Tuscan Tortellini Soup (Printable Version)

Hearty Italian soup with cheese tortellini, sausage, and spinach in a rich tomato cream broth—ready in 40 minutes.

# What You 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)

# Step-by-Step:

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 and fresh herbs, if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is faster than the meal itself.
  • The creamy tomato broth clings to the tortellini in a way that feels indulgent but comes together in under an hour.
  • You can adjust the spice level and swap proteins without losing the soul of the dish.
02 -
  • Don't add the cream until after the tortellini are cooked, or it can curdle if the heat is too high.
  • If you're making this ahead, stop before adding the tortellini and spinach, then finish those steps when you reheat so the pasta doesn't get mushy.
03 -
  • Taste the broth before adding the Parmesan, because the cheese brings a lot of salt and you don't want to overdo it.
  • Use a slotted spoon to serve the tortellini first, then ladle the broth over, so every bowl gets an even distribution of pasta and sausage.
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