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Creamy Tortellini Soup

A rich and cozy tortellini soup packed with cheese-filled pasta in a velvety tomato-cream broth with Italian sausage and spinach, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • to taste salt and black pepper
  • 9 oz refrigerated cheese tortellini
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • ½ cup freshly grated Parmesan cheese

Method
 

Brown the Sausage
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the Italian sausage and break it apart with a wooden spoon. Cook for 5 to 7 minutes until nicely browned and no longer pink.
  3. Drain excess fat if needed, but leave a little behind for richness.
Soften the Aromatics
  1. Reduce heat to medium and add the diced onion to the pot with the sausage. Cook for 3 to 4 minutes, stirring occasionally, until the onion turns soft and translucent.
  2. Add the minced garlic and cook for another 60 seconds until fragrant.
Build the Broth
  1. Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir everything together.
  2. Add Italian seasoning, red pepper flakes, salt, and black pepper.
  3. Bring the mixture to a gentle boil.
Cook the Tortellini
  1. Add the refrigerated cheese tortellini directly into the simmering broth.
  2. Cook according to package directions, usually 5 to 7 minutes, until the tortellini float to the surface and are tender but still have a slight bite. Avoid overcooking.
Finish with Cream and Spinach
  1. Reduce the heat to low and stir in the heavy cream.
  2. Add the fresh baby spinach and stir gently until it wilts down, about 1 to 2 minutes.
  3. Stir in the Parmesan cheese and taste for seasoning. Serve immediately while the broth is silky and hot.

Notes

Substitution Tips: Swap Italian sausage for ground turkey or chicken sausage for a lighter version. Use half-and-half instead of heavy cream to reduce richness. Frozen tortellini works just as well — just add a couple of extra minutes of cook time. Meal-Prep Tip: Dice the onion and mince the garlic the night before and store in an airtight container in the fridge. Common Mistakes: Always reduce heat to low before adding cream to prevent curdling. Do not overcook tortellini — pull them when they float and are just tender. Do not skip browning the sausage. Use freshly grated Parmesan, not pre-packaged. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth when reheating over medium-low heat. Freezing is not recommended once tortellini and cream are combined. Make-Ahead Tip: The base (sausage, aromatics, broth, and tomatoes) can be made ahead and refrigerated. Add tortellini, cream, and spinach fresh when ready to serve.