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Hands holding a bowl of creamy tortellini soup topped with parsley
Anne Newgent

Creamy Tortellini Soup

This creamy tortellini soup is a one-pot wonder packed with cheesy pasta, hearty Italian sausage, tender vegetables, and a rich, velvety broth. Perfect for weeknights, it's comforting, filling, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American, Italian
Calories: 518
Ingredients Method Notes

Ingredients
  

For the Flavor Base
  • 1 pound ground mild Italian sausage
  • 1 small yellow onion, finely diced
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon Italian seasoning
  • 1 teaspoon fennel seed, lightly crushed
For the Soup Base
  • 6 ounces tomato paste
  • 0.5 cup dry white wine or use chicken broth as non-alcoholic substitute
  • 0.5 cup all-purpose flour
  • 6.5 cups chicken broth adjust between 6 and 7 cups as needed
For the Creamy Finish
  • 2 cups half and half or heavy cream
  • 14 ounces refrigerated cheese tortellini
  • 1 handful fresh spinach, roughly chopped
For Serving
  • to taste freshly grated Parmesan cheese
  • to taste chopped fresh parsley

Method
 

  1. Place a large stockpot over medium-high heat. Add the Italian sausage and break it into small pieces as it cooks. Stir occasionally until mostly browned.
  2. Stir in the diced onion, celery, and carrots. Cook for about 5 minutes until softened and fragrant.
  3. Add garlic, salt, pepper, Italian seasoning, fennel seed, and tomato paste. Cook 3–5 minutes, stirring often, until tomato paste darkens.
  4. Pour in the white wine and let it simmer until reduced by half. Sprinkle in the flour and stir until thick and sticky.
  5. Slowly add the chicken broth while stirring. Bring to a gentle simmer, reduce heat, and cook for 15 minutes.
  6. Lower the heat. Stir in the cream, then add the tortellini and spinach. Cook just until tortellini is tender, about 1–2 minutes less than package instructions.
  7. Remove from heat. Garnish with parsley and Parmesan cheese. Serve hot with crusty bread.

Notes

For added flavor, toss in a Parmesan rind while the soup simmers and remove before serving. To make dairy-free, substitute the cream with full-fat coconut milk or cashew cream.

Nutrition Facts (Per Serving)

Serving Size: 1 bowl | Calories: 518 kcal | Total Fat: 29.1 g | Cholesterol: 85.1 mg | Sodium: 969.8 mg | Carbohydrates: 42.7 g | Fiber: 3.3 g | Sugar: 7.3 g | Protein: 22.7 g | Vitamin A: 282.9 µg | Vitamin C: 11.1 mg | Iron: 3.2 mg | Potassium: 811.4 mg | Phosphorus: 343 mg
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.