There’s nothing quite like a steaming bowl of soup that feels like home after a long day. This Creamy Tortellini Soup is a super quick and delicious weeknight recipe ready in 30 minutes, making it perfect for busy evenings when you crave comfort without the fuss. With tender cheese-filled tortellini, hearty sausage, and a creamy, flavorful broth, it’s the kind of recipe that wins hearts at the table every single time.
Why You’ll Love This Creamy Tortellini Soup
- ⏱ Quick & easy – dinner on the table in just 30 minutes.
- 🥣 Comforting – creamy, cheesy, and soul-warming.
- 🧑🍳 Beginner-friendly – no fancy techniques needed.
- 🧄 Flavor-packed – herbs, garlic, and sausage make it rich and satisfying.
- 👩👩👧 Family-friendly – even picky eaters love it.
Tools and Preparation
You don’t need a big setup, just a few kitchen basics:
- Large soup pot or Dutch oven – for even heat distribution.
- Wooden spoon – perfect for stirring sausage and cream gently.
- Sharp knife & cutting board – quick chopping of onion, garlic, and veggies.
- Measuring cups/spoons – for seasoning and broth.
- Ladle – for easy serving straight to the bowls.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream (or half & half for lighter version)
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt & black pepper, to taste
- 9 oz cheese tortellini (fresh or refrigerated)
- 3 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions
- Cook the sausage. Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart, and cook until browned.
- Add aromatics. Stir in onion and garlic, cooking until softened and fragrant.
- Build the base. Pour in chicken broth and diced tomatoes. Season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer.
- Add the cream. Stir in heavy cream and let it blend with the broth.
- Cook the tortellini. Add tortellini directly into the soup and simmer until tender (about 6–7 minutes).
- Finish with greens. Stir in spinach and Parmesan. Simmer for 2–3 minutes until spinach wilts and the soup turns creamy.
- Serve. Ladle into bowls, garnish with extra Parmesan, and enjoy!
How to Serve Creamy Tortellini Soup
- With garlic bread for dipping.
- As a main course with a fresh garden salad.
- In smaller portions as a starter for a pasta night.
- Paired with roasted veggies for extra color.
- Topped with fresh basil for a fragrant finish.
Tips for Perfect Results
- Use fresh tortellini for the best texture.
- For a lighter soup, swap heavy cream with half & half or coconut cream.
- Add extra veggies like zucchini, carrots, or mushrooms for more nutrition.
- Don’t overcook the tortellini – it should be tender, not mushy.
- Taste before serving – Parmesan adds salt, so season last.
Best Pairings / Side Dishes
This soup pairs beautifully with:
- Fresh Caesar salad
- Garlic breadsticks
- Roasted broccoli or green beans
👉 It also makes a cozy duo with my Creamy Beef Pasta for a family-style Italian night.
Common Mistakes to Avoid
- Overcooking tortellini – it becomes mushy quickly.
- Adding cream too early – it may curdle if boiled hard.
- Skipping seasoning adjustments – taste and balance salt before serving.
- Using low-quality broth – the broth sets the entire flavor tone.
Storage & Reheating Instructions
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Best enjoyed fresh, but you can freeze without the tortellini (add fresh pasta when reheating).
- Reheating: Warm on the stove over low heat, adding a splash of broth or cream if it thickens.
✨ This is one recipe you’ll definitely want to save – Pin it now for later!
FAQs
1. Can I use frozen tortellini?
Yes, just add 2–3 minutes to cooking time.
2. Can I make this vegetarian?
Absolutely! Swap sausage with mushrooms and use vegetable broth.
3. Can I cook this in a slow cooker?
Yes, but add tortellini in the last 20–30 minutes so it doesn’t overcook.
4. How spicy is it?
That depends mild sausage keeps it cozy, spicy adds a kick. Adjust red pepper flakes to taste.
Final Thoughts (Emma’s Voice)
This Creamy Tortellini Soup is proof that cozy meals don’t have to take all night. With a pot of this bubbling on the stove, your kitchen will smell like comfort itself. It’s quick, hearty, and always a crowd-pleaser.
If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
Creamy Tortellini Soup
Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring Cups & Spoons
- Ladle
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 lb Italian sausage mild or spicy
- 1 small onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 oz
- 1 cup heavy cream or half & half for lighter version
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes optional
- salt & black pepper to taste
- 9 oz cheese tortellini fresh or refrigerated
- 3 cups fresh spinach roughly chopped
- 0.5 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage, break it apart, and cook until browned.
- Stir in onion and garlic, cooking until softened and fragrant.
- Pour in chicken broth and diced tomatoes. Add Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer.
- Stir in heavy cream and allow it to combine with the broth.
- Add tortellini and simmer until tender, about 6–7 minutes.
- Stir in spinach and Parmesan. Simmer for another 2–3 minutes until spinach wilts and soup is creamy.
- Ladle into bowls and garnish with more Parmesan if desired. Serve hot.