Tuscan Tortellini Soup (Printable format)

A hearty Tuscan-inspired soup combining cheese tortellini, Italian sausage, spinach, and creamy tomato broth.

# What You’ll 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)

# 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, approximately 5 to 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 to 6 minutes, until the pasta is tender.
05 - Stir in the heavy cream and spinach. Simmer for 2 to 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 -
  • It tastes like you simmered it all afternoon but comes together in under 45 minutes from start to finish.
  • The creamy tomato broth clings to every pillow of tortellini in a way that feels indulgent without being heavy.
  • You can adjust the heat and richness to suit your mood or your crowd with just a pinch or a pour.
  • Leftovers somehow taste even better the next day when the flavors have mingled overnight in the fridge.
02 -
  • Don't add the spinach too early or it'll turn army green and lose its bright color and texture.
  • If you let the soup boil hard after adding the cream, it can break and look grainy, so keep the heat gentle.
  • Taste the broth before adding the tortellini because the pasta will absorb some of the seasoning as it cooks.
03 -
  • Use a wooden spoon to break up the sausage as it cooks so you get small, bite-sized crumbles that distribute evenly in every spoonful.
  • Add the Parmesan to the pot at the very end if you want an even creamier broth, but save some for garnish so people can adjust to taste.
  • If you like a thicker soup, mash a few tortellini against the side of the pot to release their cheesy filling into the broth.
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