Now this soup will tempt you to leave behind anything you’re doing right now and come hover over a cozy bowl loaded with happy mood and happy flavors. This Creamy Tortellini Soup is what winter cozy evening dreams are made of.
Creamy Zuppa Toscana flavors just get amplified by sun dried tomato pesto along with cheesy, pillowy tortellini. This soup has robust Italian flavors coming from sausage and seasonings. So, so good. You just have to try it out to hunt down these great flavors…
This soup is perfect for those busy days when you come home and want to cook something easy, yet are yearning for a delicious dinner, rather than take out or some boring meal.
It uses refrigerated tortellini, so it cooks in a few minutes. And it has prepared sun dried tomato pesto to add tons of flavors. Some bacon and sausage makes it a huge hit too.
All of this cooks in one big pot… yes one pot meal, hooray! So easy on you!
There are still a lot of winter nights upon us. And trust me when I say, all you want is a giant bowl of this delicious soup with floating tortellini to feel cozy and warm this season.
I call this my Tortellini Zuppa Toscana for a reason. It does remind me so much of our all time favorite, and very popular, Zuppa Toscana. I can even go ahead and say that adding in tortellini has become my preferred way to have those Toscana flavors. It adds more robust volume.
And don’t forget that sun dried tomato pesto. That’s a little game changer to add tons of extra oomph…
Here is what you need for my Creamy Tortellini Soup
- Meats – bacon and Italian sausage (we used hot sausage)
- Veggies – celery, carrots, spinach and onion
- Tortellini – we used refrigerated three cheese tortellini
- Soup base – chicken broth and cream
- Flavor enhancers – sun dried tomato pesto (we used Buitoni brand), roasted peppers, parmesan cheese, basil leaves, red chili flakes, parsley, garlic, lemon juice, salt and pepper
How to make Tortellini Zuppa Toscana
This one is a pretty simple one pot meal. Start by cooking up the meats.
Fry the bacon in a soup pot until crisp, plate it out and crumble. Remove excess bacon fat, leaving behind 2-3 tablespoons. Cook the sausage, breaking apart into bite sized chunks. Cook it till brown all over, then remove to the bacon plate.
In the same drippings (remove if excess, leaving behind 2 tablespoon) sauté onions, celery and carrots for 6-8 minutes. Add in garlic along with salt, pepper and chili flakes.
Add in chicken broth and pesto. Simmer for few minutes, then add back in sausage and bacon along with roasted peppers and basil. Simmer for 15 more minutes. Stir in the tortellini and cook for 3 minutes. If you’re using frozen or dried tortellini, you will need to cook longer, till it is al dente.
Add in heavy cream and let it simmer for 2-3 minutes. Remove from heat, stir in parmesan, parsley and spinach. Wait till the spinach wilts, then season it with lemon juice. Check for seasonings.
All sounds yum and taste yum…
- Try using basil pesto instead of sun dried tomato pesto for a completely different pesto flavor profile.
- Add in more veggies like mushrooms, bell peppers or peas.
- Try using other meats like ground beef or turkey, or even pre made or frozen meatballs.
What to Serve with Tortellini Soup
This is a complete meal in itself. We can see some crusty bread going great with this soup. Try making our no knead bread. It’s super easy and great to bake with minimum efforts on your part.
Or, try our simple Spanish pipirrana salad. That would add a fresh and colorful side.
There you go, one more super delish soup coming from GypsyPlate. Make this soup tonight and get wowed at all these amazing flavors in your bowl. Save or pin this recipe, as I have a feeling you’re going to come back to it all through out the year…
Some soups are just destined to be a year round kinda thing. And this, my friends, is just that thing. Have a great time with it…
Creamy Tortellini Soup, on our Gypsy Plate… enjoy!
- 6 bacon slices
- 1 lb Italian sausage, casing removed
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 small onion, diced
- 4-5 garlic cloves, finely chopped
- 1 tsp red chili flakes
- 8 cups chicken broth
- 17 oz sun-dried tomato pesto
- 1 cup roasted peppers, chopped
- 20 oz refrigerated three cheese tortellini (see note 1)
- 1 cup heavy cream
- 6-7 basil leaves, torn
- 3-4 cups spinach
- 1/2 cup parmesan
- 1/3 cup fresh parsley, chopped
- salt to taste
- pepper to taste
- 1/2 - 1 lemon, juiced
- Cook the bacon in a soup pot until crisp. Remove to a plate and crumble.
- Remove excess bacon fat, leaving behind 2-3 Tbsp. Cook sausage in same pot, breaking apart into bite sized chunks. Cook till brown, then remove to plate.
- In the same drippings (remove if excess, leaving behind 2 Tbsp) sauté onions, celery and carrots and cook for 6-8 minutes. Add in garlic along with salt, pepper and chili flakes.
- Add in chicken broth and pesto. Simmer for 5 minutes.
- Return sausage and bacon to the pot, along with roasted peppers and basil. Simmer for 15 minutes.
- Add tortellini and cook for 3 minutes.
- Add in heavy cream and let it simmer for 2-3 minutes.
- Remove from heat. Stir in parmesan, parsley and spinach. Wait till spinach wilts and season it with lemon juice. Check for seasonings.
- We used Buitoni brand refrigerated fresh tortellini. If using frozen or dried tortellini, refer to package for cooking time.
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