Tuscan Tortellini Soup

The smell of browned sausage and garlic always pulls me straight into the kitchen, no matter what I'm doing. I threw this soup together on a Wednesday night when I had half a package of tortellini sitting in the fridge and no real plan for dinner. The creamy tomato broth came together so fast I actually double-checked the clock. It's become my go-to when I want something that tastes like I fussed, but really I just opened the fridge and started cooking.

I made this for my neighbor after she had surgery, and she called me two days later asking for the recipe. She said her husband kept reheating bowls of it and refusing to order takeout. That's when I knew it was a keeper. There's something about the way the cream swirls into the tomatoes that makes people lean back in their chairs and go quiet for a minute.

Ingredients

• Italian sausage: I use mild because I like controlling the heat myself, but spicy works beautifully if you want a little kick without adding extra pepper flakes.
• Yellow onion: Dice it small so it melts into the broth and adds sweetness without being chunky.
• Garlic: Fresh is key here, the smell when it hits the hot pan is half the reason this soup works.
• Baby spinach: It wilts down to almost nothing, so don't be shy with the handful, it adds color and a bit of earthiness.
• Chicken broth: Low sodium lets you control the salt, especially since the sausage and Parmesan both bring their own.
• Crushed tomatoes: I prefer crushed over diced because they blend into the broth and create a smoother base.
• Heavy cream: This is what makes the soup feel indulgent, it softens the acidity of the tomatoes and ties everything together.
• Cheese tortellini: Use refrigerated, not frozen, they cook faster and have a better bite.
• Italian herbs: A good dried blend saves you from opening three jars, and it blooms beautifully in the hot broth.
• Red pepper flakes: Optional but recommended, even a pinch adds warmth without making it spicy.
• Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff doesn't melt or taste the same.
• Fresh basil or parsley: A small handful at the end makes it look and taste like you put in extra effort.

Instructions

Brown the sausage:

Cook the sausage in your pot over medium heat, breaking it into bite-sized crumbles with a wooden spoon. Let it get a little crispy in spots, that's where the flavor lives.

Soften the aromatics:

Toss in the diced onion and let it cook until it turns translucent and starts to smell sweet, then add the garlic and stir for just a minute. Don't let the garlic brown or it'll taste bitter.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then sprinkle in your Italian herbs and red pepper flakes. Bring it to a gentle boil and let the flavors start mingling.

Cook the tortellini:

Lower the heat to a simmer and drop in the tortellini. Follow the package timing, usually around five minutes, and stir occasionally so they don't stick to the bottom.

Finish with cream and greens:

Stir in the heavy cream and spinach, and let it simmer just until the spinach wilts and the soup turns creamy. Taste it now and add salt and pepper as needed.

Serve it hot:

Ladle into bowls and top with a generous sprinkle of Parmesan and fresh herbs. Serve it with crusty bread for dipping.

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My kids started requesting this soup by name, which never happens with anything green in it. I think the tortellini tricks them into eating spinach without realizing it. Now it's in the rotation every couple of weeks, and I don't mind one bit because it's faster than most things they actually ask for.

Making It Your Own

If you want to lighten it up, swap the heavy cream for half and half or even evaporated milk, it won't be as rich but it'll still be creamy. Turkey or chicken sausage works great if you're avoiding pork, just make sure it's well seasoned so you don't lose flavor. I've also tossed in diced carrots or bell pepper with the onion when I'm feeling like I need more vegetables, they add a slight sweetness and a bit of crunch.

What to Serve Alongside

This soup is hearty enough to stand on its own, but a warm baguette or garlic bread is perfect for soaking up the creamy broth. I usually pour a glass of Chianti or another medium-bodied red, the acidity cuts through the richness and makes the whole meal feel a little fancier. If you're feeding a crowd, a simple green salad with a lemon vinaigrette balances the soup's warmth and creaminess.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, though the tortellini will soak up some of the broth as it sits. When reheating, add a little extra chicken broth or water to loosen it back up, and warm it gently on the stove so the cream doesn't break. I don't recommend freezing this one because the cream and pasta don't thaw well, they get grainy and mushy.

• Store in an airtight container and cool completely before refrigerating.
• Reheat individual portions in the microwave for about two minutes, stirring halfway through.
• Garnish with fresh Parmesan and herbs again after reheating to bring back the brightness.

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This soup has saved me on more busy weeknights than I can count, and it always feels like a warm hug in a bowl. I hope it becomes one of those recipes you reach for without thinking, the kind that makes your kitchen smell like home.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally. Add extra broth if the soup thickens too much during storage.

→ What type of sausage works best?

Italian sausage is traditional, but you can use mild or spicy varieties depending on your heat preference. For a leaner option, substitute with turkey or chicken sausage without changing the cooking method.

→ How can I lighten this soup?

Replace the heavy cream with half-and-half or evaporated milk for a lighter version that still maintains creaminess. You can also reduce the sausage amount or use a leaner meat alternative.

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well. Add them directly to the simmering broth without thawing, but increase cooking time by 2-3 minutes beyond package instructions to ensure they're tender.

→ What vegetables can I add for extra texture?

Diced carrots, bell peppers, zucchini, or celery are excellent additions. Sauté them with the onions at the beginning to ensure they cook through properly before adding the broth.

→ What wine pairs well with this dish?

A medium-bodied red wine like Chianti complements the creamy tomato broth and Italian sausage beautifully. Alternatively, a crisp white wine such as Pinot Grigio also pairs nicely.