Creamy Tomato Tortellini Soup
Comforting creamy tomato soup loaded with cheese tortellini, Italian sausage, and spinach. If you are anything like me, you want dinner to feel special but not require a culinary degree — and this one totally delivers. Whether it is a chilly evening or a slow Sunday in Kansas City, this soup is pure comfort in a bowl.
Why You Will Love This
- Ready in about 30 minutes from start to finish
- Big bold flavors with simple pantry ingredients
- Perfect for a weeknight dinner or casual entertaining
- Leftovers reheat beautifully the next day
Ingredients
- cheese tortellini
- Italian sausage
- crushed tomatoes
- heavy cream
- spinach
- garlic
- onion
How to Make It
- Brown Italian sausage in a large pot, drain excess fat, then add garlic and onion.
- Add crushed tomatoes and broth, bring to a simmer for 10 minutes.
- Stir in tortellini and cook per package directions. Add spinach and cream.
- Taste, season, and serve hot with crusty bread.
What I Use in My Kitchen:
- Rao Homemade Crushed Tomatoes – a kitchen staple I always keep stocked
- Lodge Dutch Oven – a kitchen staple I always keep stocked
*Disclosure: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Creamy Tomato Tortellini Soup
Cheese tortellini in a rich, creamy tomato broth. A cozy 30-minute dinner.
Ingredients
Method
- Saute the onion in olive oil until soft, then add the garlic and cook 1 minute.
- Stir in the crushed tomatoes, broth, and basil. Simmer 10 minutes.
- Add the tortellini and cook until tender, about 5 minutes.
- Stir in the cream, Parmesan, and spinach until the spinach wilts.
- Season with salt and pepper and serve with extra Parmesan.
Notes
Use refrigerated tortellini for the best texture. Blend the broth before adding pasta if you like it smooth.
Creamy Tomato Tortellini Soup
A cozy tomato soup loaded with cheese tortellini for an easy weeknight dinner.
Ingredients
Method
- Saute the onion in olive oil until soft, then add the garlic and cook 1 minute.
- Stir in the crushed tomatoes, broth, and basil. Simmer 10 minutes.
- Add the tortellini and cook until tender, about 5 minutes.
- Stir in the cream, Parmesan, and spinach until the spinach wilts.
- Season with salt and pepper and serve with extra Parmesan.
Notes
Use refrigerated tortellini for the best texture. Blend the broth before adding pasta if you like it smooth.
