Creamy Tortellini Soup
Inspired by Trader Joe’s spinach tortellini, this soup is a rich and creamy delight! Full of Italian flavor, a family favorite!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
How to Freeze Creamy Tortellini Soup
This makes an excellent freezer meal! But for best results, stop at step 6. Freeze soup base and tortellini separately.
When ready to eat, thaw overnight in refrigerator.
Reheat soup base in a large pot or dutch oven. Bring to a boil and follow steps 7-10.
Notes
Be sure to not overcook your tortellini, or it will bust open.
We use Trader Joe’s Spinach Tortellini, but you can sub in tortellini of your choice (or even possibly ravioli or other stuffed pasta).
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Creamy Tortellini Soup
Ingredients
1 Tbsp olive oil
1 small onion, diced
1 clove minced garlic
1 lb. ground beef
1 lb. ground sausage
(Italian, sage, or breakfast are
great choices)
8 oz. cream cheese
4 c. chicken broth
2 - 15 oz cans diced tomatoes
1 tsp dried oregano
1 tsp dried basil
10-20 oz tortellini
2 c chopped kale
1/2 c parmesan cheese
1/2 c cream
Directions
Add olive oil to a large pot or dutch oven, over medium high heat.
Add onions and cook until soft.
Add garlic and cook around 30 seconds until fragrant.
Add beef and sausage and use a meat chopper to brown. Drain excess fat if desired.
Stir in cream cheese until melted.
Add chicken broth, diced tomatoes, oregano, and basil. Bring to a boil.
Add tortellini and cook to al dente.
Reduce heat at stir in chopped kale.
Stir is parmesan cheese and cream, stirring until cheese is melted.
Serve immediately. Top with parmesan cheese if desired.
