You’ll Love This Cheese Tortellini Soup Recipe (With Sausage & Peppers)

I first tasted a version of this soup at a little Italian deli on a chilly, rainy afternoon. My husband and I had ducked inside to escape a sudden downpour, and the owner insisted we try his soup of the day. It was a simple, creamy tomato soup with sausage and tortellini. It was good, really good, but I knew I could make it something truly special back in my own kitchen.

That first bowl was my starting point. The classic combination of sausage, tomatoes, and pasta is a winner for a reason, but I felt it needed a little something extra to make it sing. That’s how my favorite creamy cheese tortellini soup recipe was born.

After a few tries, I landed on my secret weapon: blended roasted red peppers. It might sound simple, but pureeing them into the broth adds this incredible, silky texture and a deep, sweet, slightly smoky flavor that you just can’t get from tomatoes alone. It brightens everything up and makes the whole pot of soup taste like it’s been simmering for hours, not just about 30 minutes.

Now, this is my go-to recipe for a cozy weeknight dinner, a potluck showstopper, or when a friend needs a little comfort delivered to their doorstep. It’s the kind of meal that feels like a warm hug in a bowl, and I’m so excited to share my version with all of you.

Skip to My Special Recipe!

Why This Cheese Tortellini Soup Recipe Works

Creamy tortellini soup has become a modern classic for good reason. It’s the perfect marriage of a comforting tomato soup and a hearty pasta dish, all conveniently made in one pot. It hits all the right notes: savory sausage, rich tomatoes, tender pasta pillows, and a touch of cream to bring it all together. It’s a recipe that feels indulgent but comes together quickly enough for a busy weeknight, which is a combination we all love.

The original versions you’ll find are often based on a straightforward tomato broth. They are delicious, don’t get me wrong. But my version takes that solid foundation and builds on it to create something with more depth and complexity. I wanted a soup that tasted like it had a little secret, a flavor that made people pause and ask, “What is in this?”

The magic is in the roasted red peppers. By draining a jar of them and blending them with a bit of the chicken broth, we create a smooth, vibrant base that gets stirred right into the pot. This little step does two amazing things. First, it adds a subtle sweetness and a smoky undertone that complements the savory Italian sausage and bright crushed tomatoes beautifully. Second, it gives the soup a velvety body and a gorgeous, rich color without relying solely on heavy cream.

This simple twist transforms a great soup into an unforgettable one. It adds a layer of flavor that feels sophisticated and thoughtful, yet it only adds about two extra minutes of prep time. This is what makes my cheese tortellini soup stand out. It’s familiar comfort food elevated to a new level of deliciousness.

Ingredients for Cheese Tortellini Soup

The beauty of this soup is how simple, high-quality ingredients come together to create something spectacular. While the list might look a little long, most of these are pantry staples you probably have on hand. The real magic happens in how we combine them.

Here’s what you’ll need to make my special cheese tortellini soup:

• 1 tbsp olive oil: For browning the sausage and sautéing the aromatics.
• 1 lb mild Italian sausage: I prefer mild so I can control the heat, but feel free to use hot if you like a spicier soup.
• 1 medium yellow onion, chopped: The foundational flavor of so many good soups.
• 3 cloves garlic, minced: Please use fresh garlic. The pre-minced jarred kind just doesn’t have the same punch.
• 1/2 tsp smoked paprika: This adds a lovely, subtle smoky depth that pairs perfectly with the roasted red peppers.
• 1/4 tsp red pepper flakes (optional): For a little kick of background heat. Adjust to your personal preference.
• 4 cups chicken or vegetable broth: A good quality broth makes a noticeable difference in the final flavor.
• 1 (28-oz) can crushed tomatoes: This gives the soup its classic tomato-rich base.
• 1 (12-oz) jar roasted red peppers, drained: This is my secret weapon! They add a silky texture and a sweet, smoky flavor that elevates the entire dish.
• 1 tsp dried oregano: A classic Italian herb that feels right at home here.
• Salt and freshly ground black pepper to taste: Essential for bringing all the flavors together.
• 1 (9-oz) package refrigerated cheese tortellini: The star of the show! Use fresh, refrigerated tortellini for the best texture.
• 3 cups fresh spinach: This wilts down beautifully, adding color, nutrients, and a fresh flavor.
• 1/2 cup heavy cream: For that final touch of luxurious creaminess.
• 1/4 cup freshly grated Parmesan cheese, plus more for serving: It’s worth it to grate your own from a block. It melts better and has a much richer flavor than the pre-shredded kind.
• Fresh basil, for garnish: Adds a pop of fresh, aromatic flavor right at the end.

The two ingredients that really give this recipe its twist are the roasted red peppers and the smoked paprika. Together, they create a depth of flavor that makes this soup taste like it’s been simmering all day long. Choosing a good quality Italian sausage you really enjoy is also key, as its flavor will infuse the entire soup.

Step-by-Step Instructions For Making Cheese Tortellini Soup

This one-pot wonder comes together in just a handful of simple steps. Having all your ingredients prepped and ready to go will make the process smooth and enjoyable. I highly recommend using a large Dutch oven for this, as its heavy bottom distributes heat evenly and prevents scorching.

Step 1: Brown the Sausage and Aromatics

Start by heating the olive oil in your Dutch oven over medium-high heat. Once it shimmers, add the Italian sausage. Use a wooden spoon or a spatula to break it into bite-sized crumbles as it cooks. You want to get some nice browning on it, as those caramelized bits are pure flavor. Once the sausage is cooked through, add the chopped yellow onion and cook, stirring occasionally, until it has softened and become translucent, which usually takes about 5 minutes. Finally, stir in the minced garlic, smoked paprika, and optional red pepper flakes. Cook for just one more minute until you can smell that wonderful garlic aroma. Don’t let the garlic burn, or it will turn bitter.

Step 2: Create the Roasted Red Pepper Base

While your onion is cooking, you can prep the special part of our soup base. Take the drained roasted red peppers from the jar and place them in a blender. Add one cup of the chicken or vegetable broth. Blend on high until the mixture is completely smooth and creamy. This step is the key to the soup’s unique flavor and silky texture. It should look like a vibrant, smooth puree.

Step 3: Build and Simmer the Soup

Now, pour your beautiful roasted red pepper puree directly into the pot with the sausage and onions. Stir everything together. Add the remaining 3 cups of broth, the can of crushed tomatoes, and the dried oregano. Give it all a good stir to combine and season generously with salt and freshly ground black pepper. Bring the soup up to a gentle simmer, then reduce the heat slightly to maintain that simmer. Let it cook, uncovered, for about 15 minutes. This gives the flavors a chance to really get to know each other and meld together.

Step 4: Cook the Tortellini and Finish with Cream

After the soup has simmered, it’s time for the pasta. Add the refrigerated cheese tortellini directly into the pot. Cook according to the package instructions, which is usually only about 3 to 5 minutes. You don’t want to overcook them, or they can get mushy. Once the tortellini are tender and floating, reduce the heat to low. Gently stir in the fresh spinach, heavy cream, and grated Parmesan cheese. The spinach will look like a lot at first, but it will wilt down in just a minute or two. Let it cook just until the spinach is wilted and the cheese is melted. Give the soup one final taste and adjust the seasoning with more salt and pepper if needed.

Step 5: Garnish and Serve

Your delicious, creamy cheese tortellini soup is ready! Ladle the soup into warm bowls, making sure each serving gets a good amount of sausage and tortellini. Garnish with a little extra grated Parmesan cheese and a few leaves of fresh basil. The basil adds a wonderful, fresh aroma that perfectly complements the rich soup.

How To Serve Cheese Tortellini Soup

Serving this cheese tortellini soup is just as fun as making it. Because it’s so hearty and flavorful, it can easily stand as a complete meal on its own. However, I always like to have a little something extra on the side to make the meal feel complete and to sop up every last drop of that incredible broth.

My absolute favorite way to serve this soup is with a loaf of warm, crusty bread. A good sourdough or a simple French baguette is perfect for dipping. For a little extra flair, you can toast slices of the bread and rub them with a garlic clove or brush them with a bit of olive oil before serving. It’s simple, classic, and absolutely perfect.

If you want to round out the meal with something green, a simple side salad is a great choice. I like to keep it light so it doesn’t compete with the rich soup.

• Simple Arugula Salad: Toss fresh arugula with a lemon vinaigrette, some shaved Parmesan, and a sprinkle of toasted pine nuts. The peppery bite of the arugula is a wonderful contrast to the creamy soup.
• Classic Caesar Salad: A crisp romaine lettuce salad with a creamy Caesar dressing and crunchy croutons is always a crowd-pleaser.
• Garlic Bread or Breadsticks: Take your bread game up a notch by making cheesy garlic bread or soft, warm breadsticks. They are an irresistible companion for dipping.
• Garnish Generously: Don’t skip the garnish! A generous sprinkle of extra Parmesan, fresh basil, or even a swirl of pesto on top of each bowl adds a beautiful finishing touch and an extra layer of flavor.

For a really fun and rustic presentation, you could even serve the soup in small bread bowls. It turns dinner into a special event. No matter how you choose to serve it, this soup is sure to be a hit. It’s comfort in a bowl, ready to be enjoyed.

How To Store & Reuse Cheese Tortellini Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. This cheese tortellini soup stores beautifully, though the texture of the tortellini will change just a bit upon reheating. It will be a little softer, but still absolutely delicious. Proper storage is key to enjoying it just as much the second time around.

First, always let the soup cool down to room temperature before you store it. Putting a hot pot of soup directly into the refrigerator can raise the internal temperature of your fridge, which isn’t safe for the other food in there. I usually let it sit on the counter for about 30 to 45 minutes before packing it up.

Here are the best ways to store and reheat your leftovers:

• Refrigerating: Pour the cooled soup into an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. When you’re ready to eat it, you can reheat it gently on the stovetop over medium-low heat until it’s warmed through. You can also reheat individual portions in the microwave. The soup will thicken a bit in the fridge, so you may want to add a splash of broth or water when reheating to get it back to your desired consistency.
• Freezing: You can absolutely freeze this soup, but I recommend one small tweak for the best results. If you know you’re going to freeze a batch, it’s best to cook and freeze the soup base *without* the tortellini, spinach, and cream. When you’re ready to serve, thaw the soup base, bring it to a simmer, and then add the fresh tortellini, spinach, and cream. This prevents the tortellini from becoming overly soft and mushy. If you’re freezing leftovers that already have everything in them, that’s okay too. Just be aware the texture will be softer. The soup will last in the freezer for up to 3 months.

Reheating is simple. For both refrigerated and thawed-from-frozen soup, the stovetop method is best for even heating. Just warm it over medium-low heat, stirring occasionally, until hot. Avoid boiling it, especially after the cream has been added, as it can cause the cream to separate. Enjoying these leftovers is like getting a delicious, home-cooked meal with almost no effort.

Substitutions & Variations For Cheese Tortellini Soup

This cheese tortellini soup recipe is fantastic as written, but it’s also wonderfully flexible. Think of it as a starting point for your own kitchen creativity. Whether you need to accommodate a dietary preference or just want to use up what you have on hand, there are plenty of easy and delicious ways to switch things up.

Here are some of my favorite substitutions and variations to try:

• Protein Swaps: Not a fan of Italian sausage? You can substitute it with ground chicken, ground turkey, or even lean ground beef. If you use a leaner protein, you might want to add a little extra seasoning. For a different flavor profile, try using shredded rotisserie chicken, added in the last few minutes of cooking just to heat through.
• Make it Vegetarian: To make a vegetarian version of this cheese tortellini soup, simply omit the Italian sausage. To build back some of that savory depth, you can add a cup of chopped mushrooms along with the onions and a pinch of fennel seeds to mimic the flavor of sausage. Be sure to use vegetable broth instead of chicken broth.
• Spice it Up: If your family loves heat, don’t be shy! Use hot Italian sausage instead of mild, and increase the amount of red pepper flakes. You could even add a finely diced jalapeño along with the onion for a fresh, spicy kick.
• Add More Veggies: This soup is a great way to pack in more vegetables. Feel free to add a cup of chopped carrots and celery with the onions. You could also stir in some chopped zucchini or kale during the last 5 minutes of simmering.
• Different Pasta: While cheese tortellini is the star, you could use other stuffed pastas like mini ravioli. If you don’t have stuffed pasta, you can use a small, sturdy pasta shape like ditalini or small shells. Just be sure to adjust the cooking time accordingly.

Don’t be afraid to experiment. Cooking should be fun, and this recipe is very forgiving. Whether you’re making a small tweak or a big change, the core of this creamy, comforting soup will still shine through, providing a delicious meal for you and your family.

5 FAQs About Cheese Tortellini Soup

Here are some straightforward answers to the most common questions I receive about this cheese tortellini soup recipe.

Can I make this cheese tortellini soup ahead of time?

Yes, you absolutely can, which makes it perfect for meal prep or for serving at a party. My preferred method for making it ahead is to prepare the soup base completely, right up until the point where you would add the tortellini, spinach, and cream. You can cook the sausage, aromatics, and simmer the tomato and roasted red pepper broth. Then, let that soup base cool completely and store it in an airtight container in the refrigerator for up to 3 days.

When you are ready to serve, simply pour the soup base back into a pot, bring it to a gentle simmer over medium heat, and then proceed with the final steps. Add the fresh tortellini and cook until tender, then stir in the spinach and cream. This method ensures the tortellini has the perfect texture and isn’t sitting in liquid for days, which can make it a bit too soft for some people’s liking. It’s a great way to get a head start on a delicious dinner.

Can I use frozen tortellini instead of refrigerated for this cheese tortellini soup?

Of course! Frozen tortellini works just as well as the refrigerated kind in this cheese tortellini soup. You don’t even need to thaw it first. Just add the frozen tortellini directly to the simmering soup. The only difference is that you will need to add a few extra minutes to the cooking time.

Follow the package directions on your frozen tortellini as a guide. Typically, they will take about 5 to 7 minutes to cook through once added to the simmering liquid. They are done when they are tender and have floated to the surface of the soup. The rest of the recipe remains exactly the same. It’s a convenient option, especially if you like to keep a bag of tortellini in the freezer for quick meals.

How can I make my cheese tortellini soup creamier without adding more heavy cream?

If you want an even richer, creamier soup without adding more fat from heavy cream, there are a couple of great tricks you can use. The blended roasted red peppers already add a lovely, silky body, but you can enhance it further. One easy way is to stir in a few ounces of softened cream cheese along with the heavy cream at the end. Let it melt completely into the hot soup, which will make it incredibly rich and luscious.

Another option is to use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then slowly whisk it into the simmering soup before you add the tortellini. Let it simmer for a minute or two to thicken. This will give the broth a thicker, more velvety consistency. Both methods are effective for achieving that extra creamy texture you might be craving.

Is this cheese tortellini soup recipe gluten-free?

As written, this recipe is not gluten-free because traditional tortellini is made with wheat flour. However, it is very easy to adapt for a gluten-free diet! The soup base itself, with the sausage, vegetables, and broth, is naturally gluten-free. The only component you need to swap out is the pasta.

Many grocery stores now carry excellent gluten-free tortellini in the refrigerated or frozen sections. Simply substitute the regular tortellini with a gluten-free version and cook according to its package directions. If you can’t find gluten-free tortellini, you could use your favorite gluten-free gnocchi or another sturdy gluten-free pasta shape. With that one simple swap, you can enjoy a delicious bowl of gluten-free cheese tortellini soup.

What is the best type of sausage to use for this cheese tortellini soup?

The type of sausage you use can really change the character of the soup, so it’s a great place to customize the flavor. For this recipe, I call for mild Italian sausage, which provides a classic, savory, and slightly sweet flavor from fennel and other Italian seasonings. It’s a fantastic all-purpose choice that pleases most palates.

If you prefer a little heat, hot Italian sausage is a wonderful option. It will add a spicy kick that warms you from the inside out. You could also use sweet Italian sausage if you prefer a sweeter flavor profile. Beyond Italian sausage, you could experiment with chicken sausage or even a savory breakfast sausage. The most important thing is to choose a high-quality sausage that you enjoy, as its flavor will become a major component of the soup’s delicious broth.

Try These Recipes Next

If you loved this cozy and comforting soup, you’ll definitely want to try some of my other popular tortellini recipes.

• Creamy Sausage Tortellini Soup: This is a fan favorite that’s a bit different from today’s recipe, with its own unique creamy charm.
• Slow Cooker Tortellini Soup with Sun-Dried Tomatoes: Let your slow cooker do all the work! The sun-dried tomatoes in this version add an incredible, intense flavor.
• Creamy Chicken Tortellini Soup: For those who prefer chicken over sausage, this creamy and satisfying soup is the perfect alternative.

Each one offers a delicious twist on a classic, and I just know you’ll find a new favorite among them.