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!
- Spicy Italian Sausage: I used Fra’Mani fully cooked spicy Italian sausages. I’m particularly fond of this brand not only because their sausages have great flavor, but also because they are made without any artificial ingredients, or added hormones or antibiotics. Bonus? Their pork is humanely raised with access to fresh air and crate-free. I highly recommend them! (BTW, this is not a sponsored post, but I’m just sharing the good food products I use and love ❤️ .) I recommend using Italian sausages for this recipe as Italian herbs pair well with the creamy rosé wine broth. Feel free to use a mild Italian sausage if you like. (See the ‘Variations’ section below for other meat and protein choices.)
- Fresh veggies: I went with an Italian soffritto (onion, carrots, and celery) and baby spinach. But if you’re not a fan of celery, you can omit it. You can use baby kale or chard instead of baby spinach too.
- Red Chilies: I call for plenty of fresh Bird’s Eye chilies to spice up this soup. However, you can easily substitute with any other small hot red chilies or jalapeño peppers. Adjust the quantity of peppers (or omit if you prefer a milder soup) to taste based on your heat level preference.
- All-Purpose Flour: To thicken the soup.
- Calabrian Chili Pepper Paste/Sauce: This is spicy and smoky chili paste made with Italian chili peppers. It’s the same pepper that’s used in Carbone’s Spicy Vodka Pasta. It infuses the soup with lovely smoky flavors with a slight hint of tang! As we know from my Creamy Rosé Pasta with Prawns, it pairs wonderfully with rosé wine and creamy bases. Look for a jar at Whole Foods, Williams Sonoma, or Amazon.
- Dry Rosé Wine: Any type of crisp dry rosé wine (not sweet) will work. I used a Côtes de Provence, which has a light body and delicate flavor and is not overpowering in this soup.
- Double Concentrated Tomato Paste: A full tube for bold and robust tomato flavors! If using regular tomato paste, use a 6 ounce can.
- Low Sodium Chicken Broth: Low sodium so that we can control the salt level better.
- Canned Chopped Tomatoes: Use any canned chopped or crushed tomatoes you normally use and love.
- Spices & Seasonings: We have kosher salt, black pepper (freshly cracked for best flavor please!), crushed red pepper flakes and ground cayenne (adjust to taste or omit for a milder soup), smoked paprika (hot or sweet – you pick), and Herbs de Provence (or use Italian seasoning).
- Parmigiano Reggiano Cheese (or Parmesan): As always, I recommend using freshly grated cheese from a block so that it’ll melt evenly into the soup.
- Whole Milk: To make this soup nice and creamy without the extra calories. If you prefer a richer and creamier soup, you can substitute heavy cream for part of the amount of milk.
- Tortellini: I used store-bought packaged fresh tortellini which can be found in the refrigerator section of supermarkets. However, you can use frozen or dried tortellini and just add a few extra minutes to the simmering time. I love the flavor of ricotta and spinach tortellini in this creamy rosé wine broth, but use tortellini with any type of filling you love.
- Italian Basil Leaves: To add a herby sparkle and cut through the rich, spicy and smoky flavors in the soup. Dried basil simply won’t do this soup justice.
Full ingredient list and amounts are in the recipe card below.
How to Make Creamy Rosé Tortellini Soup
1. Cook the sausage. We’ll be using the boil and brown method to ensure the inside meat gets tender and the outside is perfectly crisp. Place the sausage links in a skillet and fill with water. Boil for a few minutes, then drain and add a little oil to the pan. Brown the sausages until nice and crisp on all sides. Transfer to a cutting board and allow to rest for a few minutes before slicing into discs.
If you’re not using fully cooked smoked sausages, check the instructions on your package for cooking as there will likely be a longer boil time.
2. Sauté veggies and aromatics. In a large stockpot or Dutch oven, cook the onion, carrots, and celery in extra virgin olive oil and unsalted butter until softened. Then add the garlic and chilies and sauté for another minute until flagrant.
3. Add the flour and pastes. Stir in the all-purpose flour, double concentrated tomato paste, and Calabrian chili pepper paste until combined well with the veggies. The mixture will be thick and slightly sticky.
4. Pour in the rosé wine. Deglaze the pot, making sure to scrape up any fond (crispy brown bits) at the bottom.
5. Build the soup. Stir in the chicken broth, canned chopped tomatoes, and all of the seasonings and spices. Bring to a slow boil, then simmer, stirring occasionally, for a few minutes until the carrots are tender.
6. Stir in cheese and milk until combined well.
7. Add the baby spinach, sausage, and tortellini. Stir in the baby spinach until just wilted, then add the sliced sausage and tortellini. Simmer until the tortellini is al-dente.
8. Stir in basil. Then switch off the heat.
Serve! Ladle the tortellini soup evenly into bowls and garnish with more grated cheese, basil, and a sprinkling of crushed red pepper flakes or black pepper if desired. Then snuggle up on the couch with your cozy and filling bowl of soup and enjoy!
Full detailed instructions are in the recipe card below.
- Add a Parmigiano Reggiano (or Parmesan) cheese rind to the broth. If you happen to reach the end of your block, add the rind to the soup to infuse it with more savory umami flavors. Fish it out and discard at the end just before serving.
- Use pre-chopped ingredients to save time. Take advantage of the packages of pre-chopped veggies like carrots, celery, garlic and other fresh ingredients that might be available at your local supermarket.
- Stir occasionally during simmering. Be careful to not let the soup simmer too long without stirring or things will stick to the bottom of the pot and may burn.
This soup is nice and filling so all you need is some crusty bread for dunking (I highly recommend cheesy garlic bread!) and maybe a side salad with a simple vinaigrette dressing to make it a full meal.
I do not recommend freezing this soup as the tortellini won’t freeze well and the milk might split when thawing and reheating. If you would like to freeze it though, cook it as per normal but don’t add the milk, cheese, baby spinach, tortellini, or Italian basil. Freeze for up to 3 months in a freezer friendly sealed airtight container. To finish cooking, thaw in the fridge overnight and add to a Dutch oven or stockpot. Heat over medium-high heat until hot, then follow the rest of the steps as indicated to finish cooking the soup.
Yes! If you prefer to make this soup vegetarian, you can omit the sausages or use a plant-based sausage such as Beyond Hot Italian Sausage or Italian Sweet Sausage, or ground meat alternative such as Beyond Beef. Alternatively, you can add more veggies to bulk up the soup instead.
It’ll keep for up to 5 days if stored properly in airtight sealed containers in the fridge. The tortellini tends to absorb the broth and become more tender over time in the fridge. If that bothers you, you can cook the tortellini separately and add to each individual bowl of heated up soup when serving.
- Not a fan of Italian sausage? You can use chicken sausage, ground chicken like I have in my Creamy Tomato Basil Tortellini Soup, ground pork, turkey, or beef. Leftover diced/shredded baked chicken breasts and shredded store-bought rotisserie chicken is a great time saving alternative too! If using cooked diced/shredded chicken or shredded rotisserie chicken, you can add it to the soup when you add the tortellini at the end. You’ll need about 2.5 cups of shredded chicken.
- Use different veggies. Sliced zucchini, mushrooms (any kind or use an assortment of mixed mushrooms), diced bell peppers (any color), sweet potato or pumpkin (or other type of squash), green beans, etc.
- Use a different pasta. Fresh or frozen ravioli, gnocchi, or nodini would work great. Even a dried pasta shape such as farfalle, penne, shells, cavatappi, or fusilli can be used. Just simmer for a few extra minutes to ensure that the pasta in tender and cooked.
- Make it gluten-free: Use a gluten-free tortellini or other pasta shape.
- Make it vegan. Use Beyond Hot Italian Sausage, Beyond Sweet Italian Sausage, or Beyond Beef for the protein, and coconut or almond milk in place of the whole milk. Also use vegan unsalted butter, cheese, and tortellini with a vegan filling (or dry pasta shape).
More Cozy and Delicious Soups
- Creamy Tomato Basil Tortellini Soup
- Hearty Pumpkin Chicken Soup
- Creamy Chicken Mushroom Rice Soup
- Spicy Chicken Enchilada Soup
- Kicked Up Creamy Clam Chowder
- Or browse the entire Soups & Chowders recipe collections.
MADE THIS RECIPE? If you make this recipe, leave a comment and review it below with a STAR rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share.Print
Creamy Rosé Tortellini Soup
This Creamy Rosé Tortellini Soup is easy to make, incredibly flavorful, and chockfull of veggies, juicy spicy Italian sausage, and pillowy ricotta and spinach tortellini!
- Prep Time: 12
- Cook Time: 40
- Total Time: 52 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
- 1.25 pounds / 510 grams (6 links) Spicy Italian Sausage (I used Fra’Mani brand fully cooked sausages)
- 2 TSP Olive Oil
- 1 TBLS Extra Virgin Olive Oil
- 2 TBLS Unsalted Butter
- 1 medium Yellow Onion – diced
- 1 (10.6 ounce/300 grams) large Carrot – diced
- 2 stalks Celery– diced
- 6–7 Garlic cloves – minced
- 2–12 Red Chilies (optional – I used Bird’s Eye, but any small hot red chilies will work), to taste – finely chopped
- 1/3 cup Unbleached White All-Purpose Flour
- 4 TBLS Hot Calabrian Chili Pepper Paste/Sauce
- 1 tube (4.5 ounces / 130 grams) Double Concentrated Tomato Paste
- 1 cup / 237ml Dry Rosé Wine (I used a Côtes de Provence)
- 6 cups/ 48 fluid ounces Low Sodium Chicken Broth
- 1 (14 ounces / 400 grams) can chopped Tomatoes (I used Waitrose’s Italian Chopped Tomatoes with Olive Oil & Garlic)
- 2 TSP Kosher Salt, to taste
- 1.5 TSP freshly cracked Black Pepper, to taste
- 1 – 1.5 5 TSP Crushed Red Pepper Flakes, to taste
- 1 – 1.5 Ground Cayenne (optional), to taste
- 1 TSP Smoked Paprika (I used a hot one, but a sweet one will work too)
- 2 TSP Herbs de Provence (or Italian Seasoning)
- ½ cup freshly grated Parmigiano Reggiano Cheese (or Parmesan)
- 2 cups Whole Milk
- 4–5 cups / 5 ounces Baby Spinach (or baby kale)
- 17.6 ounces / 500 grams fresh or frozen Tortellini (I used ricotta and spinach tortellini. See notes.*)
- 3/4 cup fresh Italian Basil Leaves – sliced into thin strips
- To Serve/Garnish: More freshly grated Parmigiano Reggiano Cheese, sliced basil, crushed red pepper flakes or freshly cracked black pepper
- Prepare all the fresh ingredients: Chop the yellow onion, carrots, celery, garlic, red chilies, and fresh Italian basil as indicated in the ‘Ingredients’ section.
For the Creamy Rosé Tortellini Soup:
- Cook the sausage: Place the sausage links in a medium skillet and cover with water. Boil over high heat for 3 minutes, then drain. Add 2 teaspoons of olive to the skillet and brown the sausage – about 6-10 minutes. (Note: If you’re not using fully cooked smoked sausages, check the instructions on your package for cooking as there will likely be a longer boil time.) Transfer to a cutting board and allow to rest for 5-10 minutes before slicing into ½-inch wide discs. Set aside.
- Sauté veggies and aromatics: In a large Dutch oven or stockpot, heat 1 tablespoon of extra virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter is frothing and foamy, add the diced onion, carrots, and celery. Sauté for 4-5 minutes or until softened. Add the garlic and red chilies (if using) and sauté to combine for 1-2 minutes until fragrant.
- Add the flour and pastes: Add the all-purpose flour, double concentrated tomato paste, and Calabrian chili pepper paste. Stir until combined well and cook for 1-2 minutes.
- Deglaze: Pour in the rosé wine and deglaze the pot, making sure to scrape up any fond (crispy brown bits) at the bottom.
- Build the soup: Add the low sodium chicken broth, canned chopped tomatoes, and all of the seasonings and spices – the kosher salt, freshly cracked black pepper, crushed red pepper flakes, ground cayenne (if using), smoked paprika, and Herbs de Provence. Stir to combine and bring to a slow boil. Simmer for 10-12 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pot, until the carrots are tender.
- Stir in cheese: Stir in the whole milk and freshly grated Parmigiano Reggiano cheese until the cheese has fully melted and the milk has evenly combined.
- Add the baby spinach, sausage, and tortellini: Add the baby spinach and stir for 1-2 minutes or until wilted. Then add the cooked sliced sausage and tortellini. Cook for 5-7 minutes, stirring occasionally, until the tortellini is al-dente.
- Stir in basil: Stir in the sliced basil. Taste and adjust seasonings if needed, then switch off the heat.
- To Serve: Ladle the tortellini soup evenly into bowls and garnish with more freshly grated cheese, basil, and a sprinkling of crushed red pepper flakes or black pepper if desired. Serve immediately and enjoy!
- Tortellini: Use and type of tortellini you like. If using frozen or dry packaged tortellini, simply add a few minutes extra to the cook time and cook until al-dente.
- Milk vs. heavy cream: You’re welcome to use heavy or single cream for some of the amount of the whole milk indicated if you’d like a creamier and richer soup.
- Calabrian Chili Pepper Paste. This is spicy and smoky chili paste made with Italian chili peppers. Look for a jar at Whole Foods, Williams Sonoma, or order one online from Amazon.
- Storing and reheating leftovers. Store the soup in airtight sealed containers in the fridge for up to 5 days. This soup is best reheated in the microwave or in a pot on the stovetop. Note that the tortellini tends to absorb the broth and become more tender over time in the fridge. If that bothers you, you can cook the tortellini separately and add to each individual bowl of heated up soup when serving.
- See ‘Variations’ section above if you’d like to customize this tortellini soup.
- Serving Size: 1 bowl
- Calories: 615
- Sugar: 12.5g
- Sodium: 1427.5mg
- Fat: 28.9g
- Saturated Fat: 10.6g
- Unsaturated Fat: 6.4
- Trans Fat: 0.1g
- Carbohydrates: 54.8g
- Fiber: 5.3g
- Protein: 29g
- Cholesterol: 92.6mg
Keywords: tortellini soup, creamy tortellini soup, rosé wine tortellini soup
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