Creamy Tortellini Soup
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Fresh tortellini makes this soup feel substantial without a long simmer. The sausage and tomato base develops first, then the pasta cooks only during the final minutes so it stays tender.
Cream and spinach are last. Gentle heat keeps the dairy smooth, while the spinach needs only enough time to wilt into the broth.
The method behind the meal
Why this recipe works
- •Check the tortellini package time and avoid overcooking.
- •Add cream after lowering the heat.
- •For leftovers, store cooked tortellini separately when possible because it continues absorbing broth.
Recipe
Creamy Tortellini Soup
Cheese tortellini, Italian sausage, tomatoes, and spinach in a creamy one-pot soup ready in 40 minutes.
Ingredients
Instructions
- 1Brown sausage and onion in a Dutch oven over medium-high for 7–8 minutes. Spoon off excess fat.
- 2Add garlic, tomato paste, and Italian seasoning and cook for 1 minute.
- 3Stir in tomatoes and broth. Simmer uncovered for 12 minutes.
- 4Add tortellini and cook according to package time, usually 3–5 minutes.
- 5Lower heat, stir in cream and spinach, and warm just until the spinach wilts. Serve with parmesan.
Nutrition (per serving, estimated)
