This creamy tortellini soup is a comforting one-pot meal made in less than 20 minutes and loaded with your favorite Italian flavors.
Holly’s Recipe Highlights
- Flavor: Rich and comforting with savory Italian sausage and a creamy tomato broth.
- Why Make It: A one-pot meal made in less than 20 minutes makes for the perfect weeknight dinner.
- Budget: Pantry-friendly with a jar of marinara and store-bought tortellini.
- Serving suggestions: I love serving this soup with plenty of bread for dunking, especially on a Texas toast garlic bread night, or pairing it with a simple side salad when I want to keep things easy.
Best Ingredients for Flavor
- Sausage: Mild or hot Italian sausage work, and turkey sausage is a lighter swap.
- Marinara: Use a marinara you already love since it flavors the whole pot.
- Sauce: Cream cheese thickens the soup. Heavy cream can be substituted if preferred.
- Tortellini: Refrigerated tortellini cooks quickly and is ready in just a few minutes, but frozen works just as well and only needs a slightly longer simmer to become tender.
- Variations: For a veggie-heavy twist, add sliced zucchini or mushrooms with the marinara and broth, or make it extra hearty by stirring in white beans near the end. For a dairy-free version, use a dairy-free cream alternative and skip the Parmesan.
How to Make Creamy Tortellini Soup
- Cook the sausage in a Dutch oven (full recipe below).
- Add the marinara, broth, and seasoning.
- In a bowl, combine the cream cheese with some broth and add to the pot.
- Add the tortellini to the pot. Cook. Add the spinach. Season and serve.
Holly’s Best Soup Tricks
- Cube the cream cheese first so it melts quickly and evenly.
- Smooth the cream cheese with warm broth using a whisk before adding it to the pot to prevent little white bits.
- Keep the simmer gentle once the dairy goes in to ensure the soup stays creamy and smooth.
- Cook tortellini just until tender to avoid overcooking and puffiness.
- Adjust thickness as needed: add a splash of broth if too thick, or simmer 2–3 minutes longer if too thin before adding spinach.
- Salt at the end, since marinara and sausage can vary widely in saltiness.
Leftovers that Stay Creamy
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm gently on the stove over medium-low, adding a splash of broth to loosen. Microwave works too, but use short bursts and stir.
- This soup can be frozen, but best if you freeze the soup base without tortellini. It will keep for up to 3 months. Add fresh tortellini when reheating so it stays tender, not mushy.
- Tortellini will keep soaking up broth as it sits. Expect thicker soup on day two.
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Creamy Tortellini Soup
A one-pot creamy tortellini soup with sausage that tastes slow-simmered, but comes together fast with jar marinara and tortellini.
Ingredients
- 1 pound Italian sausage
- 4 cups chicken broth
- 1 (24 ounce) jar marinara sauce
- 1 teaspoon Italian seasoning
- 4 ounces cream cheese cubed, or ¾ cup heavy cream (see notes)
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach packed
- salt and pepper to taste
- grated parmesan cheese for serving, optional
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it up as it cooks. Drain any grease.
- To the pot, add the chicken broth, marinara sauce, and Italian seasoning. Stir to combine and bring to a gentle simmer.
- In a small bowl, combine the cream cheese and some of the warm broth. Whisk until the cream cheese is melted and smooth. Add to the pot.
- Stir in the tortellini and cook for 4-5 minutes, just until tender.
- Stir in the spinach and cook for 1 minute, until wilted.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with Parmesan cheese.
Notes
If using heavy cream in the recipe, add it at the same time as the spinach.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. Freeze without the tortellini.
Nutrition Information
Calories: 341kcal | Carbohydrates: 3g | Protein: 13g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 1203mg | Potassium: 305mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1201IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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