Ready in 30 minutes, this creamy sausage tortellini soup is a quick comforting dinner recipe. Incredibly easy, delicious—filled with tons of fresh, bold flavor!
Creamy Tortellini Soup: Recipe on Repeat
Can you think of a better way to end your day than with a warm bowl of creamy tortellini soup? (Well, cauliflower potato soup is in the running too, clearly). I can't even tell you how many times I've made this in the last 5 years. It's in the top of my favorite soup recipes and made it to the list of 20+ Fall dinner ideas.
Why You'll Love This Recipe, Too
- Simple to prepare
- Ready in just 30 minutes—perfect for any day of the week!
- Completely from scratch, you control the ingredients
- Makes wonderful leftovers (and freezes well, too!)
Ingredients You Need
These are all basic ingredients and each one has an important job. I only recommend substitutions that I've outlined here.
- Tortellini: Fresh or frozen—use either type of tortellini. Both have a very quick cook time!
- Sausage: I use Italian sausage, sweet, mild or hot, either ground or cut out of the casing.
- Onion: The onion adds a little freshness to soup.
- Chicken Broth: Use 6 cups of chicken broth, I usually use reduced sodium. If you have homemade chicken stock, that works too!
- Diced Tomatoes: Use 1 standard 14-ounce can of diced tomatoes. If you love tomatoes like I do, you can use a 28-ounce can. Don't drain the liquid.
- Tomato Paste: Adding tomato paste adds depth and richness to the soup. You need 1 standard 6-ounce can.
- Spinach: Fresh or frozen—use whatever type of spinach you'd like.
- Heavy Cream: Using heavy cream creates a thicker broth and adds creaminess. You can also use half-and-half, even whole milk works too (though less creamy.) To keep this dairy free, you can also substitute with coconut cream.
- Garlic: You need 2 cloves, minced, for flavor. If you love garlic, like I do, feel free to add more! If you don't have fresh, feel free to use ½ teaspoon of garlic powder.
- Spices: Like usual, we're not using anything complicated. Grab pantry staples like Italian seasoning, salt and pepper.
How to Make Creamy Sausage Tortellini Pasta
Most soups aren't complicated and this recipe is no exception! We're laying the ingredients into the pot, each adding flavor.
Start with the sausage. Brown the sausage with onion and spices until cooked through. Stir in the tomato paste, allowing it to cook for 1-2 minutes.
Add the tomatoes and chicken broth. Bring to a boil and add the tortellini. Stir in the heavy cream and spinach. Cook for an additional 3-5 minutes. That's it!
Creamy Sausage Tortellini Soup
Description
Ingredients
- 1 pound ground Italian sausage, sweet or hot
- ½ cup sweet onion, chopped
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 Tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can diced tomatoes
- 6 cups low sodium chicken broth
- 1 pound tortellini, fresh or frozen
- 1 cup heavy cream
- 8 ounces baby spinach, fresh or frozen
Instructions
- Heat a 5-quart or larger dutch oven or pot over medium heat. Once hot, add the sausage, removing the casing if you purchased links. Cook and stir for 3-4 minutes, then add the onion, salt, pepper, Italian seasoning, and garlic. Stir and break up the meat as much as possible as it cooks for another 4-5 more minutes, or until completely cooked through.
- Add the tomato paste, stirring together, letting it cook for 1-2 minutes. Adjust the heat to medium-high, then add the tomatoes and chicken broth. Bring to a soft boil, then add the tortellini and cook for 5 minutes. (This time will depend on using fresh or frozen tortellini. See recipe notes.)
- Stir in the heavy cream and spinach. Cook for an additional 3-5 minutes. Give it a taste, add additional salt and pepper, if needed. Serve warm. Leftovers stay fresh for up to 5 days in the refrigerator.
Notes
- Freezing Instructions: This soup freezes wonderfully for up to 3 months in a freezer safe container. Refrigerate overnight or allow to cool completely before freezing.
- Tortellini: Fresh or frozen—use either type of tortellini. I usually use fresh cheese tortellini. Cook as directed on the back of the package.
- Sausage: You can use Italian sausage, sweet, mild or hot, either ground or cut out of the casing.
- Spinach: Fresh or frozen spinach works. No need to thaw.
- Heavy Cream: Using heavy cream creates a thicker broth and adds creaminess. You can also use half-and-half, even whole milk works too (though less creamy.) To keep this dairy free, you can substitute with coconut cream.
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