5 from 4 votes
Creamy Tortellini Soup with Kielbasa and Spinach
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Soup
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
  1. 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).

  2. Add flour and cook for about 3 minutes, stirring occasionally. 

  3. Add low sodium chicken broth into the mirepoix and flour mixture, stir until well blended. 

  4. Pour in heavy cream and Kielbasa Sausage into the pot and bring the soup to simmer for about 5 minutes.

  5. Stir in tortellini pasta, cover and cook until the pasta is tender or according to the product packaging.

  6. 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.

Recipe Notes

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.