Tuscan Tortellini Soup (Printable Version)

A hearty Italian soup with cheese tortellini, sausage, spinach, and creamy tomato broth. Comfort food at its finest.

# 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)

# How to Make It:

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 necessary.
02 - Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced 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, typically 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 becomes creamy.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan cheese and fresh herbs, if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours simmering when you actually spent less time than it takes to watch a sitcom.
  • The creamy tomato broth clings to every tortellini like a warm hug you can eat with a spoon.
  • You can adjust the heat and richness to match your mood or whoever is sitting at your table.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Do not add the spinach too early or it will turn an unappealing olive color and lose its fresh flavor.
  • If the soup thickens too much as it sits, stir in a splash of broth or water to loosen it back up.
  • Taste the soup before serving because the saltiness of the sausage and Parmesan can vary wildly between brands.
03 -
  • Use a Dutch oven instead of a regular pot because it holds heat evenly and keeps the soup warm longer at the table.
  • Grate the Parmesan fresh right before serving because pre-grated cheese does not melt into the soup the same way.
  • If you are making this for a crowd, double the recipe and keep it on low heat in a slow cooker so guests can serve themselves.
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