Tuscan Tortellini Soup (Printable)

Hearty Italian soup combining cheese tortellini, Italian sausage, spinach, and creamy tomato broth in just 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 - 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)

# 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 5–7 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 Advice:

01 -
  • Everything cooks in one pot, so cleanup is fast and youre not left with a sink full of dishes after a long day.
  • The creamy tomato base feels indulgent but comes together in under half an hour, making it perfect for busy weeknights.
  • Its flexible enough to handle whatever you have on hand, whether thats turkey sausage, kale instead of spinach, or a splash of milk instead of cream.
02 -
  • Dont add the cream until the very end or it can break and curdle if it boils too hard with the acidic tomatoes.
  • If your tortellini are frozen, add them straight from the freezer and give them an extra 2 minutes to cook through completely.
  • Taste the soup before serving because the sausage and Parmesan are both salty, and you might not need to add any extra salt at all.
03 -
  • Use a Dutch oven if you have one, the heavy bottom prevents scorching and keeps the heat steady so the cream doesnt separate.
  • If you like a brothier soup, add an extra cup of chicken broth before simmering the tortellini.
  • Fresh basil stirred in at the very end brightens the whole pot and makes it taste like you spent way more time on it than you actually did.
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