This Creamy Tortellini Soup recipe is cozy, comforting and made with tender cheese tortellini, fresh veggies, herbs and a rich creamy broth. The perfect one pot meal that is both flavorful and satisfying!
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Oh how I love soup weather and what better way to enjoy this season than with a cozy bowl of Creamy Tortellini Soup! Tender cheesy tortellini, sautéed vegetables and Italian herbs all simmering in a flavorful broth make this soup an absolute staple in our home. This one pot hearty soup feels indulgent, but is really super easy to make. We like to serve this with a fresh salad and some crunchy garlic bread, yum! The perfect soup to add to your regular rotation.
Why You’ll Love This
Quick and easy – this creamy tortellini soup can easily be ready in just 30 minutes making it perfect for those busy weeknights.
Comforting and filling – the ultimate comfort food loaded with tender tortellini and a creamy broth for a cozy weeknight meal.
Family-friendly – Even the pickiest of eaters will love this rich, creamy soup! Feel free to sneak in more veggies too.
Customizable – you can easily change up the protein, swap the veggies, or make this soup dairy-free, if needed.
Ingredients You’ll Need
turkey sausage – this adds so much flavor, but you could also use lean ground turkey, ground chicken, ground beef, chicken sausage, hot Italian sausage or pork sausage.
tortellini – I used three cheese-filled tortellini, but any type will work just fine in this soup or you can simply use regular pasta. Just look for fresh tortellini in the refrigerated section of your grocery store.
cannellini beans – these help make this soup so hearty, but any type of white beans will work in this.
tomatoes – you’ll need a can of diced tomatoes with their liquid along with some tomato paste, but tomato sauce would work well too.
chicken broth – I used low sodium chicken broth, but you could also use chicken stock, vegetable broth, veggie stock or beef broth.
half and half – this makes the soup rich, smooth and oh so creamy while being a lighter option from heavy cream, but if you don’t have half and half, feel free to use full-fat coconut milk or heavy cream.
fresh vegetables – I used a combination of chopped yellow onion, celery and carrots along with some fresh chopped kale and fresh basil. Other options include mushrooms, bell peppers, zucchini, and baby spinach.
garlic – minced garlic cloves really punches up the flavor and is a must in this soup!
seasonings – I used Italian seasoning, salt and black pepper, but you could also use a combination of dried thyme, dried oregano, and dried rosemary. Feel free to add in some red pepper flakes if you like a little heat and the taste of spice in your soup!
How to Make Tortellini Soup
Brown sausage and sauté veggies. In a large pot or dutch oven, drizzle a little olive oil over medium-high heat and cook the sausage until browned and crumbled. Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes.
Add the seasonings. Next, add in the garlic, Italian seasoning, salt pepper and tomato paste. Sauté for an additional 2 to 3 minutes, stirring frequently to prevent from burning.
Let the soup simmer. Stir in the chicken broth, diced tomatoes and white beans, stirring to combine, and bring to a boil. Reduce the heat to medium-low, cover and let the soup simmer for about 20 minutes, stirring occasionally.
Finish off the soup. Add in one cup of cream, mixing until completely combined, then add in the tortellini and kale, cooking for about 4 to 5 minutes, until tortellini is tender and starts to float to the top.
Serve and enjoy! Ladle the soup into bowls and top with grated parmesan cheese and fresh basil or parsley. Don’t forget the crusty bread!
Can I Make This in the Slow Cooker?
Absolutely! Here is how you can easily make this creamy tortellini soup right in your crock pot for those busy weeknights.
In a skillet over medium heat, brown and crumble the sausage and transfer it to the bowl of your crock pot along with the rest of the ingredients, except for the half and half, tortellini and kale. You’ll add these later.
Cover and cook on low 6 to 7 hours, or on high 3 to 4 hours. About 30 minutes before serving, stir in the half and half, tortellini and fresh kale, cover and continue cooking. Serve with grated parmesan cheese, fresh basil and a side salad.
Variations
Switch up protein – instead of ground turkey sausage, you could use cooked Italian sausage, shredded chicken, ground beef, shrimp or double up the beans for some added protein.
Extra veggies – feel free to add in even more veggies like mushrooms, zucchini, yellow squash, broccoli, fresh spinach, swiss chard or sun-dried tomatoes.
Make it creamy – you can also make this soup creamy by using coconut cream, cream cheese or mix in a dollop of sour cream just before serving.
Dairy-free option – use coconut milk or a plant-based creamer instead of the half and half or heavy cream.
Gluten-free option – you can also substitute gluten-free tortellini if you need a GF option.
Prepping and Storage
To Store: Leftovers will last in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days. Please note that the tortellini will soak up the soup the longer it sits in the fridge, so you may need to add a little splash of broth to the leftover soup before reheating on the stove or in the microwave.
To Freeze: Cream-based soups don’t freeze well so if you plan to freeze, make the soup without the cream and the tortellini, then add them fresh when re-heating. This soup can be stored in the freezer for up to a month in sealed, freezer-safe containers.
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Hope you all enjoy this Easy Tortellini Soup recipe! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Creamy Tortellini Soup
Ingredients
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