Creamy Tortellini Soup

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Creamy Tortellini Soup with Italian sausage, cheese tortellini, vegetables, and spinach in a rich, creamy broth. This hearty one-pot soup is easy to make and perfect for a weeknight dinner.

Course Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 556kcal

Author Kathy Berget

Ingredients

2 tablespoons olive oil
½ cup diced onion
½ cup diced carrots
½ cup diced celery
1 pound Italian sausage bulk, or casings removed
2 tablespoons flour
4 cloves garlic minced
4 cups chicken broth
1 28 ounce can diced tomatoes, with juice
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried parsley
3 cups cheese tortellini about 9 ounces
1 cup half-and-half or cream
2 cups baby spinach coarsely chopped
½ teaspoon salt
¼ teaspoon pepper

US Customary - Metric

Instructions

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.
2 tablespoons olive oil, ½ cup diced onion, ½ cup diced carrots, ½ cup diced celery
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. Push the sausage and vegetables to the sides of the pot to create a small open area. Add the garlic and cook for 30-60 seconds, until fragrant, then stir it into the sausage mixture.
1 pound Italian sausage, 4 cloves garlic
Sprinkle the flour over the sausage and vegetables. Stir until everything is evenly coated, then cook for 1–2 minutes, stirring frequently.
2 tablespoons flour
Slowly pour in the chicken broth while stirring to help prevent any lumps from forming.
4 cups chicken broth
Add the diced tomatoes along with the juices from the can.
1 28 ounce can diced tomatoes, with juice
Add the oregano, thyme, and parsley. Stir to combine and bring the soup to a simmer.
¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon dried parsley
Simmer for 3-5 minutes or until the carrots are tender.
Stir in the tortellini and simmer for 5 minutes.
3 cups cheese tortellini
Add the cream and bring the soup back to a simmer.
1 cup half-and-half
Remove the soup from the heat and stir in the spinach. Season with salt and pepper to taste.
2 cups baby spinach, ½ teaspoon salt, ¼ teaspoon pepper
Serve hot.

Notes

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.

Nutrition