Tuscan Tortellini Soup

My neighbor brought me a bowl of this soup on a gray Tuesday afternoon when I was too tired to cook. The steam rising from the bowl carried the scent of garlic and Italian herbs, and the first spoonful made me close my eyes. I asked for the recipe before she even left my porch. Now I make it every few weeks, and it always reminds me that the best recipes come from someone who just wanted to feed you something warm.

The first time I doubled this recipe for a dinner party, I worried it wouldnt be fancy enough. But when my friends started scraping their bowls and asking if there was more, I stopped worrying. One of them said it tasted like the kind of soup you get at a hidden restaurant in Florence, and I didnt correct her. Sometimes simple food just needs to be cooked with attention, and people notice.

Ingredients

• Italian sausage: This is the flavor backbone, releasing oils and spices that season the entire broth, so dont skip browning it well.
• Yellow onion: Diced small so it melts into the soup and adds sweetness without chunks getting in the way of your spoon.
• Garlic: Three cloves give you that warm, aromatic hit without overpowering the tomato and cream.
• Baby spinach: Wilts down to almost nothing but adds color and a bit of earthiness that balances the richness.
• Chicken broth: Low sodium lets you control the salt, especially since the sausage and Parmesan bring plenty on their own.
• Crushed tomatoes: One can gives the soup body and a slight tang that cuts through the cream beautifully.
• Heavy cream: This is what makes the broth creamy and comforting, coating every bite in silky richness.
• Cheese tortellini: Use refrigerated, not frozen, because they cook faster and hold their shape better in the bubbling broth.
• Italian herbs: A teaspoon of the dried blend brings basil, oregano, and thyme without needing three separate jars.
• Red pepper flakes: Optional but I always add them for a gentle warmth that sneaks up on you.
• Parmesan cheese: Freshly grated melts into the hot soup and adds a salty, nutty finish.
• Fresh basil or parsley: A handful chopped on top makes it look and taste like you care, which you do.

Instructions

Brown the sausage:

Break it apart with a wooden spoon as it sizzles in the pot, letting it get golden and crumbly. If theres a lot of fat pooling at the bottom, spoon most of it out so the soup doesnt turn greasy.

Soften the aromatics:

Toss in the onion and let it cook until it turns translucent and sweet, then add the garlic and stir for just a minute until your kitchen smells incredible. Dont let the garlic brown or itll taste bitter.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then sprinkle in the Italian herbs and red pepper flakes. Bring everything to a gentle boil so the flavors start mingling.

Cook the tortellini:

Lower the heat and add the tortellini, letting them simmer until theyre tender and plump. Check the package for timing, but usually four to six minutes does it.

Finish with cream and greens:

Stir in the heavy cream and spinach, watching the spinach wilt down in just a couple of minutes. The soup should look creamy and inviting, not separated or curdled.

Season and serve:

Taste and add salt and pepper as needed, remembering the Parmesan will add more salt on top. Ladle into bowls and finish with grated cheese and a sprinkle of fresh herbs.

Save to Pinterest

I remember ladling this into mismatched bowls on a Sunday night, my kids quiet for once because they were too busy eating. My daughter looked up and said it tasted like the soup from that restaurant we went to on vacation, and I realized shed never forget that trip or this soup. Food has a way of holding memories even when we dont try.

How to Make It Lighter

Swap the heavy cream for half and half or even evaporated milk if you want the creamy texture without all the fat. You can also use turkey or chicken sausage instead of pork, which keeps the flavor but cuts down on grease. I tried it once with oat milk and it worked surprisingly well, though the soup was a little thinner and less luxurious.

What to Serve Alongside

This soup begs for crusty bread, the kind you can tear apart and dip into the creamy broth until every drop is gone. A simple green salad with lemon vinaigrette balances the richness, and if youre feeling fancy, pour a glass of Chianti or any medium bodied red wine. I also love setting out extra Parmesan and red pepper flakes so everyone can adjust their bowl to taste.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the tortellini will absorb some broth and puff up even more. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen it back up. I dont recommend freezing this soup because the cream can separate and the tortellini turn mushy, but if you must, freeze it before adding the cream and stir that in fresh when you reheat.

• Store in an airtight container to keep the flavors from mingling with everything else in your fridge.
• If the soup thickens too much overnight, thin it with a little broth or water as it warms.
• Garnish with fresh herbs after reheating so they stay bright and fragrant.

Save to Pinterest

This soup has become my answer to cold nights, last minute guests, and days when I just need something warm and uncomplicated. I hope it does the same for you.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, absolutely. Turkey or chicken sausage works well for a leaner option, and you can adjust the spice level by choosing mild or spicy varieties based on your preference.

→ How do I make this soup lighter?

Replace the heavy cream with half-and-half or evaporated milk for a lighter version that still maintains the creamy texture and rich flavor profile.

→ What vegetables can I add?

Beyond spinach, consider diced carrots, bell peppers, zucchini, or mushrooms for added texture and nutritional variety. Add them when sautéing the onions.

→ Is this suitable for meal prep?

Yes, this soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months. Reheat gently on the stovetop to preserve the cream-based broth.

→ What wine pairs best with this dish?

A medium-bodied red wine like Chianti complements the Italian flavors perfectly. Alternatively, a crisp white wine such as Pinot Grigio works well if you prefer lighter pairings.

→ Can I use frozen spinach instead?

Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to prevent watering down the broth. Use about 150g for equivalent results.