By now, you should expect every 4th recipe I post to be soup. This time it’s a recipe for (the best) Creamy Tortellini Soup. It’s just who I am and I can’t help it, nor do I feel sorry about it. I mean, I did write a soups cookbook, afterall! To me, soup is therapeutic to cook and to eat, and I want to be part of that experience all of the time.

Overhead shot of finished creamy tortellini soup in a white bowl.

The smell of creamy tortellini soup is so delicious…

Most cooking makes the house smell delicious, but there’s something special about the way soup smells when it cooks. It reminds me of how warm it makes me feel, and the crusty, delicious bread that (usually) goes along with it.  (Hint: sourdough is king.) It’s like wrapping me in a super cozy blanket that I never want to leave.

And if you haven’t checked it out, my soups cookbook is pretty awesome. There are 27 total recipes – 2 of them are recipes for making your own stock, while the other 25 are pure soup deliciousness. All the faves, like chicken noodle, Italian wedding and butternut squash apple are in there as well as some new faves like Indian coconut lentil and egg drop. It’s pretty fab.

Side shot of soup in a ladle lifting out of a black pot.

Creamy without the cream.

I posted a recipe somewhat similar to this one a few years ago (see: Italian Sausage & Tortellini Soup), but sometimes I want a creamy soup instead of a brothy soup.  I’m sure you understand. 

So this new tortellini soup is just that… creamy.  At the very end of the cooking process, I added an evaporated milk cornstarch slurry and it just did wonders on this soup (nope, no cream in this one).  I also nixed the beans and added some more veggies (thanks, mirepoix).  I think you’ll love it just the same as the brothy version, it just feels a bit more naughty without being naughty.

I love it.

Overhead shot of finished creamy tortellini soup recipe.

(The Best) Creamy Tortellini Soup

The best creamy tortellini soup with Italian sausage, spinach and Italian seasonings made with a light cream broth dusted with fresh Parmesan.

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 Servings 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: Italian


  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 stalks celery, diced
  • 3 carrots, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1-pound ground Italian sausage
  • 2 tablespoons dried oregano leaves
  • 4 cups baby spinach leaves
  • ½1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 4 cups unsalted chicken stock
  • 9-ounce package fresh cheese tortellini
  • 12-ounce can low fat evaporated milk
  • ¼ cup corn starch
  • Freshly grated Parmesan, for topping
  • Greens or fresh herbs, for topping (optional)


  1. Heat oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrot and saute 8-10 minutes, until soft. Stir in garlic, then sausage and saute 7-8 minutes, until sausage is browned, using a spatula to break it into pieces. Stir in oregano, spinach leaves, salt and peppers and saute until spinach has wilted, about 3-4 minutes. Add chicken stock and bring to a simmer. Add tortellini and cook 6-7 minutes, until tortellini is cooked.
  2. In a small bowl, whisk together evaporated milk and corn starch until dissolved. Pour mixture into the pot and simmer 3-4 minutes, until thickened. Taste and adjust seasoning, if necessary.
  3. Spoon into bowls and top with Parmesan and greens or fresh herbs, if desired.


Storage Tip: Store soup in an airtight container in the refrigerator for up to 5 days.


  • Serving Size: 1/8 of recipe
  • Calories: 283
  • Sugar: 5 g
  • Sodium: 430 mg
  • Fat: 17 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 39 mg

Keywords: comfort food, creamy, best, healthy, healthier, from scratch, homemade

Two hands holding creamy tortellini soup in a white bowl.