Creamy Tortellini Soup with Spinach and Sausage

A close-up view of a blue soup bowl filled with creamy tortellini soup topped with grated parmesan cheese with two chunks of Italian bread sitting nearby.

Creamy Tortellini Soup with Spinach and Sausage

Course: Soup

Cuisine: American, American / Italian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 445kcal

Author: Kris Longwell

This soup is addictively delicious and it only takes about 30 to 40 minutes to prepare. Be sure to all the broth simmer with the sausage, veggies, and seasonings for at least 15 to 20 minutes. Leftovers can be reheated in a saucepan on the stove until heated through.

Print Recipe

Equipment

1 Large pot cast-iron is a good choice, or a Dutch oven

Ingredients

1 lb Italian sausage if in links, casings removed
1 cup onions chopped
1 cup carrots chopped
1 cup celery chopped
4 cloves garlic minced
1 teaspoon oregano dried
1 teaspoon basil dried
1½ teaspoon salt
½ teaspoon black pepper
3 tablespoon tomato paste
¼ cup all-purpose flour
6 cups chicken broth
1½ cups half and half or heavy cream
12 oz cheese tortellini fresh
10 oz spinach mature, washed, stems removed, roughly chopped
Parmesan cheese grated, for garnish

Instructions

Crumble the sausage into a pot over medium heat. Cook until no longer pink.
1 lb Italian sausage
Stir in the onions, carrot, and celery and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds to 1 minute.
1 cup onions, 1 cup carrots, 1 cup celery, 4 cloves garlic
Stir in the oregano, basil, salt, pepper, and red pepper flakes. Cook for about 1 minute. Stir in the tomato paste and cook for another minute or so. Sprinkle on the flour, stir, and cook for 1 more minute.
1 teaspoon oregano, 1 teaspoon basil, 1½ teaspoon salt, ½ teaspoon black pepper, 3 tablespoon tomato paste, ¼ cup all-purpose flour
Slowly stir in the broth and bring to a boil and then reduce heat and simmer for 15 minutes (or up to 30 minutes).
6 cups chicken broth
Stir in the cream, tortellini, and spinach. Simmer for as long as the tortellini package says to cook the pasta (usually about 5 minutes).
1½ cups half and half, 12 oz cheese tortellini, 10 oz spinach
Ladle into bowls and serve with grated Parmesan for topping.
Parmesan cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If using frozen tortellini, you'll need to simmer the soup according to the package instructions for how long to cook the pasta.

Don't overcook the soup once the fresh pasta goes in. This can cause the pasta to get too soft, and come apart.

Leftovers will keep in the fridge for up to 5 days. The soup is even better the next day! Reheat on the stove over medium heat until heated through. The soup can be frozen, but, it may not reheat perfectly, as the cream may separate somewhat during the freezing process.

Nutrition