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Creamy Tortellini Soup

Creamy tortellini soup with cheese tortellini and Italian sausage simmered in a rich cream-tomato broth. Tender tortellini and wilted spinach finish in minutes for a silky, comforting bowl.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Brown and drain fat before building the soup base.
Cheese tortellini
  • 20 oz refrigerated cheese tortellini Cook directly in the simmering broth until tender.
Baby spinach
  • 3 cups baby spinach Stir in near the end to wilt without overcooking.
Onion
  • 1 onion, diced Sauté until softened for flavor depth.
Garlic
  • 4 cloves garlic, minced Add after onion to avoid burning.
Diced tomatoes
  • 14 oz diced tomatoes Use canned diced tomatoes for the tomato base.
Chicken broth
  • 4 cups chicken broth Brings everything to a boil for tortellini cooking.
Heavy cream
  • 1.5 cups heavy cream Stir in after tortellini is tender for a creamy finish.
Tomato paste
  • 2 tbsp tomato paste Cook briefly with onion and garlic to reduce bitterness.
Italian seasoning
  • 1 tsp Italian seasoning Season the broth as it comes to a boil.
Red pepper flakes
  • 0.5 tsp red pepper flakes Adds gentle heat to balance the cream.
Parmesan and fresh basil
  • 1 Parmesan and fresh basil for serving Serve with generous parmesan shavings and fresh basil.
Salt and pepper
  • 1 Salt and pepper to taste Adjust after adding cream and spinach.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown Italian sausage in a large pot over medium-high heat until cooked through, then drain the fat. Use the browned bits left behind in the pot for extra flavor.
  2. Sauté onion for 4 minutes in the pot. Add garlic and tomato paste, then cook for 2 minutes until fragrant.
Simmer and cook the tortellini
  1. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring to a boil. Keep it at a steady boil to start the flavoring process.
  2. Add tortellini to the boiling broth and cook for 4-5 minutes until tender. Stir occasionally so the tortellini doesn’t stick.
Finish creamy and serve
  1. Stir in heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts. Keep the heat at a gentle simmer after adding cream.
  2. Season with salt and pepper to taste, then serve with generous parmesan and fresh basil. Top each bowl right before eating for the best flavor.

Notes

Pro tip: After draining the sausage fat, scrape any browned bits from the bottom of the pot into the onion mixture to deepen the broth flavor. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop, adding a splash of chicken broth if needed. Freezing: not recommended, as cream and tortellini can change texture when thawed. Dietary swap: use a dairy-free cream alternative and parmesan-style vegan topping if you want a lactose-reduced version while keeping the same method.