Name: Creamy Tortellini Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 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; 1 (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 cheese and fresh parsley, for serving

Description

This hearty Creamy Tortellini Soup combines flavorful Italian sausage, tender vegetables, and cheesy tortellini in a rich, creamy broth. Enhanced with herbs and a touch of white wine, it’s a comforting, satisfying soup perfect for chilly days or anytime you want a warm, flavorful meal.

Ingredients

Scale

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
1 (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 cheese and fresh parsley, for serving

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Instructions

In a large pot or Dutch oven, brown the Italian sausage over medium heat until fully cooked. Drain excess fat if necessary.
Add diced onion, celery, and carrots to the pot. Cook until vegetables soften, about 5-7 minutes.
Stir in minced garlic, salt, pepper, Italian seasoning, and crushed fennel seed. Cook 1 minute until fragrant.
Add tomato paste and stir to combine, cooking for 2 minutes.
Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
Sprinkle flour over the mixture and stir well to form a roux; cook for 1-2 minutes.
Slowly whisk in chicken broth, ensuring no lumps remain. Bring the soup to a simmer.
Add tortellini and cook according to package instructions, usually 5-7 minutes.
Stir in half and half or heavy cream and chopped spinach. Heat through until spinach wilts and soup is creamy and hot.
Serve topped with freshly grated Parmesan and chopped parsley.

Notes

Substitute turkey or chicken sausage for a lighter version.
For a thicker soup, reduce the amount of broth slightly.
Use gluten-free flour and tortellini if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American