Creamy Spinach Tortellini Soup is the ultimate easy-to-make comfort food. Warm, hearty and delicious, this easy tortellini soup is perfect for quick weeknight meals and makes for great leftovers, too!
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Creamy Spinach Tortellini Soup
As the weather begins to transition from to cooler, crisp fall weather (still waiting for that feeling here in LA), I quickly resort to my favorite soup recipes and this Creamy Spinach Tortellini Soup recipe is one of them. What makes this soup great is how easy it is to whip up, and it’s a guaranteed crowd-pleaser (kid-friendly, too!).
What I love most about this easy creamy spinach tortellini soup is how flavorful it is, and if you have any leftovers, lucky you, because the flavors continue to develop over time–mmm creamy, dreamy, hearty soup!
What’s the flavor profile, you ask? Think Tomato Bisque and basil-y marinara sauce–in a nutshell your taste buds will be taking a trip to flavortown, so stow this under “signature fall soups”, because this one’s a keeper.
What is in this Creamy Tortellini Soup?
Made with Italian sausage, cheese tortellini, spinach and crushed marzano tomatoes you’ll be surprised at how all this goodness can come from one pot (and in so little time, too!). One thing worth mentioning is the use of parmesan rind in this recipe really enhances the flavor of broth and shouldn’t be passed up. I always manage to keep a rind or two on hand by storing them in an air-tight container for later use once I’ve eating through the wedge.
Other ingredients include:
- Avocado oil
- Fresh basil
- Heavy cream
- Dried oregano
- Tomato paste
- Parmesan rind
- Red pepper flakes
- Chicken broth
- Salt and pepper
How to Make Tortellini Soup
We promise to keep it simple for you. I like to use my trusted 4-quart dutch oven that perfectly holds all the contents of this soup. Now let’s get down to business:
- Brown Italian sausage and drain excess fat. Set aside.
- Sauté onions and garlic until translucent and add tomato paste.
- Add Italian sausage back to the pan, then add crushed tomatoes, chicken broth, dried oregano, and fresh basil. Bring to a bowl, then lower to simmer and cook for 15 minutes.
- Add heavy cream stir to combine, then add tortellini and cook for 4-6 minutes or until tortellini are al dente.
- Turn off flame and stir in spinach. Serve once spinach is wilted.
What to Serve with Creamy Spinach Tortellini Soup
- We’re fans of eating this soup on its own, but if we happen to have some crusty ciabatta bread hanging around, we reach right for it and use it to sop up any leftover sauce.
- Vino, anyone? We also don’t mind pouring a glass of grenache. This lighter red doesn’t rank high on tannins and it’s the perfect wine for this hearty soup.
- Fresh parmesan, and if you ask me, i’ll take a mound of it.
Can you Freeze Tortellini Soup?
Absolutely! What’s great about this recipe is that it makes for great quick-eats. If you find yourself with leftovers, simply place (cooled leftovers) in a freezer-safe container and into your freezer. When ready to eat, thaw completely and place the contents in a pot and warm up.
Tips for Making Fantastic Creamy Spinach Tortellini Soup
While this is an easy, fool-proof recipe, here are a couple of things to keep in mind:
- Add tortellini just before serving. If you’re making tortellini soup ahead of time, wait just before serving to add tortellini as it only takes 4-6 minutes for tortellini to cook to al dente, and no one wants overcooked tortells’, right?
- Don’t skip the parmesan rind as it adds a layer of richness to the broth.
- When adding the heavy cream, lower heat to a simmer and stir to combine. High-heat may cause heavy cream to curdle, so be mindful of the flame.
Looking for More Great Recipes?
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Comfort in Soup Form
Creamy Spinach Tortellini Soup
- ½ Avocado oil
- 1 pound mild Italian sausage, casings removed if necessary
- 1 9-ounce package cheese tortellini, fresh not dried
- 1 28-ounce can crushed san marzano tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth, unsalted
- 1 small bunch fresh basil + 2 tablespoons chopped
- 6 ounces fresh spinach
- 5 large cloves garlic, minced
- 1 medium onion, diced
- ¾ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- 1 2-inch parmesan rind
- ¾ cup heavy cream
- ¼ teaspoon freshly cracked pepper
- Kosher salt
- In a dutch oven, over medium-high heat, add ½ tablespoon avocado oil and Italian sausage. Cook until sausage is cooked through. Remove sausage from dutch oven and set aside. Discard excess fat from sausage.
- Heat dutch oven over medium-high heat and add 1 tablespoon avocado oil. Add onion and garlic and cook until translucent, 4-5 minutes. Add tomato paste and cook for 1 minute. Add cooked sausage, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
- Add parmesan rind, crushed tomatoes, chicken broth, and 1 large fresh sprig of basil, and bring to a boil. Lower flame to medium and cook for 15 minutes.
- Season with kosher salt and add freshly cracked pepper.
- Lower to a simmer and slowly add heavy cream and stir to combine. Add tortellini and cook for 4-6 minutes or until tortellini are cooked al dente.
- Turn off the flame and discard parmesan rind and basil sprig. Add spinach and stir until spinach is completely wilted. Ladle into bowls and top with freshly grated parmesan, chopped basil, and serve with crusty sourdough bread.