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Tomato Tortellini Soup

Tomato tortellini soup with cheese tortellini simmered in a rich crushed-tomato broth and finished with heavy cream for a silky texture. Italian sausage, sautéed onion and garlic, and spinach create a hearty, weeknight main-dish soup.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini
  • 20 oz refrigerated cheese tortellini
Italian sausage
  • 1 lb Italian sausage, casings removed
Spinach
  • 4 cups baby spinach
Crushed tomatoes
  • 28 oz crushed tomatoes
Diced tomatoes
  • 14 oz diced tomatoes
Onion and garlic
  • 1 onion, diced
  • 4 cloves garlic, minced
Chicken broth
  • 4 cups chicken broth
Heavy cream
  • 1 cup heavy cream
Tomato paste and seasonings
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
Serving toppings
  • 0.25 Parmesan and fresh basil for serving
Salt and pepper
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the tomato broth
  1. Brown the Italian sausage in a large pot over medium-high heat until no longer pink, then drain the fat.
  2. Sauté the onion for 4 minutes, then add the garlic, tomato paste, Italian seasoning, and dried basil and cook for 2 minutes.
  3. Add the crushed tomatoes, diced tomatoes, and chicken broth, then bring the mixture to a boil.
Cook tortellini, wilt spinach, and finish
  1. Add the tortellini and cook for 4–5 minutes until just tender.
  2. Stir in the heavy cream and baby spinach, then cook for 2–3 minutes until the spinach wilts.
  3. Season with salt and pepper to taste, then serve topped with parmesan and fresh basil.

Notes

Pro tip: keep the soup at a gentle simmer after adding cream so it stays silky; vigorous boiling can make it look grainy. Store in the refrigerator up to 4 days (reheat gently); freezing is not recommended because tortellini can soften too much after thawing. For a lighter option, use half-and-half instead of heavy cream for a less rich broth.