Delicious Creamy Tortellini Soup
A comforting and flavorful soup featuring Italian sausage, cheese tortellini, and fresh spinach in a rich, creamy broth, perfect for a cozy meal.
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.
Notes
Serve this hearty soup with a sprinkle of fresh Parmesan and chopped parsley. It pairs wonderfully with crusty cheese bread for dipping.