Kielbasa Tortellini Soup is a creamy broth-based soup filled with Kielbasa, sun-dried tomatoes, cheese tortellini, and fresh spinach. It’s hearty enough to fill you up as well as warm you up on a cold day. For the same amazing flavors, I also have Kielbasa Gnocchi Soup you may want to try! Be sure to check out more of my Kielbasa Recipes, too.
Ingredients & Substitutions
Kielbasa: Kielbasa, also known as ring sausage, has a rich, lightly smoked flavor and comes pre-cooked. For variations, consider Andouille sausage, Mexican Chorizo, or other sausages. I prefer browning kielbasa for a little crispiness to it.
Sun-Dried Tomatoes: For dry-packed sun-dried tomatoes, soak them in hot water for approximately 30 minutes. Then drain, pat dry, and chop to achieve a softened texture. Prepare this step ahead, storing the softened tomatoes in the refrigerator for up to a week. Alternatively, if using sun-dried tomatoes packed in oil, drain and chop unless they’re pre-chopped for added convenience.
Chicken Broth: Both chicken broth and water are added as the liquid base of the soup. You could substitute chicken stock for the broth if that is what you have on hand.
Heavy Whipping Cream & Cream Cheese: For the creaminess of the base of the soup, both heavy whipping cream (heavy cream) and cream cheese are added.
Cajun Seasoning: Cajun seasoning brings a combination of smokiness, heat, and depth of flavor to the soup, enhancing the overall taste. You can adjust the amount based on your preference for spice.
Tortellini: I used cheese tortellini in this soup. But, you could try other varieties like spinach and ricotta, mushroom, or even meat-filled tortellini. For the best results, cook the tortellini according to package instructions before adding it to the soup.
Spinach: Fresh spinach adds color and freshness to the soup. If using frozen spinach, thaw and drain it first. If you are not a fan of spinach, you can skip it, and the soup will still be delicious!
Can I Cook The Tortellini With The Soup?
To make this a one-pot meal, you could cook the tortellini in the base mixture right before adding the spinach. We did test the soup this way. However, because of the starch and cheese filling in the tortellini, the soup ended up being extremely thick. You could add more broth if this is the case. Or, for a more soup-like consistency, cook the tortellini separately before adding it to the soup.
Can I Make The Soup Ahead Of Time?
Yes, you can get most of the soup made ahead of time. To get a head start, prepare the soup, all except adding the tortellini and spinach. Once the base has been made, let it cool and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve the soup, heat the soup on the stovetop as you cook the tortellini. Add the cooked tortellini and spinach as the final step.
How To Store Kielbasa Tortellini Soup
To store Kielbasa tortellini soup, first, let it cool to room temperature. Next, store the soup in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it on the stovetop or in the microwave. The leftovers are just as delicious!
Kielbasa Tortellini Soup
- 18 ounces fresh cheese tortellini
- 1 tablespoon extra virgin olive oil
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds
- 1 small yellow onion, finely diced (about ½ cup)
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, drained and chopped
- 2 tablespoons garlic, minced
- 3 cups (24 ounces / 720 g) chicken broth
- 2 cups water
- 1 cup (238 g) heavy whipping cream
- 1 package (8 ounces) cream cheese, softened, cubed (optional)
- 1 tablespoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 cup (30 g) fresh spinach leaves
- parsley, chopped for garnish
- parmesan, grated for garnish
- Bring a pot of water to a boil. Once boiling, add tortellini and cook according to package instructions (4-6 minutes), or until the tortellini has floated to the top. Drain and set aside.
- To a large pot over medium-high heat, add oil. Once hot, add kielbasa and cook for about 3-5 minutes on each side, or until brown and slightly crispy on the edges.
- To the same pot add the onions and the sun-dried tomatoes and cook until the onions are softened (about 3-5 minutes).
- Add garlic and cook for 1 minute.
- Add the chicken broth, water, heavy cream, cream cheese, Cajun seasoning, pepper, and red pepper flakes. Stir until the cream cheese is fully melted and creamy.
- Add the spinach and cooked tortellini. Stir well and let the soup simmer for a few minutes until the spinach wilts.
- Garnish with chopped fresh parsley and parmesan cheese. Serve warm. (As the soup sits, it will thicken.)
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What the Test Kitchen had to say about this recipe:
This soup is hearty and delicious! Nothing better than a cozy bowl of filling soup on a cold winter day!
This is a soup that will definitely fill you up! I love the combination of tortellini with kielbasa, and the creamy broth is so delicious!
Such a delicious soup! I love the spice from the Cajun seasoning and the cheese tortellini is a great addition to this soup. The broth is so perfectly creamy and flavorful!
This soup is so good for cold weather! It's hearty, filling, and just a little spicy. I would definitely recommend it!
This is perfectly savory and creamy! The kielbasa and cheesy tortellini are so good together. Such a delicious soup to have if you're looking for something fulfilling!
Wow. This soup has so much going for it! I love the spices and the consistency and the tortellini is just the finishing touch!