Introduction:
When the weather turns chilly (or you just need a comfort-food reset), Creamy Tortellini Soup is the answer.
It’s everything you want in a cozy bowl: tender cheese tortellini, a rich and velvety broth, hearty vegetables,
and savory Italian-style flavor that tastes like it simmered all day—without actually taking all day.
This soup is a one-pot wonder that works for busy weeknights, lazy weekends, and meal-prep lunches. You can keep it simple
with spinach and carrots, or make it heartier with Italian sausage. The best part is how tortellini transforms the soup:
instead of noodles that can feel plain, you get little pillows of cheese that make every spoonful satisfying.
If you love soups like creamy tomato, Zuppa Toscana, or chicken gnocchi, this recipe sits right in that comfort zone—
creamy, savory, and loaded with texture. Let’s make a pot you’ll be happy to reheat tomorrow.
Ingredients:
Soup base:
- 1 tbsp olive oil
- 1 lb (450g) Italian sausage (optional, mild or spicy) OR 1 lb cooked shredded chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Liquids + creamy finish:
- 6 cups chicken broth (or vegetable broth)
- 1 (14.5 oz) can diced tomatoes (optional, adds brightness)
- 1 cup heavy cream (or half-and-half for lighter)
- 2 tbsp cream cheese (optional, extra creamy)
Tortellini + greens:
- 1 (18–20 oz) package refrigerated cheese tortellini (or frozen)
- 3 cups fresh spinach (or kale)
- 1/2 cup grated Parmesan, plus more for serving
Optional garnish:
- Chopped parsley or basil
- Extra Parmesan
- Crusty bread for dipping
