Creamy tomato tortellini soup is a comforting and tasty dish that you’re going to love. This tomato tortellini soup with spinach and sausage is packed with flavor and easy to make too!

A bowl of tomato tortellini soup with a sprig of fresh basil.

Heart Warming Comfort Food

Soups are always a great go-to dinner for those cold and chilly nights because they bring a great amount of comfort. Chicken noodle soups are great when you’re feeling under the weather and thicker soups like chowders or my sweet and spicy chili are nice when you want to pack a lot of food into every bite and fill tummies. 

Of course, serving a small bowl of soup before a meal is also a great idea. They do it at restaurants all over the world and it can help you to eat smaller portions at the main meal. Whenever you choose to eat this creamy tortellini tomato soup, it’s the right time and with this soup being so simple to prepare you can enjoy having dinner on the table quickly and without a hassle. Perfect for those long hectic days when you just want to order food but don’t want to spend a small fortune on a single meal.

A small bowl full of an orange and red tortellini soup.

Tomato and tortellini soup ingredients

Italian Sausage– Preseasoned ground meat that adds flavor to the dish making it more well rounded.

Onion, Celery, Carrots, Garlic- These aromatics are the base of any great soup or broth.

Seasonings- A mixture of salt, pepper, Italian seasonings, basil, and oregano.

Tomato Paste– Giving us that tomato element that this tomato tortellini soup needs.

Flour- The thickener that helps give this soup its texture so it’s not super brothy.

Chicken Broth– A flavorful liquid base that helps to make this soup taste incredible.

Cheese Tortellini- What’s a tortellini soup without the main ingredient?

Half and Half- Bringing us that creamy element that helps to make this dish irresistible.

Spinach- Adds flavor and color to the soup as it swirls around in the pot (or in your bowl).

 

How To Make Tomato Tortellini Soup

  1. Brown your Italian sausage in a large pot over medium heat. Once it’s almost completely browned, drain the excess grease.
  2. Stir in the onion, celery, and carrots. Cook for about 5 minutes until the veggies are tender. A large pot with some ground sausage, diced onion, carrots, and celery.
  3. Add in the garlic, salt, pepper, Italian seasoning, basil, oregano, and tomato paste. Stir until it’s combined.
  4. Saute everything for 3-4 minutes, stirring occasionally to prevent burning.
  5. Stir in the flour, and cook for 1 minute. The mixture will be dry and sticky. Ground sausage, onion, carrots, and celery in a large pot.
  6. Slowly add in the chicken broth, stirring to combine. Bring the mixture to a simmer and then reduce the heat to low and let simmer for 15 minutes.
  7. Stir in the half and half, tortellini, and spinach. Bring to a low boil and cook until the tortellini is al dente (following the package instructions).
  8. Portion the soup out into bowls and garnish with fresh basil and parmesan cheese. Enjoy!

3 small bowls full of tomato tortellini soup with a garnish of fresh basil leaves.

 

FAQ’s and Recipe Tips

What Goes Well With Creamy Tomato Spinach Tortellini Soup?

This simple soup recipe would pair really well with breadsticks and a side salad. Even a nice crusty bread like an Artisan bread, garlic bread, or french bread would be great! You really don’t need much to serve along with this soup because it’s so filling and delicious already everything else should be kept simple as to let this star of the meal shine.

How Long Will Tortellini Soup Last?

Your leftovers will hold out in the fridge for up to 5 days if kept covered. This should give you plenty of time to enjoy this soup.

Can I Freeze Tomato Tortellini Soup?

If you make this soup with the intention of freezing it in portions or future meals make sure you take notice of a few different things. You’ll want to not add the half and half or tortellini to any of the frozen soup portions. These can be added after the soup has been defrosted and reheated and will help to keep the dish as delicious as it is right now.

If you freeze the tortellini, you’ll notice it’s texture becomes soggy and kind of gross when thawed and reheated. The half and half may curdle and separate when reheated as well, so avoiding both of these unpleasant scenarios is always a great idea.

Should I Use Frozen or Fresh Tortellini?

You can use either one! Personally I like the fresh one because it makes the whole cooking process a little faster but if you have frozen cheese tortellini on hand go for it! If using frozen, just be sure to cook the tortellini long enough. 

Can I Use Heavy Cream Instead of Half and Half?

Absolutely! Using half and half is great, but using cream may even be better. With the higher fat content in the dairy product it’s less likely to separate and curdle when cooked. Feel free to mix and match depending on what you have on hand.

Three small bowls full of tomato tortellini soup with a fresh basil garnish.

More Comfort Food Recipes

If you make this recipe and love it, I would be so really appreciate you leaving a rating and review. Thank you!

A bowl of tomato tortellini soup with a sprig of fresh basil.
Print Review
5 from 2 votes

Creamy Tomato Tortellini Soup

A hearty and soul-warming soup, perfect for fall and winter nights.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 10 servings

Ingredients
 

  • 1 lb Italian Sausage
  • 1 sweet onion - diced (about 1 heaping cup)
  • 2 celery stalks - diced
  • 3 large carrots - diced
  • 3 garlic cloves - minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning - see notes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 6 oz can tomato paste
  • 1/2 cup flour
  • 7 cups chicken broth
  • 24 oz cheese tortellini
  • 2 cups half and half
  • 1 1/2 cups spinach - chopped
  • fresh basil and parmesan for garnish - optional

Instructions
 

  • In a large pot over medium heat brown the sausage. Once it’s almost browned, drain the excess grease. Stir in the onion, celery, and carrots. Cook 5 minutes more or until veggies are tender. 
  • Add the garlic, salt, pepper, Italian seasoning, basil, oregano, and tomato paste. Stir until combined. Saute for 3-4 minutes, stirring occasionally to prevent burning. 
  • Stir in the flour and cook for 1 minute. The mixture will be dry and sticky. 
  • Slowly add the chicken broth and stir to combine. Bring the mixture to a simmer, reduce heat to low and simmer for 15 minutes. 
  • Stir in the half and half, tortellini, and spinach. Bring to a low boil and cook until tortellini is al dente (following package directions). 
  • Portion into soup bowls and serve with a garnish of fresh basil and parmesan. 

Notes

You can use regular pork sausage but just add an additional 3 tsp of Italian seasoning to the soup.
Nutritional information based on 1 serving.

Nutrition

Calories: 500kcal (25%)Carbohydrates: 46g (15%)Protein: 21g (42%)Fat: 26g (40%)Saturated Fat: 11g (55%)Cholesterol: 78mg (26%)Sodium: 1638mg (68%)Potassium: 631mg (18%)Fiber: 5g (20%)Sugar: 7g (8%)Vitamin A: 4468IU (89%)Vitamin C: 21mg (25%)Calcium: 201mg (20%)Iron: 4mg (22%)
author: Whitney
Course: Soup
Cuisine: Italian
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