Name: Creamy Tomato Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb ground Italian sausage; 2 Tbsp olive oil; 1 tsp onion powder; ½ tsp garlic powder; 2 Tbsp flour; 2 cups beef broth; 1 28 oz can fire-roasted diced tomatoes; 1 28 oz can tomato puree; 1 tsp Italian seasoning; 1 Tbsp honey (or granulated sugar); 2 cups cheese tortellini; 1 tsp salt; ½ tsp black pepper; 1 cup heavy cream (or coconut milk)

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The aroma of simmering tomatoes, a hint of spice dancing in the air, and the luxurious creaminess of a beautifully crafted soup can transform any busy weeknight into a cozy culinary experience. This Creamy Tomato Tortellini Soup is just that—a warm hug in a bowl. Imagine sitting down to a vibrant, steaming bowl of soup, the rich red hues complemented by plump, cheesy tortellini, just waiting to be savored. Whether it’s a chilly autumn evening or a rainy day in spring, this hearty dish warms the heart and soul.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Tomato Tortellini Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Tomato Tortellini Soup

One evening, after a long day filled with errands and a sandstorm of activities, I stumbled upon this recipe. With just a few simple ingredients—ones I usually have on hand—I whipped up this delightful soup within 30 minutes. My family gathered around the table, bowls filled and smiles all around. I knew this would be a staple in our rotation—so comforting and satisfying, yet effortlessly easy to bring to life. Let’s dive in and make your own Creamy Tomato Tortellini Soup!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, it’s perfect for busy weeknights.
Irresistible Flavor: The combination of Italian sausage and creamy tomatoes is utterly delightful.
Eye-Catching Appeal: That vibrant color paired with cheese-filled tortellini makes it visually stunning.
Flexible Serving: Great for a cozy night in or family gatherings—perfect for any occasion.
Diet-Friendly Options: Easily adaptable for dairy-free diets with coconut milk or vegetarian with beans.

Ingredients You’ll Need

1 lb ground Italian sausage: Use either mild or hot for your preference. Alternatively, shredded chicken or white beans can be substituted for a lighter or vegetarian version.
2 Tbsp olive oil: This adds richness and helps sauté the sausage nicely.
1 tsp onion powder: Provides depth of flavor without the crunch of fresh onion.
½ tsp garlic powder: Adds a subtle garlic flavor that enhances the soup.
2 Tbsp flour: Helps thicken the soup for that desired creamy texture. For gluten-free, cornstarch or a gluten-free blend works too.
2 cups beef broth: Beef broth gives a robust depth; chicken broth can be used for a milder taste.
1 28 oz can fire-roasted diced tomatoes: These add a smoky flavor to the soup, enriching the overall taste.
1 28 oz can tomato puree: Creates a velvety base for your soup.
1 tsp Italian seasoning: A mix of herbs that captures the essence of Italian cooking.
1 Tbsp honey (or granulated sugar): Balances the acidity of the tomatoes beautifully.
2 cups cheese tortellini: Fresh or frozen, it’s the heart of this dish and adds that comforting touch.
1 tsp salt: Essential for bringing all the flavors together.
½ tsp black pepper: Adds a gentle kick to the soup.
1 cup heavy cream (or coconut milk): For velvety richness; coconut milk is a great dairy-free alternative.

How to Make Creamy Tomato Tortellini Soup

Brown the Sausage: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once warm, add in the ground Italian sausage, breaking it apart with a spatula. Cook for about 5–7 minutes until it’s browned and cooked through. Transfer the sausage to a plate, leaving behind a tablespoon of grease for flavor, and let it sit while you prepare the base of the soup.

Mix the Spices: In the same pot, stir in 1 teaspoon of onion powder, ½ teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Add 2 tablespoons of flour to the pot, stirring to coat the spices in the grease left behind. This mixture will help thicken your soup as it cooks.

Add the Broth and Tomatoes: Slowly pour in 2 cups of beef or chicken broth, stirring as you go to break up any flour clumps. Next, mix in the fire-roasted diced tomatoes, tomato puree, 1 tablespoon of honey or granulated sugar, 1 teaspoon of salt, and ½ teaspoon of black pepper. Give it a good stir to combine, and watch it bubble as it simmers!

Stir in the Cream: Pour in 1 cup of heavy cream or coconut milk, and don’t forget to return the previously set-aside sausage to the pot (or add your cooked chicken or beans). This is where the magic happens, and the soup becomes creamy and luxurious. Stir everything together.

Bring it to a Boil: Raise the heat to medium-high until it reaches a gentle boil, stirring occasionally to prevent any sticking at the bottom. This will enhance the flavors and get everything nicely heated through.

Add the Tortellini: Once boiling, stir in the 2 cups of cheese tortellini. Reduce the heat to low and let it simmer for about 7–9 minutes, or until the tortellini are tender and begin to float. It’s the perfect moment to tuck in and taste!

Taste and Adjust: Before serving, taste your soup and adjust salt and pepper to your liking. It’s always good to get that balance just right. This step is crucial for a well-rounded flavor!

Storing & Reheating

Store any leftover Creamy Tomato Tortellini Soup in an airtight container at room temperature for up to 2 hours. For longer storage, pop it in the fridge where it will last for up to 3 days. If you want to keep it longer, transfer it to the freezer in a well-sealed container for up to 3 months. When reheating, warm over medium heat on the stove until it simmers, about 10 minutes. You might notice that the texture slightly changes after freezing; a splash of broth or cream will help refresh it!

Chef’s Helpful Tips

Be cautious with the spices; adding too much too soon might overpower the flavors, so taste along the way.
For better consistency, let the soup cool before refrigerating to avoid separation.
If your tortellini is frozen, no need to thaw; just toss it in directly from the freezer.
A sprinkle of fresh basil or parsley before serving can elevate the dish visually and flavor-wise.
Consider adding in some cooked vegetables like spinach or kale for a nutritious boost.

The allure of this Creamy Tomato Tortellini Soup is undeniable—it’s rich, satisfying, and so easy to make! The combination of flavors is delightful, and the flexibility of the recipe allows room for creativity. You can easily switch up the proteins or throw in some extra veggies to cater to your taste. Whether you’re huddled on the couch on a chilly night or hosting friends, this soup is sure to impress. Enjoy every comforting spoonful!

Recipe FAQs

Can I make this recipe vegetarian?

Absolutely! Swap the Italian sausage for 1 cup of white beans or your favorite plant-based protein. You can also include lots of fresh veggies to round out your meal.

Is there a way to make this soup dairy-free?

Certainly! Replace the heavy cream with coconut milk and ensure that the cheese tortellini is dairy-free. This still brings a luscious creaminess while being friendly for lactose intolerant diners.

How should I store leftovers?

Let your soup cool before transferring it to an airtight container. It can be kept in the fridge for about 3 days or frozen for up to 3 months. Just note that the texture might slightly change when reheated, so adding a little broth can help maintain its creaminess.