This Creamy Tortellini Soup Recipe turns an ordinary dinner into something special.
As the weather turns colder, this creamy tortellini soup starts calling my name. The broth is velvety and rich, with just enough cream to add depth and coat the tortellini. Each bite is an absolute flavor bomb, layered with savory sausage, tender onions and celery, and perfectly chewy tortellini. If you like low-effort comfort food, especially during soup season, this is the one for you.
This is a minimal-skills-required recipe, and it goes over so well despite its relatively low effort. You just have to brown the sausage, stir in the vegetables, and next thing you know, your kitchen smells like a restaurant. The tortellini are delicious little sponges, soaking up the flavor of the broth and herbs and making every bite taste like the soup has been simmering all afternoon. It’s cozy, satisfying, and exactly what you want to tuck into on a low-key night.
And while I’d never turn down a crusty roll or some garlic bread, this soup works well standing on its own. It will fill you up but won’t weigh you down, balanced by the freshness of the spinach and other veggies. My top tip? Try to save some for tomorrow. It tastes even better the next day.
Variations on your tortellini soup
There are a lot of ways you can make this soup your own. Here are some fun suggestions to get your creative juices flowing:
- Vegetarian tortellini soup: Ditch the sausage and use some plant-based mince (or chopped mushrooms, if that’s your thing). Just be sure to hit the spice rack a little harder, as regular sausage does usually come packed with salt and spices. Be sure to swap the beef broth for a veggie broth, too.
- Creamy pesto and tortellini soup: Stick to the regular recipe, but substitute the beef broth for chicken or veg. When it’s time to add the cream, swirl in a generous dollop of pesto along with it.
- Tangy tomato tortellini soup: Not a fan of creamy broths? No worries, this version’s got a zingy, fresh tomato base. Whip up a tomato purée using diced tomatoes, tomato paste, broth, garlic, basil, and oregano—or just snag some from your local store.
How do I store leftovers?
Cool your leftovers to room temperature, then seal them in an airtight container or covered bowl. You can enjoy your soup within 3-4 days when stored in the refrigerator. Alternatively, you can keep your tortellini soup for longer in the freezer by first separating the tortellini from your soup base. Seal portions in individual containers or heavy-duty bags and enjoy within 2-3 months. To reheat your soup, defrost it in the fridge overnight. Heat it on the stovetop over medium heat, and add the tortellini back in a couple of minutes before serving.
Serving suggestions
If you want to have some additional courses with your soup, you can’t go wrong kicking things off with a refreshing Green Salad or some Antipasto Skewers, especially if you’re serving guests. I also love making some homemade Garlic Bread or Garlic Breadsticks for dunking straight into the soup. Round out the meal with some fun Tiramisu Cups for dessert.
Creamy Tortellini Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound ground sausage beef or pork
- 2 cloves garlic crushed
- 1 onion diced
- 2 sticks celery chopped
- 1/4 cup flour
- 2 teaspoons Italian herbs
- 4 cups beef broth
- 1/2 pound tortellini
- 1 cup cream
- 2 cups spinach torn
- Salt and pepper
Instructions
- In a large pot over medium heat, add the olive oil and brown the sausage for 4-5 minutes, stirring occasionally.
- Add the garlic, onion, and celery, and sauté for another 3 minutes. Stir often so that it doesn’t burn.
- Add the flour and herbs to the meat, then mix well. Next, add the broth and stir. Place the lid on top and allow to bubble gently for 15-20 minutes.
- Add the tortellini, stir, and replace the lid. Simmer for another 5-8 minutes.
- Stir in the cream and spinach and let cook for another couple of minutes, until the spinach is wilted. Add salt and pepper to taste.
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