Cozy up with a bowl of delicious Tortellini Soup—a hearty and comforting dish that’s perfect for those chilly fall and winter evenings.
As soon as football season kicks off, I know it’s time to update my weekly dinner rotation. Refreshing salads and cold ceviches give way to warm, hearty soups and stews. And if you ask me, there’s nothing cozier than putting on a pair of fuzzy socks and curling up in front of the fire with a great book and a piping hot bowl of this tortellini soup.
This dish offers a delicious mix of sausage, vegetables, and cheesy tortellini, all swimming together in a zesty tomato broth. It’s an ultra-savory recipe, with no shortage of umami notes, thanks to ingredients like onions, garlic, and tomato paste. The addition of heavy cream swirled into the broth also gives it a rich, creamy taste.
If you’re craving something warm and filling for lunch or dinner, this is the dish to make. It cooks up in just 35 minutes, and it’s super easy to make. Since it has meat, veggies, and pasta, it’s a perfectly balanced meal all in one bowl!
What else can I add to this soup?
This tortellini soup is already packed full of flavor, but you can definitely add your personal spin to the dish with any number of ingredients. Try substituting the sausage meat with a plant-based version for a vegetarian-friendly meal. Instead of spinach, use Swiss chard or collard greens for a heartier option. Or, add some cannellini beans with kale for a Tuscan twist. Craving more veggies? Try adding some chopped zucchini, sliced mushrooms, or cauliflower florets for extra nourishment. You could also take the heat up a notch with hot Italian sausage, red pepper flakes, cayenne pepper, or diced jalapeños.
How do I store leftovers?
Like most soups, this soup is even better on the second day. Let it cool to room temperature, and then separate the tortellini from the soup to prevent them from becoming too mushy. Store the tortellini and soup in separate airtight containers in the fridge for up to 4 days. To reheat, pop the soup in the microwave for a minute or two, or reheat on the stove over medium heat for 10 minutes until warm. Add the tortellini back to the soup at the end until they’re warmed through.
You can also freeze your soup, but again, I recommend storing the tortellini and soup in separate freezer-safe containers so things don’t get too mushy. It should keep for up to 3 months in the freezer. Place both the tortellini and the soup in the fridge to thaw overnight before reheating.
Serving suggestions
Pair a bowl of this sumptuous soup with a warm slice of Homemade Buttermilk Bread or Sweet & Simple Honey Bread for the ultimate comfort meal. If you love a soup-and-salad combo, this Delicious Italian Chopped Salad would provide some crispy freshness. And you can’t go wrong with a generous sprinkling of grated Parmesan cheese on top of your soup.
Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground sausage meat beef or pork
- 2 garlic cloves crushed
- 1 onion diced
- 2 carrots peeled and chopped
- 2 celery ribs chopped
- 2 tablespoons butter
- 1 can diced tomatoes
- 2 teaspoons fresh thyme leaves
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1/4 cup cornstarch
- 1/2 pound tortellini of choice
- 1 cup heavy cream
- 2 cups spinach roughly cut
- Salt and pepper to taste
Instructions
- Heat a pot over medium-high heat, and add the olive oil, sausage, garlic, onion, carrots, and celery. Stir and cook for 4-5 minutes.
- Stir the butter into the mixture until it melts; then, add in the diced tomatoes, thyme, tomato paste, and broth. Remove the pot from the heat, add the cornstarch and use a spoon to stir it into the broth. Place back onto the heat and allow to simmer for 15-20 minutes.
- Stir the tortellini into the soup and cook for 5 minutes.
- Pour in the heavy cream and chopped spinach, stir, and let simmer for 5 minutes or until the spinach is wilted. Season with salt and pepper, if desired.
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