Creamy Tortellini Soup


We’ve had some wonderfully sunny days here in Oregon but the east coast weather is a reminder that we are still fully in the middle of winter. I’m going to take advantage of the crisp air, rain, and cold nights by making this hearty and savory Creamy Tortellini Soup.

My sister and I actually whipped up a batch of this when I was visiting in Colorado and ate it with a crusty loaf of french bread. It was perfect for the stormy weather there because it just warms you from the inside out. It is packed with yummy veggies like spinach and mushrooms but it’s hearty enough with the sausage and tortellini that your men won’t complain.

Here’s what you need:

24 oz jar prepared spaghetti sauce
1/2 lb browned ground beef
1/2 lb browned italian sausage
4 cups chicken broth (I always use Better Than Bouillon if I don’t have any freshly made stock)
1/2 bag (4.5 oz) fresh or frozen spinach leaves
8 oz cream cheese, cubed for easy melting
8 oz sliced fresh mushrooms, washed
16 oz cheese tortellini
Fresh shredded Parmesan

Here’s how you do it:

Brown the ground beef and italian sausage in a nonstick skillet.

In a large stock pot combine the browned meat, spaghetti sauce, and chicken broth; Stir well

Bring to a boil, reduce heat to medium-low and add spinach and mushrooms.


Add the cubed cream cheese and stir until fully melted and the broth is now creamy.

Reduce heat to low, cover, and simmer for 1 hour on the stove top.

Lastly, add the tortellini and boil for another 20-30 minutes or until the tortellini to cooked to your liking.


Top with some fresh, shredded Parmesan cheese and enjoy with some deliciously, crusty french bread.

I hope that this hearty soup warms up your winter- no matter what kind of weather you are experiencing.

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