This Creamy Tortellini Soup is full of cozy, comforting flavors wrapped up in a rich and creamy tomato base. It’s loaded with cheesy tortellini, tender Italian sausage, fresh spinach, and just the right touch of garlic and herbs. Every spoonful feels like a warm hug on a chilly day.
I love making this soup when I want something that’s both quick and satisfying. The cheesy tortellini melts perfectly into the broth, and the sausage adds a nice savory kick that everyone appreciates. I usually toss in fresh spinach at the end to keep things bright and fresh—it’s a little trick that adds great texture and color.
One of my favorite ways to serve this soup is with a warm, crusty loaf of bread on the side for dipping. It’s perfect for family dinners or casual get-togethers when everyone wants something simple but special. Honestly, once you try this, you’ll find yourself coming back to it again and again because it’s just that good.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, giving it that rich, cheesy bite. You can swap with ravioli or small filled pasta if you don’t have tortellini handy. For gluten-free, many stores offer gluten-free tortellini.
Chicken Broth: It forms the soup’s base and adds savory depth. Vegetable broth works well too if you prefer a vegetarian option. Homemade broth always brings great flavor but store-bought saves time.
Heavy Cream: This gives the soup its creamy texture. If you want to lighten it up, try half-and-half or even coconut milk for a dairy-free twist—though it slightly changes the flavor.
Fresh Spinach: Adds color and a fresh, mild flavor. Feel free to use kale or Swiss chard if you want a heartier green. Frozen spinach works too, just add it a little earlier to let it cook through.
Diced Tomatoes: They bring a subtle acidity and a hint of sweetness. You can use fire-roasted tomatoes for a smoky note or fresh tomatoes in season for brighter taste.
How Do You Keep Tortellini Perfectly Tender Without Overcooking?
Tortellini cooks quickly, so timing is key to avoid it getting mushy. Follow these tips:
- Bring the broth and tomatoes to a full boil before adding tortellini.
- Stir gently once you add tortellini to prevent sticking.
- Watch the cooking time on the package—usually 3 to 5 minutes is enough.
- Once the tortellini floats to the top, taste a piece to check doneness immediately.
- Remove soup from high heat after tortellini cooks; letting it simmer gently helps avoid over-softening.
This way, you get tender pasta with a nice bite, blending beautifully with the creamy soup.
Equipment You’ll Need
- Large pot – I use this to cook the soup all in one place, making cleanup easier.
- Cutting board and knife – for chopping the onion and garlic quickly and safely.
- Measuring cups and spoons – to add ingredients precisely and keep the flavors balanced.
- Soup ladle – perfect for serving the hot, creamy soup into bowls.
- Stirring spoon or spatula – helps you mix everything together smoothly and prevents sticking.
Flavor Variations & Add-Ins
- Swap sausage for cooked chicken or turkey for a different protein option.
- Add a pinch of red pepper flakes for a bit of heat or a splash of hot sauce.
- Include sautéed mushrooms or bell peppers for extra texture and flavor.
- Use basil or thyme instead of oregano for a fresh herbal twist.
Creamy Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, making it a quick and hearty soup that’s perfect for busy days.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Then add the minced garlic and cook for another minute until fragrant.
2. Build the Soup Base:
Pour in the diced tomatoes with their juice and the chicken broth. Stir everything together and bring the mixture to a boil.
3. Cook the Tortellini:
Add the tortellini to the boiling soup and cook following the package directions, usually between 3 to 5 minutes, until tender.
4. Add Greens and Cream:
Lower the heat to low and stir in the fresh spinach leaves. Let them wilt for about 1 to 2 minutes. Then, pour in the heavy cream along with dried basil and oregano. Let the soup simmer gently for 2 to 3 minutes. Season with salt and pepper to your liking.
5. Serve and Enjoy:
Ladle the warm soup into bowls and sprinkle grated Parmesan cheese on top. Enjoy it with crusty bread or your favorite side for a comforting meal.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Just make sure to add frozen tortellini directly to the boiling soup and cook a minute or two longer than the package suggests to ensure they’re cooked through.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and use vegetarian tortellini. You can also add more veggies like mushrooms or zucchini for extra flavor and texture.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding cream and spinach, then refrigerate. When ready to eat, reheat gently and stir in cream and spinach last to keep it fresh and vibrant.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.