Creamy Tortellini Soup is a cozy and delicious bowl filled with cheesy tortellini, tender spinach, and chunks of Italian sausage all swimming in a rich, creamy tomato broth. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right mix of flavors and textures to keep you coming back for more.
I love making this soup when I want something comforting but still a little fancy without any fuss. The creamy broth pairs perfectly with the pillowy tortellini, and the sausage adds a nice little kick that makes every bite exciting. It’s also super easy to throw together, which means I get to enjoy it without spending hours in the kitchen.
One of my favorite ways to serve this soup is with a big slice of crusty bread for dunking. It soaks up all that tasty broth, making every spoonful even better. This soup quickly became a go-to in my house for chilly evenings or whenever I need a meal that’s both filling and full of flavor.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh or frozen tortellini work well here. If you can’t find cheese-filled, try spinach or mushroom tortellini for a twist. For a gluten-free option, look for tortellini made with alternative flours.
Chicken Broth: This is the base for flavor. Vegetable broth is a great substitute for vegetarians. Homemade broth adds depth, but store-bought works fine too.
Heavy Cream: Heavy cream gives the soup its creamy texture. You can substitute half-and-half or a mix of milk and cream cheese to reduce fat while keeping creaminess.
Spinach: Fresh spinach adds color and nutrition. You can replace it with kale or Swiss chard if you prefer a heartier green.
Diced Tomatoes: Drained diced tomatoes bring a bright acidity. Crushed tomatoes work if you want a smoother broth.
How Do You Keep the Creamy Soup Smooth and Prevent it from Curdling?
Adding cream to hot soup needs care to keep it silky.
- Lower the heat to low before stirring in the cream to avoid boiling, which can cause curdling.
- Stir gently and add cream slowly while mixing.
- Don’t let the soup boil after adding cream; just warm it through.
- If you want extra smoothness, temper the cream by mixing a small amount of hot broth into the cream first, then add back to the pot.
Following these tips helps keep your soup rich and smooth without any lumps or separation.
Equipment You’ll Need
- Large soup pot – I like this because it heats ingredients evenly and has enough space for everything to cook together comfortably.
- Wooden spoon – perfect for stirring everything without scratching the pot or breaking delicate ingredients.
- Measuring cups and spoons – make sure your ingredients are just right for the best flavor.
- Knife and cutting board – handy for chopping garlic, onion, and greens.
- Ladle – ideal for serving hot, hearty spoonfuls of soup.
Flavor Variations & Add-Ins
- Protein boost: Stir in cooked shredded chicken or sausage for extra heartiness.
- Cheese twist: Top with extra grated Parmesan or sprinkle shredded mozzarella for a gooey finish.
- Veggie mix: Add sautéed mushrooms or bell peppers to diversify flavors and textures.
- Spice it up: Increase red pepper flakes or add a splash of hot sauce for more heat.
Creamy Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken broth (or vegetable broth)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1 package (9-10 oz) cheese tortellini (fresh or frozen)
- 2 cups fresh spinach leaves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional for garnish)
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This soup takes about 5 minutes to prepare and roughly 15 minutes to cook, making the total time around 20 minutes. It’s a quick and easy meal perfect for busy days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, and cook them for about 3 to 4 minutes until fragrant and translucent.
2. Build the Soup Base:
Pour in the chicken broth and add the drained diced tomatoes. Stir in Italian seasoning and red pepper flakes if you want a little heat. Bring the mixture to a gentle boil.
3. Cook the Tortellini:
Add the cheese tortellini to the boiling soup. Cook according to the package instructions, usually 3 to 5 minutes, until the tortellini float to the top and are cooked through.
4. Add Cream and Spinach:
Turn the heat down to low. Stir in the heavy cream carefully and let the soup warm through — avoid boiling after adding cream to keep it smooth. Then add the fresh spinach leaves and cook just until they wilt, about 1 to 2 minutes.
5. Final Seasoning and Serving:
Season the soup with salt and pepper to taste. Remove the pot from heat. Serve the soup hot, garnished with grated Parmesan cheese and chopped parsley or basil. For an extra treat, offer some crusty bread on the side for dipping.
Can I Use Frozen Tortellini for This Soup?
Yes, frozen tortellini works great! Just add a minute or two to the cooking time since frozen pasta takes a bit longer to cook through. No need to thaw beforehand—add it straight to the boiling soup.
How Can I Make This Soup Dairy-Free or Lighter?
For a dairy-free option, substitute the heavy cream with coconut milk or a cashew cream. To lighten the soup, try using half-and-half or a mixture of milk and Greek yogurt, but add yogurt off the heat to prevent curdling.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup ahead and store it in the fridge for up to 3 days. When reheating, warm it gently on the stove and add a splash of broth or cream if it has thickened too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally, to keep the soup creamy and prevent the tortellini from sticking together.
