Tuscan Tortellini Soup (Printable Version)

A comforting bowl of tortellini with Italian sausage, spinach, and creamy tomato broth for a cozy meal.

# 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 oz) crushed tomatoes
07 - 1 cup heavy cream

→ Pasta

08 - 10 oz refrigerated cheese tortellini

→ Seasonings

09 - 1 tsp dried Italian herbs blend (basil, oregano, thyme)
10 - 1/2 tsp 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)

# 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 garlic and cook until fragrant, around 1 minute.
03 - Pour in the chicken broth and crushed tomatoes. Add the dried Italian herbs and crushed red pepper flakes. Bring the mixture to a gentle boil.
04 - Reduce heat to a simmer. Add the cheese tortellini and cook according to package instructions, typically 4 to 6 minutes, until tender.
05 - Stir in the heavy cream and fresh spinach. Simmer for 2 to 3 minutes until the spinach wilts and the broth becomes creamy.
06 - Adjust seasoning with salt and freshly ground black pepper. Serve garnished with grated Parmesan cheese and fresh herbs if desired.

# Additional Tips::

01 -
  • It tastes like you spent hours simmering when you've actually been done in less than an hour.
  • The sausage does most of the flavor work, so you can think about other things while it cooks.
  • Creamy enough to feel indulgent, but bright enough that you don't feel weighed down afterward.
02 -
  • Don't overcook the tortellini—even a minute too long and it falls apart and makes the broth starchy and dull.
  • The spinach will release water when it wilts, so the soup will thin slightly; this is normal and actually lovely if your broth was good to start with.
  • Taste as you go, especially with salt and pepper, because the sausage is already seasoned and you can easily go overboard.
03 -
  • Keep your broth warm while the tortellini cooks so the pasta doesn't shock into a hard center in cold liquid.
  • The soup will keep improving for the first day as flavors meld, so don't judge it right away if something tastes slightly off.
Go Back