Tuscan Tortellini Soup (Printable)

Hearty Italian soup with cheese tortellini, sausage, spinach, and creamy tomato broth. Comfort in a bowl.

# 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 - 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)

# 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, approximately 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, typically 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 reaches a creamy consistency.
06 - Season to taste with salt and pepper. Ladle into bowls and garnish with Parmesan and fresh herbs, if desired.

# Expert Advice:

01 -
  • It tastes like you simmered it all day, but you'll have dinner on the table in under an hour.
  • The creamy tomato broth clings to every pillow of tortellini in the most satisfying way.
  • It's adaptable enough to hide whatever vegetables are lingering in your fridge.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Add the cream off the heat or on very low heat, because high temperatures can cause it to separate and look curdled instead of silky.
  • Don't overcook the tortellini or they'll turn mushy and fall apart, so set a timer and pull them when they're just tender.
  • If your soup thickens too much as it sits, thin it with a splash of broth or even water when reheating.
03 -
  • Use hot broth instead of cold to speed up the simmering time and get dinner on the table even faster.
  • Grate your own Parmesan instead of using pre-grated, it melts better and tastes noticeably fresher.
  • If you like a brothier soup, add an extra cup of chicken broth before simmering the tortellini.
  • For a spicy kick, use hot Italian sausage and increase the red pepper flakes to three-quarters of a teaspoon.
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