Tuscan Tortellini Soup (Printable Version)

A hearty Italian soup combining 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)

# Directions:

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

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you simmered it all day.
  • The creamy tomato broth clings to every piece of tortellini in the most comforting way.
  • You can adjust the spice level and swap ingredients based on what's already in your fridge.
  • Leftovers actually get better as the flavors meld overnight.
02 -
  • Don't add the spinach too early or it turns olive green and loses its bright color, wait until the very end.
  • If you add the tortellini before the broth is simmering, they can get gummy and overcooked on the bottom.
  • Taste before adding extra salt because the sausage, broth, and Parmesan all bring their own saltiness to the party.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts better and tastes sharper.
  • If your soup feels too thick, thin it with a little extra broth rather than water so you don't dilute the flavor.
  • Let the soup rest for five minutes before serving so the tortellini firm up slightly and don't fall apart when you ladle them.
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