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Tomato Tortellini Soup

Tomato tortellini soup made with cheese tortellini, a creamy crushed-tomato broth, and wilted baby spinach. Quick stovetop steps bring the flavors together in about 35 minutes for a hearty main-dish bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini
  • 20 oz refrigerated cheese tortellini Refrigerated works best—don’t overcook or they’ll turn soft.
Italian sausage
  • 1 lb Italian sausage, casings removed Brown thoroughly for deeper flavor; drain excess fat.
Baby spinach
  • 4 cups baby spinach Add near the end so it wilts but stays bright.
Tomato base
  • 28 oz crushed tomatoes Use canned crushed tomatoes for a thick, saucy broth.
  • 14 oz diced tomatoes Canned diced tomatoes add texture.
Aromatics and seasonings
  • 1 onion, diced Dice small for even sautéing.
  • 4 cloves garlic, minced Minced garlic cooks quickly—keep an eye on timing.
  • 2 tbsp tomato paste Cook briefly to reduce sharpness and deepen tomato flavor.
  • 1 tsp Italian seasoning Italian herb blend boosts the classic profile.
  • 1 tsp dried basil Adds an herby, slightly earthy aroma.
Broth and cream
  • 4 cups chicken broth Swap with vegetable broth for a vegetarian option.
  • 1 cup heavy cream Stir in at the end to keep the soup creamy.
Serving
  • 0.25 Parmesan and fresh basil for serving Shave or grate parmesan; garnish with basil right before serving.
Salt and pepper
  • Salt and pepper to taste Season at the end to balance acidity and creaminess.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain off excess fat.
  2. Sauté the onion for 4 minutes, then add the garlic, tomato paste, Italian seasoning, and dried basil and cook for 2 minutes until fragrant.
  3. Add the crushed tomatoes, diced tomatoes, and chicken broth, then bring to a boil with steady bubbling.
Cook tortellini and finish
  1. Add the cheese tortellini and cook for 4-5 minutes until just tender, with a few pieces still holding their shape.
  2. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts and turns bright green.
  3. Season with salt and pepper to taste, then serve hot with parmesan and fresh basil on top.

Notes

Pro tip: drain the sausage well so the broth stays rich but not greasy. Store leftovers in the refrigerator up to 3 days; reheat gently (simmering too hard can soften tortellini). Freezing: yes, but tortellini may soften after thawing. For a dietary swap, use vegetable broth and omit or replace the sausage with a plant-based crumbles for a vegetarian version.