tortellini soup

Instant Pot Creamy Tomato Tortellini Soup is a quick and easy soup made completely in the Instant Pot! With only a handful of ingredients, this soup is one that will be on your weekly rotation!

Instant Pot Creamy Tomato Tortellini Soup

chicken broth

frozen cheese tortellini

oz crushed tomatoes

garlic

salt

tsp pepper

basil (roughly chopped)

heavy whipping cream

parmesan cheese

Pour the chicken broth and frozen tortellini into the Instant Pot.

Pour the can of crushed tomatoes on top of the tortellini, do not stir.

Add the garlic, salt, pepper and chopped basil to the pot.

Secure the lid, make sure the knob is set to sealing.

Cook on Manual HIGH for 1 minute, allow for a 3 minute NPR before quick releasing the pressure.

After taking the lid off, turn the Instant Pot onto saute.

Stir in the heavy cream.

Once the soup is boiling, slowly add in the parmesan cheese.

Serve and enjoy!

A clean, herb-infused broth makes this slow cooker tortellini soup with Italian sausage a favorite to keep in your weekly meal plans.

Slow Cooker Tortellini Soup with Sausage and Kale

sweet Italian sausage

onion (diced)

celery (diced)

garlic (pressed

black pepper

carrots (diced)

tomatoes

chicken stock

McCormick Basil Herb Grinder

McCormick Oregano Herb Grinder

McCormick Parsley Herb Grinder

chopped lacinato (dinosaur kale, veins removed)

3-cheese tortellini

Parmesan cheese

Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.

Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.

Add the tortellini and the kale to the slow cooker and cook for 30 minutes.

Ladle into bowls and sprinkle with parmesan cheese.

Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!

Slow Cooker Creamy Tortellini Soup

(500 g) ground Italian sausage turkey

onion, (chopped)

carrots, (chopped)

celery, (chopped)

garlic, (minced)

Italian seasoning

beef bouillon powder ((or chicken))

beef broth ((or chicken

cornstarch

milk

cheese

baby spinach

Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.

Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.

Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.

Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.

Serve with crusty warmed bread

This healthy, hearty soup needs to be in your fall dinner line-up.

Tuscan Tortellini Soup

olive oil

yellow onion, chopped

chicken sausage links,

garlic,

(28-0z.) can crushed tomatoes

c. Swanson Chicken Broth

red pepper flakes

Kosher salt

refrigerated cheese tortellini

(15-oz.) can white beans, drained

Parmesan,

Great recipe, made the original and tasted awesome. For a creamy, less acidic soup for my fellow heartburn brothers, adding some heavy cream makes it just as good but also a lot more rich

Love this recipe! It’s so tasty, like autumn/winter season in a bowl I swear. Very comforting. Plus it’s super easy and quick, every time I’ve made it it comes out amazing as if I’ve spent hours on it, very consistent recipe. It will be a forever staple in our house! Thanks for this delish-ness

Great soup. Flavorful. I used chicken andouille sausage as well as dried oregano and rosemary. About a teaspoon each.

I followed the recipe but used Swanson Handcrafted chicken broth. My whole family loved it. I will cut the amount of crushed red pepper next time. It was a bit too spiced with the heartburn issues I have.

This was great! Very tasty and super easy!

This recipe is wonderful! It is now one of my go to meals and family loves it!
I add ground sausage in addition to the links and an 8 oz. bag of spinach

Loved it used hot italian sausage instead and added green onions

This was so good. Followed the recipe exactly. I love that there is such a limited amount of ingredients so I dont have to buy a bunch of stuff that I dont use!! This is one of my new favorites.

Wow, is this a great soup!  I didn't alter much with the recipe.  I used a little less broth because I cooked the tortellini separately - I used 4 cups instead of 6.  I added a bit of parsley and basil but other than that, i just followed the directions.  Definitely be adding this to the dinner rotation!

This is one of my favorite recipes to make in the fall. I use hot Italian turkey sausage (the whole 1.25 lbs), a thing of frozen torts from Costco, and the whole 8 cups of chicken broth and it comes out great. If I use just 6 cups, it’s more stewy, which I also like.  I love the idea of throwing in a Parm rind next time. 

Big favorite for myself and my partner

https://streaming.hearstdigitalstudios.com/d17be117-a547-4c92-9321-772e09fe5e86/video_rover_16x9_1080p_hd_1536604812_36229.mp4

You'll Be Making Tuscan Tortellini Soup All Fall

This might just be the best tomato soup you've ever had!&nbsp; It's so easy to make, perfectly flavorful and satisfyingly hearty. And talk about comforting soup after a long day. The cheesy tortellini and cream in this soup just make it truly irresistible!

Slow Cooker Creamy Tomato Basil Tortellini Soup

carrots ((3 medium))

onion

garlic (, minced)

(28 oz) cans whole Roma tomatoes

(32 oz) carton vegetable broth

basil

bay leaves

Tbsp sugar

Salt and black pepper (, to taste)

oz refrigerated three cheese tortellini

heavy cream

Parmesan (, shredded, for serving)

Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.&nbsp;

Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.

Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.

&nbsp;Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).&nbsp;

Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

Recipe Source: Cooking Classy

Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.

Creamy Tomato Tortellini Soup

onion, (finely chopped)

garlic cloves,

oz (790 g) diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)

Italian dried herbs,

red chili flakes (optional) (-- adjust to suit your taste)

oz tomato puree (Passata)

tomato paste

Salt and pepper, (to taste)

baby spinach leaves, (washed and dried)

basil, (roughly torn or chopped)

Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).

Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.

Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

This 5-star tortellini soup is lusciously creamy! It's easy and under 30 minutes, with big flavor from tomatoes, spinach, and Parmesan.

Creamy Tortellini Soup (30 minutes!)

vegetable broth

oregano basil

kosher salt,

spinach

basil leaves (about 6 to 8 large leaves)

heavy cream (or half and half or whole milk)*

In a large pot or Dutch oven, heat the olive oil. Add the onion and sauté for about 5 to 6 minutes until translucent. Add the garlic and sauté 30 seconds more. 

Add the crushed tomatoes, tomato paste, broth, herbs and kosher salt. Bring to a simmer and simmer for 8 minutes. 

Stir in the spinach, basil leaves, heavy cream and Parmesan cheese. Bring to simmer and add the tortellini. Cook according to the package instructions: about 2 to 3 minutes for refrigerated and 3 to 5 minutes for frozen. Taste and add additional salt as desired (we added another 1/4 teaspoon). Serve immediately.

Make ahead and storage: Store leftovers refrigerated. The pasta does soak up quite a bit of the broth, so you may want to add a splash of water when reheating. If you make it ahead, we recommend making the soup without the tortellini; then heat it up and cook the pasta right before serving. 

Creamy Chicken Tortellini Soup Recipe. A cozy blend of chicken, vegetables, spice, cheese, and tortellini in a thin creamy broth. Lightened-up!

Creamy Chicken Tortellini Soup

DeLallo Extra Virgin Olive Oil

onion,

red bell pepper, (seeded and chopped)

carrots, (sliced)

chicken breast ((2 large breasts))

DeLallo Three-Cheese Tortellini Pasta

spinach spinach

parsley

thyme leaves (or 1 tablespoon fresh thyme leaves)

red pepper

Salt (and pepper)

Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.

Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.

Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

https://content.jwplatform.com/videos/QXpVhGZ6.mp4

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!

A favorite tortellini soup recipe! This is loaded with hearty bits of chicken, cheesy tortellini, fresh nutritious spinach, and flavorful tender mushrooms and a creamy garlic and herb broth. What's not to love? It's the perfect cozy recipe for a chilly day!

Creamy Chicken, Spinach and Mushroom Tortellini Soup

carrots ((about 3 medium))

oz cremini mushrooms, (sliced)

lb bonless skinless chicken breasts, (pounded evenly to about 1/2-inch thickness)

oregano

thyme

Salt and black pepper

unsalted butter,

flour

oz fresh spinach ((4 cups))

Finely shredded parmesan cheese, (for serving)

Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer.&nbsp;

Add in chicken broth, chicken, oregano and thyme and season with salt and pepper.

&nbsp;Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through (it should register 165 degrees in center on an instant read thermometer).

While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute.

&nbsp;While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.

Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.&nbsp;

Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute.

Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

This Tortellini Soup has a creamy tomato broth with enticing bites of cheese tortellini, amplified by spicy Italian sausage and a blend of fresh vegetables and spices. A quick and easy meal, made entirely in one pot. Perfect for those busy weeknights.

Easy Tortellini Soup

Italian sausage (casings removed)

carrot

celery (chopped)

garlic (minced)

salt (or

½ teaspoon pepper (or

all-purpose flour

chicken broth (or vegetable broth)

tomato passata

cheese tortellini

half and half

spinach (chopped)

Heat the olive oil in a large Dutch oven over medium heat. Add the Italian sausage (casings removed) and cook until browned, breaking it up with a wooden spoon into small pieces, about 3 to 5 minutes.

Add the onion, carrot, celery to the skillet and cook for 5 minutes or until vegetables are soft, stirring occasionally.

Add the garlic, Italian seasoning, salt and pepper to the pot and stir. Cook for 30 seconds until the garlic is fragrant, stirring to prevent it from burning.

Sprinkle the flour over everything and stir. Cook for 1 minute, stirring occasionally. Gradually add in the chicken broth, then add the fire roasted tomatoes and tomato passata. Continue cooking until the soup comes a boil then reduce the heat to low and cook for 15 minutes.

Stir in the cheese tortellini and half and half. Cook for 10 more minutes or until the tortellini is al dente. Stir in the spinach and cook for a couple more minutes.

Garnish with parmesan cheese, basil and serve.

https://content.jwplatform.com/videos/D3l27qwy.mp4

Tortellini Soup

A hearty, delicious soup made with rich cheese tortellini, browned ground beef, nutritious tomatoes and vegetables, and flavorful herbs. It&#039;s one of the coziest, most filling soups you&#039;ll make! Makes about 13 cups.

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Top 35 tortellini soup recipes from across the web

The most viewed tortellini soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed tortellini soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine