Creamy Tortellini Soup with Kielbasa and Spinach

Creamy Tortellini Soup with Kielbasa and Spinach

5 from 4 votes
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Course: Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Rika Livingston


  • 12 oz Tortellini Pasta with or without filling
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 clove garlic {minced}
  • 3 tablespoons all purpose flour
  • 6-8 cups Low Sodium Chicken Broth
  • 1/2 cup heavy cream {add more according to your liking}
  • 4 cups of fresh spinach
  • 1 cup chopped Kielbasa sausages
  • optional: a pinch of nutmeg
  • optional: salt and pepper


  • Melt butter in a large dutch oven or skillet over medium heat. Add Mirepoix ingredients: onion, carrots, celery, garlic and cook until tender (for about 5 minutes).
  • Add flour and cook for about 3 minutes, stirring occasionally. 
  • Add low sodium chicken broth into the mirepoix and flour mixture, stir until well blended. 
  • Pour in heavy cream and Kielbasa Sausage into the pot and bring the soup to simmer for about 5 minutes.
  • Stir in tortellini pasta, cover and cook until the pasta is tender or according to the product packaging.
  • Once the pasta is fully cooked add fresh spinach and stir for about 1 minute. Season with salt/pepper or add more low sodium chicken broth, heavy creamy or water if needed. Remove from the heat and serve.


Tortellini are ring-shaped pasta, you can find them at any grocery market and usually come in different filling options, such as cheese, spinach, lobster, butternut squash, etc. For this recipe, I used Tortellini spinach. 
You may substitute an equal amount of heavy cream for half-and-half cream. Heavy creams contain more fat than half-and-half-creams and also more resistant to curdling, so they are a better choice in soups and sauces. 
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