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Creamy Tortellini Soup

Creamy tortellini soup with a cream-tomato broth, cheese tortellini, Italian sausage, and wilted spinach in one pot. Brown the sausage, simmer the tomatoes and broth, then cook the tortellini until tender and finish with heavy cream for a silky texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Cheese tortellini
  • 20 oz refrigerated cheese tortellini
Baby spinach
  • 3 cup baby spinach
Onion and garlic
  • 1 onion, diced
  • 4 clove garlic, minced
Tomatoes and tomato paste
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
Broth and seasonings
  • 4 cup chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
Cream and finishing
  • 1.5 cup heavy cream
  • Parmesan and fresh basil for serving
Salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat until fully cooked and browned, then drain the fat. Visual cue: the sausage should look caramelized with rendered fat at the bottom.
Build the base
  1. Sauté onion for 4 minutes in the pot, then add garlic and tomato paste and cook for 2 minutes. Visual cue: onion turns translucent and the tomato paste darkens slightly but does not burn.
Simmer the broth
  1. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil. Visual cue: rapid bubbling across the surface.
Cook the tortellini
  1. Add tortellini and cook for 4-5 minutes, stirring occasionally, until tender. Visual cue: tortellini centers are soft and the broth thickens slightly from starch.
Finish with cream and spinach
  1. Stir in heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts. Visual cue: spinach darkens and collapses into the soup.
Season and serve
  1. Season with salt and pepper to taste, then serve with generous Parmesan and fresh basil. Visual cue: Parmesan melts slightly on contact and basil is scattered on top.

Notes

For the silkiest texture, keep the soup at a gentle simmer once you add the tortellini so the pasta stays tender without breaking. Store leftovers in the fridge up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing is not recommended because tortellini can soften further after thawing. For a lighter version, use half-and-half instead of heavy cream and warm gently (avoid boiling).