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Easy Creamy Tortellini Soup for Cozy Weeknights

Close-up of a white bowl filled with creamy tortellini soup, featuring tortellini, sausage crumbles, spinach, and grated cheese.
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Make this comforting, hearty creamy tortellini soup on a busy weeknight. It uses simple ingredients and comes together fast for a satisfying family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage (casings removed) or boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh spinach

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage or chicken and cook until browned, breaking it up with a spoon. Drain excess fat if using sausage.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and diced tomatoes (with their juice). Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
  6. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are cooked through.
  7. Stir in the heavy cream and grated Parmesan cheese. Heat gently until the soup is warmed through; do not let it boil after adding the cream.
  8. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  9. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, brown 1/2 pound of Italian sausage and 1/2 pound of ground beef together in step 1.
  • If you prefer a thicker soup, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the tortellini.
  • Serve this soup alongside crusty bread or garlic bread for dipping. This recipe is a great alternative to meal planning services when you need a quick dinner.

Nutrition

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