Gluten-Free Creamy Tortellini Soup is perfect for a cold winter day. It combines a velvety, creamy broth swirling with tender gluten-free tortellini, infused with aromatic herbs, sausage, and veggies. Whether you're navigating the world of gluten-free eating or simply craving a hearty soup, this is your ticket to a deliciously satisfying meal that the whole family will love. And it only takes 20 minutes to make!
As Texas winters are short, I got into soup season the second the temperature drops below 70 degrees!! There is just something so comforting about a big bowl of soup on a cold winter day - out of all the soup recipes I’ve created, this is most certainly one of my favorite recipes.
Not only is this Creamy Tortellini Soup incredibly comforting, but it is also an incredibly easy meal to make. It’s perfect for those busy weekday nights when you are craving a satisfying dinner, so grab your apron and get ready to whip up a batch of this cozy soup that's perfect for any occasion.
For more comforting soups check out my Lasagna Soup, Creamy Lemon Chicken Noodle Soup, Marry Me Chicken Tortellini, or Wild Rice and Mushroom Soup.
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Why you'll love this recipe
- Customizable: While this is a gluten-free tortellini soup recipe, with a few modifications you can also make it dairy-free without sacrificing any of the delicious flavor.
- Quick And Easy: With simple ingredients and simple preparation, whipping up a batch of this soup is a breeze, making it an ideal option for busy weeknights or lazy weekends.
- Flavor Packed: The creamy tomato base and sausage add richness to every spoonful, while the tender tortellini brings a satisfying texture and flavor to every bite.
Ingredients
- Ground Italian Sausage: You will want to look for a ground Italian sausage that does not include sugar. I’ve been using Mulay's Mild Italian sausage, as the ingredients are minimal and contain no sugar, hormones, or antibiotics.
- Yellow Onion
- Garlic
- Oregano: dried, but fresh is also great if you have it. You can also use Italian seasoning, or any of your favorite fresh herbs like sage, rosemary or time.
- Fennel: Even though my sausage contains fennel, I like to add a bit more. You may want to adjust to your taste.
- Crushed Red Pepper Flakes: I like just a touch of heat in this soup, but if you are using spicy Italian sausage, you might want to omit the crushed red pepper flakes.
- Tomato Paste
- Fire-Roasted Diced Tomatoes: You can use regular diced tomatoes, but I love the touch of smokiness you get from the fire-roasted variety.
- Chicken Broth: Store-bought or homemade. Bonafide Provisions makes a wonderful broth. It’s certified organic, frozen fresh, and made from free-range bones (slow-simmered for eighteen hours before distribution).
- Tortellini: Fresh Tortellini. My favorite tortellini is Taste Republic's gtluen-free cheese-filled tortellini.
- Coconut Milk: You will want to use full-fat Coconut Milk, as this is what adds richness to the soup. If you are looking for Coconut Milk without any fillers, check out Native Forrest’s Coconut Milk. You can find this brand at most grocery stores or you can purchase it online. You can also substitute heavy cream for the coconut milk if you enjoy dairy.
- Fresh Baby Spinach
- Parmesan Cheese
See the recipe card for quantities.
Instructions
Step 1. In a medium to large Dutch oven over medium heat, place the sausage in the pan and break it up with your spatula. Cook until the sausage has browned and cooked through.
Step 2. With a slotted spoon, remove the sausage and set aside. You may also want to remove a little (but not all) of the rendered fat, roughly 1-2 tbsp.
Step 3. Reduce the heat to low and add the diced onions and pinch of salt to the pot. Saute for 5-7 minutes or until the onions are soft.
Step 4. Add the garlic, oregano, fennel, crushed red pepper, and tomato paste and combine. Cook for 1-2 minutes or until fragrant.
Step 5. Add the broth and diced tomatoes and bring the soup to a boil.
Step 6. Reduce the heat slightly so the soup is simmering, and add the tortellini and sausage. Cook the tortellini about 1 minute shy of the package instructions, as they will continue to cook in the bone broth.
Step 7. Reduce the heat to low and add the coconut milk and spinach, stirring to combine. Simmer for 1-2 minutes to allow the spinach to wilt and the flavoring to combine.
Hint: Serve immediately with freshly grated parmesan cheese. A sprinkle of fresh basil is also delicious on top.
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Top tip
Choose high-quality gluten-free tortellini for the best taste and texture.
Substitutions and variations
- Diary-free: To keep this soup dairy-free, you can omit the parmesan cheese, and use a diary-free tortellini. If you don't have coconut milk you can substitute cashew cream instead.
- Chicken Sausage or Chicken Breast: If you are not a fan of pork sausage, try using chicken sausage instead. If the chicken sausage is lean, you will need to add some olive oil to the pan before sauteeing the onions. You can also make a chicken tortellini soup, by swapping out the ground sausage for chicken breasts.
- Extra Spicy: For an extra kick, try adding in a little more red pepper flakes, or using spicy Italian sausage.
- Veggie Packed: While this recipe calls for spinach, you can easily add kale as well.
- Vegetarian: Leave out the sausage and swap the chicken stock for vegetable broth to make this vegetarian-friendly. Feel free to also add in some white beans to provide additional fiber.
What to serve with creamy tortellini soup
This gluten-free tortellini soup can be served on its own as a meal. You could also pair it with the following:
- Crusty Sourdough Bread: A slice of warm, crusty gluten-free bread is the perfect accompaniment to soak up the creamy goodness of the soup.
- Fresh Green Salad: Balance out the richness of the soup with a light and refreshing green salad tossed with your favorite vinaigrette dressing.
- Roasted Vegetables: Serve alongside a medley of roasted vegetables, such as carrots, broccoli, asparagus, and cauliflower, for added texture and flavor.
- Cheese Plate: Create a simple cheese plate with an assortment of cheeses, crackers, and fruits for a gourmet touch that complements the savory flavors of the soup.
- Garlic Breadsticks: Whip up a batch of gluten-free garlic breadsticks for dipping into the soup or enjoying on their own as a delicious side dish.
Storage
Allow the creamy tomato tortellini soup to cool completely, then store it in an air-tight storage container. It will last in the fridge for 3-4 days. The tortellini will soak up a lot of the broth, so if possible, remove the tortellini from the soup and store it separately.
Reheating
You can reheat this soup on the stovetop, just place the broth, and leftover tortellini in a saucepan and simmer on low. You may need to add a little extra chicken stock to thin out the soup if you don’t store the tortellini separately.
You can certainly make this Creamy Tortellini Soup Dairy-Free. Although I have not tried it, Kite Hill makes a dairy-free tortellini, however it does contain gluten. It could be a good option if you can tolerate gluten over dairy. Additionally, to keep this recipe dairy-free, you will also want to skip the parmesan or use a dairy-free substitute.
Tortellini is typically made from a pasta dough consisting of flour, eggs, and sometimes water. The dough is rolled out thin and then filled with a mixture of cheese, typically ricotta, and Parmesan, along with various seasonings such as herbs and spices. Traditional tortellini fillings may also include meats like prosciutto or sausage, depending on regional variations.
Yes, you can freeze this soup for later enjoyment. Allow the soup to come to room temperature before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to three months. When ready to eat, simply thaw it in the refrigerator overnight and reheat gently on the stove until warmed through.
Absolutely! While our recipe specifically calls for gluten-free tortellini, you can certainly use regular tortellini if gluten is not a concern for you or your guests. Just be sure to adjust cooking times accordingly.
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Creamy Tortellini Soup
Ingredients
- 1 lb Italian Sausage
- 1 Yellow Onion diced
- 1 pinch Sea Salt
- 3 cloves Garlic minced
- 1 teaspoon Oregano dried
- ¼-1/2 teaspoon Fennel if your sausage contains fennel you might want to use ¼ tsp.
- ¼ teaspoon Crushed Red Pepper Flakes adjust as needed if you are using spicy sausage
- 2 tablespoon Tomato Paste
- 14.5oz can Fire Roasted Diced Tomatoes
- 2 cups Chicken Broth
- 9 oz Refrigerated Package Of Cheese Tortellini
- 1 cup Coconut Milk full fat
- 3 cups Spinach fresh
- 1-2 tablespoon Parmesan Cheese grated
Instructions
- In a medium to large stock pot or dutch oven over medium heat, place the sausage in the pan and break it up with your spatula. Cook until the sausage has browned and cooked through.
- With a slotted spoon, remove the sausage and set aside. You may also want to remove a little (but not all) of the rendered fat, roughly 1-2 tbsp.
- Reduce the heat to low and add the diced onions and pinch of salt to the pot. Saute for 5-7 minutes or until the onions are soft.
- Add the garlic, oregano, fennel, crushed red pepper and tomato paste and combine. Cook for 1-2 minutes or until fragrant.
- Add the broth and diced tomatoes and bring the soup to a boil.
- Reduce the heat slightly so the soup is simmering, and add the tortellini and sausage. Cook the tortellini about 1 minute shy of the package directions, as they will continue to cook in the broth.
- Reduce the heat to low and add the coconut milk and spinach, stirring to combine. Simmer for 1-2 minutes to allow the spinach to wilt and the flavoring to combine.
- Serve immediately with freshly grated parmesan cheese on top.
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