Summary
This 10-Minute Creamy Tortellini Soup is the ultimate comfort meal. It’s loaded with tender tortellini, hearty vegetables, and savory Italian sausage, all in a creamy, flavor-packed broth. Whether you’re whipping it up for a weeknight dinner or serving it at a family gathering, this soup has a soul-warming quality that satisfies every craving. Plus, it’s ready in just 10 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6
- Calories: 320 per serving
- Course: Main Course
- Cuisine: Italian
Table of Contents
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, according to preference)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup heavy cream
- 2 cups fresh spinach or kale
- 1 lb fresh or frozen cheese tortellini
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
For Garnish:
- Fresh basil leaves, chopped
- Grated Parmesan cheese
Equipment
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Cutting board and knife
- Measuring cups and spoons
Step-by-Step Instructions
1. Brown the Sausage
- Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook for about 5 minutes or until browned.
- Tip: For extra depth, let the sausage caramelize without stirring for 2 minutes before breaking it up.
2. Add Aromatics
- Add the diced onion, garlic, and bell pepper. Sauté until the onion becomes translucent, about 2-3 minutes. Stir frequently to prevent the garlic from burning.
3. Build the Broth
- Pour in the chicken broth, diced tomatoes (with their juice), and Italian seasoning. Stir well, scraping the bottom to incorporate any browned bits.
- Bring the mixture to a boil over medium-high heat.
4. Add Tortellini and Spinach
- Once the broth is simmering, add the tortellini and spinach. Stir until the spinach wilts and tortellini begins to cook.
5. Make It Creamy
- Lower the heat to medium and pour in the heavy cream. Stir to blend, allowing the soup to simmer for another 5 minutes or until the tortellini is tender.
6. Season and Serve
- Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh basil and Parmesan.
Recipe Variations
- Vegetarian Option: Skip the sausage and use vegetable broth. Add extra veggies like mushrooms or zucchini for added flavor.
- Spicy Kick: Add a pinch of red pepper flakes along with the Italian seasoning.
- Low-Calorie Alternative: Use half-and-half instead of heavy cream, and turkey sausage instead of pork.
- Dairy-Free: Substitute the heavy cream with canned coconut milk for a creamy texture without dairy.
Frequently Asked Questions (FAQs)
1. Can I freeze Creamy Tortellini Soup?
Yes, but it’s best to leave out the cream if you plan to freeze the soup. Add it after reheating for a fresher, non-grainy texture.
2. How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
3. Can I make it in a slow cooker?
Absolutely! Cook the sausage and aromatics first, then add everything to a slow cooker. Set on low for 3-4 hours or high for 1-2 hours, adding cream and tortellini in the last 30 minutes.
Notes
- Storage: For best texture, refrigerate any leftovers and reheat on the stove.
- Substitutions: You can use any type of tortellini, including meat or vegetable-stuffed.
- Make Ahead: Prep ingredients the night before to save time on busy weeknights.
Nutritional Information (per serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 24g
- Fiber: 4g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 720mg
Conclusion
This 10-Minute Creamy Tortellini Soup is more than just a meal – it’s a bowl of comfort and joy! Its quick prep time and hearty flavors make it an easy go-to for cozy evenings. Give it a try, experiment with the variations, and enjoy a warm, delicious bowl that everyone will love!
10-Minute Delicious Creamy Tortellini Soup: Comfort in a Bowl
Equipment
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- For the Soup:
- 1 tbsp olive oil
- 1 lb Italian sausage mild or spicy, according to preference
- 1 medium onion diced
- 3 garlic cloves minced
- 1 bell pepper diced
- 4 cups chicken or vegetable broth
- 1 can 14.5 oz diced tomatoes, with juice
- 1 cup heavy cream
- 2 cups fresh spinach or kale
- 1 lb fresh or frozen cheese tortellini
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
- For Garnish:
- Fresh basil leaves chopped
- Grated Parmesan cheese
Instructions
- Brown the Sausage
- Heat olive oil in a large soup pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook for about 5 minutes or until browned.
- Tip: For extra depth, let the sausage caramelize without stirring for 2 minutes before breaking it up.
- Add Aromatics
- Add the diced onion, garlic, and bell pepper. Sauté until the onion becomes translucent, about 2-3 minutes. Stir frequently to prevent the garlic from burning.
- Build the Broth
- Pour in the chicken broth, diced tomatoes (with their juice), and Italian seasoning. Stir well, scraping the bottom to incorporate any browned bits.
- Bring the mixture to a boil over medium-high heat.
- Add Tortellini and Spinach
- Once the broth is simmering, add the tortellini and spinach. Stir until the spinach wilts and tortellini begins to cook.
- Make It Creamy
- Lower the heat to medium and pour in the heavy cream. Stir to blend, allowing the soup to simmer for another 5 minutes or until the tortellini is tender.
- Season and Serve
- Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh basil and Parmesan.
Notes
Substitutions: You can use any type of tortellini, including meat or vegetable-stuffed.
Make Ahead: Prep ingredients the night before to save time on busy weeknights.
Nutritional Information (per serving)