Tuscan Tortellini Soup (Print Version)

A hearty Italian soup combining cheese tortellini, Italian sausage, spinach, and creamy tomato broth in just 40 minutes.

# Components:

→ 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
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)

# Directions:

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 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 simmered it all day, but youre done in 40 minutes flat.
  • The creamy tomato broth clings to every pillow of tortellini, and each spoonful feels indulgent without being heavy.
  • You can swap in what you have on hand and it still turns out deeply satisfying every single time.
02 -
  • Don't add the cream until the very end or it can break and look curdled if it boils too hard.
  • If you're making this ahead, cook the tortellini separately and add them when you reheat, otherwise they'll soak up all the broth and turn mushy.
  • Taste the soup before adding extra salt because the sausage, Parmesan, and broth all contribute saltiness.
03 -
  • Use the best quality sausage you can find because it's the backbone of the soup's flavor.
  • If the soup feels too thick, thin it with extra broth rather than water so you don't dilute the taste.
  • Let the soup rest for five minutes before serving so the flavors can settle and the tortellini can soak up just a little bit of that creamy broth.
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