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Lunch Dinner One Pot 30 Minutes or Less Pork Italian
4.4 from 60 votes

Creamy Tortellini Soup

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •1/23/23 6 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for creamy tortellini soup.

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!

a ladle scooping up some creamy tortellini soup from a pot.
Table of Contents Open
  • Creamy Tortellini Soup
  • What You’ll Need To Make Creamy Tortellini Soup
  • How To Make Creamy Tortellini Soup
  • Frequently Asked Questions
    • Is tortellini pasta stuffed?
    • What is the difference between ravioli and tortellini?
  • Some Tips
  • Leftovers
    • Freezer
  • More Great Recipes To Try
  • Creamy Tortellini Soup
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of all the ingredients needed 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

process shots showing how to make creamy tortellini soup.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve: Serve immediately.
process shots showing how to finish creamy tortellini soup.

Frequently Asked Questions

Is tortellini pasta stuffed?

Tortellini is a ring-shaped Italian pasta stuffed with cheese or meat that is most traditionally served in broth.

What is the difference between ravioli and tortellini?

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.

creamy tortellini soup in a white bowl.

Some Tips

  1. Freeze without adding in the cream. When thawed and heating up, add the cream then, for the best consistency.
  2. 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.

creamy tortellini soup in a white bowl.

More Great Recipes To Try

  • Vegetable Beef Soup
  • Easy Tortellini Soup
  • Broccoli Cheese Soup
  • Italian Wedding Soup
  • Cheesy Beef Tortellini Enchilada Casserole
  • Summer Chicken Vegetable Soup
  • Italian Meatball Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a ladle scooping up some creamy tortellini soup from a pot.
Print
4.39 from 60 votes

Creamy Tortellini Soup

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
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!
8

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 5.5 qt., Meringue

Video

Notes

  1. Freeze without adding in the cream. When thawed and heating up, add the cream then, for the best consistency.
  2. 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.
  3. Let cool completely and place in an airtight container in the fridge for 3-4 days.
  4. Store in a large airtight container or in individual containers for 2–3 months in the freezer.

Nutrition Information

Serving: 1servingCalories: 533kcal (27%)Carbohydrates: 37g (12%)Protein: 24g (48%)Fat: 33g (51%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 87mg (29%)Sodium: 780mg (34%)Potassium: 586mg (17%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 5918IU (118%)Vitamin C: 6mg (7%)Calcium: 220mg (22%)Iron: 3mg (17%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a ladle scooping up some creamy tortellini soup from a pot.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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6 Comments
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Emily
Emily
Posted: 27 days ago

5 stars
This was SO GOOD! My 6 year old, who has recently become very picky, asked for seconds! (I realized after I made it that I forgot the spinach but it was still tasty)

0
Reply
I have a weird name
I have a weird name
Posted: 3 months ago

5 stars
Lol. I came back because I forgot to leave a 5-star rating. This recipe is delicious.

0
Reply
I have a weird name
I have a weird name
Posted: 3 months ago

I’m making this again next week. I can’t wait. The one thing I like about the weather getting cooler is making soups and chowders. I didn’t have to change a thing in this recipe. It’s real comfort food!

0
Reply
Sherri
Sherri
Posted: 11 months ago

5 stars
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.

0
Reply
Diane
Diane
Posted: 1 year ago

5 stars
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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diane
Posted: 1 year ago

So glad to hear you liked it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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