Creamy Tortellini Soup: A Cozy, One-Pot Dinner That Tastes Like a Warm Hug

1. Brown the sausage (optional).
   Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
   If using chicken instead, skip this step and add chicken later.
   Drain excess grease if needed.
2. Sauté aromatics and veggies.
   Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.
   Stir in Italian seasoning, salt, pepper, and red pepper flakes (optional).
3. Add broth and simmer.
   Pour in chicken broth (and diced tomatoes if using). Bring to a gentle boil, then reduce to simmer for 10 minutes.
4. Cook tortellini.
   Add tortellini and cook according to package directions (usually 3–7 minutes).
   Stir occasionally so they don’t stick.
5. Make it creamy.
   Reduce heat to low. Stir in heavy cream and cream cheese (if using) until smooth.
   Add Parmesan and stir until melted.
6. Add spinach and finish.
   Stir in spinach and cook 1–2 minutes until wilted.
   Taste and adjust seasoning. Serve hot with extra Parmesan.

Serving and Storage:

Serve this soup steaming hot with crusty bread, garlic bread, or a simple salad. For extra richness, add a drizzle of olive oil
or a sprinkle of Parmesan right before serving.

Storage: Refrigerate in an airtight container for up to 3 days.
Tortellini can absorb broth, so the soup may thicken.

Reheating: Reheat gently on the stove over low heat. Add a splash of broth or milk to loosen if needed.
Avoid boiling hard to keep the cream smooth.

Freezing: Creamy soups and tortellini don’t freeze perfectly (texture changes). If you want to freeze,
freeze the base without tortellini and cream, then add them fresh when reheating.

Tips:

• Add tortellini last: Keeps them tender and prevents overcooking.
• Low heat for dairy: Cream can split if boiled—keep it gentle.
• Use refrigerated tortellini: It cooks quickly and stays soft and plump.
• Balance flavors: Tomatoes or a squeeze of lemon brightens the richness.
• Thicker soup: Add cream cheese or simmer a few minutes longer (gentle heat).

Variations:

• Sausage & Kale: Use spicy sausage and swap spinach for kale.
• Chicken Tortellini Soup: Add shredded rotisserie chicken for an easy shortcut.
• Vegetarian: Skip meat, use vegetable broth, and add mushrooms for depth.
• Tomato Cream: Use crushed tomatoes for a creamy tomato-tortellini vibe.
• Extra Veggies: Add zucchini, peas, or chopped bell peppers.

Tips:

• Meal-prep smart: Cook tortellini separately and add to bowls when serving.
• Boost protein: Add white beans or extra chicken.
• Make it spicy: Add more red pepper flakes or a splash of hot sauce.
• Restaurant finish: Top with shaved Parmesan and fresh basil.

Conclusion:

Creamy Tortellini Soup is the kind of recipe that instantly becomes part of your comfort-food rotation. It’s easy,
cozy, and full of flavor—tender tortellini, creamy broth, and savory Italian goodness in every bite. Whether you make it
for family dinner, a chilly night, or meal-prep lunches, it’s a guaranteed win and even better the next day.

FAQ:

Can I use frozen tortellini?

Yes. Add a few extra minutes to cook time and simmer gently until tender.

How do I keep the cream from curdling?

Add dairy on low heat and avoid boiling after adding cream.

Can I make this soup ahead of time?

Yes. For best texture, cook tortellini separately and add when reheating.

What can I use instead of heavy cream?

Half-and-half works well. For a lighter version, use whole milk plus a spoon of cream cheese for thickness.

What pairs well with creamy tortellini soup?

Garlic bread, a green salad, roasted vegetables, or a simple antipasto plate are all great choices.