This warm tortellini soup is like a big hug in a bowl! It features tender pasta filled with creamy cheese, swimming in a flavorful broth with fresh veggies.
It’s super easy to make, and my family can’t get enough of it. I love adding a sprinkle of cheese on top before serving—it just makes everything taste even better!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, it adds flavor and richness. If you’re out, you can use butter or a light vegetable oil for a neutral taste.
Onion: Yellow onions work best for sweetness, but you could swap in shallots or even leeks if you have them on hand.
Ground Italian Sausage: This adds great flavor, but if you prefer a lighter option or need it to be meatless, ground turkey or mushrooms are fantastic alternatives.
Broth: You can use chicken or vegetable broth, depending on your preference. For a more robust flavor, try beef broth, or even make your own veggie broth from scraps!
Tortellini: Cheese tortellini is traditional, but feel free to use spinach or meat-filled varieties. Fresh or frozen tortellini works too!
Heavy Cream: For a lighter version, half-and-half or even milk can be substituted, though it may alter the richness of the soup. You could also use coconut milk for a dairy-free option.
How Do I Get the Best Flavor from My Ingredients?
Layering flavors is key to a delicious soup. Start by sautéing onions until they are soft to build a sweet base. Then, add garlic to enhance the aroma. If you’re using sausage, browning it well adds depth to your dish.
- Cook onions in olive oil on medium heat until translucent.
- Add garlic last to keep its flavor bright and fresh; cooking too long can make it bitter!
- Browning the sausage adds a rich, savory element. Ensure it’s cooked fully before adding other ingredients.
- Let the soup simmer to meld flavors together; this is essential for a tasty broth!
How to Make Creamy Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground Italian sausage (optional, can substitute with ground turkey or omit for vegetarian)
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 cup tomato sauce
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- 1/2 cup heavy cream
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy tomato tortellini soup takes about 15 minutes to prepare and another 20 minutes to cook, making it a quick and easy meal that you can enjoy in about 35 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s softened and translucent, which should take about 4-5 minutes. This step builds a nice flavor base for your soup!
2. Add Aromatics:
Stir in the minced garlic and cook for another 30 seconds until you can smell its lovely aroma. Be careful not to let it burn!
3. Cook the Sausage (if using):
If you’re using ground Italian sausage, add it to the pot now. Break it up with a spoon and cook it until it’s browned and well-cooked, about 5-7 minutes. If you’re skipping the meat, you can move right on to the next step.
4. Build the Soup Base:
Add the diced tomatoes, tomato sauce, and your choice of chicken or vegetable broth to the pot. Stir in the dried Italian seasoning, and season the mixture with salt and pepper to your taste. Mix it well!
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 10 minutes so all those delicious flavors have a chance to develop.
6. Cook the Tortellini:
Add the tortellini to the pot, cooking according to the package instructions. This usually takes about 3-5 minutes until the pasta is tender and cooked through. So easy!
7. Add Fresh Spinach:
After the tortellini is ready, stir in the fresh spinach leaves and cook for an additional 1-2 minutes until the spinach is wilted. This adds a nice touch of freshness!
8. Creamy Finish:
Lower the heat and pour in the heavy cream. Mix it gently, warming the soup without letting it boil. This makes the soup creamy and delicious!
9. Taste and Adjust:
Give the soup a taste and see if it needs more salt and pepper. Adjust as needed so it’s just right for you!
10. Serve and Enjoy:
Serve your soup hot, topped with freshly grated Parmesan cheese and chopped fresh basil or parsley if you’d like. Enjoy this comforting bowl of creamy tomato tortellini soup that’s perfect for chilly days or anytime you need a hearty meal!
Can I Use Frozen Tortellini in This Recipe?
Absolutely! You can use frozen tortellini; just add a couple of extra minutes to the cooking time until they are tender. There’s no need to thaw them beforehand!
What If I Don’t Have Heavy Cream?
No worries! You can substitute with half-and-half, whole milk, or even coconut milk for a dairy-free option. Just keep in mind that the soup may be a bit less creamy.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply omit the sausage, use vegetable broth, and replace the heavy cream with a plant-based cream alternative or coconut milk. It’s just as delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the soup, as it might thicken when stored.
