Estimated reading time: 8 minutes
There is something about a big pot of creamy tortellini soup simmering on the stove that makes the whole kitchen feel warm and cozy. I love this one because it looks and tastes like I spent all afternoon making it, but it comes together surprisingly quickly. The little sausage meatballs make every bowl feel extra special, while the cheese-filled tortellini, Parmesan cream broth, and tender spinach turn it into a hearty dinner all on its own.
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This is the kind of soup I make when everyone is hungry and I want something comforting without creating a sink full of dishes. Everything cooks in one Dutch oven, and you can have it on the table in about 45 minutes. Add a loaf of crusty bread for dipping, and dinner is done!
Table of contents
Why You’ll Love This Creamy Tortellini Soup
It is ready in about 45 minutes and reheats well for lunch the next day.
The tiny sausage meatballs make it hearty enough for dinner.
Cheese tortellini cooks right in the soup, so there is no separate pot to wash.
Fresh spinach adds color and plenty of vegetables without overpowering the soup.
The creamy Parmesan broth tastes rich and comforting.
Ingredients You’ll Need For Tortellini Soup
- 1 lb sausage, remove the casings and roll the sausage into tiny meatballs. Mild Italian sausage keeps the soup family-friendly, while hot Italian sausage gives it a little kick.
- 1/2 cup onion, finely chopped
- 1/2 cup carrot, chopped
- 4 garlic cloves, minced, gives the broth plenty of savory flavor.
- 1/4 cup all purpose flour, the flour combines with the oil and vegetables to lightly thicken the broth.
- 6 cups chicken broth or vegetable broth, chicken broth adds the most flavor, although vegetable broth also works.
- 1 lb bag tortellini dried, frozen or fresh, Check the package directions because cooking times vary.
- 1 lb bag fresh spinach, washed and roughly chopped. It may look like a lot when it goes into the pot, but it wilts down quickly.
- 1/2 cup freshly grated Parmesan, freshly grated Parmesan melts more smoothly than packaged pre-shredded cheese.
- 2 cups heavy cream, gives the soup its richest, smoothest texture. Whole milk may be used for a lighter soup, although the broth will be thinner.
- A dash of nutmeg, just a small amount adds warmth and brings out the flavor of the cream and spinach without making the soup taste sweet.
- Salt and Pepper, Season at the end because the sausage, broth, and Parmesan may already be salty.
How to Make Creamy Tortellini Soup
1. Make and brown the sausage meatballs
Remove the sausage from its casings and roll it into small, bite-sized balls. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage balls in a single layer and cook, turning occasionally, until browned and cooked through. Transfer them to a plate and set aside.
2. Cook the vegetables
Reduce the heat to medium. Add the onion and carrots to the same pot and cook for 5–6 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for about 30 seconds, just until fragrant. Garlic can become bitter if it cooks too long, so it only needs a quick stir here.
3. Make the soup base
Sprinkle the flour over the vegetables and stir continuously for 1 minute. Slowly pour in the broth while whisking or stirring well, scraping up all those flavorful browned bits from the bottom of the pot. Bring the broth to a gentle simmer.
4. Cook the tortellini
Add the tortellini and cook according to the package directions, stopping when it is just tender. Return the cooked sausage meatballs to the pot during the final few minutes so they can heat through.
5. Finish the soup
Turn the heat to low. Add the spinach a few handfuls at a time and stir until wilted. Pour in the heavy cream, then stir in the Parmesan and nutmeg. Warm the soup gently for 2–3 minutes, but do not let it boil after adding the cream. Taste and add salt and black pepper as needed. Ladle it into bowls and serve with extra Parmesan on top.
Nettie’s Tips for the Best Tortellini Soup
Wait before adding salt. Sausage, broth, tortellini, and Parmesan all contain salt, so taste the finished soup first.
Make the meatballs small. Tiny sausage balls are easier to eat with the tortellini and give you a little sausage in almost every spoonful.
Cook the garlic briefly. About 30 seconds is enough to release its flavor without burning it.
Add the broth slowly. Whisking as you pour keeps the flour from forming lumps.
Watch the tortellini closely. It continues to soften as it sits in the hot broth, so cook it only until just tender.
Keep the heat low after adding the cream. A hard boil can cause dairy-based soup to separate.
Grate your own Parmesan. It melts into the broth much better and creates a smoother soup.
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Variations and Substitutions
- Use hot Italian sausage and add a pinch of red pepper flakes for a spicier soup.
- Substitute ground chicken or turkey sausage for pork sausage.
- Use kale in place of spinach, but add it earlier because it takes longer to soften.
- Replace the heavy cream with whole milk for a lighter broth. Avoid low-fat milk because it is more likely to separate.
- Add sliced mushrooms with the onion and carrots.
- Use vegetable broth and omit the sausage for a meatless version. You may want to add white beans for extra protein.
What to Serve with Creamy Tortellini Soup
This hearty soup does not need much on the side. I usually serve it with warm Italian bread, garlic bread, or a crusty loaf for soaking up the creamy broth. A simple green salad with a tangy vinaigrette is also a nice way to balance the richness.
Storage and Reheating
Allow leftover soup to cool, then refrigerate it in an airtight container for up to 3 days. The tortellini will absorb some broth as it sits, so stir in a splash of broth, cream, or milk when reheating.
Warm the soup gently on the stovetop over medium-low heat or reheat individual portions in the microwave. Avoid boiling it so the cream stays smooth.
Cream-based soup with cooked tortellini is not my first choice for freezing. The pasta can become soft, and the broth may separate after thawing. If you want to prepare it for the freezer, make the soup base and sausage meatballs without the cream, spinach, Parmesan, or tortellini. Freeze the cooled base for up to 3 months, then thaw it and add those remaining ingredients while reheating.
Make-Ahead Option
You can form and brown the sausage meatballs up to 2 days ahead and refrigerate them in a covered container. The onion and carrots can also be chopped in advance. For the best texture, wait to cook the tortellini and add the cream and spinach until shortly before serving.
FAQ
Can I use frozen tortellini in creamy tortellini soup?
Yes. Add frozen tortellini directly to the simmering broth without thawing it first. Follow the package cooking time and cook only until tender.
Can I use whole milk instead of heavy cream?
Yes, although the soup will be a little lighter and thinner. Keep the heat low after adding whole milk and do not let the soup boil.
How do I keep tortellini from getting mushy in soup?
Cook the tortellini only until just tender and serve the soup soon afterward. If you expect a lot of leftovers, cook the tortellini separately and add it to each bowl instead of storing it in the broth.
More Delicious Recipes To Try!
Pennsylvania Dutch Ham Pot Pie Recipe
Overnight Breakfast Casserole Recipe
APPAREL FOR THE FOODIE & GRILLER
Creamy Tortellini Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage casings removed and formed into tiny balls
- 1/2 cup onion finely chopped
- 1/2 cup carrot chopped
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth or vegetable broth
- 1 pound cheese tortellini fresh or frozen
- 1 pound fresh spinach washed and roughly chopped
- 2 cups heavy cream or whole milk
- 1/2 cup Parmesan cheese freshly grated, plus more for serving
- 1/2 teaspoon nutmeg
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the sausage balls and cook, turning occasionally, until browned and cooked through to 160°F, about 6–8 minutes. Transfer the meatballs to a plate and set aside.
- Reduce the heat to medium. Add the onion and carrots to the same pot. Cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables. Cook and stir for 1 minute.
- Slowly pour in the broth while whisking or stirring constantly. Scrape up the browned bits from the bottom of the pot, then bring the broth to a gentle simmer.
- Add the tortellini and cook according to the package directions until just tender. Return the sausage meatballs to the pot during the final few minutes of cooking.
- Reduce the heat to low. Add the spinach a few handfuls at a time and stir until wilted.
- Stir in the heavy cream, Parmesan cheese, and nutmeg. Warm gently for 2–3 minutes without boiling. Taste and season with salt and black pepper as needed. Serve hot with extra Parmesan.
Notes
Notes
- Fresh and frozen tortellini may have different cooking times, so follow the directions on the package.
- Whole milk may replace heavy cream, but the broth will be thinner. Keep the soup over low heat and do not boil it after adding the milk.
- The tortellini absorbs broth as the soup sits. Add a little extra broth, milk, or cream when reheating leftovers.
- If you expect leftovers, consider cooking the tortellini separately and adding it to individual bowls.