This creamy Tomato Tortellini Soup features Italian sausage, cheese tortellini, and cannellini beans in a rich tomato-cream broth. Ready in about 30 minutes, it’s a comforting weeknight dinner that’s hearty and full of flavor.
Creamy Tomato Tortellini Soup
There’s nothing more comforting than a steaming bowl of creamy tomato tortellini soup. It’s rich and satisfying, with savory sausage and tender tortellini in a silky tomato broth. Quick to make and great for busy evenings, this recipe delivers big flavor in just half an hour.
Recipe Ingredients and Substitutions
Notes on the main ingredients and easy swaps to customize the soup.
- Fresh Basil (¼ cup, chopped, plus more for garnish) – Adds bright, herbal flavor. Substitute 1 teaspoon dried basil if needed.
- Italian Sausage (1 pound) – Provides savory depth. Use hot, mild, or sweet; or swap for ground turkey or a plant-based sausage.
- Yellow Onion (1 medium, diced) – Adds sweetness and body. White onion or shallots will also work.
- Garlic (2 large cloves, minced) – Enhances the aromatics. Increase to taste for more garlic punch.
- Chicken Broth (4 cups, low-sodium) – The soup base. Use vegetable broth to keep it vegetarian (and omit the sausage).
- Crushed Tomatoes (28 ounces, canned) – Gives the tomato flavor. Fire-roasted crushed tomatoes add extra depth.
- Cannellini Beans (15 ounces, canned, rinsed and drained) – Adds creaminess and protein. Great northern or chickpeas are fine substitutes.
- Frozen Cheese Tortellini (8 ounces) – Fresh tortellini can replace frozen; adjust cooking time accordingly.
- Italian Seasoning (1 Tablespoon) – Blends oregano, basil, thyme, and rosemary to tie flavors together.
- Salt (1 teaspoon) & Black Pepper (¼ teaspoon) – Season to taste.
- Heavy Cream (1 cup) – Makes the broth silky. For a lighter version use half-and-half or whole milk.
- Parmesan Cheese (¼ cup, shredded, plus more for garnish) – Adds nutty richness. Freshly grated Parmesan gives the best flavor; mozzarella can be used in a pinch.
Tomato Tortellini Soup Recipe Tip
Don’t overcook the tortellini. The pasta will continue to soften in the hot soup, so cook it until just tender to avoid mushy tortellini.
How To Make Tomato Tortellini Soup
This simple method produces a cozy, flavorful soup in about 30 minutes.
Cook the sausage:
- Heat a large, heavy-bottomed pot over medium. Add the Italian sausage and break it up with a spoon. Cook until browned and cooked through, about 5–6 minutes.
- Transfer the cooked sausage to a paper towel-lined plate to drain excess fat.
Sauté the aromatics:
- Increase heat to medium-high. Add the diced onion and cook until translucent and slightly browned at the edges, about 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
Simmer the soup:
- Add the chicken broth, crushed tomatoes, rinsed cannellini beans, tortellini, Italian seasoning, salt, and pepper. Bring to a low boil, then reduce heat and simmer for 8 minutes.
To Finish:
- Stir the reserved sausage back into the pot along with the heavy cream, grated Parmesan, and chopped basil. Warm through for 2 minutes, then remove from heat.
- Ladle into bowls and garnish with extra Parmesan and basil. Serve hot.
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Creamy Tomato Tortellini Soup
By Jillian Wade
This soup combines Italian sausage, cheese tortellini, and cannellini beans in a creamy tomato broth for a quick, comforting meal.
Prep: 10
Cook: 20
Total: 30
Servings: 6 people
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Equipment
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Large heavy-bottomed pot
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Wooden spoon
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Paper towels
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Measuring cups and spoons
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Knife & cutting board
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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 crushed tomatoes
- 15 ounces 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 paper towels.
- Brown the Italian sausage in a large pot over medium heat, breaking it into chunks with a wooden spoon, about 5–6 minutes. Transfer to the paper towel-lined plate to drain.
- Increase heat to medium-high and cook the onion until translucent and slightly browned at the edges, about 4 minutes. Add garlic and cook 30 seconds.
- Add chicken broth, crushed tomatoes, drained beans, tortellini, Italian seasoning, salt, and pepper. Bring to a low boil, then reduce heat and simmer for 8 minutes.
- Stir in the cooked sausage, heavy cream, Parmesan, and basil. Cook 2 more minutes until warmed through.
- Ladle into bowls and top with extra Parmesan and chopped basil. Serve hot.
Notes
Storage & Make-Ahead Tips
- Storing Leftovers: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding fresh tortellini when warming.
- Reheating: Reheat gently over low heat to prevent the cream from separating. Add a splash of broth or milk if needed.
- Make Ahead: Make the soup ahead but hold off on adding tortellini and cream until reheating to keep the pasta texture firm.
Nutrition
Serving: 2cups, Calories: 662kcal, Carbohydrates: 44g, Protein: 28g, Fat: 44g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Dish, Soup
Cuisine: American
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