Cheese Tortellini Soup is a cozy bowl of comfort featuring tender cheese-filled pasta swimming in a flavorful broth. It’s a simple dish that feels warm and satisfying, perfect for chilly days or anytime you want something that feels like a hug in a bowl.
I love making this soup when I want a meal that’s quick but still special. The cheese tortellini add just the right amount of heartiness without needing a lot of extra ingredients. I usually toss in some fresh spinach or kale to brighten it up and give it a little pop of color and nutrition.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping and soaking up every last drop. It’s the kind of meal that makes you feel cozy and cared for, whether you’re having it for lunch or dinner. Whenever I make it, it always brings a smile because it’s just so simple and good.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you want a lighter option, ground turkey or chicken works well too. For a vegetarian twist, try sausage-style plant-based crumbles.
Cheese Tortellini: These little pasta pockets are the star here. If you can’t find cheese tortellini, spinach or mushroom-filled tortellini are nice alternatives. Frozen works fine if fresh isn’t available.
Heavy Cream: It makes the soup creamy and rich. For a lighter version, you can use half-and-half or coconut milk. Just keep in mind the flavor and richness may be milder.
Spinach: Fresh spinach adds color and nutrition. If you prefer, kale or Swiss chard are good swaps. Add it near the end of cooking to keep it bright and tender.
Chicken Broth: Choose low-sodium broth to control saltiness. Vegetable broth is a good swap if you want a vegetarian version.
How Do You Keep Tortellini from Getting Mushy in Soup?
Tortellini cooks quickly, so adding it at the right time is key to avoid mushiness. Follow these tips:
- Add tortellini only when the soup is simmering and near the end of cooking.
- Use the cooking time on the package as a guide.
- Once tortellini float to the top, check texture right away.
- If not serving immediately, cook tortellini separately, then add to bowls when serving to keep it from softening too much.
These steps help your tortellini stay tender but firm, keeping the soup’s texture just right.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to brown sausage and simmer the soup all in one pot.
- Spoon or spatula – for breaking up sausage and stirring ingredients without scratching the pot.
- Knife and cutting board – to chop onion, garlic, and parsley easily and safely.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a lighter protein option.
- Add mushrooms or zucchini for extra veggies and texture.
- Use kale instead of spinach for a heartier green that holds up well in soup.
- Stir in red pepper flakes if you like a little heat.
How to Make Cheese Tortellini Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Other Ingredients:
- 1 cup heavy cream
- 1 package (9 to 12 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and comforting meal you can make on a busy day.
Step-by-Step Instructions:
1. Cook the Sausage and Aromatics:
Heat the olive oil in a large pot over medium heat. Add the sausage and crumble it with a spoon. Cook until browned and no longer pink, about 5 to 7 minutes. Add the chopped onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Add Broth, Tomatoes, and Seasoning:
Pour in the chicken broth and diced tomatoes with their juices. Add the Italian seasoning, and season with salt and pepper as you like. Bring everything to a boil on medium-high heat.
3. Cook the Tortellini:
Once boiling, reduce the heat to a simmer. Add the cheese tortellini and cook them according to the package directions, usually about 5 minutes. The tortellini will float to the top when they’re done.
4. Finish the Soup:
Stir in the heavy cream and fresh spinach leaves. Cook for another 2 minutes until the spinach wilts and the soup is warmed through. Add the grated Parmesan cheese and stir it in until melted and well combined. Taste and adjust salt and pepper if needed.
5. Serve:
Ladle the soup into bowls. Garnish with a sprinkle of extra Parmesan cheese and chopped fresh parsley. Serve hot, with garlic bread or your favorite crackers on the side.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, frozen tortellini works well! Just add a minute or two to the cooking time, and make sure they’re cooked through before serving. No need to thaw—cook directly from frozen.
How Can I Make This Soup Vegetarian?
Simply skip the Italian sausage and use vegetable broth instead of chicken broth. You can also add extra veggies like mushrooms or zucchini to boost flavor and texture.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to a day in advance and store it in the refrigerator. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Cool the soup completely, then store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally, to keep the tortellini tender but not mushy.
