Easiest Creamy Tortellini Soup
This Creamy Tortellini Soup is a comforting and flavorful Italian-inspired dish that's quick and easy to make. With savory Italian sausage, tender cheese tortellini, and a creamy tomato broth, it's a family-friendly meal perfect for busy weeknights or chilly evenings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Spoon or spatula
- Ladle
Ingredients
- 1 pound sweet Italian sausage, removed from casings
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 9 ounces cheese tortellini, refrigerated or frozen
- ½ cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley, for garnish optional
- Optional: dollop of sour cream
Instructions
- In a large pot or Dutch oven over medium heat, crumble the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and chicken broth. Stir well to combine. Bring the mixture to a simmer.
- Stir in the Italian seasoning, salt, and pepper. Reduce the heat to low, cover, and simmer for at least 15 minutes.
- Stir in the cheese tortellini and cook according to the package directions, usually about 3-5 minutes, until tender and cooked through.
- Gently stir in the heavy cream. Heat through but do not boil.
- Stir in half of the Parmesan cheese.
- Ladle the soup into bowls and garnish with the remaining Parmesan cheese and fresh basil or parsley, if desired. Add a dollop of sour cream, if desired.
Notes
For a richer flavor, use high-quality Italian sausage. Sautéing the onion and garlic is crucial for developing the soup's flavor. Simmering the soup allows the flavors to meld together, so don't rush this step. Adding the heavy cream at the end prevents curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be made ahead of time and refrigerated before adding the tortellini and cream.