This full flavored Creamy Tortellini Soup is so delicious, it will knock your socks off! It’s loaded with healthy vegetables, filling cheesy tortellini, and some fantastic Italian sausage meat. This is literally love in a bowl!
Creamy Tortellini Soup
If you love soup as much as me, you will definitely want to make this one. It’s so hearty that it’s a whole meal on its own, especially if you pair it with a nice dinner roll. Talk about versatile, you can use medium or hot Italian sausage to amp up the spicy factor, try different types of tortellini, or other vegetables.
I know that as food bloggers we always tell you that this is the best soup recipe out there, but you know, I’m just going to let you try this one. All I can say is that my family loves it! It’s hearty, super filling, and trust me when I say that you won’t walk away from the table hungry.
What You’ll Need To Make Creamy Tortellini Soup
- Oil – I use olive oil. You only need a little bit, but you can also skip this ingredient, since the sausage can be quite fatty.
- Sausage – I use mild Italian sausage, with casing removed, but use medium or hot to kick it up a notch.
- Onion and Garlic – You’ll need a regular onion and some garlic to enhance the flavor of our soup.
- Celery – Celery stalks, chopped. Celery holds up so nice in any soup.
- Carrot – A chopped carrot will add some nice color.
- Flour – I used plain white flour to thicken up the broth.
- Chicken Broth – I always use low sodium chicken broth to control the amount of salt in my food.
- Tortellini – I used cheese tortellini but use any type you like.
- Spinach – Lots of chopped spinach but you can also use other greens such as kale.
- Cream – I use half and half but other %MF cream can easily be used as well.
How To Make Creamy Tortellini Soup
- Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate.
- Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
- Add Flour and broth: Sprinkle the flour over the veggies, stir and cook for another minute. Pour in the chicken broth to the pot, stir well and bring to a simmer. Reduce the heat to low and cook for 5 more minutes.
- Combine all ingredients: Add the sausage back to the pot, tortellini, spinach and cream. Stir everything together and continue cooking for another 5 minutes or until the tortellini is cooked through. Season with salt and pepper as needed.
- Serve: Serve immediately.
FAQ’s
Tortellini is a ring-shaped Italian pasta stuffed with cheese or meat that is most traditionally served in broth.
They are both stuffed but the shapes are different. Ravioli is square whereas tortellini is more ring shaped. Tortellini will stand up much better in a soup though.
Some Tips
- Freeze without adding in the cream. When thawed and heating up, add the cream then, for the best consistency.
- Freeze fresh tortellini and when ready to make this soup, you always have this ingredient. You may need to increase the cooking time to compensate for the frozen state.
Leftovers
Let the creamy tortellini soup cool completely then place in an airtight container in the fridge for 3-4 days.
Freezer
Store in a large airtight container or in individual containers for 2–3 months in the freezer.
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Creamy Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casings removed
- 1 large onion chopped
- 2 stalks celery chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 pound cheese tortellini (1 package)
- 10 ounce spinach roughly chopped
- 2 cups half and half cream
- salt and pepper to taste
Instructions
- Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate.
- Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
- Add Flour and broth: Sprinkle the flour over the veggies, stir and cook for another minute. Pour in the chicken broth to the pot, stir well and bring to a simmer. Reduce the heat to low and cook for 5 more minutes.
- Combine all ingredients: Add the sausage back to the pot, tortellini, spinach and cream. Stir everything together and continue cooking for another 5 minutes or until the tortellini is cooked through. Season with salt and pepper as needed.
- Serve: Serve immediately.
Video
Recipe Notes
- Freeze without adding in the cream. When thawed and heating up, add the cream then, for the best consistency.
- Freeze fresh tortellini and when ready to make this soup, you always have this ingredient. You may need to increase the cooking time to compensate for the frozen state.
- Let cool completely and place in an airtight container in the fridge for 3-4 days.
- Store in a large airtight container or in individual containers for 2–3 months in the freezer.
I have been making this for the last couple of months at the request of my husband. When he first tried it, he told me he wanted this in the weekly rotation. His comments were, “there is so much flavour, so rich and delicious”. So we have it weekly.
This soup is wonderful. Used pork and fennel Italian sausages, which added a nice light aniseed flavour, and veal tortellini. We don’t have half and half in Australia, so one cup of cream and one of milk. Thank you for the recipe x
So glad to hear you liked it!