Creamy tortellini soup is one of the easiest and most comforting meals you can prepare in just 30 minutes. This recipe combines tender cheese-filled tortellini with a flavorful broth, aromatic vegetables, and a silky cream finish. It feels like a restaurant-quality soup but is simple enough for any busy weeknight dinner.
The best part is its flexibility. You can make it with Italian sausage for a heartier version, or keep it vegetarian with beans and extra greens. The rich broth balances creaminess with fresh spinach and Parmesan for a soup that satisfies without feeling heavy. It is also a one-pot recipe, which means minimal cleanup and a quick turnaround from stove to table.
In this guide, you will learn how to make creamy tortellini soup step by step. You will also discover variations, storage tips, and methods for making it in the slow cooker or Instant Pot.
Why You’ll Love This Creamy Tortellini Soup
- Fast and easy: Ready in just 30 minutes, perfect for weeknights.
- One-pot recipe: Everything cooks in a single pot, making cleanup simple.
- Creamy but balanced: The broth keeps the soup light while cream adds richness.
- Flexible: Works with Italian sausage, chicken, or vegetarian substitutions.
- Family-friendly: Kids and adults love the cheesy tortellini and mild flavors.
- Great leftovers: Easy to reheat for lunch or dinner the next day.
Ingredient Notes
Each ingredient in this creamy tortellini soup plays an important role. Below are the key components and why they matter:
- Cheese tortellini: Refrigerated tortellini give the best texture, but frozen works with a few extra minutes of cooking.
- Italian sausage (optional): Adds depth and savoriness. Sweet sausage gives a mild flavor, while hot sausage makes the soup spicier.
- Aromatics: Onion, celery, and carrot form the classic Italian soffritto base, building sweetness and flavor.
- Garlic & Italian seasoning: Essential herbs and spices for warmth and aroma.
- Tomato paste: A small spoonful deepens color and brings umami.
- Broth: Low-sodium chicken or vegetable broth gives you control over salt levels.
- Heavy cream: Creates richness and body. Half-and-half can be used for a lighter texture.
- Spinach or kale: Adds freshness and nutrients, balancing the creaminess.
- Parmesan rind (optional): Simmering with a rind infuses deep umami flavor.
- Lemon juice: Brightens the soup at the end, cutting through the richness.
Tip: This recipe makes about 6 servings (8 cups). Total cooking time is about 30 minutes.
Ingredients
Base
- 1 lb (450 g) Italian sausage, casing removed (optional)
- 2 tbsp olive oil (reduce if using sausage)
- 1 medium onion, finely diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
Liquids & pasta
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 parmesan rind (optional but excellent)
- 18–20 oz (500–560 g) refrigerated cheese tortellini
- 1 cup (240 ml) heavy cream
Greens & finish
- 4 cups baby spinach or 2 cups chopped kale
- 1 tbsp fresh lemon juice
- 1/3 cup finely grated Parmesan, plus more to serve
- Kosher salt and black pepper, to taste
Substitutions: Use turkey sausage, rotisserie chicken, or white beans for protein. For a lighter soup, swap heavy cream with half-and-half plus 2 tsp cornstarch whisked into the broth.
Step-by-Step Instructions
- Brown the sausage (if using): Heat a large pot over medium heat. Add the sausage and break it into small pieces. Cook until golden brown, about 5–6 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pot. If skipping sausage, warm 2 tablespoons of olive oil instead.
- Build the flavor base: Add onion, celery, and carrot to the pot. Season with a pinch of salt. Cook until the vegetables soften and become glossy, 6–8 minutes, stirring often.
- Bloom aromatics: Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes until fragrant and the tomato paste darkens slightly.
- Deglaze and simmer: Pour in the broth, scraping up any browned bits from the bottom. Drop in the Parmesan rind if using. Return sausage to the pot. Bring to a gentle boil, then reduce to a lively simmer. Cook for 8 minutes to meld the flavors.
- Cook the tortellini: Add tortellini to the simmering broth. Cook gently until just tender—about 3–5 minutes for refrigerated tortellini or 6–7 minutes for frozen. Avoid overcooking as the pasta will continue to soften in hot broth.
- Finish creamy: Reduce the heat to low. Stir in the heavy cream and spinach. Warm until the greens wilt, 1–2 minutes. Do not boil after adding cream to prevent curdling.
- Balance and serve: Remove the Parmesan rind if used. Add lemon juice and grated Parmesan. Taste the soup and adjust with salt and black pepper as needed. Ladle into bowls and top with extra Parmesan and cracked pepper for serving.
Make-ahead tip: For best texture, cook tortellini separately if storing more than one day. Add freshly cooked pasta to the hot soup when serving.
Variations and Substitutions
- Chicken & mushroom: Replace sausage with 2 cups sliced cremini mushrooms and add 2 cups shredded rotisserie chicken at the end of cooking.
- Vegetarian: Skip sausage and add 1 can (15 oz) of cannellini beans, drained and rinsed. Use vegetable broth instead of chicken broth.
- Tomato-cream (rosa) version: Stir in one 14-oz can of crushed tomatoes along with the broth for a blush-colored, tangy variation.
- Tuscan-style: Use chopped lacinato kale instead of spinach and add 1/3 cup chopped sun-dried tomatoes for an earthy, rustic flavor.
- Spicy kick: Use hot Italian sausage and double the red pepper flakes if you like heat.
- Herb upgrade: Stir in fresh basil and parsley just before serving. Add 1 teaspoon fresh thyme with the aromatics for a woodsy note.
- Cheese variation: Try spinach-ricotta or three-cheese tortellini for a different flavor profile.
- Gluten-free option: If available, use gluten-free tortellini. Otherwise, substitute gluten-free gnocchi and reduce cooking time slightly.
Make It Dairy-Free or Lighter
- Dairy-free: Replace heavy cream with 3/4 cup unsweetened oat creamer or cashew cream. Skip Parmesan or use a dairy-free alternative.
- Lighter version: Use 1/2 cup half-and-half combined with 1/2 cup evaporated milk. For body, whisk 2 teaspoons cornstarch into the broth before adding the dairy.
- Lower sodium: Choose low-sodium broth and adjust salt at the end. Keep in mind Parmesan is naturally salty, so taste before adding more.
Slow Cooker Directions
- Brown the sausage (optional but recommended): In a skillet, cook sausage until golden, then transfer to the slow cooker.
- Add vegetables and seasonings: Stir in onion, celery, carrot, garlic, tomato paste, Italian seasoning, red pepper flakes, and broth.
- Cook the base: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Add tortellini: Turn the slow cooker to HIGH and stir in the tortellini. Cook for 15–25 minutes until just al dente. Check after 12 minutes to prevent mushy pasta.
- Finish creamy: Stir in the cream and spinach. Warm through for 5 minutes. Add lemon juice and Parmesan before serving.
Tip: Every slow cooker is different. Always taste and test pasta for doneness a little earlier to avoid overcooking.
Instant Pot Directions
- Sauté the base: Select Sauté and brown sausage in 1 tablespoon oil. Add onion, celery, and carrot. Cook for 3 minutes, stirring often. Stir in garlic, tomato paste, and Italian seasoning for 30 seconds until fragrant.
- Deglaze: Pour in broth, scraping the bottom to prevent the “Burn” warning. Add the Parmesan rind if using.
- Pressure cook: Seal the lid. Cook on High Pressure for 1 minute. Quick release the steam once the timer ends.
- Add tortellini: Switch back to Sauté (Low). Stir in the tortellini and simmer gently for 3–5 minutes until al dente.
- Finish: Stir in the cream and spinach. Heat gently without boiling. Add lemon juice and Parmesan. Taste and season with salt and pepper before serving.
What to Serve With Creamy Tortellini Soup
- Garlic bread: Perfect for soaking up the creamy broth.
- Simple green salad: A crisp salad with lemon vinaigrette balances the richness.
- Roasted vegetables: Try broccoli, Brussels sprouts, or zucchini for extra nutrition.
- Antipasto plate: Offer olives, cured meats, and marinated peppers as a starter.
- Beverage pairing: A glass of Pinot Grigio or sparkling water with lemon complements the flavors.
Storage, Freezing, and Reheating
- Refrigerator: Store the soup without tortellini for up to 4 days. Keep pasta in a separate container to avoid sogginess.
- Freezer: Freeze the broth and vegetables without pasta or cream for up to 3 months. Add tortellini and dairy only after reheating.
- Reheating: Warm gently on the stove over medium-low heat. Avoid boiling after cream is added. Add a splash of broth if the soup thickens too much.
Tip: For best texture, always cook tortellini fresh and add it to reheated soup just before serving.
Nutrition Snapshot
*Sodium depends heavily on broth, cheese, and tortellini brands. Use low-sodium broth and season to taste.
Troubleshooting & Pro Tips
- Avoid mushy tortellini: Cook just until al dente. Remember, pasta continues cooking in hot broth.
- Prevent curdling: Lower the heat before adding cream and never let it boil after dairy goes in.
- Balance richness: A squeeze of lemon juice or a splash of vinegar brightens heavy cream.
- Layer seasoning: Add a pinch of salt to vegetables early, then adjust at the end after adding Parmesan.
- Boost flavor: Parmesan rinds simmered in broth add deep umami — keep them in your freezer for soups.
- Make-ahead strategy: Cook the broth base first. Add tortellini and cream only when reheating to serve.
With these small adjustments, your creamy tortellini soup will turn out perfect every time.
Frequently Asked Questions
Can I use frozen tortellini?
Yes, frozen tortellini works fine. Add directly to the simmering broth and cook 2–3 minutes longer than refrigerated tortellini. Start tasting early to keep it al dente.
How do I stop the cream from curdling?
Lower the heat before adding cream and keep the soup below a boil. If using half-and-half, whisk 1–2 teaspoons cornstarch into it first to stabilize.
What protein can I use instead of sausage?
Shredded rotisserie chicken, leftover turkey, or a can of rinsed cannellini beans all work well. Add them at the end to avoid overcooking.
Can I make this soup ahead of time?
Yes. Prepare the broth and vegetables ahead and refrigerate. Add tortellini and cream only when reheating to keep the texture fresh.
Is there a gluten-free option?
Yes, use gluten-free tortellini if available. Alternatively, swap in gluten-free gnocchi and reduce the cooking time slightly.
Still have questions? Leave a comment below and I’ll be happy to help.
