Name: Ang’s Creamy Tortellini Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb. ground mild Italian sausage; 1 small yellow onion, diced; 2 celery stalks, diced; 2 large carrots, peeled and diced; 3 garlic cloves, minced; 1 teaspoon kosher sea salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon Italian seasoning; 1 teaspoon fennel seed, crushed or chopped; 1 (6-oz.) can tomato paste; 1/2 cup dry white wine; ½ cup all-purpose flour; 6-7 cups chicken broth; 2 cups half and half or heavy cream; 14 oz. refrigerated cheese tortellini; 1 handful chopped fresh spinach; Parmesan cheese; Fresh parsley

Jump to Recipe

If you’re craving a bowl of warmth that hugs you from the inside out, look no further than Ang’s Creamy Tortellini Soup, a rich and irresistible blend of savory sausage, tender cheese tortellini, and velvety cream all mingling with fresh greens and hearty vegetables. This soup isn’t just a meal; it’s a celebration of comfort food done right, perfectly balanced with layers of flavor and textures that will have you coming back for more. Whether it’s a chilly night or you simply want a cozy dinner, Ang’s Creamy Tortellini Soup delivers soul-satisfying goodness in every spoonful.

Ang's Creamy Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is surprisingly simple, yet each plays an essential role in building the rich, comforting profile of this soup. From the savory Italian sausage that provides a hearty base to the fresh spinach that adds a pop of vibrant color, every component complements the next perfectly.

1 lb. ground mild Italian sausage: Adds a flavorful, juicy base with just a hint of spice to keep things exciting.
1 small yellow onion, diced: Brings a sweet and savory foundation that sweetens as it cooks down.
2 celery stalks, diced: Offers a subtle crunch and aromatic freshness that brightens the broth.
2 large carrots, peeled and diced: Adds natural sweetness and beautiful color to the broth.
3 garlic cloves, minced: Infuses the soup with fragrant warmth and a savory punch.
1 teaspoon kosher sea salt: Enhances and balances all the flavors.
1/2 teaspoon ground black pepper: Provides just enough bite to complement the richness.
1/2 teaspoon Italian seasoning: Brings together classic herbs that echo the Italian roots of the dish.
1 teaspoon fennel seed, crushed or chopped: Adds a subtle anise-like note that elevates the sausage’s flavor.
One 6-oz. can tomato paste: Offers a concentrated depth and slight tang to the broth.
1/2 cup dry white wine: Introduces a layer of acidity that balances richness and brightens the soup.
½ cup all-purpose flour: Helps thicken the broth for that perfectly creamy texture.
6-7 cups chicken broth: Creates the soup’s hearty and savory base.
14 oz. refrigerated cheese tortellini: Brings cheesy, tender bites that soak up the luscious soup.
2 cups half and half or heavy cream: Makes the whole soup silky, indulgent, and utterly comforting.
1 handful chopped fresh spinach: Adds a fresh, slightly earthy taste and vibrant green color.
Parmesan and fresh parsley for serving: These finishing touches bring umami richness and a fresh herbal note on top.

How to Make Ang’s Creamy Tortellini Soup

Step 1: Brown the Sausage and Sauté Vegetables

Start by heating a large stockpot over medium-high heat and cook the ground mild Italian sausage, breaking it into small pieces as it browns. This step creates the rich, savory foundation of the soup, with those little browned bits adding tons of flavor. When the sausage is nearly cooked, toss in diced onion, celery, and carrots. Sauté them for about five minutes until everything is fragrant and the vegetables start to soften, releasing their natural sweetness into the pot.

Step 2: Add Garlic, Spices, and Tomato Paste

Next, stir in the minced garlic along with kosher salt, black pepper, Italian seasoning, and crushed fennel seed. Adding the tomato paste at this point is crucial—it deepens the flavor and brings a lovely richness to the broth. Cook everything together for three to five minutes, stirring often to make sure the garlic doesn’t burn and the tomato paste merges beautifully with the sausage and vegetables.

Step 3: Pour in Wine, Add Flour, and Simmer with Broth

Pour in the dry white wine and let it simmer for a couple of minutes to cook off the alcohol and concentrate the flavors. Then sprinkle the flour over the sausage mixture and stir well—it will feel a bit sticky and dry at first. Gradually pour in the chicken broth while stirring continuously to prevent lumps and achieve a smooth, thickened base. Bring this to a simmer and then lower the heat to maintain a gentle simmer for about 15 minutes, which allows the flavors to marry and the soup to thicken just right.

Step 4: Add Cream, Tortellini, and Spinach

Finally, pour in the half and half or heavy cream and bring everything back to a low simmer. Add the cheese tortellini along with the chopped fresh spinach. Cook the tortellini according to the package instructions, usually until al dente—tender but still with a bit of bite. The spinach wilts quickly and adds that fresh pop of color and nutrients. Just before serving, give the soup a final stir to ensure everything is perfectly combined and warm.

How to Serve Ang’s Creamy Tortellini Soup

Garnishes

A sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley right on top elevate the soup with sharp, nutty, and herbaceous notes that brighten each spoonful. These simple garnishes add that restaurant-quality touch that makes every bite sing.

Side Dishes

This soup is a hearty meal on its own, but pairing it with crusty cheese bread or garlic bread makes the perfect combo for dunking and scooping up every last bit of creamy goodness. A crisp side salad with tangy vinaigrette can also balance the richness beautifully.

Creative Ways to Present

For a fun twist, serve Ang’s Creamy Tortellini Soup in individual bread bowls to impress guests and add an interactive element to your meal. You can also top it with a drizzle of chili oil or a pinch of red pepper flakes if you like a touch of heat. Fresh basil leaves instead of parsley can provide a slightly sweet, aromatic lift as well.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let the leftovers cool to room temperature, then transfer to airtight containers and refrigerate. They will keep well for up to 3 days, allowing you to indulge in Ang’s Creamy Tortellini Soup again with ease on a busy day.

Freezing

Because the soup contains tortellini and cream, freezing requires a little care. It’s best to freeze the soup without tortellini to maintain texture, storing it in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and cook fresh tortellini to add right before serving.

Reheating

Reheat the soup gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup feels too thick after refrigeration, add a splash of chicken broth or cream to bring it back to that luscious consistency. Toss freshly cooked or leftover tortellini in at this stage if they weren’t frozen with the soup.

FAQs

Can I make Ang’s Creamy Tortellini Soup vegetarian?

Absolutely! Substitute the Italian sausage with sautéed mushrooms or a plant-based sausage alternative and use vegetable broth instead of chicken broth for a delicious vegetarian version that doesn’t skimp on flavor or heartiness.

What type of tortellini works best?

Fresh or refrigerated cheese tortellini works best in this soup because it cooks quickly and has a soft, tender texture that soaks up the broth beautifully. You can also experiment with spinach or meat-filled varieties if you want a twist.

Can I use whole milk instead of cream?

While whole milk can be used to lighten the soup somewhat, it won’t provide the same luxurious creaminess that half and half or heavy cream does. If you prefer a lighter soup, try blending a smaller amount of cream with milk for a good balance.

How long does the soup take to cook?

The entire cooking process takes about 40 minutes, with active preparation time mainly during the sautéing and simmering steps. It’s a fairly quick recipe that’s perfect for weeknight dinners or lazy weekends alike.

Can I add other vegetables to the soup?

Definitely! Feel free to add zucchini, kale, or bell peppers to introduce new textures and flavors. Just adjust cooking times so veggies stay tender but not mushy, keeping the soup’s delightful harmony intact.

Final Thoughts

Ang’s Creamy Tortellini Soup is a heartwarming, scrumptious recipe that you’ll find yourself wanting to make again and again. With its perfect balance of hearty sausage, cheesy tortellini, and rich creaminess, it’s the kind of meal that feels like a warm hug in a bowl. Dive into this comforting classic soon and share the joy it brings with friends and family—comfort food doesn’t get better than this!

Ang’s Creamy Tortellini Soup Recipe

★★★★★

5.1 from 18 reviews

Author: Noah
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Salt

Print Recipe

Description

Ang’s Creamy Tortellini Soup is a hearty and comforting Italian-inspired soup featuring flavorful mild Italian sausage, tender cheese tortellini, and a creamy broth enriched with half and half. Loaded with fresh vegetables like onions, celery, carrots, and spinach, it offers a perfect balance of rich, savory flavors with a touch of freshness. Ideal for a cozy meal, this soup is finished with Parmesan and fresh parsley for an extra burst of taste.

Instructions

Cook the sausage and vegetables: In a large stockpot set over medium-high heat, cook the ground mild Italian sausage, breaking it up into small pieces as it browns. When the sausage is mostly browned, add diced onion, celery, and carrots. Sauté the mixture for about 5 minutes or until the vegetables become soft and fragrant.
Add garlic, spices, and tomato paste: Stir in the minced garlic, kosher salt, ground black pepper, Italian seasoning, and crushed fennel seed. Add the tomato paste and sauté everything together for another 3 to 5 minutes, stirring occasionally to prevent burning, until the mixture feels aromatic.
Deglaze and thicken: Pour in the dry white wine and allow it to cook off for a few minutes. Stir in the all-purpose flour and cook for 1 minute; the mixture will become sticky and dry. Gradually add the chicken broth while continuously stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to develop flavors and thicken the soup.
Add cream, tortellini, and spinach: Stir in the half and half or heavy cream and bring the soup back to a low simmer. Add the refrigerated cheese tortellini and chopped fresh spinach. Cook just until the tortellini reaches al dente texture according to the package instructions, usually about 3-5 minutes.
Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve alongside crusty cheese bread for the ultimate comforting meal experience.

Notes

Half and half can be substituted with heavy cream or whole milk for a lighter soup, though heavy cream gives the richest flavor.
For a spicier version, use hot Italian sausage instead of mild.
White wine can be omitted if preferred, and replaced with more chicken broth.
Ensure not to overcook the tortellini to maintain a tender but firm texture.
This soup freezes well if you want to prepare in advance; add fresh spinach just before serving when reheated.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Sautéing, simmering
Cuisine: Italian