There are days when life feels like a marathon—between chauffeuring kids, juggling work deadlines, and realizing dinner time snuck up on you again. That’s where Creamy Tortellini Soup swoops in like a warm hug in a bowl. It’s quick (ready in 30 minutes), hearty enough to satisfy a hungry family, and—best of all—requires just one pot. Fewer dishes, more couch time.
Table of Contents
Why You’ll Love This Creamy Tortellini Soup
- Quick & Easy: Dinner on the table in half an hour.
- Family Approved: Even picky eaters will love those cheesy tortellini.
- Comforting: Creamy, savory, and perfect for chilly nights.
- One-Pot Wonder: Less cleanup = more you-time.
If you’re into cozy soups like my Creamy Mushroom Soup or a brothy twist like Thai Potsticker Soup, this one will hit the spot.
What Does Creamy Tortellini Soup Taste Like?
Imagine rich Italian sausage mingling with garlic and onion, a splash of cream tying it all together, and cheesy tortellini floating like little pillows of happiness. Then kale steps in—bringing a fresh, earthy balance that makes you feel slightly virtuous about going back for seconds.
Ingredients You’ll Need for Creamy Tortellini Soup
- Ingredients You’ll Need for Creamy Tortellini Soup
- Making Creamy Tortellini Soup is all about simple pantry staples coming together in the coziest way. Below, I’ll break down each ingredient so you know exactly why it matters (and how to swap if needed).
- Olive Oil (1 tbsp): A drizzle of olive oil helps the sausage brown beautifully and gives the base of the soup a subtle richness. You can also use avocado oil if that’s what you keep on hand.
- Italian Sausage (1 lb): This is where the depth of flavor comes from! Sweet or spicy Italian sausage both work—pick based on your family’s taste buds. For a lighter twist, you can swap in chicken or turkey sausage.
- Garlic (3 cloves, minced): Fresh garlic adds that classic Italian aroma and flavor that makes the kitchen smell heavenly. Don’t skip it—it’s the backbone of this soup.
- Sweet Onion (1 medium, diced): Onion rounds out the savory base. A yellow or white onion works in a pinch, but a sweet onion gives the best balance.
- Italian Seasoning (2 tsp): This blend of oregano, basil, thyme, and rosemary ties everything together. It’s what makes Creamy Tortellini Soup taste like something you’d order at a little trattoria in Italy.
- Chicken Stock (4 cups): The liquid gold that carries all the flavor. A good-quality broth makes a huge difference. Homemade is wonderful, but a store-bought low-sodium stock works just fine too.
- Three-Cheese Tortellini (9 oz package): These tender pasta pillows are the star of the show. I use the refrigerated kind for quick cooking and unbeatable texture. If you’re a tortellini fan, you might also love my Hearty Tortellini Soup, which has a brothy twist.
- Kale (½ bunch, chopped): Kale adds a vibrant color and earthy flavor while sneaking in some extra nutrients. If kale isn’t your family’s thing, spinach is a fantastic substitute.
- Heavy Cream (⅓ cup): This is what transforms the broth into that silky, dreamy texture we all crave in Creamy Tortellini Soup. If you want something a little lighter, half-and-half works too, though it won’t be quite as luxurious.
- Optional Garnish – Fresh Basil or Parmesan: A sprinkle of Parmesan cheese or fresh basil leaves at the end makes your bowl feel restaurant-worthy.
How to Make Creamy Tortellini Soup (Step by Step)
Follow this simple, detailed walkthrough so your Creamy Tortellini Soup turns out rich, cozy, and weeknight-friendly every time.
Step 1: Warm the pot & build flavor
Set a large stockpot over medium heat and add 1 tablespoon olive oil. When it shimmers, add 1 pound Italian sausage. Cook, breaking it into small crumbles with a wooden spoon, until browned and no pink remains, about 6–8 minutes. If there’s a lot of fat, spoon off a bit so the soup doesn’t feel greasy later (leave a couple of teaspoons for flavor).
Step 2: Sauté aromatics until sweet and soft
Stir in 3 minced garlic cloves and 1 diced sweet onion. Sprinkle in 2 teaspoons Italian seasoning. Cook 2–3 minutes, stirring often, until the onion turns translucent and everything smells like your favorite little trattoria. (If you love this step, you’ll also enjoy the sauté technique in my ultra-cozy Creamy Mushroom Soup.)
Step 3: Optional—thicken the base
If you prefer a slightly richer, fuller body, sprinkle in 1 tablespoon all-purpose flour (optional). Stir constantly for 60 seconds. You’re lightly toasting the flour so it blends in smoothly later.
Step 4: Add broth (and optional tomato) & simmer
Pour in 4 cups chicken stock. If you like a hint of tomato depth, add a splash of tomato sauce (optional, start with 1/2 cup). Bring the pot to a gentle boil, then reduce heat to a lively simmer. Taste the broth and add a pinch of salt and black pepper if needed.
Step 5: Cook the tortellini just until tender
Stir in one 9-ounce package of refrigerated three-cheese tortellini. Cover and simmer 5–7 minutes, stirring once or twice so nothing sticks. The tortellini are ready when they float and feel tender with a tiny bit of bounce. Try not to overcook—soft pasta can fall apart in the bowl.
Step 6: Add greens for color and balance
Toss in 1/2 bunch chopped kale. Let it wilt in the hot broth for 2–3 minutes. The kale should turn a deep green and soften, but still hold a little texture. (Spinach wilts faster—about 1 minute—if you’ve swapped it in.)
Step 7: Make it creamy (the dreamy part!)
Lower the heat to avoid a rolling boil, then pour in 1/3 cup heavy cream. Stir slowly to blend. The broth turns silky and pale, hugging every tortellini. If you like a little herby lift, fold in a handful of fresh basil at the end (optional).
Step 8: Final taste and serve
Taste and adjust with more salt, pepper, or a pinch of red pepper flakes for gentle heat. Ladle your Creamy Tortellini Soup into warm bowls. I love finishing with a sprinkle of Parmesan and a crack of black pepper. Serve with crusty bread for dunking—because that broth deserves it.
Step 9: Make-ahead & reheat notes (quick guide)
If you’re planning leftovers, you can cook the soup base through Step 4, cool, and refrigerate. Reheat gently, then add tortellini (Step 5), greens (Step 6), and cream (Step 7) right before serving. This keeps the pasta bouncy and the broth glossy.
Step 10: What if the soup gets too thick?
Pasta keeps drinking up liquid as it sits. If your Creamy Tortellini Soup thickens on the stove or in the fridge, just add a splash of broth or water while reheating until it’s back to your perfect spoonable consistency.
Tips and Tricks for Perfect Creamy Tortellini Soup
- Don’t overcook tortellini: They cook fast and can get mushy.
- Kale swap: Spinach works beautifully if that’s what you have.
- Make ahead: Store broth base separately; add tortellini right before serving.
- Lighter option: Use half-and-half instead of cream.
- Extra cozy: Serve with crusty bread or garlic knots for dipping.
Storage
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Best to freeze without tortellini (they get mushy). Add fresh pasta when reheating.
FAQs
Can I use frozen tortellini?
Absolutely—just adjust cooking time to a few extra minutes.
Can I make this vegetarian?
Yep! Swap sausage for mushrooms or white beans and use veggie broth.
What if I don’t like kale?
Spinach or Swiss chard work great too.
Conclusion
If your weeknight meals need a little rescuing, Creamy Tortellini Soup is here to save the day. It’s hearty, comforting, and ridiculously easy to whip up—even when life feels nonstop. Try it once, and I promise, you’ll find yourself making it on repeat whenever your family craves something warm and satisfying.
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Creamy Tortellini Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
This Creamy Tortellini Soup is a comforting, one-pot dinner filled with cheese tortellini, hearty Italian sausage, kale, garlic, and onion—all simmered in a velvety broth. Ready in just 30 minutes, it’s the perfect cozy family meal for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or spicy, depending on preference)
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- 1 tablespoon all-purpose flour (optional, for thickening)
- 4 cups chicken stock (homemade or store-bought, low sodium preferred)
- ½ cup tomato sauce (optional, for added depth)
- 1 (9-ounce) package refrigerated three-cheese tortellini
- ½ bunch kale, stems removed and leaves chopped
- ⅓ cup heavy cream (or half-and-half for lighter option)
- Salt and black pepper, to taste
- Optional garnish: freshly grated Parmesan cheese, fresh basil, red pepper flakes
Instructions
Step 1: Brown the sausage
- Heat 1 tablespoon of olive oil in a large stockpot over medium heat.
- Add the Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles.
- Cook until the sausage is fully browned and no pink remains, about 6–8 minutes.
- If there’s excess grease, carefully spoon off some, leaving about 2 teaspoons for flavor.
Step 2: Add aromatics
- Stir in the minced garlic, diced onion, and Italian seasoning.
- Sauté for 2–3 minutes, stirring frequently, until the onion turns translucent and fragrant.
Step 3: Thicken the base (optional)
- Sprinkle in 1 tablespoon of flour and stir well for 1 minute.
- This step adds body to the soup and helps create a creamy base later.
Step 4: Build the broth
- Pour in 4 cups of chicken stock and, if desired, ½ cup of tomato sauce for extra richness.
- Stir well, scraping up any browned bits from the bottom of the pot (hello, flavor!).
- Bring the soup to a gentle boil, then lower to a simmer.
Step 5: Cook the tortellini
- Add the 9-ounce package of cheese tortellini.
- Cover the pot and simmer for 5–7 minutes, stirring once or twice so the pasta doesn’t stick.
- The tortellini are ready when they float and feel tender with a slight chew.
Step 6: Add greens
- Stir in the chopped kale and cook for 2–3 minutes until it softens and turns deep green.
- (If substituting spinach, it will wilt much faster—about 1 minute.)
Step 7: Make it creamy
- Reduce the heat to low.
- Pour in ⅓ cup of heavy cream and stir gently until the broth turns silky and pale.
- Optional: Add a handful of fresh basil for a herby, fresh finish.
Step 8: Taste & serve
- Taste the soup and adjust with salt, black pepper, or a pinch of red pepper flakes for heat.
- Ladle into bowls, top with Parmesan cheese, and serve with warm crusty bread for dipping.
Notes
- Don’t overcook the tortellini. They cook quickly—taste test after 5 minutes.
- Make ahead: Cook the soup base through Step 4, cool, and refrigerate. Reheat gently, then add tortellini, greens, and cream just before serving.
- Lighter option: Swap heavy cream for half-and-half or whole milk.
- Vegetarian twist: Replace sausage with mushrooms or white beans and use veggie stock.
