How to Prepare Velvety Tortellini Soup

This Cozy Tortellini Soup recipe is warm, nurturing and features tender cheese tortellini, fresh vegetables, herbs, and a luxurious creamy broth. An ideal one-pot dish that is both tasty and fulfilling!

I absolutely cherish soup season, and there’s no better way to celebrate it than with a warm serving of Creamy Tortellini Soup! Soft, cheese-filled tortellini, sautéed vegetables, and Italian herbs simmering in a savory broth make this dish a beloved mainstay in our household. This one-pot meal feels decadent yet is incredibly simple to prepare. We enjoy pairing it with a fresh salad and some crunchy garlic bread—delicious! An impeccable soup to include in your weekly menu.

Reasons to Adore This

• Fast and straightforward – this creamy tortellini soup can be ready in merely 30 minutes, making it ideal for hectic weeknights.
• Warm and satisfying – the ultimate comfort dish packed with soft tortellini and a creamy broth for a cozy evening meal.
• Suitable for the family – Even the most selective eaters will relish this indulgent, creamy soup! Don’t hesitate to add more vegetables.
• Flexible – easily modify the protein, swap out vegetables, or prepare this soup dairy-free if needed.

Ingredients Required

• turkey sausage – adds incredible flavor, but you can also opt for lean ground turkey, ground chicken, ground beef, chicken sausage, spicy Italian sausage, or pork sausage.
• tortellini – I used three cheese tortellini, but any kind will suit the soup just fine, or you can use regular pasta. Just be sure to find fresh tortellini in your grocery store’s refrigerated section.
• cannellini beans – these make the soup hearty, but any white beans will work.
• tomatoes – you’ll need a can of diced tomatoes with their juices and some tomato paste, though tomato sauce will suffice as well.
• chicken broth – I opted for low sodium chicken broth, but you can use chicken stock, vegetable broth, veggie stock, or beef broth.
• half and half – this creates a rich, smooth, and very creamy texture while being a lighter alternative to heavy cream; however, if half and half isn’t available, feel free to substitute with full-fat coconut milk or heavy cream.
• fresh vegetables – I used a mix of diced yellow onion, celery, and carrots along with some fresh chopped kale and basil. Other choices include mushrooms, bell peppers, zucchini, and baby spinach.
• garlic – minced garlic cloves enhance the flavor significantly and are a necessity in this dish!
• seasonings – I used Italian seasoning, salt, and black pepper, but a blend of dried thyme, oregano, and rosemary works too. Feel free to toss in some red pepper flakes if you enjoy a bit of spice and heat in your soup!

Steps to Prepare Tortellini Soup

1. Cook sausage and sauté veggies. In a large pot or Dutch oven, drizzle a bit of olive oil over medium-high heat and cook the sausage until browned and crumbled. Then add the onion, carrots, and celery and sauté until softened, for about 4 to 5 minutes.
2. Add the seasonings. Next, incorporate the garlic, Italian seasoning, salt, pepper, and tomato paste. Sauté for another 2 to 3 minutes, stirring often to avoid burning.
3. Allow the soup to simmer. Add the chicken broth, diced tomatoes, and white beans, stirring together, and bring to a boil. Lower the heat to medium-low, cover, and let the soup simmer for around 20 minutes, stirring occasionally.
4. Complete the soup. Stir in one cup of cream, mixing until fully incorporated, then add the tortellini and kale, cooking for about 4 to 5 minutes until tortellini is tender and starts to float.
5. Serve and relish! Ladle the soup into bowls and top with grated parmesan cheese and fresh basil or parsley. Don’t forget the crusty bread!

Can I Prepare This in the Slow Cooker?

Yes, indeed! Here’s how to easily make this creamy tortellini soup in your slow cooker for those busy nights.

1. In a skillet over medium heat, brown and crumble the sausage, then transfer it to the bowl of your slow cooker along with the rest of the ingredients, excluding the half and half, tortellini, and kale. You’ll add those later.
2. Cover and cook on low for 6 to 7 hours, or on high 3 to 4 hours. About 30 minutes before serving, stir in the half and half, tortellini, and fresh kale, cover, and continue cooking. Serve with grated parmesan cheese, fresh basil, and a side salad.

Variations

• Change up the protein – instead of turkey sausage, consider using cooked Italian sausage, shredded chicken, ground beef, shrimp, or double the beans for extra protein.
• Extra vegetables – add in more vegetables like mushrooms, zucchini, yellow squash, broccoli, spinach, Swiss chard, or sun-dried tomatoes.
• Make it creamy – you can enrich this soup by using coconut cream, cream cheese, or a dollop of sour cream just before serving.
• Dairy-free alternative – substitute coconut milk or a plant-based creamer for the half and half or heavy cream.
• Gluten-free option – you can also use gluten-free tortellini if necessary.

Preparation and Storage

To Store: Leftovers can be kept in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but it’s best when enjoyed within the first few days. Note that the tortellini will absorb the soup the more time it spends in the fridge, so you may need to add a splash of broth to the leftover soup before reheating on the stove or in the microwave.

To Freeze: Cream-based soups typically don’t freeze well, so if you intend to freeze, prepare the soup without the cream and tortellini, then add them fresh when reheating. This soup can be stored in the freezer for up to a month in sealed, freezer-safe containers.

More Nutritious Soup Recipes

I hope you all enjoy this Simple Tortellini Soup recipe! If you appreciate it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love witnessing all your scrumptious recreations!