Let me help you unlock the secrets to a dreamy Creamy Tortellini Soup that’ll instantly hit you with heart-eye emoji feelings. This soup will be a hit during sweater weather and comfort everyone around the table.
Is there anything better than cozying up with a bowl of piping hot soup that’s so delicious it’s like a big, warm hug? That’s exactly the feeling you get with this creamy tortellini soup. It’s an all-day anytime soup and honestly, I can’t get enough of this magic. Picture this: It’s a frosty day outside and all you’re dreaming of is curling up on your sofa, this soup is your BFF in that moment.
And just when I thought my love for a hot bowl of soup was at its peak– BAM! Pasta enters and takes it to a whole other level. I guarantee you, once you’ve had a taste of this, it’ll become a staple on your dinner table– and trust me, it’s not even a task to whip up. Just a heads up though, your friends are gonna be all over you for this recipe once they’ve had a taste, because once they do, your creamy tortellini soup is gonna join their weekly must-cook list.
Why You Will Love This Recipe
- This soup is the real deal – it’s comfort food at its finest and tastes like a dream.
- You know how some soups leave you looking for a sandwich an hour later? This creamy tortellini soup isn’t one of those, as it’s so heart-warming and filling, you won’t need a side of bread.
- The ingredients list seems long but trust me, preparing this soup is a breeze!
Ingredients
It might seem like a lot at first glance, but these ingredients should all be super simple to rally up at your grocery store.
- 1 lb ground sausage meat, beef or pork
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 sticks celery, chopped
- ¼ cup flour
- 2 tsp Italian herbs
- 4 cups beef broth
- ½ lb tortellini of choice
- 1 cup cream
- 2 cups of spinach, torn
How to Make Creamy Tortellini Soup – The Steps
Step 1: In a large pot over medium heat, add the olive oil and brown the meat for 4 – 5 minutes, stirring occasionally.
Step 2: Add in the garlic, onion, and celery and sauté for another 3 minutes. Make sure you stir often so that it doesn’t burn.
Step 3: Add in the flour and herbs and mix through the meat, then add in the broth and stir. Place the lid over the top and allow to bubble gently for 15 – 20 minutes.
Step 4: Pop in the tortellini, give it a little stir, and replace the lid. Simmer for another 5 – 8 minutes.
Step 5: Stir in the cream and spinach and let cook for a couple of minutes more, until the spinach is wilted. Add salt and pepper to taste.
Variations
There’s a lot of ways you can make this soup your own. Here’s some fun suggestions to get your creative juices flowing:
- Vegetarian Tortellini Soup: Ditch the sausage, invite over some plant-based mince (or mushrooms if that’s your jam). Use veggie broth instead of beef broth! Your vegetarian pals are gonna dig in for sure. But a quick note – the sausage does bring some serious seasoning, so you might wanna hit up your spice rack for a flavor boost.
- Creamy Pesto and Tortellini Soup: Stick to the regular recipe but substitute the beef broth for chicken or veg. When it’s time to unleash the cream, bring out a pot of pesto too and give it a nice swirl.
- Tangy Tomato Tortellini Soup: Not a fan of creamy broths? No worries, this version’s got a zingy, fresh tomato base. Whip up a tomato puree using diced tomatoes, tomato paste, broth, garlic, basil, and oregano, or just snag some from your local store.
- Chicken and Veg Tortellini Soup: We’re rocking a chicken broth here, with either minced chicken or cubed chicken breast browned to perfection. For veggies, my go-to’s are carrots, peas, corn, and celery, but feel free to throw in your faves! Cream is an option in this soup.
Tips and Tricks
This is already an easy soup to prepare, but with some trial and error, I’ve put together a few tips and tricks that may be useful for you first timers out there.
- Cooking the meat: Take your time with this one. Browning the ground sausage boosts the overall flavor, so don’t rush this step.
- Sticky bits: Don’t stress about any brown bits sticking to the pot. It’s flavor gold and will get scooped up when you add in the broth. You can also give the bottom of your pot a little scrape as everything cooks.
- Adding salt: Don’t sprinkle in any extra salt before the soup’s cooked if you’re using store-bought stock. Taste it first because it could be plenty salty already.
- Tortellini time: Keep a close eye on the tortellini – you don’t want them overcooked. I suggest leaving them to cook for 5-8 minutes, but depending on the type of tortellini you have.
FAQs
You can substitute the ground sausage meat in the recipe with ground turkey or chicken for a lighter option. If you prefer, you can sear whole bite-sized cuts of beef, pork, chicken, or turkey as well.
You can use any type of tortellini you prefer or have on hand, like cheese, spinach, or meat-filled options. Both fresh and frozen tortellini work great in this soup. You could also use another kind of pasta if preferred — I find that fettuccini works great.
If you’d like a thicker consistency, gradually mix in more flour or use a cornstarch slurry (a mixture of equal parts water and cornstarch) while stirring the soup. If you’d rather a thinner soup, add more broth or include less flour to achieve the consistency you’re after.
How to Store Creamy Tortellini Soup
When you’ve batch cooked, you can store your soup for later. Cool your leftovers to room temperature, then seal them up in a container or covered bowl. You can enjoy your soup within 3-4 days when stored in the refrigerator.
Alternatively, you can keep your tortellini soup for longer in the freezer by first separating the tortellini from your soup base. Seal them in individual containers or heavy-duty bags and enjoy within 2-3 months.
To reheat your soup, defrost it in the fridge overnight. Heat it on the stovetop over medium heat, and add tortellini back in a couple of minutes before serving.
Creamy Tortellini Soup Recipe
Ingredients
- 1 lb ground sausage meat beef or pork
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 2 sticks celery chopped
- ¼ cup flour
- 2 tsp Italian herbs
- 4 cups beef broth
- ½ lb tortellini of choice
- 1 cup cream
- 2 cups spinach torn
Instructions
- In a large pot over medium heat add the olive oil and brown the meat for 4 – 5 minutes, stirring occasionally.
- Add in the garlic, onion, and celery and sauté for another 3 minutes. Make sure you stir often so that it doesn’t burn.
- Add in the flour and herbs and mix through the meat, then add in the broth and stir. Place the lid on top and allow to bubble gently for 15 – 20 minutes.
- Pop in the tortellini, give it a little stir, and replace the lid. Simmer for another 5 – 8 minutes.
- Stir in the cream and spinach and let cook for another couple of minutes, until the spinach is wilted. Add salt and pepper to taste.
Nutrition
