Embrace pure comfort with this rich and satisfying creamy tortellini soup. This one-pot recipe brings together tender cheese tortellini, savory Italian sausage, fresh vegetables, and a velvety broth you can pull together in under an hour. It’s warm, hearty, and ideal for busy weeknights when you want something homemade without the fuss. Get ready to add a new family favorite to your cold-weather recipe list!
Table of Contents
Why You’ll Love This Tortellini Soup
You’ll quickly understand why this creamy tortellini soup recipe becomes a staple in your kitchen.
- Fast & Easy: Ready in under an hour with simple prep.
- Rich & Flavorful: Every spoonful combines creamy broth, savory sausage, tender tortellini, and veggies.
- Beginner-Friendly: Straightforward steps with classic comfort-food results.
- Highly Customizable: Swap proteins, greens, or seasonings easily.
- Family-Approved: Creamy, cozy, and satisfying for all ages.
Ingredients
Gather these simple ingredients to create your homemade tortellini soup. Each component plays a vital role in building the rich, comforting flavors of this dish.
- 1 lb ground mild Italian sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed
- 1 (6-oz) can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6–7 cups chicken broth
- 14 oz refrigerated cheese tortellini
- 2 cups half-and-half or heavy cream
- 1 handful fresh spinach, chopped
- Fresh parsley + grated Parmesan for serving
Notes & Substitutions
- Sausage options: mild, sweet, spicy, or turkey sausage.
- Vegetarian option: replace sausage with white beans, chickpeas, or plant-based crumble.
- No wine? Substitute the same amount of broth.
- Broth: vegetable broth works well.
- Dairy-free option: use full-fat coconut milk or dairy-free cream.
- Tortellini: refrigerated, frozen, or shelf-stable all work—adjust cook time.
Equipment
You only need a few basic kitchen tools to make this delightful creamy tortellini soup.
- Large Dutch oven or soup pot
- Cutting board & knife
- Wooden spoon
- Whisk
- Measuring cups & spoons
Instructions
Creating this comforting tortellini soup is straightforward. Follow these steps for a perfect bowl every time.
1. Cook the Sausage & Vegetables
In a large stockpot over medium-high heat, brown the Italian sausage, breaking it into small pieces.
Add onion, celery, and carrots. Cook 5 minutes until softened.
2. Add Seasonings & Tomato Paste
Stir in garlic, salt, pepper, Italian seasoning, and fennel seed.
Add tomato paste and cook 3–5 minutes to deepen flavor.
3. Deglaze & Thicken
Pour in white wine and scrape the bottom of the pot.
Sprinkle flour over the mixture and stir for 1 minute until thickened.
4. Add Broth & Simmer
Slowly whisk in chicken broth, stirring continuously to avoid lumps.
Bring to a low simmer, reduce heat, and cook 15 minutes.
5. Make it Creamy
Stir in the half-and-half or heavy cream.
Return to a gentle simmer.
learn more about how Italian seasoning enhances flavor, explore its culinary applications in various dishes.
6. Add Tortellini & Spinach
Add the cheese tortellini and chopped spinach.
Cook according to the tortellini package (usually 4–7 minutes), until al dente.
consistency is crucial for both texture and how well it absorbs the sauce and maintains its shape.
7. Serve
Ladle into bowls and top with fresh Parmesan and parsley. Serve warm with crusty bread.
Pro Tips & Troubleshooting
- Avoid mushy pasta: add tortellini at the end and cook only until al dente.
- Grainy soup? Your cream was too cold—bring it to room temp first.
- Too thin? Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Too thick? Add more broth.
- Extra veggies: zucchini, mushrooms, bell peppers.
- Extra heat: add red pepper flakes or cayenne.
Serving, Storage & Variations
Serving Ideas
- Crusty bread
- Garlic knots
- Simple green salad
Storage
- Fridge: 3–4 days in an airtight container
- Freezer: Freeze the soup without tortellini and cream. Add both fresh when reheating.
Variations
- Substitute kale for spinach
- Add white beans for extra protein
- Use spicy sausage for heat
- Add fresh basil or pesto when serving
Nutrition Information
Enjoy this delicious creamy tortellini soup knowing it provides a hearty meal.
- Calories: 518 calories
- Sugar Content: 7.3 g
- Sodium Content: 969.8 mg
- Fat Content: 29.1 g
- Saturated Fat Content: 12.8 g
- Trans Fat Content: 0.3 g
- Carbohydrate Content: 42.7 g
- Fiber Content: 3.3 g
- Protein Content: 22.7 g
- Cholesterol Content: 85.1 mg
Please note: Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and quantities used.
FAQ
Can I make this tortellini soup vegetarian?
Yes, absolutely! Omit the Italian sausage and replace it with a plant-based ground crumble, white beans, or sautéed mushrooms for a delicious vegetarian option.
What sides pair well with this soup?
Crusty bread, garlic bread, or a fresh side salad are fantastic accompaniments that complement the richness of this creamy soup.
Can I omit the white wine?
Certainly. If you prefer not to use wine, simply substitute it with an equal amount of chicken or vegetable broth.
Conclusion
This creamy tortellini soup delivers everything you want in a comforting, easy weeknight meal—rich flavor, tender pasta, hearty sausage, and a velvety broth that feels cozy in every bite. Whether you’re feeding family or craving something warm and satisfying, this recipe never disappoints.
If you try it, please leave a comment and star rating—your feedback helps others find the recipe. And don’t forget to share it on Pinterest or Facebook!
What variation did you try? Extra veggies, spicy sausage, or dairy-free?
Tell us in the comments!
Delicious Creamy Tortellini Soup
Equipment
- Large Stockpot
- Stirring utensil
Ingredients
Main Ingredients
- 1 lb. ground mild Italian sausage
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed crushed or chopped
- one 6-oz. can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6–7 cups chicken broth
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
- 1 handful chopped fresh spinach
- Parmesan and fresh parsley for serving
Instructions
Steps
Cook the Sausage & Vegetables
- In a large stockpot over medium-high heat, brown the Italian sausage, breaking it into small pieces.
- Add onion, celery, and carrots. Cook 5 minutes until softened.
Add Seasonings & Tomato Paste
- Stir in garlic, salt, pepper, Italian seasoning, and fennel seed.
- Add tomato paste and cook 3–5 minutes to deepen flavor.
Deglaze & Thicken
- Pour in white wine and scrape the bottom of the pot.
- Sprinkle flour over the mixture and stir for 1 minute until thickened.
Add Broth & Simmer
- Slowly whisk in chicken broth, stirring continuously to avoid lumps.
- Bring to a low simmer, reduce heat, and cook 15 minutes.
Make it Creamy
- Stir in the half-and-half or heavy cream.
- Return to a gentle simmer.
Add Tortellini & Spinach
- Add the cheese tortellini and chopped spinach.
- Cook according to the tortellini package (usually 4–7 minutes), until al dente.
Serve
- Ladle into bowls and top with fresh Parmesan and parsley. Serve warm with crusty bread.
