Tuscan Tortellini Soup (Printable Version)

Hearty Tuscan soup featuring cheese tortellini, Italian sausage, spinach, and creamy tomato broth—ready 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 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)

# 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, 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 is creamy.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan and fresh herbs, if desired.

# Expert Tips:

01 -
  • It tastes like you simmered it all day, but it's done in under an hour, which means weeknight magic without the stress.
  • The creamy tomato broth clings to every piece of tortellini in a way that feels indulgent but somehow still comforting.
  • You can adjust the heat and richness to match your mood, making it as mild or as bold as you want.
02 -
  • Don't let the soup boil hard once you add the cream, or it might separate and look grainy instead of silky.
  • If you're making this ahead, cook the tortellini separately and add them when you reheat, otherwise they'll soak up all the broth and turn mushy.
03 -
  • Use a wooden spoon to scrape up all the browned bits from the sausage, that's where the deep savory flavor hides.
  • Add the Parmesan right before serving instead of stirring it into the pot, so each bowl gets a fresh hit of cheesy richness.
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