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Creamy Tortellini Soup

Creamy tortellini soup made with Italian sausage, cheese tortellini, and a rich cream-tomato broth. Simmer until the tortellini are tender, then stir in heavy cream and wilt baby spinach for a silky finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use ground Italian sausage.
Cheese tortellini
  • 20 oz cheese tortellini Refrigerated cheese tortellini works best.
Baby spinach
  • 3 cups baby spinach Baby spinach wilts quickly at the end.
Aromatics and tomato base
  • 1 onion Diced onion for sautéing.
  • 4 garlic Minced garlic.
  • 1 can (14 oz) diced tomatoes Diced tomatoes in juice.
  • 2 tbsp tomato paste Adds concentrated tomato flavor.
  • 1 tsp Italian seasoning Classic Italian herb blend.
  • 0.5 tsp red pepper flakes Adds gentle heat.
Broth and cream
  • 4 cups chicken broth For the soup base.
  • 1.5 cups heavy cream For creaminess.
Serving and seasoning
  • Parmesan For serving; grate/shave to taste.
  • fresh basil For serving; scatter on top.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, then drain excess fat.
  2. Keep the browned sausage in the pot—leave any dark bits behind for flavor.
Build the soup base
  1. Sauté the onion for 4 minutes until softened, then add the garlic and tomato paste and cook 2 minutes.
  2. Stir in the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook the tortellini
  1. Add the tortellini and simmer for 4-5 minutes until tender, stirring occasionally to prevent sticking.
Finish with cream and spinach
  1. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts and the soup looks creamy.
  2. Season with salt and pepper to taste, then serve with generous Parmesan and fresh basil.

Notes

Pro tip: If the soup thickens as it sits, loosen it with a splash of chicken broth when reheating. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze is not recommended because cream soups and tender tortellini can change texture. For a lighter option, use half-and-half in place of heavy cream for a creamier-than-broth finish with less fat.