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Creamy Tortellini Soup

Creamy tortellini soup with tender cheese tortellini, sausage, and wilted spinach in a rich cream-tomato broth. Italian-American comfort soup ready in about 40 minutes with a simple simmer-and-wilt method.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage base
  • 1 lb Italian sausage Brown and drain to control grease.
  • 1 onion Dice for even sautéing.
  • 4 garlic Minced; cook briefly to avoid bitterness.
  • 2 tbsp tomato paste Sauté to deepen flavor.
  • 1 can (14 oz) diced tomatoes Use canned for quick consistency.
  • 4 cup chicken broth Forms the soup base.
  • 1 tsp Italian seasoning Adds classic Italian flavor.
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • Salt and pepper to taste Season at the end, to avoid under/over-salting.
Pasta and creamy finish
  • 20 oz refrigerated cheese tortellini Cook 4–5 minutes until tender; don’t overcook.
  • 3 cup baby spinach Stir in at the end to wilt quickly.
  • 1.5 cup heavy cream Stir in to create the creamy broth texture.
Serving
  • 1 Parmesan and fresh basil for serving Serve generously for best flavor and finish.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat and brown the Italian sausage until cooked through, 5-7 minutes; drain excess fat.
  2. Add the diced onion to the pot and sauté for 4 minutes until softened, stirring as needed.
Build the tomato-cream broth
  1. Add the minced garlic and tomato paste, then cook for 2 minutes while fragrant.
  2. Pour in the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes; bring to a boil.
Cook tortellini
  1. Add the refrigerated cheese tortellini and cook at a steady boil for 4-5 minutes until tender.
Finish with cream and spinach
  1. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve hot with generous parmesan and fresh basil.

Notes

Pro tip: drain the sausage well before adding onion to keep the broth from turning greasy. Store leftovers in the refrigerator up to 3 days; reheat gently to prevent tortellini from getting mushy. Freezing isn’t recommended because cream and tortellini can change texture. For a lighter option, use half-and-half instead of heavy cream (still add at the end) though the soup will be less rich.