Tuscan Tortellini Soup (Printable)

A hearty Italian soup featuring cheese tortellini, Italian sausage, fresh spinach, and a rich creamy tomato broth. Perfect for cozy meals.

# Ingredient list:

→ 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)

# Step-by-Step Guide:

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, approximately 5 to 7 minutes. Drain excess fat if necessary.
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, typically 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 achieves a creamy consistency.
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 simmered it all day but takes less time than a conference call.
  • The creamy tomato broth clings to every piece of tortellini like a warm hug in a bowl.
  • You can throw in whatever greens or sausage you have and it still turns out restaurant-worthy.
02 -
  • Don't add the cream until after the tortellini are cooked or it can curdle if the soup boils too hard.
  • If you're making this ahead, stop before adding the tortellini and cream, then reheat gently and finish the soup just before serving so the pasta doesn't get mushy.
03 -
  • Use the best Parmesan you can afford and grate it fresh, the flavor is so much better than the pre-grated kind and it melts into the soup like magic.
  • If the soup feels too thick after sitting, thin it with a little broth or pasta water instead of more cream so it doesn't get too heavy.
  • Taste the soup after adding the Parmesan before you add more salt, because I've oversalted this more than once and had to stretch it with extra broth.
Return