Is there anything better on a cold day than a big bowl of cheesy tortellini soup? This hearty and filling one-pot meal is easy to make and is loaded with fresh vegetables, rich broth, and tender noodles.
Tortellini Soup Ingredients
You’ll need:
- 1 pound ground mild Italian sausage
- 1 cup diced sweet yellow onions
- 1 tablespoon minced garlic
- 2 teaspoons dry Italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 32-ounce carton chicken broth
- 15-ounce can crushed tomatoes
- 14.5-ounce can petite diced tomatoes
- 2 tablespoons chopped fresh basil leaves (plus additional for garnish)
- 20-ounce container refrigerated fresh cheese tortellini (Buitoni brand used)
- 1 cup packed baby spinach leaves, roughly chopped
- ¾ cup heavy cream
- ½ cup freshly shredded parmesan cheese (plus additional for garnish)
Substitutions and Additions
SAUSAGE: I used mild Italian sausage for this recipe, but hot Italian sausage would also be delicious if you enjoy a little more spice in your hearty soup.
SPICE: Speaking of spice, add a dash of red pepper flakes for another great addition to your tortellini tomato soup.
How To Make This Tortellini Soup Recipe
STEP ONE: In a large pot over medium-high heat, cook the ground mild Italian sausage for 2-3 minutes, then add the onions, garlic, Italian seasoning, salt, and black pepper. Cook for an additional 4-5 minutes or until the onions are translucent and the sausage is browned with no pink remaining.
STEP TWO: Stir the tomato paste into the sausage mixture until evenly incorporated.
STEP THREE: Sprinkle the flour over the sausage mixture, stirring to combine, then cook for 30-60 seconds or until no dry pockets of flour remain.
STEP FOUR: While whisking constantly, slowly pour in the chicken broth, being sure to whisk out any lumps of flour. Stir in the crushed tomatoes, petite diced tomatoes, and chopped fresh basil.
STEP FIVE: Bring the liquids to a boil, while stirring frequently, then add the tortellini and cook for 3-5 minutes (according to package directions) or until the tortellini is tender and heated through.
STEP SIX: Remove the pot from the heat and stir in the spinach, heavy cream, and shredded parmesan cheese. The spinach should wilt into the soup within a minute or two.
STEP SEVEN: Allow the tortellini soup to cool for 5 minutes before garnishing with additional shredded parmesan cheese and chopped fresh basil before serving.
How To Serve
To serve, you can ladle a portion of this delicious soup into a bowl and garnish it with a sprinkle of freshly grated parmesan cheese and fresh chopped basil.
Add homemade garlic bread or cheesy pull-apart bread to mop up all the tasty broth.
Two more of our favorite soups include crack chicken noodle soup and minestrone soup.
Storage
Tortellini soup is best served immediately. As the soup sits and cools, the tortellini will continue to absorb liquid, causing the soup to thicken.
IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover soup can be thinned with a splash of chicken broth when reheated if needed.
Warm up this winter with a bowl of tortellini soup. This easy recipe is perfect for a cold night, and it’s sure to please your entire family. Plus, it’s so easy to make that you can have dinner on the table in no time on busy weeknights. Give this comforting soup a try tonight!
For nights when you just need a recipe that works, my easy dinner recipes are full of go-to meals that have been tested to work out perfectly – every time.
Frequently Asked Questions
Frozen cheese tortellini can be used in this soup. Add to the boiling liquids and cook according to the time on the package.
Tortellini soup is best served immediately. As the soup sits and cools, the tortellini will continue to absorb liquid, causing the soup to thicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover soup can be thinned with a splash of chicken broth when reheated if needed.
Any type of tortellini or other stuffed pasta would be delicious in this tomato tortellini soup recipe.
More Soup Recipes You’ll Love
Tortellini Soup
Ingredients
- 1 pound ground mild Italian sausage
- 1 cup sweet yellow onions, diced
- 1 tablespoon garlic, minced
- 2 teaspoons dry Italian seasoning blend
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 32 ounces carton chicken broth
- 15 ounces canned crushed tomatoes
- 14.5 ounces canned petite diced tomatoes
- 2 tablespoons fresh basil leaves chopped (plus additional for garnish)
- 20 ounces refrigerated fresh cheese tortellini (Buitoni brand used)
- 1 cup packed baby spinach leaves, roughly chopped
- ¾ cup heavy cream
- ½ cup parmesan cheese, freshly shredded (plus additional for garnish)
Instructions
- In a large pot over medium-high heat, cook the ground mild Italian sausage for 2-3 minutes, then add the onions, garlic, Italian seasoning, salt, and black pepper. Cook for an additional 4-5 minutes or until the onions are translucent and the sausage is browned with no pink remaining.
- Stir the tomato paste into the sausage mixture until evenly incorporated.
- Sprinkle the flour over the sausage mixture, stirring to combine, then cook for 30-60 seconds or until no dry pockets of flour remain.
- While whisking constantly, slowly pour in the chicken broth, being sure to whisk out any lumps of flour. Stir in the crushed tomatoes, petite diced tomatoes, and chopped fresh basil.
- Bring the liquids to a boil, while stirring frequently, then add the tortellini and cook for 3-5 minutes (according to package directions) or until the tortellini is tender and heated through.
Notes
- Frozen cheese tortellini can be used in this soup. Add to the boiling liquids and cook according to the time on the package.
- For added spice and flavor, ground hot Italian sausage can be substituted for the mild.
- If using a low sodium chicken broth, you will want to taste your soup for seasoning before serving and add additional salt and pepper as needed.
Nutrition
Comments
Audrey Borchardt says
So good, saved in a jar for a friend that I never did get to take it to. So put in freezer, had a craving for it few weeks later so heated it up for me, still so GOOD. THANK YOU.
Audrey says
Heading south for winter emptying fridge, freezer cupboards. Used recipe as base. So good! Sausage, frozen veggies, chicken broth, egg noodles. Spices and juice the same. Considered spinach but had some kale in freezer. Looking forward to lunch tomorrow. Delicious!