Closeup of tortellini soup in bowl with spoon.

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!





  1. 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: 

  1. 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.
  2. 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.
  3. 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.
  4. Deglaze: Pour in the rosé wine and deglaze the pot, making sure to scrape up any fond (crispy brown bits) at the bottom.
  5. 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.
  6. 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.
  7. 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.
  8. Stir in basil: Stir in the sliced basil. Taste and adjust seasonings if needed, then switch off the heat.
  9. 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!


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. See ‘Variations’ section above if you’d like to customize this tortellini soup.

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The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.