Creamy Tortellini Soup

You’ve just found the BEST creamy tortellini soup with Italian sausage, spinach and Italian seasonings in a light cream broth dusted with fresh Parmesan.

It’s cozy, comforting and flavorful, so it checks all of the right boxes! It’ll be your new favorite cooler weather creamy soup, I promise.

How to make creamy tortellini soup

Featured Ingredients

• Onion, celery and carrots: Mirepoix is essential for most soups! Also known as aromatics.
• Garlic: Use as much or as little as you like. Garlic obviously adds immense flavor!
• Italian sausage: You can use pork or turkey or a mix.
• Dried oregano: Not the ground oregano, but dried leaves. It’s amazing here!
• Spinach or kale: Any green will work, actually.
• Fresh tortellini: Grab a container or bag of fresh cheese tortellini. I love the spinach kind.
• Stock: Use unsalted chicken stock or make your own.
• Evaporated milk: My trick for making a rich creamy soup without adding any or as much cream or half and half. It’s a brilliant trick!
• Parmesan: Grate some on top before eating. YUM!

Equipment Needed

• Cutting board and chef’s knife.
• Measuring cups (liquid) and spoons, unless you want to wing it.
• A Dutch oven or soup pot.
• A wooden spoon.
• Bowls and spoons, plus a ladle, for serving.

Step-by-Step Instructions

1. Heat the olive oil in a Dutch oven or stock pot to medium heat.
2. Add onion, celery and carrot and saute 8-10 minutes, until soft.
3. Stir in garlic, then sausage and saute 7-8 minutes, until sausage is browned, using a spatula to break it into pieces.
4. Stir in the oregano, spinach, salt and peppers and saute until spinach has wilted, about 3-4 minutes.
5. Add chicken stock and bring to a simmer.
6. Add the tortellini and cook 6-7 minutes, until tortellini is cooked.
7. In a small bowl, whisk together the evaporated milk and corn starch until dissolved.
8. Pour mixture into the pot and simmer 3-4 minutes, until thickened. Taste and adjust seasoning, if necessary.
9. Spoon into bowls and top with Parmesan and greens or fresh herbs, if desired.

Recipe Substitutions and Alterations

• Mirepoix: To save time, use frozen diced onions, carrots and celery.
• Garlic: Although freshly chopped is best, used pre-minced garlic jarred in olive oil for a shortcut.
• Italian sausage: Use turkey instead of pork for a lighter option.
• Spinach: Use chopped kale or any dark leafy green (like chard or mustard greens).
• Tortellini: If you can’t find tortellini, use your favorite shaped pasta instead.

Nutrition Considerations

• To make it gluten free: Use gluten free tortellini or gluten free pasta instead of regular. Be sure all other packaged ingredients are gluten free.
• To make it dairy free: Use dairy free milk or cream instead of evaporated milk. Use nutritional yeast or dairy free Parmesan instead of Parmesan.
• To make it vegetarian: Use plant-based ground sausage.
• To make it lower sodium: I’ve already cut back on sodium by using unsalted stock, but you can lower the sodium content even more by using ground pork or turkey and adding a few teaspoons of fennel to it while sauteing.

Cozy soup recipes:

• Old-Fashioned Ham and Cabbage Soup with Potatoes
• Instant Pot Split Pea & Ham Soup
• Italian Sausage & Tortellini Soup
• Old-Fashioned Chicken Noodle Soup
• Zuppa Toscana
• Loaded Cheesy Potato Soup
• Instant Pot Beef & Barley Soup

Creamy Tortellini Soup

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The best creamy tortellini soup with Italian sausage, spinach and Italian seasonings made with a light cream broth dusted with fresh Parmesan.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 30-35 mins
• Total Time: 40-50 mins
• Yield: Serves 8
• Category: Soup
• Method: Stove-Top
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 small yellow onion, peeled and diced
• 3 stalks celery, diced
• 3 carrots, peeled and thinly sliced
• 3 cloves garlic, peeled and minced
• 1-pound ground Italian sausage (pork or turkey)
• 2 tablespoons dried oregano leaves
• 4 cups baby spinach leaves
• 1 ½ teaspoons coarse salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 6 cups unsalted chicken stock
• 9-ounce package fresh cheese tortellini
• 12-ounce can low fat evaporated milk
• 2 tablespoons corn starch
• Freshly grated Parmesan, for topping

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Instructions

1. Heat the olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrot and saute 8-10 minutes, until soft.
2. Stir in garlic, then sausage and saute 7-8 minutes, until sausage is browned, using a spatula to break it into pieces.
3. Stir in the oregano, spinach, salt and peppers and saute until spinach has wilted, about 3-4 minutes. Add chicken stock and bring to a simmer.
4. Add the tortellini and cook 6-7 minutes, until tortellini is cooked.
5. In a small bowl, whisk together the evaporated milk and corn starch until dissolved. Pour mixture into the pot and simmer 3-4 minutes, until thickened. Taste and adjust seasoning, if necessary.
6. Spoon into bowls and top with Parmesan and greens or fresh herbs, if desired.

Notes

Storage Tip: Store soup in an airtight container in the refrigerator for up to 5 days.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 283
• Sugar: 5g
• Sodium: 430mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 39mg