This creamy tomato tortellini soup is everything you want on a busy weeknight - easy, quick, and made with simple ingredients. The tomato broth is rich and flavorful, the tortellini makes it hearty, and the whole thing comes together in one pot in under 30 minutes. 👇👇
Note From Andi:
This recipe started as a "use what's left" kind of night - a few frozen tortellini, half a pound of sausage, and a can of tomatoes that needed using. What I didn't expect was how much my family would love it!
It's warm, creamy, and tastes like something you'd get from a restaurant - but it's made entirely with things you probably already have in your pantry.
If you've got leftover ravioli, shredded chicken, or even white beans, this soup adapts perfectly. It's my favorite kind of meal: easy, flexible, and impossible to mess up.
Why You'll Love This Recipe
- One pot, minimal mess - everything simmers together in one pot.
- Creamy tomato base - rich, cozy, and full of flavor.
- Family favorite - mild and hearty, perfect for kids and grown-ups.
- Flexible ingredients - swap sausage for chicken or add beans for a budget-friendly meal.
Recipe Ingredients 👇👇
- 1 lb ground Italian sausage (mild or hot) - you could also use 1½ cups shredded chicken or 1 cup white beans
- 2 Tbsp olive oil
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 Tbsp flour - or 1 Tbsp cornstarch, Bob's Redmill gluten-free flour will also work
- 2 cups beef broth - or chicken 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 - refrigerated or frozen will work
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream - or coconut milk for dairy-free
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Brown the Sausage
In a large soup pot, heat 2 Tbsp olive oil over medium heat.
Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into pieces. Transfer the sausage to a plate and set aside. Drain any excess grease, leaving about 1 Tbsp of the grease in the pan for flavor.
Note: If using something like shredded chicken or white beans, skip this step - you'll add them later.
STEP 2: Add Seasoning and Tomato Base
Stir in 1 tsp onion powder, ½ tsp garlic powder, 1 tsp Italian seasoning, and 2 Tbsp flour. Mix well to coat.
Slowly pour in 2 cups beef broth, whisking as you go to remove any lumps.
Add the fire-roasted diced tomatoes, tomato puree, 1 Tbsp honey or brown sugar, 1 tsp salt, and ½ tsp black pepper. Stir to combine.
STEP 3: Simmer and Add Cream
Pour in 1 cup heavy cream (or coconut milk). Return the sausage (or add cooked chicken or beans) to the pot.
Bring the soup to a gentle boil over medium-high heat, stirring occasionally.
STEP 4: Cook the Tortellini
Once boiling, add 2 cups cheese tortellini. Reduce heat to low and simmer for 7-9 minutes, until tortellini are tender and floating.
STEP 5: Taste and Serve
Taste and adjust seasonings if needed. Serve hot with crusty garlic bread and a salad.
Recipe Tips
- Don't overcook tortellini - they'll keep softening in the hot soup, even after the stove.
- Use coconut milk for a light dairy-free swap that still tastes creamy.
- Try adding spinach or kale during the last 2 minutes for a veggie boost.
- Fire-roasted tomatoes will give the broth a smoky depth of flavor.
- Make ahead: This soup reheats beautifully - just add a splash of broth or cream when warming.
Variations and Substitutions
- Swap sausage for shredded chicken or white beans.
- Add zucchini, spinach, or mushrooms for extra vegetables.
- Use tortellini, ravioli, or mini gnocchi - whatever you have on hand.
- For a spicy version, use hot Italian sausage and a pinch of red pepper flakes.
What To Serve With
- Garlic Bread or Dinner Rolls: Perfect for soaking up every bit of creamy tomato sauce.
- Side Salad: Try my Cucumber Tomato Salad, easy quinoa salad, or simple garden salad.
- Roasted Broccoli or Green Beans for some greens.
- Crackers, crumbled bacon, or roasted chickpeas will add some salty crunch.
How To Store Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or microwave with a splash of cream or broth.
- Freeze: Tortellini can get soft, but the soup base freezes well. For best results, freeze before adding the tortellini.
Dinner Rhythm Tip
If you're following my Dinner Rhythm Blueprint, this soup works perfectly as a Grace Meal - cozy, minimal effort, and a great way to stretch ingredients.
- Option 1: Serve fresh with garlic bread and salad.
- Option 2: Reheat leftovers and serve with sheet pan grilled cheese.
- Option 3: Double the soup base (before adding the tortellini) - enjoy half tonight, then freeze the other half for later. When you reheat it, toss in shredded chicken and fresh veggies for an easy new meal without starting from scratch.
FAQs
Yes, just add 2-3 extra minutes to the simmer time.
Definitely! Make the soup base ahead, refrigerate it, then boil the tortellini with it, and add cream just before serving.
Use rotisserie chicken, turkey sausage, or white beans - it's delicious either way.
Creamy Tomato Tortellini Soup
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Ingredients
- 1 lb ground Italian sausage - mild or hot - you could also use 1½ cups shredded chicken or 1 cup white beans
- 2 Tbsp olive oil
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 Tbsp flour - or 1 Tbsp cornstarch or Bob's Redmill gluten-free flour
- 2 cups beef broth - or chicken 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 - refrigerated or frozen
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream - or coconut milk for dairy-free
Instructions
- In a large soup pot, heat 2 Tbsp olive oil over medium heat. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it into pieces. Transfer the sausage to a plate and set aside. Drain any excess grease, leaving about 1 Tbsp of the grease in the pan for flavor.
- Stir in 1 tsp onion powder, ½ tsp garlic powder, 1 tsp Italian seasoning, and 2 Tbsp flour. Mix well to coat.
- Slowly pour in 2 cups beef broth. Add the fire-roasted diced tomatoes, tomato puree, 1 Tbsp honey or brown sugar, 1 tsp salt, and ½ tsp black pepper. Stir to combine.
- Pour in 1 cup heavy cream (or coconut milk). Return the sausage (or add cooked chicken or beans) to the pot.
- Bring the soup to a gentle boil over medium-high heat, stirring occasionally.
- Once boiling, add 2 cups cheese tortellini. Reduce heat to low and simmer for 7-9 minutes, until tortellini are tender and floating.
- Taste and adjust seasonings if needed. Serve hot with crusty garlic bread and a salad.
Notes
- Don't overcook tortellini - they'll keep softening in the hot soup, even after the stove.
- Use coconut milk for a light dairy-free swap that still tastes creamy.
- Try adding spinach or kale during the last 2 minutes for a veggie boost.
- Fire-roasted tomatoes will give the broth a smoky depth of flavor.
- This soup reheats beautifully - just add a splash of broth or cream when warming.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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