TORTELLINI SOUP😍
This soup has been beloved by Rockin Meals followers so much, I now call y’all tortellinis. It’s the soup I still get messages about, over 5 years after creating the recipe because it is just that good. The gentle spiciness from the sausage (easily omitted for vegetarians), paired with the tomato-y, creamy broth with little tortellini nestled in, you couldn’t ask for much more. It’s the soup you will want to make every time the temperature drops, and the perfect cozy meal to make when friends come over. You’ve got to try this one!
Notes:
- This comes out more like a stew than a soup since there’s more ingredients than broth. If you’re a big broth person and would rather have it more like a soup, then add in 2 cups more broth.
- If you are making this for meal prep, consider cooking the tortellini separately and rinsing under cold water to ensure it doesn’t overcook and soak up all the broth. Then when ready to serve, add the tortellini into the bowl and ladle over the hot soup to warm through.
- I have made this with both sweet and hot Italian sausage, but have been loving the spiciness with hot. If you are unsure of spiciness level, use sweet Italian sausage as you can always add red pepper flakes or calabrian chilies to spice it up.
Tortellini Soup
- Total Time: 35
- Yield: 4-6 1x
Description
THE famous tortellini soup, beloved by so many in my life and now so many of you. It’s creamy, comforting, and flavorful, and all you could hope for in a soup.
Ingredients
For the Creamy Tortellini Soup:
- 1 lb Italian sausage, sweet or hot depending on spice preference
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10 oz cheese tortellini
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1 quart chicken broth*(see notes below)
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1 container Mirepoix (1 onion chopped, 1 carrot chopped, and 2 celery stalks chopped)
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1 tbsp olive oil
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2 tbsps tomato paste
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4 cloves minced garlic
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½ tsp dried oregano
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½ tsp dried basil
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¼ tsp fennel seeds
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4 oz chopped fresh spinach
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4 oz light cream cheese
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Chopped fresh basil
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Red pepper flakes (optional)
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Salt and pepper to taste
Instructions
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Heat a large stock pot or dutch oven to high heat and drizzle in the olive oil.
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Crumble Italian sausage and add to the pot, letting it sear one one side for 3-4 minutes or until charred in some places.
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Use a wooden utensil to break up any large bits of sausage. If there’s a lot of oil, drain some off, you only want about a tablespoon in there.
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Add in the mirepoix and season with a bit of salt and pepper. Cook on high until soft, about 4-5 minutes.
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Stir in tomato paste, garlic, oregano, basil, and fennel seeds and cook for 1 minute.
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Pour in broth and bring to a boil.
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Add the tortellini and cook according to package directions.
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With 2 minutes to go, reduce the heat to low, and stir in the chopped spinach and the cream cheese.
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Taste and adjust seasonings, adding red pepper flakes if you want a little more heat.
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Top with basil and enjoy!
Notes
*this comes out to more of like a stew as written. For more of a soup, add 2-3 more cups chicken broth
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: One Pot
Omg this is the best soup I’ve ever made. Don’t think – just make it!!!!
I’m so glad you enjoyed it Alex! Definitely a favorite in my household 🙂
Our absolute favorite soup! It is so easy and comes together with stuff you probably already have on hand. We make this regularly and my husband asks for it all the time. It reheats great, if you have any leftovers. I will say that I usually double the chicken broth, but everything else is perfect! You will not regret adding this to your repertoire!
This makes me so happy, thank you Caitlin! Glad you love it as much as we do!
Do you have any suggestions for a cream cheese substitute? I’d like to make this dairy free if possible!
Hi! I would substitute for an unsweetened non-dairy creamer like Nutpods – it won’t be quite as creamy but should still be good! However, not sure if you will find tortellini with no cheese easily. Hope that helps!
Such a simple, easy and convenient meal to make! Substituted ingredients to make it vegan and still came out tasting delicious 🙂
This makes me so happy! Glad you enjoyed, and glad the vegan sausage came out great with it too!
This meal was so AMAZING especially with that little kick of spice from the sausage, we ‘re gonna need to make this at least once a week!
We love a spice kick around here!
This recipe is was a hit with the whole family! My husband has been raving about it and even my picky toddler loved it (I upped the carrots and celery quantity and swapped kale for spinach). Definitely thick like a stew and not soup like (as she says!). Highly recommend!