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A close-up view of a spoonful of creamy tortellini soup, showing the cheese tortellini and bits of Italian sausage in a rich, creamy broth.

Creamy Tortellini Soup (The Ultimate Comfort Recipe)

This Creamy Tortellini Soup is the ultimate 30-minute comfort food. Made with Italian sausage, cheese tortellini, and a rich, velvety broth, this easy one-pot recipe is a guaranteed family favorite for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 lb mild or hot Italian sausage
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted diced tomatoes undrained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 5 oz fresh spinach
  • 9 oz package refrigerated three-cheese tortellini
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes or more to taste

Equipment

  • 1 Large Dutch oven or pot

Method
 

  1. In a large Dutch oven or pot over medium-high heat, cook the Italian sausage until it's browned and crumbled. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
  3. Pour in the chicken broth and diced tomatoes. Add the oregano and basil, then bring the soup to a simmer. Let it gently bubble for about 10 minutes to allow the flavors to meld together.
  4. Reduce the heat to low and slowly stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is completely melted and the soup is smooth.
  5. Add the refrigerated tortellini to the pot. Cook for 3-5 minutes, or according to the package directions, until the tortellini are tender and float to the surface.
  6. Turn off the heat and stir in the fresh spinach. The residual heat from the soup will wilt it perfectly in just a minute or two. Ladle into bowls and serve immediately.

Notes

Leftovers: Store in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits. Reheat gently on the stovetop, adding a splash of broth to thin it out if needed.
Don't overcook the tortellini: For the best texture, cook the tortellini just until tender. They will continue to soften in the hot soup.