Tuscan Tortellini Soup (Print out)

Hearty Italian soup combining cheese tortellini, Italian sausage, and spinach in a rich, creamy tomato broth.

# 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 tsp dried Italian herbs (basil, oregano, thyme mix)
10 - ½ tsp crushed red pepper flakes
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, 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 becomes creamy.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time at the table.
  • The creamy tomato broth feels indulgent without being heavy, and the tortellini makes it filling enough to stand alone.
  • You can adjust the heat with red pepper flakes or keep it mild for kids.
  • It tastes even better the next day, once the flavors have had time to settle into each other.
02 -
  • Add the cream at the end, not during the boil, or it can separate and look grainy.
  • Don't overcook the tortellini or they'll turn mushy and fall apart in the soup.
  • If the soup thickens too much as it sits, add a splash of broth or water when reheating.
03 -
  • Use a wooden spoon to break up the sausage as it cooks, it's easier than a spatula and gets the crumbles more even.
  • Taste the soup before adding salt, the sausage and Parmesan are already salty and you don't want to overdo it.
  • If you like a thicker soup, mash a few tortellini against the side of the pot to release their filling into the broth.
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