Tuscan Tortellini Soup

There's a particular kind of quiet that settles over the kitchen when soup is simmering. I stumbled onto this Tuscan tortellini soup on a gray Thursday when I had leftover sausage and a packet of tortellini that needed using. The cream swirled into the tomato broth and turned everything soft and sunset-colored, and I knew I'd be making it again. It's become my answer to cold evenings and last-minute dinner guests.

I made this for my sister the night she moved into her new apartment. We sat on the floor with our bowls because she hadn't unpacked chairs yet, and she said it tasted like something our grandmother would have made if she'd been Italian. That made me laugh, but I understood what she meant. Some dishes just feel like home, even if you've never had them before.

Ingredients

• Italian sausage (450 g): The foundation of flavor here, choose mild for a family-friendly version or spicy if you like a little kick, and always remove the casings so it crumbles properly.
• Yellow onion (1 medium, diced): Adds sweetness and depth as it softens in the sausage drippings, dice it finely so it melts into the broth.
• Garlic (3 cloves, minced): Wait to add this until the onion is translucent so it doesn't burn and turn bitter.
• Baby spinach (120 g): Wilts down to almost nothing but adds color and a slight earthiness, rough chop it so you get decent bites.
• Chicken broth (800 ml): Use low-sodium so you can control the salt level, especially since the sausage and Parmesan are already salty.
• Crushed tomatoes (400 g can): Creates the base of the broth and gives it body, I prefer crushed over diced for a smoother texture.
• Heavy cream (240 ml): This is what turns the soup creamy and luxurious, stir it in at the end so it doesn't break.
• Cheese tortellini (300 g): Use the refrigerated kind, not frozen, they cook faster and have a better texture.
• Dried Italian herbs (1 tsp): A blend of basil, oregano, and thyme works perfectly, but you can use whatever Italian seasoning you have on hand.
• Crushed red pepper flakes (1/2 tsp): Optional but recommended, they add warmth without overwhelming heat.
• Salt and black pepper: Taste before serving and adjust, the sausage and cheese add plenty of salt already.
• Parmesan cheese (30 g): Freshly grated melts into the hot soup and adds a nutty, salty finish.
• Fresh basil or parsley: A handful of chopped herbs on top makes it look and taste fresher.

Instructions

Brown the sausage:

Cook the Italian sausage in a large pot over medium heat, breaking it into crumbles with a wooden spoon until it's browned and no longer pink, about 5 to 7 minutes. If there's more than a tablespoon of grease, drain some off but leave a little for flavor.

Soften the aromatics:

Add the diced onion to the pot and sauté until it turns translucent and soft, about 3 minutes, then stir in the minced garlic and cook just until fragrant, about 1 minute.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then stir in the Italian herbs and red pepper flakes. Bring everything to a gentle boil, the smell will start filling the kitchen at this point.

Cook the tortellini:

Lower the heat to a simmer and add the tortellini, cooking them according to the package directions, usually 4 to 6 minutes. Stir occasionally so they don't stick to the bottom.

Finish with cream and spinach:

Stir in the heavy cream and chopped spinach, then simmer for 2 to 3 minutes until the spinach wilts and the soup turns creamy and pale orange.

Season and serve:

Taste and adjust with salt and black pepper, then ladle into bowls and top with grated Parmesan and fresh herbs if you have them.

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One winter I brought a pot of this to a potluck and someone asked if I'd been to culinary school. I hadn't, but I didn't correct them right away. Sometimes a recipe just makes you look good, and this one does that without any fuss. It's the kind of dish that makes people lean back in their chairs and sigh.

Making It Lighter

You can swap the heavy cream for half-and-half or even evaporated milk if you want to cut some of the richness. I've done this when I'm trying to balance out a heavier dessert, and it still tastes creamy enough that no one notices. Turkey or chicken sausage works well too, though you lose a bit of the deep savory flavor that pork brings. The soup will be lighter but still satisfying, especially if you add extra garlic or a pinch more herbs.

Adding More Vegetables

This soup is forgiving and welcomes extra vegetables without complaint. I've stirred in diced carrots, chopped bell pepper, and even a handful of frozen peas when I wanted more color and texture. Add firmer vegetables like carrots with the onion so they have time to soften, and toss in quicker-cooking ones like spinach or peas at the end. It's a good way to use up what's wilting in the crisper drawer.

Serving and Pairing

This soup begs for crusty bread, the kind you can tear apart and dip into the creamy broth. A medium-bodied red wine like Chianti or Sangiovese complements the tomato and sausage without overpowering the dish. If you're serving it for a crowd, set out extra Parmesan and let people add as much as they want.

• Serve with garlic bread or a simple baguette for dipping.
• A crisp green salad with lemon vinaigrette balances the richness.
• Leftovers keep well in the fridge for up to three days, just add a splash of broth when reheating.

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This soup has earned its place in my regular rotation, and I hope it does the same for you. It's the kind of recipe that makes weeknights feel a little more special without asking much in return.

Questions & Answers

→ Can I make this soup ahead of time?

Yes, you can prepare the soup up to step 5 and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed, as the pasta may absorb some liquid during storage.

→ What type of sausage works best?

Italian sausage in mild or spicy varieties both work wonderfully. For a leaner option, substitute with turkey or chicken sausage without changing the cooking method.

→ Can I use frozen tortellini instead of refrigerated?

Absolutely. Frozen tortellini requires slightly longer cooking time, typically 6-8 minutes instead of 4-6 minutes. No need to thaw before adding to the soup.

→ How can I lighten this soup?

Replace the heavy cream with half-and-half, evaporated milk, or even Greek yogurt stirred in at the end. You can also reduce the cream amount and add more broth for a brothier consistency.

→ What vegetables can I add or substitute?

Diced carrots, bell peppers, zucchini, or mushrooms blend beautifully into this soup. Add heartier vegetables like carrots early in cooking, and tender ones like zucchini with the spinach at the end.

→ Is this dish vegetarian-friendly?

The current version contains Italian sausage and is not vegetarian. For a vegetarian version, omit the sausage and add extra vegetables, cannellini beans, or mushrooms for protein and heartiness.