Tuscan Tortellini Soup (Printable)

Hearty Italian soup with cheese tortellini, 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 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:

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

# Expert Hints:

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 without feeling too rich.
  • You can throw in whatever greens or vegetables are wilting in your crisper drawer.
  • Leftovers actually get better as the flavors meld overnight.
02 -
  • Do not add the cream while the soup is at a rolling boil or it may curdle, lower the heat first.
  • The tortellini will soak up broth as the soup sits, so if you are meal prepping, store the cooked pasta separately and add it when reheating.
  • Taste before you salt because the sausage and Parmesan are already salty.
03 -
  • Use a Dutch oven instead of a regular pot, it holds heat evenly and nothing scorches on the bottom.
  • Add a parmesan rind to the broth while it simmers for an extra layer of umami, just fish it out before serving.
  • If you like it thicker, mash a few of the tortellini against the side of the pot to release their filling into the broth.
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