Tortellini Soup: Hearty, Brothy & Pasta-Filled.

There is something inherently joyful about a soup that doubles as a pasta dish. Tortellini Soup is the “one-pot wonder” of the winter months—a savory, multi-layered broth filled with pillowy, cheese-stuffed dumplings that feel like a hug in a bowl.¹

The beauty of this soup lies in its balance. While it is “hearty” enough to serve as a main course, the broth remains “brothy” and vibrant, rather than becoming a thick stew. By using a mix of Italian aromatics and a splash of cream, we create a velvet-smooth finish that complements the chewy, satisfying texture of the pasta.

The “One-Pot” Blueprint

This recipe focuses on the Italian Sausage & Spinach variation, which provides the best balance of protein, greens, and richness.

Component	Key Ingredient	Amount	Purpose
The Protein	Mild or Spicy Italian Sausage	1 lb	Provides the savory “base” and fat
The Aromatics	Onion, Carrot & Garlic	1 cup each	The flavor foundation
The Pasta	Refrigerated Cheese Tortellini	10–12 oz	The star of the show; holds the broth
The Liquid	Chicken or Vegetable Broth	6 cups	The “brothy” essence
The “Zing”	Diced Tomatoes	1 can (14 oz)	Adds acidity to cut through the fat
The Velvet	Heavy Cream	1/2 cup	Softens the broth into a silky finish
The Green	Fresh Baby Spinach	2–3 cups	Adds color and a fresh, iron-rich bite

Step-by-Step Instructions

1. The Savory Searing

In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat. Break it into small crumbles with a wooden spoon.

Pro Tip: Don’t drain all the fat! Leave about a tablespoon in the pan to sauté the vegetables—that’s where all the concentrated sausage flavor lives.

2. Sauté the Garden

Add the diced onions and carrots to the pot. Cook for 5–7 minutes until the onions are translucent. Add the minced garlic and a pinch of dried oregano and red pepper flakes, stirring for only 60 seconds so the garlic doesn’t burn.

3. The Simmering Base

Pour in the chicken broth and the undrained diced tomatoes. Bring the mixture to a rolling boil, then reduce the heat to low. Cover and simmer for 10 minutes to allow the carrot and sausage flavors to meld into the broth.

4. The Tortellini Drop

Increase the heat to medium to bring the soup back to a gentle simmer. Add the tortellini.

If using refrigerated tortellini: Cook for 3–5 minutes.
If using frozen tortellini: Cook for 7–9 minutes.
Stop as soon as they float to the top! Overcooked tortellini will fall apart and become gummy.

5. The Creamy Finish

Turn the heat to low. Stir in the heavy cream and the fresh baby spinach. The heat from the soup will wilt the spinach in about 30 seconds. Taste and add salt or a squeeze of fresh lemon to brighten the flavors.

Flavor and Texture Notes

This soup is a textural journey. You have the snap of the sausage, the tender “give” of the carrots, and the silky, cheese-filled center of the tortellini.

Flavor-wise, it is deeply savory. The fennel and garlic from the sausage permeate the entire broth, while the cream rounds out the acidity of the tomatoes. It feels substantial without being “heavy,” making it a perfect transition meal between seasons.

Tips and Variations

The Pasta Rule: If you plan on having leftovers, cook the tortellini separately. If they sit in the broth overnight, they will act like sponges, absorbing all the liquid and becoming mushy. Store the broth and the pasta in separate containers.
The “Clear” Version: Omit the cream and the tomatoes for a lighter, “stracciatella-style” broth that highlights the flavor of the pasta.
Vegetarian Swap: Replace the sausage with sliced cremini mushrooms sautéed with smoked paprika for a meaty, umami-rich alternative.
Kale vs. Spinach: If you prefer a sturdier green, use Lacinato Kale. Add it 5 minutes before the pasta, as it takes longer to soften than spinach.

FAQ

Can I use dried tortellini?

You can, but the texture is generally inferior to refrigerated or frozen versions. If you use dried, you’ll need to increase the simmer time significantly (usually 12–15 minutes) and potentially add more broth, as dried pasta absorbs more liquid.2

What should I serve with this?

This soup is practically a complete meal, but it pairs beautifully with Garlic Knots or a Classic Caesar Salad. The acidity of a vinaigrette-based salad provides a nice contrast to the creamy broth.

How do I reheat it?

Reheat gently on the stovetop over low heat. If the tortellini have absorbed too much broth, simply add a splash of water or extra chicken stock to bring it back to your desired “brothiness.”

Conclusion

Tortellini Soup is proof that you don’t need hours of simmering to create a complex, “slow-cooked” flavor. It’s a reliable weeknight hero that feels like a special occasion meal.