Tuscan Tortellini Soup (Print)

Hearty cheese tortellini soup with Italian sausage, spinach, and rich tomato cream broth. Comfort food made easy.

# What you'll need:

→ Meats

01 - 1 lb Italian sausage (mild or spicy), casings removed

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 4 cups fresh baby spinach, roughly chopped

→ Broth & Dairy

05 - 3⅓ cups low-sodium chicken broth
06 - 1 can (14.5 oz) crushed tomatoes
07 - 1 cup heavy cream

→ Pasta

08 - 10 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
10 - ½ teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

12 - ¼ cup grated Parmesan cheese, for serving
13 - Fresh basil or parsley, chopped (optional)

# Directions:

01 - In a large soup pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart with a spoon until browned and cooked through, approximately 5–7 minutes. Drain excess fat if needed.
02 - Add the diced onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth and crushed tomatoes. Stir in the Italian herbs and red pepper flakes. Bring to a gentle boil.
04 - Lower the heat and add the tortellini. Simmer according to package instructions, usually 4–6 minutes, until the pasta is tender.
05 - Stir in the heavy cream and spinach. Simmer for 2–3 minutes, just until the spinach wilts and the soup reaches a creamy consistency.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan and fresh herbs, if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but you'll be eating in under 45 minutes.
  • The creamy tomato broth clings to every piece of tortellini in the most satisfying way.
  • You can throw in whatever greens or vegetables are hiding in your fridge and it still works.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't add the cream while the soup is boiling or it might curdle, turn the heat to low first.
  • If you're making this ahead, cook the tortellini separately and add it when you reheat or it'll soak up all the broth and turn mushy.
  • Taste before you add salt because the sausage, broth, and Parmesan are already salty.
03 -
  • Use hot Italian sausage if you want a little kick, it completely changes the personality of the soup.
  • Stir in a handful of grated Parmesan right into the broth for an even creamier texture.
  • If the soup gets too thick, thin it out with extra broth or a splash of pasta water.
  • Fresh basil stirred in at the end makes everything taste brighter and more alive.
Go back