Julie Clark
Posted:
Creamy Tortellini Soup
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This incredible creamy tortellini soup is a delicious cream mix of tomatoes, sausage, and pasta. It’s a versatile, easy dinner the family will love!
It’s getting to be sweater season. And I’m ready! I love the sunshine, but I also don’t mind the cold air. Whether it is cold and sunny or cold and dreary, this easy tortellini soup will keep you warm inside.
This creamy italian soup is similar to our zuppa toscana. In place of the potatoes, you’ll find cheese tortellini. For that reason, this soup isn’t paleo or gluten free, but it is delicious and easy anway. If you love spicy sausage soup, then I know you’ll enjoy this!
Why you’ll love this recipe:
- easily customizable
- ready in 45 minutes with only 12 minutes prep
- comforting sausage and tortellini
How to Make Creamy Tortellini Soup
Make sure to use the refrigerated cheese tortellini. It should only take about 4 minutes to cook the refrigerated tortellini, as opposed to a dry tortellini pasta which will take longer.
This soup is meant to be a very quick meal and doesn’t need a lot of simmering time. I found that if I simmered it too long, it caused the half and half to separate. If you would like to simmer your soup, add the half and half when you add the spinach and refrigerated tortellini so that it doesn’t curdle.
- Heat the butter in a large pot or Dutch oven over medium heat.
- Add the onion and cook for 3-4 minutes or until softened and transparent.
- Add the italian sausage to the pan and cook for 5-7 minutes or until browned. Drain grease.
- Pour in the tomatoes, broth, half & half, garlic powder, oregano, salt, and black pepper.
- Bring to a gentle boil.
- Add the tortellini and the spinach.
- Cook for 4 minutes or until the spinach has wilted and the tortellini are cooked through, then remove from the heat and stir in the fresh basil.
Can I add potatoes to this soup?
Although this recipe is delicious without potatoes, you can add some if you want the soup to yield more servings, or if you just enjoy potatoes. The best potatoes to use would be Yukon gold or red potatoes, cut into quarters. These two types of potatoes are waxier and hold their shape well.
Make sure you do not overcook the potatoes, as that will add too much creaminess to the soup. Add the potatoes to the boiling water 5-7 minutes before adding the tortellini so that they finish cooking at about the same time.
Recipe Variations:
- You can use hot or mild Italian sausage.
- Add red pepper flakes for extra spice.
- Use kale instead of spinach.
What to Serve with Creamy Tortellini Soup
This soup could easily be served as a complete meal for lunch time or dinner. The veggies are in the soup too! However, if you’d like some sides, here are a few of our favorites:
How to Store Tortellini Soup
Because this recipe yields a fair amount of soup, you may have leftovers that can be stored in the fridge. These should be in an airtight container and will last up to 5 days. If the tortellini was overcooked initially, it might be a bit too soggy.
Creamy Tortellini Soup
This incredible creamy tortellini soup is a delicious cream mix of tomatoes, sausage, and pasta. It's a versatile, easy dinner the family will love!
Servings 8
Prep Time 12 minutes
Cook Time 30 minutes
Ingredients
For the soup:
- 2 tablespoons salted butter
- 1 cup yellow onion chopped (~1 small onion)
- 1 pound Italian sausage (bulk…without casing)
- 5 cups chicken broth
- 1 ½ cup half & half
- 15 ounces diced tomatoes (1 can, with juice)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 5 ounces fresh spinach
- 19 ounces refrigerated or frozen cheese tortellini (~5 cups) (not dry)
- 2 tablespoons fresh basil
Optional garnishes:
- shredded parmesan cheese
- chopped parsley
Instructions
- Heat the butter in a large pot or Dutch oven over medium heat.
- Add the onion and cook for 3-4 minutes or until softened and transparent.
- Add the sausage to the pan and cook for 5-7 minutes or until browned. Drain grease.
- Pour in the tomatoes, broth, half & half, garlic powder, oregano, salt, and black pepper.
- Bring to a gentle boil.
- Add the tortellini and the spinach.
- Cook for 4 minutes or until the spinach has wilted and the tortellini are cooked through, then remove from the heat and stir in the fresh basil.
- Ladle the soup into bowls.
- Garnish each serving with parmesan cheese or chopped parsley (optional) and enjoy.
Notes
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 520kcal | Carbohydrates: 37g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 1454mg | Potassium: 552mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1998IU | Vitamin C: 23mg | Calcium: 201mg | Iron: 4mg
Other Soup Recipes to Love
Love soup? Try one of our favorites:
Instant Pot Beef Vegetable Soup Easy Minestrone Soup Roasted Veggie Minestrone 
Lemon Chicken Noodle Soup Taco Soup Turmeric Soup Leftover Turkey Soup Easy Chicken Soup Lasagna Soup Tomato Basil Soup Beefy Mexican Rice Soup Ham & Potato Soup Albondigas Soup Beef Barley Soup Ham and Bean Soup Split Pea Soup Sausage Soup Cabbage Roll Soup Vegetable Beef Soup Cream of Corn Soup 
Ham Noodle Soup 
Chicken Potato Soup
