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Creamy Tortellini Soup

Creamy tortellini soup with cheese tortellini, Italian sausage, and spinach in a rich cream-tomato broth. This stovetop soup simmers until the tortellini are tender and the spinach is just wilted.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use ground Italian sausage for the best savory base.
Tortellini and greens
  • 20 oz refrigerated cheese tortellini Keep refrigerated until ready to simmer.
  • 3 cup baby spinach Fresh spinach wilts quickly in the hot broth.
Aromatics and tomatoes
  • 1 onion, diced Dice small so it softens evenly.
  • 4 garlic, minced Minced garlic dissolves into the sauce.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes for consistent texture.
  • 4 cup chicken broth Chicken broth keeps the flavor balanced with the cream.
  • 2 tbsp tomato paste Cook briefly to mellow and deepen flavor.
Cream and seasonings
  • 1.5 cup heavy cream Stir in at the end to prevent curdling.
  • 2 tbsp tomato paste Cook briefly to mellow and deepen flavor.
  • 1 tsp Italian seasoning Adds classic Italian herb flavor.
  • 0.5 tsp red pepper flakes Adjust for heat.
Serving
  • Parmesan and fresh basil for serving Add generously right before serving.
Seasoning
  • Salt and pepper to taste Season after simmering and again at the end if needed.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown Italian sausage in a large pot, then drain the fat for a cleaner, less greasy broth.
  2. Sauté the diced onion for 4 minutes until softened, then add the minced garlic and tomato paste and cook 2 minutes.
Simmer the base
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook tortellini and finish
  1. Add the refrigerated cheese tortellini and cook 4-5 minutes, until tender and plump.
  2. Stir in the heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts.
  3. Season with salt and pepper to taste, then serve with generous parmesan and fresh basil.

Notes

Pro tip: drain the sausage fat after browning so the cream-tomato broth stays silky instead of greasy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if thickened. 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 similar flavor with less richness.