Tuscan Tortellini Soup (Print Version)

Comforting Italian soup with cheese tortellini, sausage, spinach, and creamy tomato broth. Perfect for a cozy dinner.

# What You 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 tsp dried Italian herbs (basil, oregano, thyme mix)
10 - ½ tsp 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)

# How-To Steps:

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, about 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 is creamy.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan and fresh herbs if desired.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon on it.
  • The creamy tomato broth coats every piece of tortellini like a warm blanket.
  • You can adjust the heat and richness to suit whoever is sitting at your table.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't add the cream too early or it might curdle if the broth is boiling hard, wait until the heat is low and gentle.
  • If your sausage is very fatty, drain most of it off before adding the onion or the soup will be greasy.
  • The tortellini will keep soaking up liquid as the soup sits, so if you're making it ahead, add a splash of broth when reheating.
03 -
  • Use refrigerated tortellini instead of dried, they cook faster and have a better texture in soup.
  • Taste the soup after adding the Parmesan, it's salty and you might not need as much extra salt as you think.
  • If you like more heat, add the red pepper flakes with the sausage so they toast slightly and release more flavor.
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