Creamy Tortellini Soup

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


  • 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


  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.


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


Keywords: comfort food, creamy, best, healthy, healthier, from scratch, homemade