Creamy Tortellini Soup that is comforting, cozy, and so yummy! Rich and creamy tomato broth, cheesy tortellini, fresh spinach, and Italian sausage.
Ang’s Creamy Tortellini Soup
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I made this for dinner & I love it! It’s perfect for winter. My favorite soup so far! Thank you to you & Ang for sharing the recipe!
Anna
In This Post
Dear creamy tortellini soup, with sausage, and spinach, and that rich and creamy tomato broth: ILYSB!
If there is just *one* soup you make this month, absolutely make it this one.
I’m not going to beat around the bush with you. Is it the healthiest: no.
Is it the most delicious, the most memorable, the most cozy, and the most compelling for bringing friends together around a table? Yes.
There’s something a little magical about savory sausage coming together with a sauté trio of onion, carrot, and celery, a generous bit of garlic, fresh spinach, and cheese tortellini, all of it enveloped in a rich and creamy base that is just tangy and tomatoey enough to cut the richness. Magical, I guess, or you could also just say alarmingly easy to eat bowl after bowl after bowl.
It’s one of those meals that you make and then you can’t stop thinking about the next day which is what happened to us, when our friend Ang was casually like, “hey come over for soup,” and we left 100% changed human beings, and then I asked her if I could please put this recipe on POY immediately because I COULDN’T STOP THINKING ABOUT IT.
She also made us a loaf of no-knead cheese bread for dunking, sopping, and generally soup-scooping, which is definitely what I’d recommend with this particular tortellini soup situation.
Alright. You are ready. Tonight it’s just you, your coziest sweater (okay be real, sweatpants) and a deep bowl of creamy tortellini soup. ♡ A BIG WINNING MOMENT.
More Comfort Food Favorites
- Baked Tortellini with Sausage (a cousin recipe to this one!)
- Coconut Curry Ramen
- Spicy Peanut Soup with Sweet Potato
- Instant Pot Wild Rice Soup
- Crockpot Chicken Gnocchi Soup
- Slow Cooker Chicken Pot Pie Soup
Check Out Our Video For How To Make Creamy Tortellini Soup:
Frequently Asked Questions About This Tortellini Soup
Can I make this vegetarian?
Sure! Just omit the sausage and you’re good. If you want something to replace it, cannellini beans would be delicious here!
What can I serve with tortellini soup?
I love this with some garlic bread and a green salad. The perfect trio!
Can you omit the wine in this recipe?
Yes! Just replace it with chicken or vegetable broth.
Can you use frozen tortellini?
Yes! It will just need a few extra minutes to cook.
Can you use shelf-stable tortellini
Yes! You will need to cook it in a separate pot in advance, and then add to the soup.
How long does this keep?
I try to eat this soup within 2-3 days. The tortellini will soak up a lot of the sauce so you may need to loosen your leftovers with some liquid.
If you want leftovers and also want to tortellini to stay al dente and not mushy, I’d recommend cooking the tortellini separately and then keeping it separate from the soup in the fridge. You can ladle the soup over the tortellini for each serving!
How can I make this dairy-free?
Some readers have used coconut cream in place of the cream and have enjoyed it! If you don’t want to risk the coconut flavor, here some unflavored options that other readers have used and liked:
– Country Crock Plant Cream
– Califia Farms Unsweetened Dairy-Free Creamer
– Nutpods Plain Unsweetened Creamer
– Cashew cream
– Plain unsweetened oat milk (with a little cornstarch to thicken things up)
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Ang’s Creamy Tortellini Soup
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Creamy Tortellini Soup that is comforting, cozy, and so yummy! Rich and creamy tomato broth, cheesy tortellini, fresh spinach, and Italian sausage.
Ingredients
Scale
- 1 lb. ground mild Italian sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
- one 6-oz. can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6–7 cups chicken broth
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
- 1 handful chopped fresh spinach
- Parmesan and fresh parsley for serving
Instructions
- In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.
- Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.
- Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.
- Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan and dunk with cheese bread! Oh my goodness. This is living.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Keywords: tortellini soup, creamy tortellini soup, tortellini, sausage tortellini soup
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Filed Under: All Recipes Carrot Dinner Dutch Oven Main Dishes Meat and Chicken Pasta Recipes Soups Spinach Tomato Winter
December 6, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
This looks amazing! If I’m not a huge fennel fan, are there any other flavors that you think might work well? Thyme and regular pork sausage?
Hi there, Lauren! We haven’t tried subbing out the fennel yet, but we think it could work to use anise seed, a tiny bit of cumin, or just leave it out altogether. Regular pork sausage will work here, too. Enjoy!
I omitted the fennel completely and it was still delicious!!! I used 1 cup heavy cream and 1 cup whole milk since that’s what I had. Everyone loved it.
How would this freeze?
This is a bowl of heart attacks, by publishing this you are actively attempting to kill people
My favorite recipe!!! But what the heck is this comment????? Lol very rude and wrong
The whole family loved this soup, tasty tortellini, veggies and a bit of cream, what’s not to love? Looking forward to trying more recipes from this site.
Paul, Please leave the comment section to adults. Go clean your room.
Then leave us to our heart attacks, Paul & stop trying to steal our joy! Sheesh! This is a family favorite, let us live our lives! :o)~ #scrollon
Paul, if you find it unhealthy for your lifestyle, then don’t make it. Most modern research shows cream is healthier in moderation than lower fat varieties, with all the additives and additional salt added.
Personally, I added mushrooms and more spinach. It was delicious. No need for the food police to judge.
good one, Paul!!!
Please keep in mind spinach should not be reheated, so if you make it for more that once perhaps swap the spinach or only add it to the half you will eat right away.
………why shouldn’t spinach be reheated? I’ve done it many times and am still alive.
Subbed coconut milk for cream. It was soooo good and comforting.
This looks amazing .What does the asterisk refer to after tortellini in the ingredient list?
Just removed that. Thanks for letting us know!
Omg this looks incredible!!! There’s an asterisk beside the cheese tortellini in the ingredient list…but I don’t see the footnote?
Hi Reva! We just made a quick fix. No notes for this recipe. 🙂
YUM – I know what we’re having this weekend!
What is the asterisk for on the tortellini? I didn’t see a notation at the bottom 🙂
Hi Jules! Just made a fix. No notes here. 😉
Hi All ~ I just signed up for this website and absolutely LOVE the recipes. I even purchased the Dutch Oven Lindsay mentioned. Since I’m new to using a Dutch Oven I wanted to check to be sure I could make this in the Dutch Oven. Thanks.
Dolores
This looks so good and perfect for these cold weather months!
Paige
http://www.thehappyflammily.com/
Sub for the white wine? Just more chicken broth?
Yep! More chicken broth could work here.
Can you use frozen tortellini? If so and different prep?
Yes, you can use frozen tortellini!
I subbed apple cider vinegar in for the wine and it worked great!
Hi! Looks delicious. Your blog is my go-to when I need a new recipe and I love seeing the Instagram posts for ideas. Do you have any recs for a dairy-free heavy cream alternative? It seems super crucial to both taste and texture, but I’m not sure my family can handle it. Happy to restock the lactaid and try it out though hah!
Coconut milk maybe?
You can use a DF half and half, or for each cup of cream, combine 7/8 cup (232 grams) of DF half-and-half with 1/8 cup (29 grams) of melted DF butter.
And of course you will have to use a DF tortellini also.
I substituted the cream with a 13 oz can of unsweetened coconut cream. Turned out great!
Glad to hear that, Kat! Thanks for the tip!
Could I use full fat coconut milk instead of the half and half?
We haven’t tested this recipe with coconut milk, but other commenters have used it with good results!
I used oak milk as a non-dairy substitute and it worked great!
Yum! Definitely trying this one….(psst, the step by step doesn’t have cream in it, so was worried what was going to make it creamy.) I’m all about any recipe for creamy _____ soup! Yum!
Looks delicious! My family does not drink or cook with alcohol. Any suggestions for a substitute for the white wine? Can I just omit it? Or add additional chicken broth?
More chicken broth will work here. Enjoy!
Omg this is incredible! Even my soup hating husband loved it and had seconds. The flavors are delicious and its just so comforting. Will definitely be making this again! I added some red pepper flakes for a little heat and didn’t use fennel (because I didn’t have any). Thank you!
I have to giggle at this comment. Rome marched their military on lentil soup and bread. My grandfather, who never had to pull together a meal for his family, apparently didn’t like casseroles… Soup and casseroles are how women keep everyone fed around here, guys.
Making this recipe tomorrow to keep my crew warm during the snow.
I’m pretty sure I have about 20 tortellini soup recipes pinned, but this one I NEED to make! Looks so cozy and perfect!
You definitely need this soup in your life, Libbi! Enjoy!
Do you really mean 16 oz of tomato paste? Or 6 oz.?
Use 1 six ounce can of tomato paste!
I was wondering about the 16 oz of tomato paste too! I have one, only because I use it to break down into individual packages to freeze, for when you need it to boost flavor and don’t want to use a tube.(expensive) I’m glad it’s only 6 ounces.
Can you please fix the way the tomato paste is written. I ended up using 16oz and completely ruined the soup.
Oh my, I made this for my family, and it was a hit! Amazing!! I did it in the crock pot though and I added a 16oz can of diced tomatoes even though there was no need at all to change the recipe!! My hubby just love tomatoes in anything it can go in. So I made it all in a skillet until it said add cream,tortellini and spinach. At that point I transfered to my crock pot and left for 3 hours. Then I decided it as it was alot. So I could freeze it ( then when ready I just add the cream and stuff. Works with everything I make) but after I decided it I added everything else and served with garlic knots and voila all done and family was happy!! So I’m glad I have some frozen for another busy day! Thank you for this and I love all your recipes. I am now subscribed as I’ve been using your stuff alot. 🥰 thanks again and have a BLESSED week!!
Could you make this ahead and freeze this?
Hi, Lyndsay! We, unfortunately, don’t think this would freeze well with the cream and pasta in there.
You could freeze the soup with no tortellini in it, and then add the tortellini in once you’ve reheated it. If the soup breaks (the fat and water splits) just add in a small cornstarch slurry and it should come back together.
Hi! Love your recipes..make many of them often! But also love the photos & especially your countertop. Looking to replace my countertop & wondering if yours is quartz & if so what brand & color? Thinking LG Hausys Minuet?
Delicious recipe, made it tonight and everyone loved it. Topped it with olive-oil fried croutons made from a day old baguette. Thanks for another great recipe!
Olive oil fried croutons sound amazing! Thanks for the tip, Denise!
This looks so delicious , but we are pescatarian. Any substitutions that would work for the sausage and still make this recipe so delicious?
I made it with beyond sausage and it was great!
I made it with LightLife Plant-based Round. It was really good, and my meat eaters either didn’t notice, or they thought it was sausage?
I didn’t use the wine either. Instead, I used more vegetable broth. I bought the buns that you toss in the oven to heat for 10 minutes, and it was a nice compliment to the soup. This recipe is a keeper!
So happy to hear this, Becky! 🙂
OMG…this was amazing…thank you for sharing!
So happy to hear you enjoyed this, Tami!
This made for an excellent dinner. The only change I will make next time is use red wine instead of white for an even richer flavor.
Drooling! Sounds delicious, Claudia!
Yummy and perfect for a stormy day. Thank you. Made no changes.
So glad to hear you enjoyed the soup, Vivian!
I made this for dinner & I love it! It’s perfect for winter. My favorite soup so far! Thank you to you & Ang for sharing the recipe!
So glad you enjoyed the soup, Anna!
I made this last night & we absolutely loved it.
I had found a different recipe & then lost it after grocery shopping – so used a combo of the two.
Mainly followed this recipe and added a can of fiery roasted tomatoes and a parmesan rind. Perfecto!
Love your recipes, but wish when printing them out the Nutrition Facts printed too.. Anyway you can make that happen?
Hi there, Clancy! The nutrition facts should be listed at the bottom of the recipe card when it prints. If not, you can email us at [email protected] and we can help you out. 🙂
This was a fantastic lunch! The 4-year old gobbled it up! I didn’t have cream, so I left it out. Super yum. Thank you!
Glad you and your little one enjoyed the soup, MJ!
This looks amazing! Definitely making this week. It will be perfect following tonights incoming snowstorm!
Enjoy, Michelle!
Made this as written and it was fennel-menal! One of the best soups I’ve ever made. It felt super fancy without the fuss. Will definitely make this again, thanks for sharing!
Haha! Glad you thought it was soup-er delicious! 😉
Tried this recipe tonight and loved it! Do you know if I can freeze leftovers?
Hi, Cynthia! Glad you enjoyed the soup! We don’t actually recommend freezing it with the cream, spinach, and pasta in there though.
Not sure you got my comment. It was fabulous.
Oh my yum! Made this last night and it was sooooo good. I added mushrooms and used the entire bag of spinach instead of a cup since I didn’t want the bag to go to waste. I’ll definitely make this again. I also did half and half and it was plenty decadent for me.
Sounds delicious! Glad you enjoyed the soup, Michelle!
This was awesome! I didn’t have wine on hand, so I omitted it (gasp, I know). I also halved the recipe to scale it down for two (wasn’t sure how leftovers would keep with the half and half). Served with fresh grated romano cheese and crusty bread. It’s a keeper!