Joanna Gaines Tortellini Soup Recipe

This hearty Joanna Gaines Tortellini Soup Recipe is a weeknight savior, brimming with savory Italian sausage, tender cheese-filled pasta, and nutrient-rich spinach. Simmered in a rich tomato-cream broth, it delivers the satisfaction of a slow-cooked meal in under 30 minutes, making it the ultimate cozy bowl for busy families.

Joanna Gaines Tortellini Soup Ingredients

The Savory Base:

• 1 lb Italian Sausage: Mild or spicy, casings removed. The fennel and spices in the sausage season the entire broth.
• 1 small Onion & 2 cloves Garlic: Minced. The aromatic foundation.
• 1 (28 oz) can Crushed Tomatoes: Provides a thick, robust tomato body.
• 4 cups Chicken Broth: Use low-sodium to control the saltiness of the sausage.

The Pasta & Cream:

• 1 (20 oz) package Cheese Tortellini: Refrigerated fresh pasta cooks quickly and holds its shape better than dried.
• 1 cup Heavy Cream: Softens the acidity of the tomatoes and creates a luxurious pink hue.
• 2 cups Fresh Spinach: Packed. Wilts instantly into silky green ribbons.
• Seasoning: 1 tsp dried basil, 1 tsp dried oregano, salt, and pepper.

How To Make Joanna Gaines Tortellini Soup

1. Brown the Meat: Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage. Cook, breaking it up with a wooden spoon into bite-sized crumbles, until browned and no pink remains. Drain excess fat if desired (but leave a little for flavor!).
2. Sauté Aromatics: Add the chopped onion and garlic to the pot with the sausage. Sauté for 3–4 minutes until the onions are soft and translucent.
3. Build the Broth: Pour in the chicken broth and the crushed tomatoes. Stir in the dried basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes to let the flavors marry.
4. Cook the Pasta: Stir in the refrigerated cheese tortellini. Simmer gently for about 5–7 minutes, or until the pasta is tender and floats to the top (check package instructions).
5. Finish: Turn the heat down to low. Stir in the heavy cream and the fresh spinach leaves. Cook for just 1–2 minutes until the spinach is wilted and the soup is hot. Crucial Step: Do not boil vigorously once the cream is added to prevent curdling.
6. Serve: Ladle into bowls and serve immediately, topped with plenty of grated Parmesan cheese and crusty bread.

Recipe Tips

• Don’t Overcook Pasta: Add the tortellini just before you plan to serve. If they sit in the hot broth for hours, they will bloat and absorb all the liquid. If making ahead, cook pasta separately.
• Sausage Swap: If you prefer a lighter soup, use turkey sausage or chicken sausage. You may need to add a pinch of fennel seeds to mimic the pork sausage flavor.
• Creaminess Level: For a lighter broth, swap the heavy cream for half-and-half or evaporated milk, though the texture will be less velvety.
• Spinach Timing: Spinach turns brown if cooked too long. Add it at the very last second so it stays bright green.

What To Serve With Tortellini Soup

• Garlic Knots: Perfect for soaking up the tomato cream broth.
• Caesar Salad: A crisp, cold salad balances the hot, rich soup.
• Focaccia: Rosemary bread complements the Italian herbs.
• Red Wine: A glass of Chianti pairs beautifully with the tomato base.

How To Store Tortellini Soup

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The pasta will continue to soak up the broth, so it will be much thicker the next day (more like a stew).
• Reheat: Add a splash of water or broth when reheating on the stovetop to loosen the consistency.
• Freeze: Freeze the soup base (sausage/tomato/broth) without the cream or pasta. Add those fresh when reheating.

Joanna Gaines Tortellini Soup Nutrition Facts

• Calories: 450 kcal
• Fat: 24g
• Carbohydrates: 35g
• Protein: 22g
• Sodium: 980mg

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Joanna Gaines Enchilada Soup Recipe
• Joanna Gaines Chicken Pot Pie Recipe
• Bobby Flay Mashed Potatoes Recipe