Some soups are nice, some soups are cozy, and then there’s Ang’s Creamy Tortellini Soup––a bold, warming bowl that feels like wrapping your insides in a soft blanket. It’s rich, tomato-y, full of cheesy tortellini, sausage, and fresh spinach. The kind of soup that makes you accidentally go for fourths.

This recipe isn’t just food, it’s comfort therapy. The creamy broth has just enough tang from tomato paste and wine, so it’s indulgent without being heavy. And yes, it’s dangerously easy to eat bowl after bowl.

Best Time to Serve This Dish

This soup screams “cold weather,” but truthfully, it works year-round. A rainy spring evening or a crisp autumn afternoon makes it extra dreamy. When family or friends drop by unexpectedly, it also stretches well to serve a crowd.

But let’s be honest—sitting in sweatpants, binge-watching your favorite series, and spooning through this steaming bowl might just be the *ultimate* pairing. It has that Friday-night-movie magic built right in.

Ingredients Needed for the Recipe

• 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
• 6 oz. can tomato paste
• 1/2 cup dry white wine
• 1/2 cup all-purpose flour
• 6–7 cups chicken broth
• 14 oz. refrigerated cheese tortellini
• 2 cups half and half or heavy cream
• 1 handful chopped fresh spinach
• Parmesan and fresh parsley for serving

Each ingredient plays a role—sausage for savoriness, fennel for a touch of sweet spice, wine to deepen flavor, and of course, cream to soften everything together. The tortellini is the crown jewel, turning the soup into a full meal.

Ingredient Substitutions

No sausage in the fridge? Use ground turkey or chicken for a lighter touch. A vegetarian spin is as easy as swapping sausage for white beans or mushrooms. They add bulk and heart without losing richness.

If dairy isn’t your friend, try coconut cream or oat milk with cornstarch to thicken. Even cashew cream makes a lovely substitute. Adjust seasoning slightly—plant-based alternatives can soften the flavors, so spice it up a little more.

How to make Ang’s Creamy Tortellini Soup?

Step 1: Cook the Sausage

Start with your big cozy pot. Brown the sausage on medium-high, breaking it apart into small pieces. The fat that renders out is flavor gold—don’t waste it, it sets up the base for the soup.

Step 2: Sauté the Veggies

Add onion, carrot, and celery straight into that savory sausage oil. Sauté until they soften. This combo is the holy trinity of soups: it builds depth without stealing the spotlight.

Step 3: Garlic, Spices & Tomato Paste

Now throw in minced garlic, your spice mix, and tomato paste. Stir well, keep it fragrant—this is when your kitchen officially starts smelling like dinner magic. A gentle caramelization here sweetens everything out.

Step 4: Deglaze and Flour

Splash in the white wine. Let it bubble and lift those browned bits from the bottom—liquid gold. Stir in flour quickly, coating everything until it looks sticky. This sets the stage for a silky broth.

Step 5: Broth Time

Slowly pour in chicken broth, stirring constantly. Once it simmers, bring it down to a gentle bubble for about 15 minutes. It thickens, flavors meld, and it starts looking like the soup you’ve been waiting for.

Step 6: Cream, Tortellini & Spinach

Add cream—watch the broth instantly turn velvety and dreamy. Toss in tortellini and spinach last. Cook until tortellini is al dente. Too long and it may get soggy, so watch closely.

Step 7: Garnish & Serve

Top generously with parmesan and parsley. Dunk crusty bread, cheese bread, or even garlic knots right in. The soup is ready, but you may not be ready for just how good it is.

How to Store and Reheat

Tortellini loves soaking up broth—so if you’re planning ahead, keep the tortellini separate from the broth for leftovers. This keeps it al dente instead of mushy.

Store broth in one container, cooked tortellini in another. When ready to eat, heat the soup gently, pour over the pasta, and finish with fresh spinach again if you’ve got some on hand. Tastes just as cozy, promise.

Pairing Ideas

Soup and bread: a love story. A loaf of no-knead cheese bread practically begs to be dunked in this broth. Garlic bread or soft rolls work too. Crunchy salad with vinaigrette balances the creaminess beautifully.

For drinks? A dry white wine echoes the broth’s undertones. If you’re keeping it casual, a sparkling water with lemon feels fresh enough to cut through the richness.

Tips

Don’t rush the base: sautéing veggies and caramelizing tomato paste are key steps for that deep flavor. Five extra minutes here means everything later makes sense.

Add tortellini last-minute: the pasta doesn’t forgive overcooking. Follow package time for a perfect bite. If making ahead, cook tortellini separately as noted.

Season gradually: Italian sausage, broth, and cheese already carry salt. Taste as you go, sprinkle lightly, and trust your palate. Over-salting can sneak up on you here.

Make it your own: toss in kale instead of spinach, mushrooms alongside carrots, or even roasted red peppers for sweetness. The soup is rich but flexible—play around with it.

Final Note

Ang’s Creamy Tortellini Soup isn’t just dinner—it’s the soul-food version of a warm hug you didn’t know you needed. It’s quick enough for weeknights and special enough for family gatherings. Vibrant, creamy, and ridiculously comforting.

Try it once, and you’ll find yourself craving it on cozy nights, rainy days, and honestly, every time you open the fridge wondering what’s for dinner. Elly couldn’t have said it better: soups like this don’t just fill your stomach, they stay in your memory.

Print Recipe

Ang’s Creamy Tortellini Soup Recipe

Author: Elly

Difficulty: easy Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 6 Estimated Cost: $ 15 Calories: 620

Best Season: Fall, Winter

Description

This Ang’s Creamy Tortellini Soup is a rich, comforting, and utterly delicious one-pot meal that’s perfect for cozy nights. Packed with savory Italian sausage, tender cheese tortellini, fresh spinach, and a trio of aromatic vegetables, it's all enveloped in a luxuriously creamy tomato broth. Inspired by a friend's unforgettable dinner, this soup is surprisingly easy to make and guaranteed to become a family favorite. Serve it with crusty bread for the ultimate comfort food experience.

Ingredients

Servings

• 1 lb ground mild Italian sausage
• 1 small yellow onion (diced)
• 2 celery stalks (diced)
• 2 large carrots (peeled and diced)
• 3 cloves garlic (minced)
• 1 tsp kosher sea salt (or to taste)
• ¹⁄₂ tsp ground black pepper (or to taste)
• ¹⁄₂ tsp Italian seasoning
• 1 tsp fennel seed (crushed or chopped)
• 6 oz tomato paste (1 can)
• ¹⁄₂ cup dry white wine (optional, or substitute with broth)
• ¹⁄₂ cup all-purpose flour
• 6-7 cups chicken broth (low sodium preferred)
• 14 oz refrigerated cheese tortellini
• 2 cups half and half or heavy cream
• 2 cups fresh spinach (chopped)
• Freshly grated Parmesan cheese (for serving)
• Fresh parsley (chopped, for serving)

Instructions

1. In a large stockpot or Dutch oven over medium-high heat, cook the ground Italian sausage, breaking it apart with a spoon, until fully browned and no longer pink.
   Mark as complete
2. Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
   Mark as complete
3. Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Cook for 3-5 minutes, stirring frequently, until the mixture is fragrant and the tomato paste is well incorporated.
   Mark as complete
4. Pour in the white wine (if using) and let it simmer for 1-2 minutes to cook off the alcohol.
   Mark as complete
5. Stir the flour into the sausage and vegetable mixture. Cook for 1 minute, stirring constantly, to create a roux and cook out the raw flour taste.
   Mark as complete
6. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to develop the flavors.
   Mark as complete
7. Stir in the half and half (or heavy cream) and bring the soup back to a low simmer (do not boil).
   Mark as complete
8. Add the cheese tortellini and chopped spinach. Cook for 7-10 minutes, or according to the tortellini package directions, until the tortellini are tender and the spinach is wilted.
   Stir occasionally to prevent sticking.
   Mark as complete
9. Taste and adjust seasoning with additional salt and pepper if needed.
   Mark as complete
10. Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley. Offer crusty bread or garlic bread on the side for dipping.
    Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 1/2 cups

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 36g56%

Saturated Fat 18g90%

Trans Fat 1.0g

Cholesterol 105mg35%

Sodium 1200mg50%

Potassium 850mg25%

Total Carbohydrate 48g16%

Dietary Fiber 4g16%

Sugars 8g

Protein 28g57%

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Calcium 30 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetarian Option: Omit the sausage and use cannellini beans or lentils for protein. Use vegetable broth instead of chicken broth.
• Dairy-Free Option: Substitute the half and half with a dairy-free alternative like cashew cream, coconut cream (note: will add coconut flavor), or a plain unsweetened oat milk mixed with a teaspoon of cornstarch.
• Wine Substitute: If you don't have wine, use an equal amount of broth and add a teaspoon of balsamic vinegar or lemon juice for acidity.
• Tortellini Tip: Use refrigerated tortellini for the best texture. Frozen tortellini may become mushy. If you plan to have leftovers, cook the tortellini separately and add it to individual servings to keep it from overcooking.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb more broth as it sits.
• Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if the soup is too thick.
• Serving Suggestion: This soup is a complete meal on its own, but it's perfect with a side of No-Knead Cheese Bread or Garlic Bread and a simple green salad.

Keywords: ang's creamy tortellini soup, tortellini soup, creamy tortellini soup, sausage tortellini soup, Italian sausage soup, easy soup recipe, one-pot soup, comfort food, cheesy tortellini