Tuscan Tortellini Soup (Print View)

Hearty Tuscan soup with cheese tortellini, Italian sausage, spinach, and creamy tomato broth. A cozy 40-minute meal.

# Components:

→ 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 tsp dried Italian herbs (basil, oregano, thyme mix)
10 - ½ tsp 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)

# Method:

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 Advice:

01 -
  • It tastes like you spent hours simmering, but the whole thing comes together in under 45 minutes on a weeknight.
  • The creamy tomato broth clings to every pillow of tortellini, making each spoonful ridiculously satisfying.
  • You can adjust the heat level and swap proteins easily, so it works for picky eaters and adventurous ones alike.
  • Leftovers actually get better overnight as the flavors meld, and it reheats beautifully without separating.
02 -
  • Don't add the cream until the very end or it can curdle if the soup boils too hard—learned that the hard way when I got distracted by a phone call.
  • If you add the spinach too early, it turns a dull olive color instead of staying bright green, so wait until the last few minutes.
  • Refrigerated tortellini cook much faster than frozen, and if you accidentally use frozen, add a few extra minutes or they'll be chewy in the center.
03 -
  • Use a Dutch oven instead of a regular pot—it holds heat evenly and prevents the bottom from scorching when you're simmering the cream.
  • If you want a thicker soup, mash a few of the cooked tortellini against the side of the pot to release their filling into the broth.
  • Taste the soup before adding salt because the sausage, broth, and Parmesan all contribute plenty of seasoning on their own.
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