Tuscan Tortellini Soup (Printable)

A hearty, creamy soup with cheese tortellini, Italian sausage, and spinach in a rich tomato broth. Serves 6 in 40 minutes.

# What You 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 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 -
  • It feels like a restaurant dish but uses ingredients you probably already have.
  • The tortellini makes it filling enough that you don't need anything else on the table.
  • Leftovers taste even better the next day when the flavors have melded together.
  • You can adjust the spice level easily depending on who's eating.
02 -
  • Don't skip draining the sausage if it's fatty, too much grease will make the soup slick instead of creamy.
  • Add the spinach at the very end or it'll turn drab and lose its bright green color.
  • If the soup thickens too much as it sits, just stir in a splash of broth or water when reheating.
03 -
  • Use a Dutch oven if you have one, it holds heat evenly and keeps the soup at a perfect simmer.
  • Taste the soup before serving and adjust the salt, the Parmesan and sausage add plenty so you might need less than you think.
  • If you like a thicker soup, mash a few of the tortellini against the side of the pot to release their filling into the broth.
Go back