Tuscan Tortellini Soup (Printable)

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

# Expert Tips:

01 -
  • It tastes like you spent hours simmering something complex, but you're done in under 45 minutes.
  • The creamy tomato broth clings to every pocket of cheese tortellini in the most satisfying way.
  • It's hearty enough to feel like a real meal, not just soup that leaves you hungry an hour later.
  • You can adjust the heat and richness to suit your mood or your crowd without losing any of the comfort.
02 -
  • Don't add the cream until the very end or it can curdle if the soup boils too hard.
  • If your tortellini package says to boil them separately, ignore that here. Cooking them directly in the broth makes them taste better.
  • Taste the soup before you salt it, the sausage and Parmesan can make it salty enough on their own.
03 -
  • If you want more heat, double the red pepper flakes or add a dash of hot sauce at the end.
  • For a lighter version, swap the heavy cream for half and half or even whole milk, it won't be as rich but it's still creamy and good.
  • Always grate your own Parmesan, the pre grated kind doesn't melt into the soup the same way and the flavor is flat.
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