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Tomato Tortellini Soup

Tomato tortellini soup with cheese tortellini and a creamy crushed-tomato broth, cooked until the pasta is just tender. Italian sausage adds savory depth, while spinach wilts into the soup for a rich, comforting bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

cheese tortellini
  • 1.25 lb 20 oz refrigerated cheese tortellini
Italian sausage
  • 1 lb Italian sausage, casings removed
baby spinach
  • 4 cup baby spinach
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
onion
  • 1 onion, diced
garlic
  • 4 clove garlic, minced
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
dried basil
  • 1 tsp dried basil
parmesan and fresh basil for serving
  • 1 Parmesan and fresh basil for serving
salt and pepper
  • 0.5 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat. Add the Italian sausage and brown, then drain off excess fat.
Build the tomato base
  1. Reduce heat to medium and sauté the onion for 4 minutes, stirring until softened. Add the garlic, tomato paste, Italian seasoning, and dried basil and cook for 2 minutes until fragrant and slightly darkened at the edges.
  2. Add the crushed tomatoes, diced tomatoes, and chicken broth, then bring the mixture to a boil. You should see rolling bubbles across the surface before continuing.
Cook the tortellini and finish
  1. Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender. The tortellini should look plump and the filling should be hot through.
  2. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes. The spinach should wilt to a bright green and soften throughout the soup.
  3. Season with salt and pepper to taste, then serve immediately. Top each bowl with parmesan and fresh basil so the herbs stay vibrant.

Notes

Pro tip: keep the tortellini at a gentle boil and don’t overcook—“just tender” prevents mushy pasta when the soup sits. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove gently, adding a splash of broth or cream if it thickens. Freezing isn’t recommended for best texture of the tortellini. For a lighter option, use half-and-half instead of heavy cream (texture may be slightly thinner).