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Easy Creamy Garlic Parmesan Tortellini Soup

Close-up of a bowl of creamy tortellini soup loaded with wilted spinach and garnished with pepper and chives.
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This one-pot soup delivers restaurant-quality comfort. You get tender cheese tortellini in a rich, velvety garlic parmesan broth, making it a perfect, quick weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (or substitute with ground turkey or vegetarian crumbles)
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 4 cups chicken broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach, roughly chopped
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the minced garlic and diced onion to the pot. Cook for 3 to 4 minutes until the onion softens and the garlic is fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, basil, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  5. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth becomes creamy. Do not let the soup boil after adding the cream.
  6. Add the refrigerated tortellini to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are tender.
  7. Stir in the fresh spinach until it wilts, which takes about 1 minute. Taste the soup and add salt if needed.
  8. Serve immediately in bowls, topping each serving with extra grated Parmesan cheese.

Notes

  • For a vegetarian option, skip the sausage and sauté 8 ounces of sliced cremini mushrooms with the onions. Use vegetable broth instead of chicken broth.
  • If you prefer a tomato-forward flavor, use 1 cup of crushed tomatoes instead of diced tomatoes.
  • You can use frozen tortellini; add them directly to the simmering broth and increase the cooking time by 2 to 3 minutes.

Nutrition

Find it online: https://cutcooktaste.com/creamy-garlic-parmesan-tortellini-soup/