There’s nothing quite like curling up with a steaming bowl of creamy tortellini soup on a chilly evening—it’s pure comfort in every spoonful! This recipe has been my go-to weeknight lifesaver for years, especially when I’m craving something hearty but don’t want to fuss with complicated steps. The magic happens all in one pot (hello, easy cleanup!), and the rich, velvety broth hugging those plump cheese-filled tortellini? Absolute perfection.
My family goes wild for this soup—even my picky eater asks for seconds! What makes it special is how the Italian sausage, garlic, and Parmesan melt together into this incredible depth of flavor, while the fresh spinach adds just the right pop of color and nutrition. I’ve lost count of how many times I’ve made this since discovering the recipe during a snowy weekend years ago. Now it’s our tradition whenever someone needs a little extra warmth—whether that’s from cold weather or just a tough day.
Why You’ll Love This Creamy Tortellini Soup
Oh, where do I even start? This soup checks ALL the boxes for the perfect cozy meal. First off—it comes together in one pot (yes, ONE!), which means less mess and more time to actually enjoy dinner. Here’s why you’ll be obsessed:
- Comfort in a bowl: That creamy broth hugging tender tortellini? Pure magic. It’s like a warm hug after a long day.
- Quick & easy: Ready in 35 minutes flat—faster than waiting for takeout!
- Flavor bomb: Savory sausage, garlic, and Parmesan melt together into something seriously addictive.
- Secretly wholesome: Sneaky spinach adds nutrients without compromising that rich, indulgent taste.
Trust me—this soup will become your new cold-weather staple. My kids beg for it weekly!
Ingredients for Creamy Tortellini Soup
Here’s everything you’ll need to make this dreamy soup happen—I promise it’s all simple stuff you might already have! The key is fresh ingredients for maximum flavor:
- 1 lb Italian sausage (casings removed if you’re using links—I like spicy, but mild works too!)
- 1 tbsp olive oil (for that perfect golden sausage browning)
- 1 small onion, chopped (about 1 cup—trust me, it melts into the broth beautifully)
- 2 garlic cloves, minced (or 1 heaping tsp if you’re using pre-minced)
- 2 carrots, diced (little orange bursts of sweetness!)
- 4 cups chicken broth (low-sodium so you can control the salt)
- 1 (14 oz) can diced tomatoes (don’t drain—that juice adds amazing depth)
- 1 tsp Italian seasoning (or a pinch each of dried basil, oregano, and thyme)
- Salt and pepper (to taste—I do about 1/2 tsp salt to start)
- 1 cup heavy cream (this is where the magic happens!)
- 4 cups fresh spinach (packed—it wilts down to nothing)
- 1 (20 oz) package cheese tortellini (fresh or refrigerated—NOT dried)
- 1/2 cup grated Parmesan (plus extra for serving—because more cheese is always better)
Ingredient Notes & Substitutions
No stress if you need to swap things! Here’s how to adapt without losing that creamy perfection:
- Spinach: Baby kale works great too—just chop it smaller. Frozen spinach? Thaw and squeeze dry first.
- Cream: Out of heavy cream? Half-and-half works (just don’t boil it hard), or try whole milk with a tbsp of butter melted in.
- Tortellini: Gluten-free tortellini cooks faster—check at 3 minutes. No tortellini? Cheese ravioli saves the day.
- Sausage: Ground turkey sausage keeps it lighter, or skip meat and add white beans for protein.
- Spice lovers: Throw in extra red pepper flakes with the Italian seasoning!
How to Make Creamy Tortellini Soup
Alright, let’s get cooking! This soup comes together so easily—just follow these simple steps for that dreamy, creamy result every time:
- Brown that sausage: Heat olive oil in your largest pot over medium-high heat. Add the sausage (casings removed if using links) and break it up with a wooden spoon. Cook until beautifully browned—about 5 minutes. Don’t rush this step! Those crispy bits equal big flavor.
- Sauté the veggies: Push the sausage to one side and add onion, garlic, and carrots. Cook for 4-5 minutes until the onions turn translucent and smell amazing. Stir in Italian seasoning, salt, and pepper—your kitchen should smell incredible right now!
- Simmer the broth: Pour in chicken broth and the entire can of diced tomatoes (juice and all!). Scrape up any browned bits from the bottom—that’s liquid gold! Bring to a boil, then reduce heat and let it bubble gently for 10 minutes to blend flavors.
- Creamy magic time: Stir in heavy cream and tortellini. Cook for just 5-6 minutes—fresh tortellini cooks FAST! You want them tender but not mushy.
- Finish with greens: Turn off the heat and stir in spinach until wilted (about 1 minute). Taste and adjust seasoning—sometimes I add another pinch of salt or pepper here.
Pro Tips for Perfect Creamy Tortellini Soup
Here are my hard-earned secrets for soup success:
- Watch the tortellini: Set a timer! Overcooked tortellini turns gummy—pull them when they’re just al dente.
- Deglaze like a pro: After browning sausage, splash in a bit of broth to loosen those flavorful browned bits before adding veggies.
- Parmesan power: Reserve half the grated Parmesan for sprinkling on top right before serving—it makes each bowl extra special.
- Cream caution: Don’t let the soup boil hard after adding cream—gentle heat keeps it silky smooth.
Serving Suggestions for Creamy Tortellini Soup
Oh, let me tell you how we love to serve this soup—it’s all about those finishing touches! First, grab some garlic bread—the kind that’s crispy outside, soft inside, and buttery as can be. Dunking it into that creamy broth? Heaven. For a little kick, sprinkle red pepper flakes on top (my husband adds them to his whole bowl!). And don’t forget extra Parmesan—because cheese makes everything better. Sometimes I’ll throw a simple green salad on the side if I’m feeling fancy, but honestly? This soup shines all on its own.
Storing and Reheating Creamy Tortellini Soup
Here’s the good news—this soup tastes almost as amazing leftover as it does fresh! Just store it in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—microwave in 30-second bursts or warm gently on the stove over medium-low heat. Stir frequently and add a splash of broth if needed to keep that creamy texture perfect. Pro tip: The tortellini will soak up some liquid overnight, so don’t panic if it thickens—just adjust with a little extra broth when reheating!
Creamy Tortellini Soup FAQs
I get asked these questions ALL the time—here are my tried-and-true answers to make your soup perfect every time!
Can I freeze this soup?
Nope, I don’t recommend it—the dairy tends to separate when thawed, and the tortellini turns mushy. But leftovers keep beautifully in the fridge for 3 days!
Can I use dried tortellini?
You can, but adjust cook time! Add dried tortellini with the broth and let it simmer for about 8-10 minutes before adding cream. Check for doneness—you want them tender but still firm.
How can I make it vegetarian?
Easy! Swap sausage for mushrooms or white beans, and use veggie broth. The creamy Parmesan flavor still shines through.
Why did my cream separate?
Too much heat! Always stir cream in at the end and avoid boiling. If it happens, whisk vigorously while reheating gently.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl—but remember, exact numbers can vary based on your specific ingredients and brands. One generous serving (about 1 1/2 cups) clocks in around 480 calories, with 24g protein from that hearty sausage and cheese-filled tortellini. You’re getting 4g fiber from the veggies too! The 30g fat comes mostly from the rich cream and Parmesan—because let’s be honest, that’s what makes this soup so darn delicious. For precise counts, I always recommend checking your package labels!
Print
Creamy Tortellini Soup: 35-Minute Comfort in a Bowl
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
This one-pot creamy tortellini soup is the ultimate cozy dinner idea — easy to make and packed with rich, comforting flavor!
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup heavy cream
- 4 cups fresh spinach
- 1 (20 oz) package cheese tortellini (fresh or refrigerated)
- 1/2 cup grated Parmesan cheese
- Garlic bread (for serving)
- Red pepper flakes (optional)
Instructions
- Brown the sausage in a large pot with olive oil until browned.
- Sauté onion, garlic, and carrots for 4–5 minutes until softened. Stir in Italian seasoning, salt, and pepper.
- Pour in chicken broth and tomatoes. Bring to a boil, then simmer for 10 minutes.
- Stir in heavy cream and tortellini. Cook for 5–6 minutes until pasta is tender. Add spinach and cook until wilted.
- Serve in bowls, sprinkle with Parmesan, and enjoy with garlic bread.
Notes
- Use fresh tortellini for best texture.
- Adjust spice level with mild or hot sausage.
- Add red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg