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Creamy Tortellini Soup

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soups•italian american•contains meat, contains gluten, contains dairy
45 minutes•6 servings•

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 16 ounces Italian sausage – casings removed (~5.5 medium italian sausages)
  • 1 medium yellow onion – finely chopped
  • 2 medium carrot – diced
  • 3 cloves garlic – minced
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 14 1/2 ounces canned diced tomatoes
  • 6 cups chicken broth
  • 18 ounces refrigerated cheese tortellini
  • 1 cup heavy cream
  • 4 ounces baby spinach
  • 1 1/4 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Parmesan cheese – finely grated (for serving)
Creamy tortellini soup

Instructions

  1. 1.

    Prep the vegetables: finely chop the onion, dice the carrots, and mince the garlic.

  2. 2.

    Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until well browned, 6–8 minutes.

  3. 3.

    Add the onion and carrots and cook, stirring occasionally, until softened, 5–6 minutes.

  4. 4.

    Stir in the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, about 1 minute.

  5. 5.

    Pour in the canned diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the pot and bring to a simmer.

  6. 6.

    Simmer gently until the carrots are just tender and the flavors meld, 10–12 minutes.

  7. 7.

    Stir in the tortellini and simmer until they float and are al dente, 3–5 minutes (check package for timing).

  8. 8.

    Reduce the heat to low. Stir in the heavy cream and the baby spinach and cook just until the spinach wilts, 1–2 minutes.

  9. 9.

    Season with the kosher salt and black pepper, then taste and adjust seasoning as needed. For a slightly thicker soup, simmer uncovered for 1–2 minutes more.

  10. 10.

    Ladle into bowls and top with Parmesan cheese (for serving). Serve hot.

Creamy tortellini soup is a cozy bowl built on a rich, velvety broth that carries the sweetness of cooked onions and carrots, the perfume of garlic and Italian herbs, and the gentle heat of red pepper flakes. Cheese-filled tortellini add hearty, tender bites that turn the soup into a full meal, while Italian sausage brings savory depth. Tomatoes brighten the base and heavy cream ties everything together, and a handful of spinach finishes it with fresh, green lift. A shower of grated Parmesan on top adds welcome nuttiness and salt.

Although tortellini in broth is a classic Italian preparation, the creamy, tomato-kissed version grew popular in Italian-American kitchens and restaurants. It blends familiar American comfort-soup cues with the convenience of refrigerated tortellini found in U.S. markets. Over the past couple of decades, it has become a weeknight staple and a crowd-pleasing potluck favorite, frequently featuring sausage and spinach. Variations abound, but the core idea remains a warm, satisfying soup where filled pasta is the star.