This Creamy Tortellini Soup is like a warm hug in a bowl, filled with cheesy tortellini, tender Italian sausage, fresh spinach, and a rich, creamy tomato broth. It’s the perfect mix of hearty and cozy, just right for chilly days or whenever you need a little comfort food in your life.
I love making this soup because it comes together quickly, and it always turns out so satisfying. The combination of savory sausage and spinach keeps it feeling fresh, while the tortellini adds a fun, cheesy twist that everyone seems to enjoy. I usually toss in extra garlic and a sprinkle of Parmesan on top for a little something special.
My favorite way to serve this is with some crusty bread on the side to soak up all that delicious broth. It’s a go-to meal when friends come over or when I just want something simple and comforting after a busy day. This soup always makes the kitchen smell amazing and fills the house with good vibes.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. Use mild or spicy depending on your taste. For a lighter version, try ground turkey or chicken sausage. Vegetarian? Just skip it or use cooked mushrooms for a meaty texture.
Tortellini: Fresh cheese tortellini gives the soup a creamy, cheesy bite. You can substitute with frozen or dried tortellini—just adjust cooking time. If you want a gluten-free option, try gluten-free pasta or ravioli.
Heavy Cream: This makes the soup rich and smooth. For a lighter touch, swap with half-and-half or coconut milk (for a dairy-free option). Adding cream slowly lets it blend well without curdling.
Spinach: Fresh spinach adds color and freshness. If you don’t have spinach, kale or Swiss chard work well too. Just add them a little earlier to soften.
How Can I Keep the Cream from Curdling in the Soup?
Adding cream to hot soup can sometimes cause curdling. To avoid this:
- Lower the heat to medium-low before adding cream.
- Stir the cream in slowly and evenly.
- Don’t boil the soup after adding cream; just let it gently warm.
- If you’re worried, temper the cream by mixing a little hot broth into it before adding back to the pot.
These small steps help keep the soup silky and creamy without lumps or a separated texture.
Equipment You’ll Need
- Large stockpot – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Spoon or spatula – handy for stirring the sausage and soup without scratching your pot.
- Knife and cutting board – essential for chopping onions, garlic, and spinach neatly.
- Measuring cups and spoons – to get the right amounts of broth, cream, and seasonings for balanced flavor.
- Ladle – makes serving the soup into bowls easy and mess-free.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked shredded chicken to keep it lean but still hearty.
- Add mushrooms or zucchini along with spinach for extra veggies and texture.
- Use sun-dried tomatoes instead of canned diced tomatoes for a deeper tomato taste.
- Stir in fresh basil or oregano at the end for a bright herbal lift.
How to Make Creamy Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14-ounce) can diced tomatoes, undrained
- 1 (9-ounce) package fresh cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 20 minutes of cooking time. In about 30 minutes, you’ll have a comforting, creamy soup ready to enjoy—perfect for a quick dinner or cozy lunch.
Step-by-Step Instructions:
1. Cook the Sausage and Veggies:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with your spoon. Cook for 5 to 7 minutes until browned and fully cooked. Then, add the chopped onion and sauté until soft, about 3 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.
2. Add Broth, Tomatoes, and Seasoning:
Pour in the chicken broth and diced tomatoes with their juices. Stir in the dried Italian seasoning. Bring everything to a boil to get those flavors going.
3. Cook the Tortellini:
Add the fresh cheese tortellini to the pot and cook according to package instructions, usually about 3 to 5 minutes. The tortellini will become tender and delicious.
4. Finish with Cream and Spinach:
Lower the heat to medium-low and stir in the heavy cream and chopped spinach. Let it simmer gently for another 3 to 5 minutes, until the spinach wilts and the soup is heated through.
5. Add Cheese and Season:
Stir in the grated Parmesan cheese until it melts and blends into the soup. Taste your soup and add salt and pepper as you like.
6. Serve and Enjoy:
Ladle the creamy tortellini soup into bowls. Garnish with extra Parmesan cheese and freshly chopped parsley if you like. Serve hot, with crusty bread on the side for dipping.
Can I Use Frozen Tortellini Instead of Fresh?
Yes, frozen tortellini works great! Just add a couple of extra minutes to the cooking time and cook until tender. No need to thaw—just drop it straight into the boiling soup.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for a plant-based milk like coconut or cashew milk and use dairy-free cheese or omit the Parmesan. The soup will still be creamy and delicious!
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to keep the soup smooth and creamy.
