Creamy Tortellini Soup

If there is one recipe that has unexpectedly become part of Rockin Meals lore, it’s this Tortellini Soup. I first shared this recipe over five years ago, and to this day it is STILL one of the recipes I get messages about the most. In fact, y’all loved this soup so much that somewhere along the way we started calling Rockin Meals followers my tortellinis… so I think that tells you everything you need to know about how much we love this soup.

And the funny thing is, there’s nothing overly complicated about it. It’s just one of those recipes where everything works SO well together. You’ve got Italian sausage (I love using hot for a little kick), cheese tortellini, veggies, spinach, and a tomato-y broth made just creamy enough with a little cream cheese. It’s hearty, comforting, packed with flavor, and somewhere between a soup and a stew in the very best way.

It’s also one of those recipes that just screams cold-weather dinner to me. The second the temperature drops, this is the kind of meal I want simmering on the stove with some crusty bread nearby. It’s easy enough for a weeknight, but cozy and impressive enough to make when you have friends over (which is probably part of the reason I’ve made it approximately one million times over the years).

So whether you’ve been making this one since the early Rockin Meals days or this is your official introduction to the tortellini club, welcome!! I have a feeling you’re going to understand the hype very quickly.

Why You’ll Love This Recipe

• It’s a Rockin Meals classic. This soup has been so beloved by Rockin Meals followers over the years that I literally started calling y’all my tortellinis. More than five years after creating it, it’s STILL one of the recipes I get messages about the most!
• Creamy without being overly heavy. A little cream cheese melts into the tomato-y broth, making it creamy and comforting without turning it into a super rich cream-based soup.
• It’s packed with goodies. This is definitely a hearty soup: Italian sausage, veggies, spinach, and cheese tortellini mean there’s something delicious in basically every bite.
• Ready in about 30 minutes. It tastes cozy and comforting enough for a Sunday dinner but is easy enough to throw together on a weeknight.
• Easy to customize. Use hot or sweet Italian sausage, adjust the amount of broth, add extra spice, or leave out the sausage entirely for a vegetarian version.
• Perfect for easy entertaining. This is one of my favorite cozy meals to make when friends come over because you can put a big pot in the middle of the table with some crusty bread and call it dinner.

Ingredients

• Italian sausage: Both sweet and hot Italian sausage work beautifully. I personally LOVE the gentle heat you get from hot Italian sausage, but sweet is great if you want to control the spice yourself.
• Cheese tortellini: The star of the show! Refrigerated cheese tortellini cooks quickly right in the broth and makes this soup extra hearty.
• Chicken broth: One quart gives you the thicker, almost stew-like consistency of the original recipe. If you prefer a brothier soup, add an additional 2 cups.
• Mirepoix: The classic combination of onion, carrot, and celery builds the flavor base. I love buying pre-chopped mirepoix to make this recipe even easier.
• Tomato paste: Adds concentrated tomato flavor and richness to the broth.
• Garlic: Four cloves because we aren’t making bland soup around here.
• Oregano, basil + fennel seeds: These complement the Italian sausage and give the broth tons of flavor. If you can find them, don’t skip the fennel seeds, they add that classic Italian sausage-y flavor!
• Fresh spinach: Wilts right into the soup at the end and adds some greens without taking over the dish. Feel free to swap with kale for something heartier.
• Cream cheese: This is the secret to that creamy tomato broth. I use light cream cheese, but regular works too.
• Fresh basil: The perfect fresh finish for a rich, cozy soup.
• Red pepper flakes: Optional, but perfect if you’re using sweet sausage and want to add a little heat.

Tips & Tricks

• Decide how brothy you want it. As written, this recipe is more stew like than soup. Think somewhere between a soup and a stew, with lots of sausage, vegetables, spinach, and tortellini in every spoonful. That’s how I love it! If you’re someone who wants plenty of broth for dipping bread, add another 2 cups of chicken broth.
• For leftovers or meal prep, cook the tortellini separately. This is my biggest tip if you aren’t planning to eat the soup right away. Tortellini will continue absorbing the broth as it sits, which means your beautifully creamy soup can become VERY thick by the next day. Instead, cook the tortellini according to the package directions, drain it, and rinse briefly under cold water to stop the cooking. Store it separately from the soup. When you’re ready to eat, add your tortellini to the bowl and ladle the hot soup over it to warm it through. If you’re eating it right away, you can cook directly in the soup.
• Let your sausage actually brown. When you first add the sausage, press it down into the hot skillet and cook for a few minutes before breaking it all apart. Those browned, slightly charred bits = flavor.
• Drain excess grease, but leave a little behind. Depending on your sausage, you may end up with quite a bit of rendered fat. Drain off the excess, but leave roughly a tablespoon in the pot to cook your mirepoix and carry all that sausage flavor through the soup.
• Cook your tomato paste. Don’t immediately add the broth after the tomato paste goes in! Give the tomato paste, garlic, and dried seasonings about 2-3 minutes in the hot pan. This helps deepen the tomato flavor and bloom the spices.
• Keep the heat low when adding the cream cheese. Lower the heat before stirring it in and give it a little time to melt into the broth. Cutting the cream cheese into smaller pieces and having it at room temperature can help it incorporate more easily. If it looks a bit clumpy at first, just keep the heat on low and keep stirring! It will get to a smooth consistency once it melts into the broth.
• Start mild and add heat later. If you’re making this for a group and aren’t sure about everyone’s spice tolerance, use sweet Italian sausage. You can always finish individual bowls with red pepper flakes or Calabrian chilies.

Serving Suggestions

My ideal way to serve tortellini soup is with warm, crusty bread for soaking up every last bit of that creamy tomato broth, but I also often just serve it as is. Because this soup already has sausage, pasta, vegetables, and greens, it really doesn’t need much else to make it a complete meal. If you want to round things out, serve it alongside a simple green salad.

More Soup Recipes

If you’re officially a tortellini now, here are some more cozy soup recipes to try next:

• White Chicken Chili
• The Best Chicken Noodle Soup
• Shrimp Tom Kha
• Tomato Soup in Puff Pastry

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Storage

Store leftover tortellini soup in an airtight container in the refrigerator for 3–4 days. If you know you’re going to have leftovers, I highly recommend storing the tortellini separately from the soup. The pasta will continue absorbing liquid as it sits and can become overly soft while also soaking up a lot of your broth.

If your tortellini was already added to the soup, no worries! When reheating, simply add a splash of chicken broth until you get back to your preferred consistency. Reheat gently on the stovetop over medium-low heat or microwave individual portions until warmed through.

FAQs

Can I make tortellini soup ahead of time?
Absolutely. For the best results, make the soup without the tortellini and cook your tortellini separately. Store them in separate airtight containers, then combine them as you reheat individual servings.

Can I make this tortellini soup vegetarian?
Yes! Leave out the Italian sausage and swap the chicken broth for vegetable broth. Since the sausage contributes quite a bit of flavor, I’d add a little extra fennel seed, oregano, red pepper flakes, and salt to taste.

Should I use hot or sweet Italian sausage?
Either! I’ve made it with both, but I personally love hot Italian sausage because it gives the soup a gentle kick. If you’re unsure about the spice level, use sweet Italian sausage and add red pepper flakes at the end. It’s much easier to add heat than take it away!

Why did my tortellini soak up all the broth?
Pasta naturally absorbs liquid as it sits. This is especially noticeable with tortellini because this recipe is already intentionally thick. Add additional chicken broth when reheating, or store the tortellini separately next time.

Can I use frozen tortellini?
Yes. Just follow the cooking time listed on your package since frozen tortellini will generally take longer to cook than refrigerated tortellini.

Can I use regular cream cheese instead of light cream cheese?
Absolutely. I originally make this with light cream cheese, but full-fat cream cheese works perfectly and will give you an even richer broth.

Can I freeze tortellini soup?
If you’re planning to freeze it, I would freeze the soup without the tortellini and add freshly cooked tortellini when you reheat it. This keeps the pasta from becoming overly soft and absorbing too much of the broth.