Creamy Tortellini Soup
Hello, friends! Who here loves a creamy, comforting soup that’s just perfect for cozy nights? This Creamy Tortellini Soup has become a quick favorite, especially as the temperatures drop. Imagine spoonfuls of pillowy tortellini, tender sausage, and fresh vegetables in a creamy, dreamy broth. Doesn’t it sound heavenly?
If you’re here, you’re probably looking for a soup that’s not only delicious but also easy to make, right? I think you’re going to love this one. It’s the kind of soup that tastes like it simmered all day, yet you’ll have it ready in under an hour! So, are we ready to dive into this rich and satisfying creamy tortellini soup recipe? Let’s Mix it Up!
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Why I Love This Creamy Tortellini Soup
Oh, where do I even start with my love for this soup? It’s one of those recipes that checks all the boxes—warm, comforting, and packed with flavor. I love how it brings together simple ingredients to create something so rich and satisfying. The combination of creamy broth, tender tortellini, and savory sausage is like a big, cozy hug in a bowl. And then there’s the spinach, which adds a fresh, earthy note that lightens up every bite just enough.
Another reason I adore this creamy tortellini soup is how versatile it is. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe has you covered. Plus, it’s ready in under an hour, which is always a win in my book! I love knowing I can have a homemade, comforting meal on the table without spending hours in the kitchen.
Ingredients You’ll Need
- 1 lb sausage, casings removed and formed into tiny balls
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, chopped
- 4 garlic cloves, minced
- 1/4 cup all purpose flour
- 6 cups chicken broth or vegetable broth
- 1 lb bag tortellini dried, frozen or fresh
- 1 lb bag fresh spinach, washed and roughly chopped
- 1/2 cup freshly grated Parmesan
- 2 cups heavy cream
- A dash of nutmeg, freshly grated
You might be wondering, why add nutmeg? Nutmeg adds a subtle warmth that enhances creamy soups without overpowering other flavors. Just a small pinch brings out the creaminess, making each spoonful taste richer and perfectly balanced.
Cooking Instructions
- Brown the sausage: Start by heating 3 Tbsp olive oil in your dutch oven or large pot. Add the sausage balls and cook until browned and cooked through. Remove them from the pot and set aside.
- Sauté the veggies: In the same pot, sauté the onions, carrots until softened. Then add the garlic and cook for 2-3 minutes. Sprinkle the flour over the veggies and stir, creating a thickening base for the broth.
- Add broth and tortellini: Slowly pour in the chicken or vegetable broth, whisking as you go to avoid lumps. Add the tortellini and bring the soup to a gentle simmer, cooking until the tortellini is tender. Add the sausage balls.
- Add the spinach and cream: Reduce the heat, then add the fresh spinach, stirring until it wilts. Pour in the heavy cream, Parmesan cheese, and a dash of nutmeg, stirring until the cheese melts and the soup turns irresistibly creamy. Simmer a few minutes.
Your creamy tortellini soup is ready to serve and trust me—it’s pure comfort in a bowl!
Storage & Serving Tips
This creamy tortellini soup is perfect for leftovers! If you have some left after dinner, store it in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stovetop or in the microwave, making it great for next-day lunches.
When serving, feel free to sprinkle a little extra Parmesan and maybe a few fresh basil leaves for added flavor and color. A slice of crusty bread on the side also takes this meal to the next level!
Substitutions and Add-Ins
Everyone’s kitchen is different, and I know we all love to put our own spin on recipes. Here are some ideas to make this creamy tortellini soup your own:
- Swap the sausage: Try turkey sausage or chicken sausage for a lighter option.
- Make it vegetarian: Skip the sausage and use vegetable broth. You can add mushrooms, extra carrots, or even a can of cannellini beans for more protein and texture.
- More veggie power: Want extra color? Add bell peppers, zucchini, or even some chopped tomatoes for a bit of acidity.
- Different cheeses: Pecorino Romano offers a bolder flavor or try a bit of shredded mozzarella for added creaminess.
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APPAREL FOR THE FOODIE & GRILLER
Creamy Tortillini Soup
Equipment
Ingredients
- 1 lb sausage casings removed and formed into tiny balls
- 1/2 cup onion finely chopped
- 1/2 cup carrot chopped
- 4 garlic cloves minced
- 1/4 cup flour
- 6 cups chicken broth or vegetable broth
- 1 lb tortellini fresh or frozen
- 1 lb bag fresh spinach washed and roughly chopped
- 1/2 cup Parmesan freshly grated
- 2 cups heavy cream or whole milk
- 1/2 tsp nutmeg freshly grated
Instructions
- Heat 2 Tbsp olive oil in your dutch oven or large pot on med-high heat. Add the sausage balls and cook until browned and cooked through. Remove them from the pot and set aside.
- In the same pot, sauté the onions, carrots until softened. Then add the garlic and cook for 2-3 minutes. Sprinkle the flour over the veggies and stir, creating a thickening base for the broth.
- Slowly pour in the chicken or vegetable broth, whisking as you go to avoid lumps. Add the tortellini and bring the soup to a gentle simmer, cook a few minutes just until the tortellini is tender. Add in the cooked sausage balls.
- Reduce the heat, then add the fresh spinach, stirring until it wilts. Pour in the heavy cream, Parmesan cheese, and a dash of nutmeg, stirring until the cheese melts. Simmer a few minutes and serve!