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Creamy Tortellini Soup

Creamy tortellini soup with cheese tortellini, Italian sausage, and wilted spinach in a rich cream-tomato broth. Simmered until tender, then finished with heavy cream and herbs for a silky, cozy bowl.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Brown and drain for a cleaner, less greasy broth.
Cheese tortellini
  • 20 oz refrigerated cheese tortellini Cook until tender, 4-5 minutes after simmering.
Baby spinach
  • 3 cup baby spinach Stir in at the end so it wilts but stays vibrant.
Aromatics and tomatoes
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 can (14 oz) diced tomatoes
Broth and seasoning
  • 4 cup chicken broth
  • 1 tbsp Italian seasoning Keep the flavor Italian-American with dried herbs.
  • 0.5 tsp red pepper flakes
  • Salt and pepper to taste Season at the end to avoid over-salting.
  • 2 tbsp tomato paste
Creamy finish
  • 1.5 cup heavy cream Stir in off heat only if needed to prevent curdling; simmer gently.
Serving
  • Parmesan and fresh basil for serving Top with generous parmesan shavings and scattered fresh basil.

Equipment

  • 1 Dutch oven

Method
 

Cook the sausage and aromatics
  1. Brown the Italian sausage in a large pot until cooked through, then drain excess fat for a cleaner broth. Visual cue: no pink remains and the pot surface looks less greasy.
  2. Sauté the diced onion for 4 minutes to soften, then add minced garlic and tomato paste and cook 2 minutes. Visual cue: the mixture turns fragrant and slightly darker.
Build the soup
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring to a boil. Visual cue: steady bubbles cover the surface.
  2. Add the refrigerated cheese tortellini and cook 4-5 minutes until tender. Visual cue: tortellini float and pierce easily with a spoon.
Finish and serve
  1. Stir in the heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts. Visual cue: greens collapse and the broth turns creamy.
  2. Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil. Visual cue: toppings look fresh and green over the creamy surface.

Notes

Pro tip: if your cream seems likely to curdle, reduce heat to a gentle simmer before stirring it in, then keep simmering low. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or cream if thickened. Freezing is not recommended because tortellini texture can soften too much. Dietary swap: use chicken broth that’s low-sodium and add extra black pepper or herbs for a reduced-salt version.