Printable Olive Garden Tortellini Soup Recipe Card
A creamy Olive Garden tortellini soup, made even heartier with pasta, sausage, and spinach, all cooked together in one pot.
Servings: 10 People
Calories: 366kcal
Ingredients
- 1 lb Sweet Italian Sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 1 carrot peeled, thinly sliced
- 1 Tbsp. flour
- 32 oz chicken Broth
- 12 oz cheese Tortellini
- 4 cups fresh Spinach torn into pieces
- 1 cup heavy Cream
Instructions
- Cook sausage in a large pot over medium heat, breaking it apart as it browns. Add onion, garlic, and carrot. Cook until softened.
- Sprinkle flour over the mixture and stir until fully incorporated.
- Pour in chicken broth and bring to a boil.
- Add the tortellini to the boiling pot and cook for half the time that the package instructs.
- Reduce the heat to low. Stir in spinach and heavy cream. Simmer for 3–4 minutes until finished.
Notes
Doneness Cues
- The sausage should be fully browned with no pink remaining.
- Carrots should be fork-tender but not mushy.
- The broth should be actively simmering before adding tortellini.
- Tortellini should be tender but still hold their shape (not falling apart).
- Spinach should be fully wilted.
- Soup should be slightly thickened and creamy, not watery.
Success Notes
- Add tortellini toward the end to avoid overcooking.
- Keep the heat low after adding cream to prevent splitting.
- Stir occasionally for even cooking.
- Slightly undercook the pasta, because it finishes cooking in the soup.
Storage & Reheating
- Fridge: Up to 3 days in an airtight container.
- Reheat: Warm gently over low heat.
- Tip: Store tortellini separately if possible.
- Freezing: Not recommended.
Nutrition
Serving: 10People | Calories: 366kcal | Carbohydrates: 20g | Protein: 13g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 835mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2494IU | Vitamin C: 12mg | Calcium: 95mg | Iron: 2mg