This Creamy Tortellini Soup is such a comforting bowl of goodness, filled with cheesy tortellini, tender Italian sausage, fresh spinach, and a rich, creamy tomato broth. It’s the perfect mix of hearty and cozy flavors that make you feel right at home with every spoonful.
One of my favorite things about this soup is how easy it is to make but feels so special when you serve it. I love the way the sausage adds a little extra savory touch while the spinach brings a bit of freshness. And the cheese-filled tortellini? They’re like little pillows of happiness in the creamy broth.
I usually like to serve this soup with a side of crusty bread or a simple green salad, making it a full meal that’s perfect for chilly evenings. It’s a dish that everyone seems to enjoy, whether I’m cooking for family or friends, and it always invites cozy conversations around the table.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup a nice savory flavor and a bit of spice if you like. You can swap it with ground turkey or chicken for a leaner option, or use vegetarian sausage if you prefer.
Cheese Tortellini: The star of the soup! Fresh or refrigerated tortellini works best. If you can’t find it, cheese ravioli is a good substitute but cook times might vary.
Kale: I love kale for its texture and slight bitterness to balance the creaminess. Spinach is a great alternative, offering a softer leaf and milder taste.
Heavy Cream: This makes the soup rich and silky. For a lighter version, try half-and-half or whole milk, but the soup won’t be quite as creamy.
Parmesan Cheese: Adds a salty, nutty depth. Freshly grated Parmesan melts better and tastes best. You can also try Pecorino Romano for a sharper flavor.
How Do You Make Sure Your Tortellini Stays Tender and Doesn’t Overcook?
Tortellini cooks fast, usually in 3-5 minutes. To keep a perfect texture:
- Add tortellini only after the soup has simmered and flavors blended.
- Use gentle simmer, not a rolling boil, to avoid breaking the pasta.
- Cook just until tortellini float and are tender but still hold their shape.
- If you want to save some tortellini for later, cook them separately, then add to bowls when serving.
Following these steps helps keep the tortellini soft, cheesy, and satisfying in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – This is perfect for browning sausage and simmering the soup all in one pot.
- Wooden spoon – Great for breaking up sausage and stirring the soup without scratching your pot.
- Chef’s knife – For chopping onions, garlic, and kale quickly and safely.
- Cutting board – A sturdy surface to prep your veggies and herbs with ease.
- Measuring cups and spoons – Help you pour the broth, cream, and seasonings accurately.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked shredded chicken for a milder protein option that still adds richness.
- Use spinach instead of kale if you prefer a softer, milder green that cooks faster.
- Add a pinch of smoked paprika or Italian seasoning to boost the soup’s depth and warmth.
- Mix in sun-dried tomatoes for a tangy, chewy texture that brightens the creamy broth.
How to Make Creamy Tortellini Soup
Ingredients You’ll Need:
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 (14 oz) can diced tomatoes, drained
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh kale, chopped (or spinach as an alternative)
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1 tablespoon olive oil
Time Needed:
This soup takes about 10 minutes to prep and 20 minutes to cook, so in just 30 minutes you’ll have a warm, creamy, comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook it until browned and fully cooked, about 5 to 7 minutes. If there’s extra fat, drain it if you like.
2. Sauté Onion and Garlic:
Add the chopped onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Broth, Water, and Tomatoes:
Pour in the chicken broth and water, then add the drained diced tomatoes. Stir everything together and bring the soup to a boil.
4. Simmer to Blend Flavors:
Once boiling, reduce the heat and let it simmer for 5 minutes to meld the flavors nicely.
5. Cook Tortellini:
Add the cheese tortellini to the pot and cook according to the package instructions, usually around 3 to 5 minutes, until they are tender and cooked through.
6. Add Greens:
Stir in the chopped kale and cook for another 2 to 3 minutes until the greens have wilted down beautifully.
7. Finish with Cream and Cheese:
Turn the heat down to low, stir in the heavy cream, and add the crushed red pepper flakes if you want a little spice. Season with salt and pepper to taste. Then, remove from heat and mix in the grated Parmesan cheese until it melts and makes the soup creamy.
8. Serve:
Ladle the soup into bowls and sprinkle extra Parmesan cheese and crushed red pepper flakes on top if you like. Enjoy it warm and comforting!
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can use frozen tortellini! Just add a couple of extra minutes to the cooking time and make sure the soup is at a gentle simmer to avoid overcooking.
How Can I Make This Soup Vegetarian?
Simply omit the Italian sausage and use vegetable broth instead of chicken broth. You can add extra veggies like mushrooms or bell peppers for more flavor and texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cream from separating.
Can I Freeze Creamy Tortellini Soup?
It’s best to freeze the soup before adding the cream and cheese, as dairy can change texture when frozen. Reheat slowly and add cream and Parmesan after thawing for a creamy, delicious result.
