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Creamy Tortellini Soup

Creamy tortellini soup with cheese tortellini, Italian sausage, and spinach simmered in a rich cream-tomato broth. Made for a one-pot, cozy weeknight dinner with tender pasta and a velvety 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage For browning; drain excess fat for a cleaner broth.
Cheese tortellini
  • 20 oz refrigerated cheese tortellini Use refrigerated tortellini for faster cook time.
Spinach and aromatics
  • 3 cup baby spinach Stir in at the end so it wilts bright green.
  • 1 onion, diced
  • 4 garlic, minced
Tomato and broth base
  • 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 if you prefer mild heat.
Creamy finishing sauce
  • 1.5 cup heavy cream Stir in after tortellini is tender to keep it silky.
Serving
  • Parmesan and fresh basil for serving Use generous shavings and torn basil for contrast.
Seasoning
  • Salt and pepper to taste Season at the end to balance cream and tomatoes.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown Italian sausage in a large pot over medium-high heat, then drain the fat.
  2. Sauté diced onion for 4 minutes, then add minced garlic and tomato paste and cook for 2 minutes.
  3. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook tortellini and finish creamy
  1. Add cheese tortellini and cook for 4-5 minutes, stirring occasionally, until tender.
  2. Stir in heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts and the soup looks creamy.
  3. Season with salt and pepper to taste, then serve topped with generous parmesan and fresh basil.

Notes

Pro tip: drain sausage fat after browning to keep the broth from feeling greasy. Store leftovers in the refrigerator up to 3 days; reheat gently so the cream stays smooth. Freezing is not recommended because tortellini texture can change after thawing. For a lighter option, use half-and-half instead of heavy cream for a thinner, less rich finish.