Creamy Tortellini Soup

Why You’ll Love This Recipe

I love this recipe because it’s a deliciously warming soup that comes together quickly but tastes like it’s been simmering all day. The Italian sausage adds a savory depth, while the tomato base is rich and fragrant with spices like fennel and paprika. The tortellini cooks right in the broth, making the soup feel both filling and special. It’s perfect for busy weeknights when I want a comforting meal without fuss.

Ingredients

• 1 tablespoon olive oil

• 1 pound loose sweet Italian sausage or sausage links, casings removed (optional)

• 1 medium white or yellow onion, diced

• 6 garlic cloves, minced

• 1 teaspoon paprika

• ½ teaspoon dried fennel seeds

• Salt and black pepper, to taste

• Crushed red pepper, to taste

• 2 tablespoons tomato paste

• 1 (28-ounce) can tomato purée

• 6 cups chicken or vegetable stock (not listed but commonly used)

• 1 (9 to 12-ounce) package refrigerated or frozen cheese tortellini

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. If using sausage, add it and cook, breaking it up with a spoon, until browned, about 5 to 9 minutes. Push the sausage to one side and spoon out excess grease, leaving about 2 tablespoons.

2. Adjust heat to medium. Add onion, garlic, paprika, fennel seeds, salt, black pepper, and crushed red pepper. Cook, stirring, until the onion softens and the mixture is fragrant, about 2 minutes.

3. Stir in tomato paste and cook until it darkens and deepens in flavor, about 2 to 3 minutes.

4. Increase heat to high and add tomato purée and stock. Cover and bring to a gentle boil.

5. Add tortellini to the boiling soup. Cook until tender, about 2 to 3 minutes for fresh tortellini, or 3 to 4 minutes if frozen.

6. Taste and adjust seasoning if needed. Serve hot.

Servings and Timing

This recipe yields 6 to 8 servings. Preparation takes about 10 minutes, with 30 minutes of cooking time.

Variations

• Swap sweet Italian sausage for spicy sausage for a bolder flavor.

• Add chopped spinach or kale near the end for extra greens.

• Use vegetable stock for a vegetarian-friendly version and omit sausage.

• Stir in heavy cream or half-and-half at the end for an even richer, creamier soup.

• Top with freshly grated Parmesan and crusty bread for serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Tortellini may absorb some broth over time; add extra stock or water when reheating if needed to loosen the soup.

FAQs

Can I make this soup without sausage?

Yes, you can skip the sausage for a lighter or vegetarian option.

Can I use dried tortellini?

Fresh or refrigerated tortellini works best for quick cooking, but dried tortellini can be used—just increase cooking time according to package instructions.

How spicy is this soup?

It’s mildly spiced, but you can adjust crushed red pepper to your heat preference.

Can I freeze leftover soup?

Freezing is possible, but the texture of tortellini may change. It’s best to freeze the broth and sausage separately if possible.

What can I add for extra veggies?

Spinach, kale, or diced zucchini are great additions, stirred in near the end of cooking.

Conclusion

Creamy Tortellini Soup is a flavorful, comforting meal that’s quick to prepare and perfect for any night I want something cozy and satisfying. The combination of savory sausage, fragrant tomato broth, and tender pasta makes this soup a family favorite that never fails to warm me up.

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