Tuscan Tortellini Soup (Printable Version)

Hearty Italian soup combining cheese tortellini, Italian sausage, fresh spinach, and creamy tomato broth—ready in 40 minutes.

# What You'll Need:

→ Meats

01 - 1 pound 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 ounces) crushed tomatoes
07 - 1 cup heavy cream

→ Pasta

08 - 10 ounces 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 necessary.
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 comes together in under an hour but tastes like you simmered it all afternoon.
  • The creamy tomato broth clings to every piece of tortellini in the most satisfying way.
  • You can use whatever sausage or greens you have on hand and it still turns out incredible.
  • Leftovers somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't add the cream until the very end or it can curdle if the soup boils too hard.
  • If you're reheating leftovers, add a splash of broth or cream because the tortellini will soak up liquid overnight.
  • Taste the soup before adding extra salt—the sausage and Parmesan are already salty enough to carry it.
03 -
  • Use a Dutch oven instead of a regular pot—it holds heat better and gives you more even cooking.
  • Let the soup rest for five minutes after you turn off the heat so the flavors settle and the cream thickens just a bit more.
  • If you want a thicker soup, mash a few of the tortellini against the side of the pot to release their filling into the broth.
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