Tuscan Tortellini Soup (Printable Version)

Creamy tomato soup featuring cheese tortellini, Italian sausage, and spinach—a comforting, hearty dish ready in 40 minutes.

# What You'll Need:

→ Meats

01 - 1 pound 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 ounces) crushed tomatoes
07 - 1 cup heavy cream

→ Pasta

08 - 10 ounces 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 Make It:

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 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 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 -
  • It comes together in under an hour but tastes like youve been simmering it all afternoon.
  • The tortellini makes it hearty enough to be dinner without needing anything fancy on the side.
  • You can adjust the spice level and creaminess to match exactly what your family likes.
  • Leftovers taste even better the next day once everything has mingled together.
02 -
  • Don't add the tortellini too early or they'll get mushy and fall apart in the broth.
  • Drain the sausage fat only if there's a lot—a little bit adds flavor and richness to the soup.
  • Stir in the cream at the end off high heat so it doesn't curdle or separate.
  • If you're making this ahead, cook the tortellini separately and add them when you reheat so they stay tender.
03 -
  • Use a Dutch oven instead of a regular pot—it holds heat evenly and makes everything taste better.
  • Taste the soup before adding salt, the sausage and Parmesan are already salty.
  • If the soup gets too thick, just add a little more broth or cream until it's the consistency you like.
  • Fresh basil torn on top right before serving makes it smell and taste like you ordered it from a restaurant.
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