Kicking off the last month of winter with the coziest creamy tortellini soup! Full of italian sausage, spices, carrots & fennel, a splash of wine, crushed tomatoes, cheesy tortellini, and fresh spinach. This soup comes together in just about 45 minutes and is the definition of rustic comfort food. Served with toasted bread alongside to soak up the flavorful broth.
creamy tortellini soup – the details
This quick-cooking creamy tortellini soup could not be easier to make. It comes together in one pot, with all of the flavors building on each other as you layer them in.
You’ll start by browning some Italian sausage (you can use either mild or spicy, whichever you prefer). Base ingredients of onion, fennel, and carrots go in next…with garlic, crushed red pepper, and fennel seeds adding spice and flavor. Tomato paste adds rich sweetness and white wine adds a bright, crisp note in the background of the soup.
The main liquid is a combination of crushed tomatoes & chicken broth. This all gets simmered away with fresh oregano infusing the entire pot. The finishing touches? Adding in the tortellini and letting it cook right in the soup. A splash of cream and a few large handfuls of spinach are all you need to finish things off.
Ladle the soup into large bowls and dig in! Don’t forget the grated parmesan on top (it gives the soup a salty pop of flavor) and the toasted bread alongside (the very best to dip into the flavorful tomato broth).
I honestly could not stop eating this soup. I made it at the end of a long day of testing recipes in the kitchen and definitely was not that hungry…but I kept going back for another spoonful.
And it’s a recipe that I know I’ll be making over and over again. I hope you love it as much as I do!
If you’re looking for more cozy soups, here are a few to try:Print
Creamy Tortellini Soup with Sausage & Spinach
a simple, comforting creamy tortellini soup with tomatoes, italian sausage, and spinach
- 2 tbsp olive oil, plus more as needed
- 1 ½ lbs bulk italian sausage (mild or spicy)
- kosher salt
- freshly cracked black pepper
- ½ tsp crushed red pepper, plus more if you want it spicier
- ½ tsp fennel seeds
- 1 onion, diced
- 1 fennel bulb, diced
- 4 carrots, peeled + sliced ¼”
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup white wine
- 1 (28 oz) can crushed tomatoes
- 1 qt chicken stock
- 2 large sprigs fresh oregano
- ½ lb cheese-filled tortellini
- ½ cup heavy cream
- 2 extra large handfuls fresh spinach
- grated parmesan cheese, to garnish
- toasted bread, for serving
- Heat a large dutch oven (or heavy-bottomed pot) over medium-high heat. Add the olive oil. Once hot, add the sausage. Use a wooden spoon to break it apart into bite-sized chunks. Cook the sausage for about 5-6 minutes, stirring often, or until browned on all sides and cooked through. Season with salt and black pepper. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium. Add the crushed red pepper, fennel seeds, onion, and fennel to the pot. Season again. Saute for about 8 minutes until slightly caramelized. Add the carrots and garlic. Cook for another couple of minutes.
- Stir in the tomato paste. Cook for a minute or so before pouring in the white wine. Allow the wine to simmer for a minute. Add the crushed tomatoes, chicken stock, and oregano sprigs.
- Bring the soup to a boil, reduce the heat to a medium-low, and simmer for 30 minutes. Remove the oregano sprigs.
- Add the tortellini and cook for 2-3 minutes, or according to the package’s instructions. Stir in the cream and add the sausage back to the soup to heat through. Add the spinach and let wilt. Season with salt and pepper to taste.
- Ladle the soup into bowls. Top with lots of grated parmesan cheese and a drizzle of olive oil. Serve with toasted bread alongside for dipping.