Creamy Tomato Tortellini Soup
This Tomato Tortellini Soup is creamy, delicious, and easy to make! It’s packed with Italian sausage, cheese tortellini, fresh spinach, delicious Italian seasonings, and some half and half for that creamy soup texture.
Soups are always a great go-to dinner for those cold and chilly nights because they bring a great amount of comfort. I have the best soup recipes on my website! A few favorites you should try are my Ham and Corn Chowder, Thai Red Curry Noodle Soup, and Sweet and Spicy Chili! And if you love this creamy tomato sausage tortellini soup, then you should try my classic Zupas Tomato Basil Soup!
Why This Recipe Works
- Perfect comfort food. This creamy tomato tortellini soup with sausage is the perfect comfort food! The cheesy tortellini, creamy tomato soup base, and the heartwarming spices don’t just feed the belly — they feed the soul!
- So much flavor! I will always recommend this soup to people who are looking for a super flavorful soup! It’s one of my family’s absolute favorite soup recipes. It’s packed with delicious spices, made with Italian sausage for extra flavor, and has the veggies mixture that bring a nice freshness to the mix!
- Easy tortellini soup recipe. Don’t let the list of ingredients deter you from making this soup! It’s actually super quick and easy to make and perfect for busy weeknights.
- Italian Sausage: I will always recommend using Italian sausage in Italian dishes over ground beef. The flavor is stronger and it makes every dish so much better!
- Vegetables: We use a combination or onion, celery, and carrots.
- Seasonings: To get the best flavor in this creamy tomato tortellini soup we use a mixture of salt, pepper, Italian seasonings, basil, and oregano.
- Tomato Paste: The tomato paste gives us that rich tomato flavor this easy tomato tortellini soup needs while still keeping things creamy and not super liquidy.
- Flour: The flour gives the tomato tortellini soup its texture so it’s not super brothy.
- Chicken Broth:When it comes to making delicious soups, using chicken stock (or vegetable stock or beef broth) will always give you a richer flavor than just using water.
- Tortellini: I use the packs of cheese-filled tortellini from Costco. You can purchase them and then freeze them right away to use later. No need to thaw prior to cooking.
- Half and Half: You can use heavy cream for an ultra creamy tortellini soup!
- Spinach: The spinach is a great addition to add color and nutrition to the tomato sausage tortellini soup!
- Brown the sausage. Add the Italian sausage to a large pot. Cook over medium heat until almost completely browed. Drain any excess grease. Add the onion, celery and carrots mixture and cook until the veggies are tender.
- Add seasonings and tomato paste. Add the garlic, Italian seasoning, basil, oregano, salt, pepper, and tomato paste. Stir until combined and cook for about 3 minutes, stirring constantly. Add the flour and cook for an additional minute. The mixture will be dry and sticky.
- Add the chicken broth. Add the chicken broth in slowly, mixing as you go. Bring to a boil and reduce heat to low and simmer for 15 minutes.
- Add the half and half, tortellini and spinach. Add in the the half and half (or heavy cream), the tortellini and spinach. Bring to a low boil and cook the tortellini to al dente.
- Serve! Portion the soup into bowls and serve with fresh basil and freshly grated parmesan cheese!
You can use regular pork sausage but just add an additional 3 tsp of Italian seasoning to the soup.
If you don’t have half and half, it is simply a mixture of heavy cream and milk. You can also use just milk or just heavy cream if you prefer a less creamy or creamier texture.
Feel free to add heaps and heaps of spinach if you’d like!
You can use fresh tortellini or frozen tortellini. Either will work, you’ll just need to cook the frozen tortellini a tad longer.
Looking for a bit of spice? Use hot Italian sausage and add some crushed red pepper flakes. Note: this creamy tomato tortellini soup recipe is not spicy at all as written.
Make Ahead, Storing, and Freezing
Store the tomato tortellini soup in an airtight container in the fridge for up to 5 days. As the soup sits, it will get less liquid and soup like due to the pasta absorbing the liquid.
If you know you want to freeze some of the soup, you’ll want to make adaptations to your process. Don’t freeze the soup with the half and half or the tortellini mixed in. When frozen with these elements, the soup will separate and can curdle upon reheating, and the noodles will go mushy.
To freeze, portion out the soup you want to freeze prior to adding the half and half and the tortellini. You can add the spinach if you’d like and then freeze. Store in an airtight container or freezer-safe bag in the freezer for up to 2 months. Remove and let thaw overnight. Continue with the recipe at the step where you add the half and half.
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!
Your leftovers will keep in the fridge for up to 5 days in an airtight container. The soup will get less soupy the longer it sits as the noodles soak up the juices.
If you make this soup with the intention of freezing it, don’t 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 keep the dish from separating as dairy does when frozen and thawed. 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.
Yes you can! Using frozen or fresh won’t make a difference in the tortellini soup. If using frozen, just be sure to cook the tortellini long enough.
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.
More Comfort Food Recipes
- Homemade Pierogies
- White chicken chili recipe
- Easy Baked Ziti Recipe
- Instant Pot Philly Cheesesteak Pasta
- Zuppa Toscana
- Sausage and Tortellini Soup
- Pesto Tortellini Pasta Salad
- Lasagna Soup
Creamy Tomato Tortellini Soup
- 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
- 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.