Creamy Cajun tortellini soup for a cozy and comforting quick and easy weeknight dinner! Chock full of tender cheese tortellini, flavorful andouille sausage, spicy Cajun seasoning and spinach. So freaking good!
If you know me at all, you know I love spicy. Not just heat level, but flavor, too. So it’s no surprise that my favorite spice blend is Cajun seasoning. I love the stuff! And I’m always down for creamy, comforting homemade soups, especially when the weather turns cooler.
This Cajun tortellini soup is inspired by my favorite creamy tortellini soup from Damn Delicious made with Italian sausage and kale. I spice things up with a Cajun flavor profile ~ andouille sausage and Cajun seasoning ~ creamy and spicy and deliciously satisfying!
HERE’S WHAT YOU NEED
- olive oil
- andouille sausage
- onion, garlic, Cajun seasoning
- salt and pepper, a little flour for thickening
- chicken stock or broth, preferably homemade
- tomato sauce
- a package of refrigerated three cheese tortellini
- baby spinach
- a little heavy cream
- fresh parsley
- grated Parmesan for serving
WHAT IS CAJUN SEASONING?
Cajun seasoning or Creole spice mix is a blend of several herbs and spices. You’ll often see Cajun and Creole used interchangeably, but they basically cover the same flavor profile ~ garlic, onion, salt, pepper, cayenne pepper, paprika, oregano and thyme. I use an unsalted local store blend or you can easily make your own. Here is the recipe I use from Immaculate Bites for making your own Creole Cajun Seasoning.
STEP BY STEP INSTRUCTIONS
Step 1: Cut the andouille sausage into coins and caramelize a bit in olive oil. Add onion, garlic and Cajun seasoning, cook until translucent and then add flour and stir and cook for a minute or so.
Step 2: Whisk in chicken stock and tomato sauce and bring to a boil and simmer until reduced and thickened a bit.
Step 3: Stir in the tortellini and cook until tender, then add the spinach and cook a couple minutes until wilted.
Step 4: Lastly, stir in the cream and parsley, heat through and season with salt and pepper. Ladle into bowls and serve with some grated Parm on top!
RECIPE NOTES AND TIPS
- Andouille sausage is easily found in the grocery store and is fully cooked. You’ll likely find national brands, and here in St. Louis several local brands. The local brands are usually spicier, and lately I’ve been using a chicken andouille sausage. If you can’t find andouille at all, any smoked fully cooked sausage links will work.
- I highly recommend an unsalted Cajun seasoning blend and then you can adjust for salt. Blends with salt are usually just too salty! The homemade mix I make has no salt at all and tastes just like the unsalted blend I buy from the bulk spice section at my local grocery.
- Homemade chicken stock is simply the best if you have it. I almost always have some in my freezer. I save all my chicken scraps and bones in a bag in the freezer, then make chicken stock in my Instant Pot whenever I need it. So easy and it makes such a difference in all my recipes, from soups to stews to sauces.
- Since it’s usually just the two of us, this soup freezes beautifully! I freeze enough for another meal down the road, I love having soup in the freezer!
- Feel free to adjust the amount of Cajun seasoning to your spice comfort level. You don’t want your mouth on fire! The amount in the recipe is the perfect balance of heat and flavor, but you do you if it’s too much or not enough!
- Serve with a generous sprinkling of grated Parmesan and maybe some crusty bread and a simple green salad. This soup comes together quick and easy for a homemade weeknight dinner in about 45 minutes!
I hope you try this creamy and spicy tortellini soup, I think you will love it! And did I mention you can get this on the table in under an hour? Oh I did, so now you know. Creamy Cajun Tortellini Soup for the win! Kelly🍴🐦
Do we share a love for Cajun/Creole seasoning? Some more of my favorite recipes using my favorite spice blend:
- Creamy Cajun Shrimp Pasta with Sausage is one the most popular recipes on this blog, for good reason!
- Cajun Brown Sugar Salmon is my favorite way to make salmon, just three ingredients and on the table in 20 minutes.
- Cast Iron Skillet Cajun Chicken Thighs is ridiculously easy and so good any night of the week.
- Cajun Macaroni Salad, a spicy Southern twist on this classic pasta salad side dish.
- Creamy Cajun Pork Chops smothered in onions and mushrooms in a spicy Cajun cream sauce.
Creamy Cajun Tortellini Soup
- 1 tablespoon olive oil
- 1 pound andouille sausage links cut horizontally into ½-inch rounds
- 1 medium sweet onion, small dice
- 3 cloves garlic, finely chopped
- 2 teaspoons unsalted Cajun seasoning blend
- Kosher salt and freshly cracked black pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken stock, unsalted preferably homemade
- 1 (8-ounce) can tomato sauce or crushed tomatoes
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1 (5-ounce) package baby spinach
- ⅓ cup heavy cream
- 1-2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving
- In large Dutch oven, heat olive oil over medium-high heat. Add andouille sausage and cook until lightly browned and caramelized, about 4 minutes. If needed, spoon out any excess fat.
- Add onion, garlic and Cajun seasoning and cook and stir a couple minutes until onion is translucent. Whisk in flour and cook for one minute.
- Gradually whisk in chicken stock and tomato sauce and bring to a simmer. Stir occasionally and continue simmering for about 10 minutes until slightly thickened.
- Stir in tortellini, cover and cook until tender, about 3 minutes.
- Add spinach all at once, stir and cook until wilted, about 2 minutes. Stir in the heavy cream and parsley and heat through for another minute or two. Taste for salt and pepper. Serve with a sprinkling of grated Parmesan cheese. Enjoy!
- Use an unsalted Cajun seasoning blend or make your own without added salt!
- You can use crushed tomatoes instead of tomato sauce, but I would avoid diced or whole tomatoes. Looking for a smooth broth, not chunky.
- The tortellini will continue cooking after the 3 minutes stated in the recipe, keep that in mind so you don't overcook them.
- I get three cheese (Ricotta, Mozzarella and Asiago) tortellini at Aldi, in the refrigerator section. You can also use regular cheese tortellini. Be sure to use refrigerated, not frozen, for this recipe.
- If you like to roughly chop the spinach, you can, but it's really not necessary if using baby spinach. You could even swap out the spinach with chopped kale, if so desired.
- This soup freezes beautifully, just store in freezer-safe airtight container.