Creamy Tomato Tortellini Soup

This one-pot Creamy Tomato Tortellini Soup is so delicious and takes only 30 minutes! Packed with vegetables, Italian sausage, spinach and white beans, this is a hearty soup that the whole family will love!

This Creamy Tomato Tortellini Soup was love at first bite. True story.

I first made it when we were having some friends over for dinner, and we loved it so much I decided to make it again and this time actually write down the ingredients that I threw in. This happens way to often, where I will experiment in the kitchen, have a success, and then realize that I didn’t write anything down. So frustrating!! Well, this time I wasn’t going to let it slip by. Trust me, this is one of the best soups I’ve ever tasted.

How to Adapt This Recipe for Food Allergies

Now most of the time I cook gluten and dairy free due to my husbands’ food allergies, however this night I was in the mood for some straight up, gluten and dairy filled comfort food. This soup was just that – totally satisfying and delicious. The best part was that before I added the tortellini and cream (very light on the cream!!) I took some of the soup out and added gluten free pasta to it for my husband. Thus, delicious gluten and dairy free Tuscan White Bean Soup for my husband, and Creamy Tomato Tortellini Soup for the rest of us. Win-win!

How Do You Make Creamy Tomato Tortellini Soup?

Seriously this soup is so full of flavor, you won’t even believe it.

It all starts with the mirepoix or “holy trinity” – onions, celery and carrots. Isn’t it amazing how much flavor those three ingredients can add to a dish? The other major flavor player in this recipe is the Italian sausage. I love to use Johnsonville Italian Mild Sausage (not sponsored, I just really love the flavor!) however any good quality sausage will work. You can kick up the heat if you love spicy food by using “spicy” instead of “mild”.

My secret to the amazing flavor of this soup is to use “fire roasted diced tomatoes” instead of the regular diced. It adds just the right amount of heat (and amazing flavor) while still being family friendly. Also, the key is to use very little cream or half and half. You want to make it just barely creamy without overwhelming the soup.

Tips For Making Creamy Tomato Tortellini Soup

• White the Italian sausage gives the soup amazing flavor, you can substitute ground turkey for a healthier version. For a vegetarian option you can leave the meat out all together.
• You can use fresh or frozen tortellini to make this soup. I used fresh, so just plan ahead for your required cook time and if you use frozen, add the pasta a little sooner so the vegetables don’t get overcooked.
• To make this soup gluten and dairy free (yes, it is not the same soup but it still tastes fabulous) simply use your favorite gluten free pasta (I like GF rotini or elbow pasta) and leave out the cream altogether (or sub cashew or another dairy-free milk alternative).
• This soup freezes wonderfully! To freeze, simply leave the tortellini out and freeze in a large freezer bag or freezer container. Then, before serving warm up the soup and add the tortellini and cook until tender.

I hope you enjoy this Creamy Tomato Tortellini Soup as much as we do! And while this soup tastes amazing without the extras, it tastes EVEN BETTER with them.

Cue the fresh basil, crusty bread and salty parmesan cheese.

Creamy Tomato Tortellini Soup

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5 from 3 reviews

This one-pot Creamy Tomato Tortellini Soup is so delicious and takes only 30 minutes! Packed with vegetables, Italian sausage, spinach and white beans, this is a hearty soup that the whole family will love!

• Author: Chelsey @ The Saucy Fig
• Total Time: 30 minutes
• Yield: 6-8 servings 1x

Ingredients

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• 1 lb Italian sausage (mild or spicy)
• 1 onion, finely diced
• 3 large carrots, peeled and diced
• 2 ribs celery, finely chopped
• 3 teaspoons minced garlic
• 3 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can tomato sauce
• 1 can fire roasted diced tomatoes
• 32 oz. chicken broth*
• 1 can white cannellini beans
• 2-3 cups fresh spinach
• 1.5 lbs fresh tortellini (about 3 cups)
• 1/3 cup half and half (start with less and taste before adding more!)

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Instructions

1. Add Italian sausage to a large soup pot and cook over medium-high heat until browned. Drain any excess fat/oil.
2. Add onions, celery and carrots to the pot and cook until onion has softened.
3. Add garlic, Italian seasoning, salt and pepper and cook for another minute or two.
4. Add diced fire roasted fire roasted tomatoes, tomato sauce, cannellini beans and chicken broth. Bring the soup to a simmer over medium-high heat, then cover, reduce to medium heat, and simmer for about 15 minutes until the carrots are almost tender.
5. Stir in the tortellini. Cover and cook for another 4 minutes.
6. Add the spinach and half and half. Cook for another minute or two, just until the spinach is wilted and the tortellini are tender.
7. Serve with chopped fresh basil, parmesan cheese and bread.

Notes

*This soup is a thicker, hearty soup. You can definitely add more chicken broth if you feel it is too thick for your taste!

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