Why I Love This Recipe

If I had to pick one soup that feels like a hug in a bowl, this would be near the top of the list. Between the cheesy tortellini, savory Italian sausage, creamy tomato broth, and handfuls of spinach, every spoonful is packed with something good. It’s cozy enough for a chilly evening but easy enough to make on a weeknight, which is exactly why I keep coming back to it.

Enjoying The Leftovers

This is one of those soups that disappears fast, but if you’re lucky enough to have leftovers, they make an incredible lunch the next day.

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. The tortellini will continue to soak up some of the broth as it sits, so don’t be surprised if it thickens overnight.

Reheating

Warm gently on the stovetop or in the microwave until heated through. Add a splash of chicken broth or milk if you’d like a thinner consistency, then top with freshly grated parmesan before serving.

Sitting next to a pot of soup is a bowl of tortellini soup with spinach in a tomato based broth with grated parmesan on top.
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Creamy Tortellini Soup

Imagine your favorite creamy tomato soup and cheesy pasta coming together in one pot. That's exactly what this Creamy Tortellini Soup delivers. With Italian sausage, tender vegetables, pillowy cheese tortellini, and a rich, velvety broth, it's the kind of dinner you'll be craving long after the last bowl is gone.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
US M
Servings 8

Ingredients

  • 1 lb Italian chicken sausage
  • 1 small onion, diced
  • 2 stalks of celery, diced
  • 2 small carrots, diced
  • 1 tbsp minced garlic
  • 28 oz can fire roasted crushed tomatoes
  • 14 oz can diced tomatoes
  • 5 cups chicken stock
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp avocado oil
  • 1 cup half and half
  • 18 oz cheese tortellini
  • 2 cups spinach
  • Freshly grated parmesan cheese for garnish
US – M

Instructions

  • Heat the avocado oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up as it cooks, and cook for 7-10 minutes, or until browned and fully cooked.
  • Add the celery, carrots, and onion, and sauté for 3-4 minutes, or until the vegetables begin to soften.
  • Stir in the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the diced tomatoes, seasonings, and chicken stock. Stir well and bring the soup to a boil.
  • Once boiling, add the tortellini and cook according to the package directions, about 4 minutes, or until tender.
  • Remove the pot from the heat and stir in the half and half and spinach. Continue stirring until the spinach has wilted.
  • Ladle into bowls and top with freshly grated Parmesan cheese before serving.

Equipment

large pot
measuring cups
cutting board

Nutrition Per Serving

Calories: 524kcal | Carbohydrates: 42g | Protein: 24g | Fat: 30g | Fiber: 5g