Go Back

Creamy Tortellini Soup

Cheese tortellini, Italian sausage and spinach in a rich creamy tomato broth — ready in 40 minutes, all in one pot.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

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 salt ​
  • 1/2 teaspoon ground black pepper ​
  • 1/2 teaspoon Italian seasoning ​
  • 1 teaspoon fennel seed crushed or chopped
  • 1 ​ 6-oz. can tomato paste ​
  • 1/2 cup dry white wine ​
  • 1/2 cup all-purpose flour ​
  • 6 to 7 cups chicken broth ​
  • 14 oz. refrigerated cheese tortellini ​
  • 2 cups half-and-half or heavy cream ​
  • 1 ​ handful fresh spinach chopped
  • ​ ​ Grated Parmesan and fresh parsley for serving

Equipment

  • Large stockpot or Dutch oven ​

Method
 

  1. Brown the sausage. Set a large stockpot or Dutch oven over medium-high heat. Add the sausage, breaking it into small crumbles with a spoon, and cook until mostly browned.
  2. Soften the vegetables. Add the diced onion, celery, and carrot to the pot with the sausage. Cook, stirring now and then, for about 5 minutes, until the vegetables start to soften.
  3. Bloom the flavor base. Stir in the garlic, salt, pepper, Italian seasoning, fennel seed, and the full can of tomato paste. Keep stirring for 3 to 5 minutes — you want the tomato paste to darken slightly and smell fragrant. Don't let it scorch.
  4. Deglaze and thicken. Pour in the white wine and let it bubble for a couple of minutes, scraping up any browned bits from the bottom. Sprinkle the flour over everything and stir for about 1 minute; it will look dry and pasty, which is normal.
  5. Add broth and simmer. Slowly pour in the chicken broth while stirring to avoid lumps. Bring to a gentle simmer, then lower the heat and let it bubble quietly for 15 minutes.
  6. Finish creamy. Stir in the half-and-half (or cream) and bring back to a low simmer — don't boil hard. Add the tortellini and spinach, then cook just until the tortellini is al dente according to its package directions.
  7. Serve. Ladle into bowls and top with Parmesan and fresh parsley. Crusty bread for dunking is highly recommended.

Notes

Keep at a gentle simmer after adding dairy. Add tortellini at the very end to avoid mushiness.