As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This Creamy Tortellini Soup is filled with Italian sausage, cheese-filled tortellini, and baby spinach. It’s an easy weeknight dinner with plenty of flavor and a rich broth.

Everything cooks in one pot, and the tortellini makes this soup hearty enough for dinner. Serve it with a loaf of crusty bread for an easy meal on a chilly evening.

Creamy Tortellini Soup with spinach in a white bowl.

A hearty one-pot soup

This soup starts with Italian sausage and a simple mix of onion, carrots, and celery. Tomatoes, herbs, and chicken broth build the base, while a little half-and-half adds just enough creaminess without making the soup too heavy.

I love meals like this because everything cooks in one pot. The tortellini goes straight into the broth, so there’s no need to cook it separately, and the spinach is stirred in just before serving.

Serve with breadsticks and dinner is ready.

Key ingredients

Small bowls filled with ingredients for making tortellini soup.

Italian sausage: Use bulk Italian sausage or remove the casings from links. Mild or hot sausage both work, depending on how much spice you prefer. I like using my homemade Italian sausage.
Vegetables: Onion, carrots, and celery create the flavorful base for the soup. Baby spinach is added at the end so it stays tender and bright.
Flour: A small amount of flour helps thicken the broth and gives the soup a creamy consistency.
Diced tomatoes: Use the tomatoes along with all of the juice from the can.
Chicken broth: Forms the base of the soup and adds flavor without making it too heavy.
Herbs and garlic: Garlic, oregano, thyme, and parsley add flavor to the broth.
Cheese tortellini: Refrigerated cheese tortellini cooks quickly and works well right in the soup.
Half-and-half: Makes the broth rich and creamy without being too heavy. Heavy cream can be used for a richer soup.

How to make creamy tortellini soup

Carrots, onion, and celery in a stockpot.

In a large soup pot, sauté carrots, celery, and onions with some olive oil over medium heat. Cook for 3-5 minutes until the onions begin to soften.

Browned sausage sprinkled with flour in a stockpot.

Add the sausage and cook until browned and fully cooked, breaking it into small pieces as it cooks. If the sausage produces a lot of grease, use a paper towel to blot up the excess.
Sprinkle the flour over the sausage and vegetables. Stir until everything is evenly coated, then cook for 1–2 minutes, stirring frequently.
Slowly pour in the chicken broth while stirring to help prevent any lumps from forming.
Add the diced tomatoes along with the juices from the can.
Add the oregano, thyme, and parsley. Stir to combine and bring the soup to a simmer.
Simmer for 3-5 minutes or until the carrots are tender.

Stir in the tortellini and simmer for 5 minutes.
Add the cream and bring the soup back to a simmer.

Fresh spinach on to of tortellini in a soup pot.

Remove the soup from the heat and stir in the spinach.
Season with salt and pepper to taste.
Serve hot.

Recipe tips

Cut the vegetables into small, even pieces. This helps the carrots, celery, and onion cook at the same rate and makes them easier to eat with the tortellini.
Drain excess grease if needed. The amount of grease will depend on the Italian sausage you use. Blot or drain off excess, but leave a little behind for flavor.
Cook the flour for 1–2 minutes. Stir it into the sausage and vegetables and let it cook briefly before adding the broth.
Add the broth gradually. Stir while adding the chicken broth to help the flour blend smoothly into the soup.
Don't overcook the tortellini. Cook just until tender, following the timing on the package. It will continue to soften while sitting in the hot soup.
Add the spinach at the end. It only needs a minute or two to wilt.
Keep the soup at a gentle simmer after adding the half-and-half. Avoid a hard boil once the dairy has been added.

What to serve with tortellini soup

This creamy tortellini soup is hearty enough to serve as a meal on its own, but I love adding bread on the side for soaking up the creamy broth.

Try it with homemade breadsticks, crusty Italian bread, or a slice of garlic bread. A simple green salad or Caesar salad also works well if you want something fresh alongside the soup.

For serving, add a little freshly grated Parmesan and cracked black pepper to each bowl.

How to store and reheat tortellini soup

Allow leftover soup to cool, then store it in an airtight container in the refrigerator for up to 3-4 days.

The tortellini will continue to absorb some of the broth as the soup sits, so the soup may be thicker the next day. When reheating, add a splash of chicken broth to thin it to your desired consistency.

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. Individual portions can also be reheated in the microwave.