Print

Creamy Tortellini Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Tortellini Soup is a comforting and hearty dish featuring tender cheese tortellini simmered in a rich tomato and Italian sausage broth. With savory sausage, aromatic spices like fennel and paprika, and a flavorful tomato base, this soup is perfect for cozy dinners and quick weeknight meals.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6–8 servings
  • Category: Soup, Italian, Comfort Food
  • Method: Sautéing, simmering
  • Cuisine: Italian-American
  • Diet: Vegetarian

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

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

Instructions

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

Reduce heat to medium. Add onion, garlic, paprika, fennel seeds, salt, black pepper, and crushed red pepper. Cook, stirring, until onion softens and spices are fragrant, about 2 minutes.

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

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

Add tortellini to boiling soup. Cook until tender—2–3 minutes for fresh tortellini, 3–4 minutes if frozen.

Taste and adjust seasoning as needed. Serve hot.

Notes

Swap sweet Italian sausage for spicy sausage for extra heat.

Add chopped spinach or kale near the end for greens.

Use vegetable stock and omit sausage for vegetarian version.

Stir in heavy cream or half-and-half for a richer, creamier soup.

Top with grated Parmesan and serve with crusty bread.

Nutrition