There’s something about a warm bowl of soup that feels like a hug in a bowl. This easy creamy tortellini soup checks all the boxes for comfort food.
Bursting with rich flavors and loaded with tender tortellini, it’s perfect for those chilly nights when you crave simplicity and warmth. Plus, it’s a one-pot wonder or can be slow-cooked to perfection, making it a breeze to prepare and clean up.
Get ready to savor each creamy, cheesy spoonful!
Steps
- In a large stockpot over medium-high heat, cook the Italian sausage, breaking it into small pieces. Once mostly browned, add the diced onion, celery, and carrot, and sauté for about 5 minutes until the vegetables are soft.
- Add minced garlic, spices, and tomato paste to the mixture, stirring occasionally for 3-5 minutes until fragrant. Pour in the wine and let it cook for a few minutes before stirring in the flour, cooking for an additional minute until it becomes sticky and dry.
- Gradually add chicken broth, stirring to combine, and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15 minutes.
- Pour in the cream and bring to a low simmer. Add the tortellini and spinach, cooking until the tortellini is al dente according to package instructions. Serve the soup with fresh parsley, Parmesan cheese, and cheese bread for dipping.
Ingredients
- 1 lb. ground mild Italian sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
- One 6-oz. can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6–7 cups chicken broth
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
- 1 handful chopped fresh spinach
- Parmesan cheese and fresh parsley for serving
FAQ
- Can I make this soup vegetarian?
- Yes, you can! Simply skip the sausage. If you’d like a substitute, cannellini beans make a great addition.
- What can I use instead of wine in the recipe?
- You can replace the wine with either chicken or vegetable broth.
- Is it possible to use frozen tortellini?
- Absolutely! Just be aware that it might need a few extra minutes to cook.
- Can shelf-stable tortellini be used?
- Yes, you can use it. However, you’ll need to cook it separately beforehand and then add it to the soup.
- How long can I store this soup?
- It’s best consumed within 2-3 days. The tortellini tends to absorb the broth, so you might need to add some liquid when reheating. To keep the tortellini from getting mushy, consider storing it separately and combining it with the soup when serving.
- How can I make this soup dairy-free?
- Some readers have substituted coconut cream for the dairy, although this may add a coconut flavor. Other dairy-free alternatives include Country Crock Plant Cream, Califia Farms Unsweetened Dairy-Free Creamer, Nutpods Plain Unsweetened Creamer, cashew cream, or plain unsweetened oat milk thickened with cornstarch.
Tips
- Cook Tortellini Separately for Leftovers: To prevent the tortellini from getting mushy when storing leftovers, cook it separately and only combine with the soup when serving. This keeps the tortellini al dente.
- Vegetarian Option: For a vegetarian version, simply leave out the sausage. Cannellini beans make a delicious substitute, adding protein and texture to the soup.
- Dairy-Free Adaptations: If you need a dairy-free alternative, consider using coconut cream or other plant-based creamers such as Country Crock Plant Cream or Nutpods Plain Unsweetened Creamer.
- Wine Alternative: If you prefer not to use wine, replace it with chicken or vegetable broth to maintain the flavor depth in the soup.
