Creamy Tortellini Soup
Creamy Tortellini Soup is a deliciously hearty meal filled with Italian turkey sausage, tender veggies and a rich, flavorful broth. It’s easy to make and the ultimate comfort food for chilly evenings and cozy dinners!
This creamy tortellini soup is what dreams are made of! Imagine a piping hot bowl filled with tasty Italian sausage, pillowy, cheesy tortellini pasta in a creamy tomato broth. It’s the perfect way to warm up on a chilly day and satisfy your taste buds. Plus, you can have it prepped in just 10 minutes!
Why you’ll love this recipe
- Rich and comforting: This soup has the best flavor and texture, and it will warm you up with every bite.
- Packed with goodness: It has all the goods! It’s loaded with protein, vegetables and tender tortellini.
- Family-friendly: This is a meal that pleases everyone at the dinner table! It’s seriously just as good as soup from your favorite Italian restaurant. Pair it with some breadsticks or crusty bread for dunking!
Craving more amazing homemade soups? You’ve got to try my all-time favorite chicken enchilada soup and reader favorite creamy tomato soup!
Ingredients you’ll need
The simple ingredients in this tortellini soup recipe come together to create an incredible meal that everyone will love! You can find exact measurements in the recipe card at the bottom.
- Italian turkey sausage: I like to use turkey sausage because it’s a bit lighter but still adds wonderful savory flavor.
- Vegetables: A blend of sautéed onion, celery and diced carrot enhance the soups texture and taste.
- Garlic: Three cloves garlic add depth and an aromatic, savory note to the soup.
- Seasonings: A mix of sea salt, ground black pepper and Italian seasoning bring out all of the rich flavors in the soup. Try my homemade Italian seasoning blend!
- Tomato paste: Provides a deep, rich tomato flavor and helps thicken the broth.
- All-purpose flour: Used as a thickening agent, creating a perfectly thick base.
- Chicken broth: The liquid base of the soup, providing savory depth. Start with 5 cups and adjust as needed once the tortellini is added.
- Refrigerated cheese tortellini: The cheesy pasta that is the star of this recipe!
- Cream: I like to use both half and half and heavy cream to create a creamy texture without being as rich as using all heavy cream.
- For serving: Parmesan cheese and freshly chopped parsley or fresh basil make for the perfect finishing touch!
Substitutions and variations
- Sausage: Use ground chicken, pork sausage or even plant-based sausage for a different protein.
- Onion: The onion can be replaced with shallots for a milder flavor.
- Cream: Substitute the heavy cream and/or half and half with milk for a lighter option or coconut milk for a dairy-free version.
- Tortellini: Try using a different type of tortellini, like ones stuffed with chicken or spinach and cheese.
- Add more veggies: Throw in a handful of spinach or kale at the same time you add the tortellini.
- Spicy kick: Add a pinch or two of red pepper flakes for some heat.
How to make this recipe
This recipe comes together in just about 40 minutes, total time! It moves quickly, so I recommend that you prep all of the ingredients before getting started.
Step 1: Add a drizzle of olive oil to a large stockpot or dutch oven over medium heat to medium-high heat. I have this stockpot and absolutely love it! Once heated, cook the sausage, breaking it into small pieces. Once the sausage is nearly browned, add the onion, celery and carrot. Sauté for about 5 minutes, or until the veggies are tender.
Step 2: Stir in the garlic, spices and tomato paste. Sauté for an additional 3 minutes, stirring occasionally to prevent it from burning.
Step 3: Stir the flour into the sausage. It’s normal for it to be sticky and dry. Pour in 5 cups of the chicken broth, stir to combine. Increase the heat as needed to bring mixture to a simmer, then reduce heat to low and simmer for 15 minutes.
Step 4: Add the half and half, cream and tortellini, then bring it to a low simmer. Cook just until tortellini is al dente, per package directions. Add more broth as needed to thin the soup. Serve with fresh parsley, Parmesan cheese and crusty bread for dunking.
Helpful tips
The instructions for this creamy tortellini soup are simple and straightforward, but here are some tips, so it turns out perfectly!
- Buy pre-diced veggies: To make this recipe really convenient, I like to buy vegetables that are already diced. You can find these in most grocery stores in the produce department. You can even use frozen (no need to thaw first)!
- Finely dice veggies: Small, evenly diced vegetables cook faster and blend seamlessly into the soup.
- Adjust the broth: Start with 5 cups of broth and add more after the tortellini cooks, as the pasta will absorb liquid.
- Season as you go: Before adding more salt at the end, taste the soup, as the sausage and Parmesan can already be salty.
Frequently asked questions
Yes, but you’ll need to adjust the cooking time as frozen tortellini takes longer to cook. If using shelf-stable tortellini, cook it in a separate pot in advance, and then add it to the soup already cooked.
To make this recipe vegetarian, simply omit the sausage! You could even add in a can of drained cannellini beans or chickpeas to add plant-based protein.
This particular soup recipe is super filling and a meal all on its own, but if you want to enjoy it with some sides, pair it with crusty bread and a salad. A simple green salad works great or this Italian salad would be delicious, too!
Storage recommendations
- Refrigerator: Keep leftover soup in an airtight container in the fridge for 3-4 days. Keep in mind, the pasta will continue to absorb liquid and become softer when reheated. You’ll need to add in some extra broth or even water when reheating.
- Reheating: For best results, reheat on the stovetop over low heat, stirring occasionally. Alternatively, you can use a microwave-safe bowl to reheat individual portions.
- Freezer: I do not recommend freezing creamy tortellini soup. The pasta will likely become mushy upon thawing and the dairy can separate.
Tip: If you anticipate having leftovers, cook the tortellini separately and add it to individual servings. Store it in a separate container and combine when reheating.
More delicious soup recipes to try
If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Creamy Tortellini Soup
Ingredients
- 1 lb. ground mild Italian turkey sausage
- 1 small (about 1 cup) yellow or white onion, finely diced
- 1-2 (about 1/2 cup) celery stalks, finely diced
- 1 large (about 1/2 cup) carrot, peeled and finely diced
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 (6 oz.) can tomato paste
- 1/2 cup all-purpose flour
- 5-7 cups chicken broth, start with 5 cups and after you add the tortellini you will likely want to add more because the pasta soaks up the liquid
- 14 oz. refrigerated cheese tortellini
- 1 cup half and half
- 1 cup heavy cream
- Parmesan and freshly chopped parsley for serving
Instructions
- Add a drizzle of olive oil to a large stockpot over medium-high heat. Once heated, cook the sausage, breaking it into small pieces. Once the sausage is nearly browned, add the onion, celery and carrot. Sauté for about 5 minutes, or until the veggies are tender.
- Stir in the garlic, spices and tomato paste. Sauté for an additional 3 minutes, stirring occasionally to prevent it from burning.
- Stir the flour into the sausage. It’s normal for it to be sticky and dry. Pour in 5 cups of the chicken broth, stir to combine. Increase the heat as needed to bring mixture to a simmer, then reduce heat to low and simmer for 15 minutes.
- Add the half and half, cream and tortellini, then bring it to a low simmer. Cook just until tortellini is al dente, per package directions. Add more broth as needed to thin the soup. Serve with fresh parsley, Parmesan cheese and crusty bread for dunking.
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Sooo good!
So glad you enjoyed!
This was so easy and delicious! Thank you so much. Added a handful of spinach at the end for extra veggie goodness and it was great!
Great idea!