Tuscan Tortellini Soup (Printable)

A hearty Tuscan soup with cheese tortellini, Italian sausage, spinach, and creamy tomato broth—comfort food ready in 40 minutes.

# 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 - 3 1/3 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 blend
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper to taste

→ Finishing Touches

12 - 1/4 cup grated Parmesan cheese for serving
13 - Fresh basil or parsley, chopped, optional

# How-To:

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 to 7 minutes. Drain excess fat if needed.
02 - Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced 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 to 6 minutes, until the pasta is tender.
05 - Stir in the heavy cream and spinach. Simmer for 2 to 3 minutes, just until the spinach wilts and the soup becomes creamy.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours simmering when you actually spent forty minutes start to finish.
  • The creamy tomato broth clings to every piece of tortellini in the most satisfying way.
  • Leftovers get even better overnight as the flavors settle into each other.
  • One pot means less cleanup and more time to enjoy the meal with people you love.
02 -
  • Dont add the cream while the soup is boiling hard or it can break and look grainy instead of smooth.
  • If you add the spinach too early it turns drab and slimy, so wait until the very end.
  • Taste before salting because the sausage, broth, and Parmesan already bring a lot of salt to the pot.
03 -
  • Use a Dutch oven if you have one because it holds heat evenly and keeps the soup at a steady simmer.
  • If you want extra vegetables, dice a carrot or bell pepper and add them with the onion so they have time to soften.
  • Always taste the soup after adding the tortellini because they release starch that can dull the seasoning.
  • For a richer finish, stir in an extra tablespoon of Parmesan right before serving.
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