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Creamy Tortellini Soup

Creamy tortellini soup combines browned Italian sausage, cheese tortellini, tomatoes, and spinach in a rich chicken broth. Simmered on the stovetop and finished with Parmesan, it’s a hearty soup with tender pasta and a creamy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground mild Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) cheese tortellini refrigerated
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 0.5 cup Parmesan cheese finely grated

Method
 

  1. Heat the olive oil in a 5- to 6-quart pot over medium heat. Add the sausage and cook for 7 to 9 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  2. Add the onion and cook for 4 minutes, stirring occasionally, until softened; add the garlic and tomato paste and cook for 1 minute, stirring.
  3. Stir in the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  4. Add the tortellini and cook according to the package directions, usually 3 to 5 minutes, until tender.
  5. Stir in the heavy cream and spinach and cook gently for 2 to 3 minutes, until the spinach wilts and the soup is hot; do not let it boil.
  6. Remove the pot from the heat and stir in the Parmesan cheese. Serve hot.

Notes

For the creamiest soup, keep it at a gentle heat after adding the cream and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and tortellini may change texture. Half-and-half can replace the heavy cream for a lighter soup.