces for even sautéing.
  • 4 clove garlic, minced Minced fine so it dissolves into the broth.
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • 1.5 cup heavy cream Add at the end to keep it creamy.
  • 3 cup baby spinach Use baby spinach for quick wilting.
  • 1 lb cheese tortellini Use refrigerated tortellini for best results.
  • 0.5 Parmesan and fresh basil for serving Serve on top.
  • 0.25 Salt and pepper to taste Season to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain excess fat to reduce greasiness.
Sauté aromatics
  1. Sauté the diced onion for 4 minutes until softened, then add the minced garlic and tomato paste and cook 2 more minutes until fragrant.
Build the broth
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes to the pot and bring the mixture to a boil.
Cook tortellini
  1. Add the cheese tortellini and cook 4-5 minutes, stirring occasionally, until tender and cooked through (they should float and feel soft).
Finish creamy and wilt spinach
  1. Stir in the heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts and the broth looks glossy and creamy.
Season and serve
  1. Season with salt and pepper to taste, then serve immediately with generous Parmesan shavings and fresh basil on top.

Notes

Pro tip: if the soup thickens as it sits, loosen with a splash of chicken broth when reheating. Refrigerate leftovers up to 3-4 days; the tortellini may soften further but stays tasty. Freezing isn’t recommended because cream and tortellini texture can break down after thawing. For a lighter option, use half-and-half instead of heavy cream, added at the end the same way.