Tuscan Tortellini Soup (Printable)

Hearty soup featuring cheese tortellini, Italian sausage, spinach, and creamy tomato broth. A satisfying 40-minute meal.

# 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)

# Steps:

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 necessary.
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, typically 4-6 minutes, until the pasta is tender.
05 - Stir in the heavy cream and spinach. Simmer for 2-3 minutes 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 as desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but comes together in less time than it takes to watch a movie.
  • The creamy tomato broth clings to every tortellini pillow in a way that feels indulgent without being heavy.
  • You can throw it together on a weeknight and still feel like you made something special enough for company.
  • Leftovers somehow taste even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't add the cream while the soup is boiling or it can separate and look curdled, just let it simmer gently after you pour it in.
  • If you overcook the tortellini they'll get mushy and fall apart, so keep an eye on the timer and pull them off heat as soon as they're tender.
  • The soup thickens as it sits, so if you're reheating leftovers add a splash of broth or water to loosen it back up.
03 -
  • Use a Dutch oven instead of a regular pot if you have one, the heavy bottom prevents the cream from scorching and distributes heat more evenly.
  • Taste your broth before adding the tortellini, because once the pasta is in there it's harder to adjust the seasoning without overdoing it.
  • If you want to make this ahead, stop before adding the cream and spinach, then finish it just before serving so everything stays fresh and bright.
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