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This creamy Tomato Tortellini Soup is made with Italian sausage, cheese tortellini, and cannellini beans in a rich, creamy tomato broth. This easy recipe comes together in just 30 minutes.
Creamy Tomato Tortellini Soup
Nothing says cozy like a big bowl of creamy tomato tortellini soup. It’s the kind of meal that warms you from the inside out. It’s rich, satisfying, and packed with flavor. With just 30 minutes from start to finish, this is the perfect recipe for busy weeknights or anytime you need a little comfort food.
Recipe Ingredients and Substitutions
Here are some notes on the ingredients for the Creamy Tuscan Tortellini Soup, including simple substitutions.
- Fresh Basil (¼ cup, chopped, plus more for garnish) – A fresh, fragrant finishing touch that brightens up the whole dish. You can also use 1 teaspoon of dried basil instead.
- Italian Sausage (1 pound) – Brings a bold, savory flavor to the soup. Choose hot, mild, or sweet depending on your preference. You can also swap it for ground turkey or a plant-based sausage alternative.
- Yellow Onion (1 medium, diced) – Adds sweetness and depth. If you’re out of yellow onions, white or even shallots will work.
- Garlic (2 large cloves, minced) – Because every good soup has garlic! Feel free to add more if you’re a garlic lover.
- Chicken Broth (4 cups, low-sodium) – The base of the soup. You can use vegetable broth if you prefer a vegetarian option.
- Crushed Tomatoes (28 ounces, canned) – Gives the soup its rich tomato flavor. You can use fire-roasted for an extra depth of taste.
- Cannellini Beans (15 ounces, canned, rinsed and drained) – Adds a creamy texture. Chickpeas or great northern beans work too.
- Frozen Cheese Tortellini (8 ounces) – Fresh tortellini can also be used, but adjust the cooking time accordingly.
- Italian Seasoning (1 Tablespoon) – A classic mix of oregano, basil, thyme, and rosemary to tie all the flavors together.
- Salt (1 teaspoon) & Black Pepper (¼ teaspoon) – Enhances the flavors of the soup. Adjust to taste.
- Heavy Cream (1 cup) – Makes the soup ultra creamy. For a lighter version, use half-and-half or whole milk.
- Parmesan Cheese (¼ cup, shredded, plus more for garnish) – Adds nuttiness. Grate your own for the best flavor! You can shredded mozzarella instead.
Tomato Tortellini Soup Recipe Tip
Don’t overcook the tortellini. The cooked tortellini will continue to cook in the hot soup, so cook until just tender to avoid bloated and mushy tortellini.
How To Make Tomato Tortellini Soup
This recipe is easy to prepare and produces a cozy soup in just 30 minutes. Let me show you how:
Cook the sausage:
- In a large, heavy-bottomed pot, cook the sausage over medium heat, breaking it up with a spoon, until browned (about 5-6 minutes).
- Transfer to a plate lined with paper towels to drain.
Sauté the aromatics:
- Increase the heat to medium-high, then cook the onion until translucent (about 4 minutes). Stir in the garlic and cook for another 30 seconds until fragrant.
Simmer the soup:
- Add the broth, crushed tomatoes, beans, tortellini, Italian seasoning, salt, and pepper.
- Bring to a low boil, then reduce the heat to low and let it simmer for 8 minutes.
To Finish:
- Stir in the cooked sausage, heavy cream, Parmesan, and basil. Let it warm through for 2 more minutes.
- Ladle the soup into bowls and garnish with extra Parmesan and basil. Serve hot!
More Easy Dinners
Creamy Tomato Tortellini Soup
This Creamy Tomato Tortellini Soup is made with Italian sausage, cheese tortellini, and cannellini beans in a rich, creamy tomato broth. This easy recipe comes together in just 30 minutes.
Equipment
- Large heavy-bottomed pot
- wooden spoon
- Paper towels
- measuring cups and spoons
- Knife & cutting board
- Ladle
Ingredients
- 1 pound ground Italian sausage, hot, mild, or sweet
- 1 medium yellow onion, diced
- 2 large cloves garlic , minced
- 4 cups low-sodium chicken broth
- 28 ounces can crushed tomatoes
- 15 ounces can cannellini beans, rinsed and drained
- 8 ounces frozen cheese tortellini
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- ¼ cup shredded Parmesan cheese, plus more for garnish
- ¼ cup chopped fresh basil, plus more for garnish
Instructions
- Line a large plate with 3 sheets of paper towel.
- Add the Italian sausage in a large, heavy-bottomed pot over medium heat and use a wooden spoon to break the meat into chunks.
- Cook until browned and thoroughly cooked through about 5-6 minutes.
- Transfer the sausage to the paper towel-lined plate to drain.
- Increase the heat to medium-high, add the onion, and cook until translucent and starting to brown on the edges, about 4 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth, tomatoes, beans, tortellini, Italian seasoning, salt, and pepper, and increase the heat to high.
- Bring the mixture to a low boil, and then reduce the heat to low and cook for 8 minutes.
- Stir in the sausage, cream, Parmesan, and basil and cook for 2 additional minutes.
- Ladle soup into bowls and serve with garnishes of shredded Parmesan cheese and chopped basil.
Notes
Storage & Make-Ahead Tips
- Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: The soup (without tortellini) can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding fresh tortellini as it warms.
- Reheating: Warm gently over low heat to avoid curdling the cream. If needed, add a splash of broth or milk.
- Make Ahead: If making ahead, cook the soup, but hold off on the tortellini and cream until reheating to keep the pasta from getting too soft.
Nutrition
Serving: 2cups, Calories: 662kcal, Carbohydrates: 44g, Protein: 28g, Fat: 44g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 120mg, Sodium: 1563mg, Potassium: 805mg, Fiber: 8g, Sugar: 9g, Vitamin A: 971IU, Vitamin C: 16mg, Calcium: 246mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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