Creamy Tortellini Soup Recipe

Tortellini Soup

This creamy Tortellini Soup is the kind of easy one-pot dinner that feels like a big warm hug in a bowl. It has everything you want in a comforting weeknight meal: rich tomato broth, savoury Italian sausage, tender cheese tortellini, baby spinach and a silky splash of cream. The tortellini makes it extra satisfying, while the sausage adds deep, hearty flavour without needing hours on the stove.

It is also a great pasta soup recipe for cooler nights, casual entertaining or those “what can I make that everyone will actually eat?” moments. Serve it with crusty bread, extra parmesan and a crack of black pepper, and you have a cosy dinner that tastes like it has been simmering away all afternoon.

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

1 tablespoon olive oil
300 grams Italian sausage, casings removed
1 brown onion, diced
2 celery stalks, diced
2 carrots, diced
4 garlic cloves, minced
2 tablespoons tomato paste
125 millilitres dry white wine
400 grams crushed tomatoes
1 litre chicken stock
300 grams fresh cheese tortellini
60 grams baby spinach
60 millilitres thickened cream
Sea salt and cracked black pepper, to taste
30 grams parmesan, finely grated, to serve

METHOD

1. Brown the sausage

Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, for 5 to 6 minutes or until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate and set aside.

2. Soften the vegetables

In the same pot, add the onion, celery and carrot. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and tomato paste, then cook for 1 minute or until fragrant.

3. Deglaze the pot

Pour in the white wine and use a wooden spoon to scrape up any golden bits from the bottom of the pot. Simmer for 2 minutes to allow the wine to reduce slightly.

4. Build the tomato broth

Add the crushed tomatoes and chicken stock, then return the cooked sausage to the pot. Stir to combine, bring to a gentle simmer and cook for 10 minutes so the flavours can develop.

5. Cook the tortellini

Add the cheese tortellini and cook for 3 to 4 minutes, or until the tortellini is just tender. Be careful not to overcook it, as it will continue to soften slightly in the hot soup.

6. Finish the soup

Stir through the baby spinach and thickened cream. Cook for 1 to 2 minutes, or until the spinach has wilted. Season to taste with sea salt and cracked black pepper.

7. Serve

Ladle the soup into bowls and top with finely grated parmesan. Serve hot with crusty bread for dunking.

NOTES

Fresh tortellini works best in this recipe because it cooks quickly and stays soft and tender in the soup. If you are using dried tortellini, check the packet instructions and allow a few extra minutes of cooking time.