This creamy tortellini soup is a hearty, comforting bowl of goodness that’s packed with flavor. Featuring crumbled vegetarian sausages, tender tortellini, and a rich, creamy tomato broth, this dish is perfect for chilly evenings or a cozy weeknight dinner. It’s an all-in-one meal that feels indulgent, but it’s super easy to make in under 40 minutes!
If you love filling soups like this, you’ll love my hearty white bean soup, or this butternut squash and red pepper soup.
For more soupy pasta dishes, you need to try this skillet lasagna, my French onion pasta or this mushroom pasta which are both one-pot dishes and have lots of saucy goodness.
Ingredient Notes
If you scroll down to the bottom of this page, you’ll find the recipe card which has the exact quantities you need and the instructions for making this recipe. Below I’ve included a few ingredient notes, variations, and potential substitutions:
– Sofrito: This recipe uses a classic vegetable sofrito of diced white onion, celery, and carrot – adding plenty of nutrients to the soup base. Make sure you take the time to finely diced your vegetables so they cook down in the soup. We also add two large cloves of minced garlic.
– Tomatoes: This recipe has both tomato paste, giving the soup a depth of flavor, plus canned diced tomatoes for the sauce. You could use fresh diced tomatoes as a substitute if they’re in season – you might need to add a splash more water though.
– Seasonings: There are so many flavors going on in this recipe that the seasonings are kept quite light. I used dried sage, which pairs so perfectly with sausages, and dried oregano alongside salt and pepper. For some added spice, you could add some smoked paprika or red pepper flakes when serving.
– Tortellini: I used four-cheese tortellini, but you can use any kind—spinach and ricotta tortellini or even ravioli work great here. If you’re not vegetarian, of course feel free to use a meat tortellini.
– Vegetarian Sausages: The crumbled sausages add great texture and a savory flavor to the soup. If you don’t have sausages, you can replace them with crumbled tofu, tempeh, or even mushrooms for an equally satisfying result. Or, just omit the sausages.
– Cannellini Beans: The addition of white beans add creaminess and extra protein. You can swap them with chickpeas or white beans if needed, or leave them out. I always like adding a bean to my recipes where I can!
– Heavy Cream: If you want to lighten this dish, substitute the heavy cream with half-and-half or a dairy-free cream option. Heavy cream is known as double cream in the UK, for my UK readers!
– Wine: The white wine adds depth to the broth and also helps to deglaze the pan, which can get a little black on the bottom from frying the sausages. You can skip it and use extra stock if you prefer an alcohol-free version.
Variations & Substitutions
– Vegan Version: To make this dish vegan, substitute the double cream with a plant-based cream (like cashew cream or coconut cream) and use vegan cheese alternatives. I like the plant based cream that the brand Elmlea do. Make sure that your tortellini is vegan-friendly, too.
– Gluten-Free: For a gluten-free version, simply use gluten-free tortellini.
– Different Beans: You can swap the cannellini beans for butter beans, chickpeas, or even black beans if you want a different texture. Alternatively, omit the beans for an equally delicious recipe.
– Extra Veggies: Feel free to add extra vegetables like zucchini, spinach, or kale to boost the nutrition in this dish.
How To Make This Creamy Tortellini Soup
Here’s a quick breakdown of how to make this delicious soup. The exact step-by-step instructions and ingredient quantities are available in the recipe card at the bottom of this post.
1. Sauté the sausages
Start by heating oil in a pan, then add your crumbled vegetarian sausages. Fry until golden and crispy, then set aside.
The bottom of the pan might go a little brown/black from the sausages sticking but don’t worry – we use the same pan for the soup, and the wine and stock will help get those black bits (flavor!!) off the bottom.
2. Prepare the sofrito
In the same pan, sauté the diced onion, carrot, and celery until it’s softened, about 5-7 minutes minimum, stirring often. If the vegetables start to stick, add a splash of water to help them cook – about 2 tablespoons maximum.
3. Build the base
Add your minced garlic, tomato paste, and seasonings. Stir well, then add the flour, mix it into the sofrito, then pour in white wine, allowing the alcohol to cook off and deglaze the pan. You can use a wooden spatula or wooden to help scrape the bottom of the pan.
4. Simmer the soup
Add diced tomatoes and vegetable stock and give the soup a good stir. Add your bay leaf, and let everything simmer for about 15-20 minutes with the lid off so the vegetables can really soften and the flavors can meld together. By the end, the sauce should be looking thick.
5. Finish with cream and tortellini
Stir in the white beans, tortellini, and cream. Simmer for another few minutes until the tortellini is cooked through. Grate in some of your hard cheese and stir it in, reserving the rest for topping your soup.
Top each bowl with grated Pecorino, a dollop of ricotta, and fresh basil for an extra burst of flavor.
Top Tips \ Chef’s Notes
- Don’t overcook the tortellini: Tortellini cooks quickly (literally 2-3 minutes) and will continue to soften as it sits in the soup. Keep an eye on it so it doesn’t become mushy!
- Add a splash of water when reheating: Likewise, the tortellini will absorb a lot of the liquid if you put leftovers in the fridge, so add a splash of water when you’re reheating it to keep that soupy consistency.
- Deglazing the pan: When you add the white wine, scrape the bottom of the pan to lift any flavorful bits from the sautéed vegetables and sausage. Don’t worry – it won’t make the soup taste burnt!
- Stirring in the cheese: I always recommend removing the pan from the heat before you stir in the cheese at the end, as this prevents the cheese from turning grainy as it melts into the soup.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. As tortellini absorbs a lot of liquid, you may need to add extra stock or water when reheating. This soup also freezes well, but the tortellini may become a bit soft once thawed.
If freezing, I would recommend cooking the tortellini separately and adding it in when reheating as the consistency when freezing/defrosting won’t be very pleasant.
How To Serve?
Serve this creamy tortellini soup in deep bowls, topped with fresh basil and a sprinkle of Pecorino cheese. For a super indulgent soup, a scoop of ricotta mixed with basil is perfect.
This soup also pairs well with garlic bread or a slice of crusty sourdough.
FAQs
Can I use ravioli instead of tortellini?
Yes! Ravioli makes a great alternative. Just adjust the cooking time accordingly, as ravioli may take a little longer to cook than tortellini.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup up to the point before adding the tortellini and cream. When ready to serve, bring the soup to a simmer, then add the tortellini and cream and cook until the tortellini is tender.
What can I use instead of white wine?
If you want to skip the wine, just replace it with an extra splash of vegetable stock or a bit of lemon juice for acidity.
Creamy Tortellini Soup
A gorgeous cozy, comforting creamy tortellini soup recipe using crumbled sausages, lots of vegetables, and cheesy tortellini. This easy one-pot soup is the perfect indulgent weeknight night dinner.
Ingredients
- 4 vegetarian sausages, crumbled
- 1 400g tin cannellini beans, drained and rinsed
- 2 tbsp oil
- 1 white onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, minced
- 1 tsp dried sage
- 1 tsp dried rosemary
- Salt and pepper to taste
- 60ml white wine
- 1 tbsp plain flour
- 2 tbsp tomato paste
- 1 400g tinned diced tomatoes
- 400ml vegetable stock
- 200ml double cream
- 300g tortellini (I used a four cheese tortellini)
- 30g hard cheese
Toppings:
- 2 tbsp ricotta (½ tbsp per bowl)
- 15g hard cheese (e.g. Pecorino)
- 20g fresh shredded basil
Instructions
- Heat 1 tbsp olive oil in a pan, and add your crumbled sausages. Fry them until crispy and golden, stirring often (3-4 minutes), then remove the sausages from the pan and set aside.
- Add the remaining oil and add the diced onions, carrots, and celery. Saute the sofrito base for 5-7 minutes on low heat, stirring often, allowing the vegetables the time they need to cook. If needed, you can add a splash of water to prevent the vegetables from sticking.
- Add the garlic and tomato paste, cooking for another minute or two. Then, add the plain flour and stir it into the mixture.
- Then pour in the white wine and seasonings, allowing the alcohol to cook off for a couple of minutes, then pour in the diced tomatoes and vegetable stock.
- Add the bay leaf, stir, and allow the mixture to simmer on low heat for 15 - 20 minutes with the lid off.
- Tip in the white beans, tortellini, and double cream, and simmer for 3-4 minutes while the tortellini cooks.
- Stir in the crumbled sausages and serve with the hard cheese, ricotta, and fresh basil.
Notes
If reheating this dish, add a splash more water as the tortellini does absorb a lot of the liquid. You could use any type of tortellini or ravioli in this recipe, and omit the white beans and/or sausage for a more stripped back version.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 823Total Fat: 43gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 102mgSodium: 1531mgCarbohydrates: 78gFiber: 12gSugar: 8gProtein: 35g