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Tomato Tortellini Soup

Tomato tortellini soup with cheese tortellini cooked until just tender in a creamy, savory tomato broth. Italian sausage adds hearty flavor, and spinach wilts into the pot for a comforting one-bowl meal.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Tomato tortellini soup
  • 20 oz refrigerated cheese tortellini
  • 1 lb Italian sausage casings removed
  • 4 cup baby spinach
  • 28 oz crushed tomatoes 1 can
  • 14 oz diced tomatoes 1 can
  • 1 onion diced
  • 4 garlic minced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 Parmesan for serving (shaved)
  • 0.25 fresh basil for serving
  • Salt and pepper to taste

Equipment

  • 1 large pot

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat until cooked through, then drain excess fat.
  2. Keep the browned sausage in the pot to build the flavor base for the soup.
Build the tomato base
  1. Sauté the onion for 4 minutes, stirring, until softened.
  2. Add the garlic, tomato paste, Italian seasoning, and dried basil, then cook for 2 minutes, stirring, until fragrant.
Simmer the soup
  1. Add the crushed tomatoes, diced tomatoes, and chicken broth, then bring the mixture to a boil.
  2. Add the tortellini and cook for 4-5 minutes until just tender.
Finish and serve
  1. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve topped with Parmesan and fresh basil.

Notes

For best texture, cook the tortellini until just tender so it doesn’t turn mushy when the soup sits. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat, adding a splash of chicken broth or cream if needed. Freezing is not recommended because tortellini can soften excessively after thawing. For a lighter option, use half-and-half in place of heavy cream.