Creamy Rosé Tortellini Soup
This Creamy Rosé Tortellini Soup is easy to make, incredibly flavorful with a creamy tomato and rosé wine broth, chockfull of veggies, juicy spicy Italian sausage, and pillowy ricotta and spinach tortellini! It’s lightened up by using milk instead of cream, great for meal prep, and super cozy and comforting on chilly days!
My favorite summer pasta of the year was Creamy Rosé Pasta with Prawns. So I turned it into a cozy soup so that I could enjoy the same delicious flavors all winter long!
What’s in this Creamy Rosé Tortellini Soup?
- Everyday simple veggies (onion, carrots, celery, canned chopped tomatoes, and baby spinach) and pantry ingredients.
- Juicy sliced spicy Italian sausage (though you can use mild Italian sausage if you like).
- Heavenly pasta parcels of cheese – aka spinach and ricotta tortellini!
- Calabrian chili pepper paste to add wonderful smoky and spicy notes.
- A creamy broth made with a crisp dry rosé wine and milk instead of heavy cream.
- Savory and nutty freshly grated Parmigiano Reggiano cheese.
- Fresh Italian basil ribbons added at the end to round out all the bright and robust flavors!
Why This Recipe Works
- Flavor-packed. It’s full of robust and delicious flavors, and incredibly filling and satisfying.
- Convenient. It’s made with mostly everyday fresh and pantry ingredients, most of which you likely have on hand already.
- Lightened up. Milk takes the place of heavy creamy for a lightened up version or this tortellini soup. Yet, the texture is still wonderfully creamy without the extra calories.
- Flexible. Substitutes can easily made for the protein and veggies for this soup based on your preference and what you have on hand.
- Perfect for cold or rainy days! You, a big bowl of this soup, snuggled up on the couch for some Netflix time = wintertime bliss and nirvana!
