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Steaming hot bowl of tortellini soup with Parmesan cheese and baby spinach
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Easy Tortellini Soup

Make an easy tortellini soup with tender pasta and a flavorful broth for a cozy, comforting dinner that's perfect for busy fall and winter nights.
Course Main Course
Cuisine Italian
Keyword tortellini soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 448kcal
Author C. Sophie

Equipment

  • Large Dutch Oven
  • Wooden Spoon
  • Cutting Board

Ingredients

Meat

  • 1 lb ground beef Italian sausage

Produce

  • 1 medium yellow onion diced
  • 2 large carrots peeled and sliced into half-moons
  • 2 ribs celery sliced
  • 4 cloves garlic minced

Canned Goods

  • 28 oz canned diced tomatoes

Broth

  • 6 cups low-sodium chicken broth

Pasta

  • 12 oz refrigerated cheese tortellini

Dairy

  • 3/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese for garnish

Instructions

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the ground beef sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned and fully cooked.
  • Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
  • Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a deep red and becomes fragrant.
  • Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to low. Cover and simmer for 15 minutes to allow the flavors to develop and the vegetables to become tender.
  • Increase the heat slightly to a gentle simmer. Add the refrigerated tortellini and cook for 3 to 5 minutes, or until the pasta is tender and floats to the surface (al dente).
  • Stir in the heavy cream and chopped baby spinach. Continue to cook for 1-2 minutes until the spinach is wilted and the soup is creamy and hot.
  • Taste and season with salt and black pepper. Ladle into bowls and garnish with freshly grated Parmesan cheese before serving.

Notes

Nutritional information:
  • Calories: 448
  • Protein: 22g
  • Carbohydrates: 28g
  • Fat: 26g
  • Saturated fat: 10g
  • Cholesterol: 40mg
  • Sodium: 1420mg
  • Potassium: 800mg
  • Fiber: 4g
  • Sugar: 6g
  • Vitamin A: 1000 IU
  • Vitamin C: 20mg
  • Calcium: 200mg
  • Iron: 2mg
Tip: Let cool completely before serving.