Creamy Tortellini Soup (Stovetop or Slow Cooker)

Alright, this creamy tortellini soup? It’s cozy, comforting, and packed with cheesy, tender tortellini in a rich, flavorful broth. Perfect for chilly days when you want something warm and satisfying.

I made it on a lazy afternoon with store-bought tortellini and a handful of simple ingredients. Simmered it all together with garlic, spinach, and cream—and boom, dinner was ready in under 30 minutes. The creamy broth and cheesy pasta? Total comfort in a bowl.

It’s easy to make, filling, and feels fancy without any fuss. If you want a quick soup that warms you up and fills you up, this one’s a winner. Let’s get cooking—you’ll be spooning seconds before you know it.

Why You’ll Love This Recipe

• Complete Comfort in One Pot: This is more than soup—it’s a full meal. You’ve got pasta, protein, greens, and a silky broth in every bite.
• Balanced Flavor: The sausage adds depth and spice, the kale brings a hint of bitterness, and the creamy tomato broth ties everything together.
• Weeknight Friendly: No long simmering time required. You can have this on the table in under an hour, start to finish.
• Versatile & Customizable: Don’t have kale? Use spinach. Want it spicier? Use hot sausage or red pepper flakes. Need it vegetarian? Swap the sausage for white beans or mushrooms.
• Even Better Next Day: This soup holds up well and actually improves as the flavors sit. Perfect for leftovers or lunch prep.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
  This includes chopping your vegetables, browning the sausage, and gathering your ingredients.
• Cook Time: 35 minutes
  Once your ingredients are prepped, the cooking process is steady and hands-off in parts.
• Total Time: Around 55 minutes

Servings

This recipe makes 6 full bowls of soup—generous portions that can easily serve a family. If you’re serving with bread or salad, it could stretch to 8 smaller servings.

Difficulty

Beginner-friendly. This is a one-pot recipe with clear steps. Even if you’re new to cooking soups from scratch, this one walks you through each stage carefully. Browning sausage, sautéing aromatics, and layering in liquids and greens is as advanced as it gets.

Required Kitchen Tools

You don’t need fancy tools to make a great soup. Here’s what will help:

• Large Soup Pot or Dutch Oven: A heavy-bottomed pot helps everything cook evenly and gives the soup room to simmer.
• Wooden Spoon or Silicone Spatula: For browning sausage and stirring ingredients as they cook.
• Chef’s Knife + Cutting Board: To prep your garlic, onions, and kale efficiently.
• Measuring Cups and Spoons: For adding broth, flour, tomato sauce, and seasonings accurately.
• Ladle: Makes serving neat and easy.

Optional but useful:

• Slow Cooker: If you want to make this soup hands-free, it adapts well to a 4–6 quart slow cooker.
• Parmesan Rind: Tossing this into the pot while the soup simmers adds depth and savoriness you can’t get from salt alone.

Ingredients for Creamy Tortellini Soup

Below is a detailed look at each ingredient and its role in the recipe. The exact measurements are listed later in the recipe card.

• Olive Oil: Used to sauté the sausage and vegetables. Adds richness and helps develop flavor right from the start.
• Italian Sausage (mild or spicy): Provides the base savory flavor. Spicy sausage brings heat; mild keeps it kid-friendly.
• Sweet Yellow Onion: Sautéed until soft—it adds natural sweetness and builds aroma.
• Garlic (fresh minced): A must for deep, round flavor. Fresh garlic gives more punch than powder.
• Italian Seasoning: A dry blend of basil, oregano, thyme, and rosemary. It ties all the ingredients together and gives that classic “Italian soup” feel.
• Kosher Salt & Black Pepper: Adjust to taste, but both are necessary for seasoning each layer.
• All-Purpose Flour: Sprinkled over the sausage and onion before adding the liquid. It thickens the broth slightly for a richer mouthfeel.
• Chicken Stock (low sodium): Forms the base of the soup. You can use homemade or store-bought. Low sodium allows you to control salt levels better.
• Tomato Sauce (plain): Gives a gentle acidity and body to the broth, balancing out the cream and cheese.
• Parmesan Rind (optional): Not necessary, but a game-changer. It melts slowly, releasing flavor without making the soup cheesy or greasy.
• Three-Cheese Tortellini (refrigerated or fresh): Pasta pockets filled with ricotta, parmesan, and romano. They cook quickly and absorb flavor from the broth.
• Kale (chopped): Adds nutrients, texture, and a slight bitterness that balances the cream. Spinach is a good swap if kale’s too strong.
• Heavy Cream: Adds the creamy finish. Use full-fat cream for best texture.
• Fresh Basil (chopped): Stirred in at the end for brightness and aroma. Optional, but it elevates the dish.

Variations for Creamy Tortellini Soup

This soup is flexible—feel free to adjust based on what’s in your fridge or pantry.

• Use Spinach Instead of Kale: If you prefer a milder green or want something that wilts faster, baby spinach works great. Add it during the last 2–3 minutes of cooking so it stays vibrant.
• Make It Vegetarian: Omit the sausage and use cannellini or navy beans for protein. Use vegetable broth instead of chicken stock. You can also sauté mushrooms to replace the umami flavor.
• Add Heat: If using mild sausage, stir in a pinch of red pepper flakes with the garlic and onion for a subtle kick.
• Different Tortellini Options: You can use meat-filled, spinach and ricotta, or even mushroom tortellini. Just adjust cooking time based on the package instructions.
• Lighten It Up: Replace heavy cream with half-and-half or a plant-based cream alternative. The soup will be a bit thinner but still flavorful.
• Cheesy Finish: Stir in ¼ cup grated parmesan at the end for an extra cheesy, creamy finish—especially if you skip the parmesan rind during cooking.

How to Make Creamy Tortellini Soup: Step-by-Step Instructions

1. Brown the Sausage

Heat a large Dutch oven or soup pot over medium heat. Add olive oil. Once hot, crumble in the Italian sausage. Cook for 6–8 minutes, breaking it up with a wooden spoon, until browned and no longer pink. Remove any excess fat, but leave about 1 tablespoon for flavor.

2. Sauté the Aromatics

Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook another 1–2 minutes, until fragrant but not browned. Add Italian seasoning, salt, and pepper. Stir well to coat the aromatics.

3. Add Flour and Cook Briefly

Sprinkle the flour over the sausage-onion mixture and stir until the flour disappears into the fat—this forms a light roux. Cook for 1 minute, stirring constantly. This helps thicken the soup just slightly.

4. Pour in Stock and Tomato Sauce

Gradually pour in the chicken stock while stirring to prevent lumps. Add the tomato sauce and stir to combine. If using a parmesan rind, drop it into the pot now.

Bring the soup to a simmer and let it bubble gently for about 10–12 minutes. This allows the flavors to meld and the broth to develop body.

5. Add Tortellini and Kale

Stir in the tortellini and chopped kale. Continue simmering for 5–7 minutes, or until the tortellini are fully cooked and floating, and the kale has softened.

If using spinach instead of kale, add it in the final 2 minutes so it wilts gently.

6. Stir in the Cream

Lower the heat and slowly stir in the heavy cream. Simmer for 2–3 minutes more until warmed through. Do not boil after adding the cream, or it may separate slightly.

7. Finish with Basil

Turn off the heat. Remove the parmesan rind (if used) and discard. Stir in the chopped fresh basil.

Taste and adjust salt and pepper as needed. The soup should be creamy, savory, and slightly tangy from the tomato.

How to Serve Creamy Tortellini Soup

This rich, hearty soup is satisfying on its own, but you can pair it with sides for a more complete meal:

• Crusty Bread or Garlic Bread: Perfect for dipping and soaking up every drop of the creamy broth.
• Simple Green Salad: A lightly dressed arugula or romaine salad balances the richness of the soup.
• Grated Parmesan: Offer extra parmesan on the table for sprinkling on top.
• Chili Oil Drizzle: A light swirl of chili oil or infused olive oil can add a spicy contrast.

To serve, ladle the soup into wide bowls. Top with a few ribbons of fresh basil or a grind of black pepper if desired.

Storing Creamy Tortellini Soup

Refrigerating:

Let the soup cool to room temperature, then store it in airtight containers. It keeps well in the fridge for up to 4 days.

Note: The tortellini will continue to soak up broth as it sits. The soup may thicken slightly by the next day.

Reheating:

Warm on the stovetop over medium-low heat or microwave in short bursts, stirring between intervals. Add a splash of broth or cream to loosen the texture if needed.

Freezing:

This soup is not ideal for freezing once the tortellini are added, as the pasta tends to become mushy after thawing. For freezer prep:

• Make the soup without the tortellini and cream.
• Freeze the base for up to 2 months.
• When ready to eat, thaw, bring to a simmer, add fresh tortellini and cream, and finish the cooking process fresh.

Tips and Tricks for Success

• Don’t Overcook the Tortellini: They cook quickly, usually within 5–7 minutes. Check early to avoid mushy pasta.
• Add Cream Last: Always stir in the cream at the end and avoid boiling after that point. This helps keep the soup smooth and rich without curdling.
• Use Fresh Tortellini: It holds its shape better and cooks faster. Shelf-stable versions can work, but fresh gives the best texture.
• Parmesan Rind = Depth: It’s not essential, but if you have one in the fridge, drop it in—it gives restaurant-level flavor with no extra work.

Nutrition

Nutrient	Per Serving (1 of 6)
Calories	480
Protein	21g
Carbohydrates	30g
Fat	30g
Saturated Fat	14g
Fiber	3g
Sugar	5g
Sodium	780mg
Cholesterol	75mg

Note: Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Can I use frozen tortellini?
Yes, just increase the cook time slightly—check the package directions. Add straight from frozen.

How can I make this dairy-free?
Use a dairy-free cream alternative like coconut cream (unsweetened) and omit the parmesan. Choose a dairy-free tortellini if available.

Is it spicy?
Not unless you use hot Italian sausage. Want more heat? Add red pepper flakes while cooking the onions.

What can I use instead of sausage?
Ground turkey, shredded chicken, or vegetarian sausage alternatives work well. You can also use white beans for a vegetarian option.

Conclusion

Creamy Tortellini Soup is an easy, filling, and flexible recipe perfect for cooler nights or cozy dinners. It uses pantry staples and minimal prep to deliver big, comforting flavor. Whether you enjoy it right off the stove or reheat leftovers later in the week, this soup is sure to become a favorite in your meal rotation.