Tuscan Tortellini Soup (Printable)

A hearty soup with cheese tortellini, Italian sausage, spinach, and creamy tomato broth—comfort in a bowl.

# 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 blend
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 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, 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 reaches 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 Suggestions:

01 -
  • It tastes like something that simmered all day but comes together in under an hour.
  • Every spoonful has the perfect balance of creamy, savory, and just a little heat from the pepper flakes.
  • It's the kind of soup that makes people ask for seconds without even finishing their first bowl.
  • Leftovers taste even better the next day when the flavors have had time to settle in together.
02 -
  • Don't add the cream until the very end or it can break and look grainy if it boils too hard.
  • If your sausage is really fatty, drain most of it after browning or the soup will have an oily slick on top.
  • Use refrigerated tortellini, not dried, they cook in minutes and stay pillowy instead of turning gummy.
  • Taste before you add salt because the sausage, broth, and Parmesan all bring their own saltiness to the pot.
03 -
  • Let the sausage brown undisturbed for a minute before stirring so it develops a deep, caramelized crust.
  • Add a parmesan rind to the broth while it simmers for an extra layer of savory richness, just fish it out before serving.
  • If the soup gets too thick, thin it with a little pasta water or extra broth instead of more cream so it doesn't become too heavy.
  • Finish each bowl with a drizzle of good olive oil right before serving, it adds a fruity richness that makes the whole dish shine.
Go Back