Tuscan Tortellini Soup (Printable)

Hearty Italian soup combining cheese tortellini, Italian sausage, spinach, and creamy tomato broth for ultimate comfort.

# What You 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:

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, 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.

# Insider Tips:

01 -
  • It comes together in under an hour, which means you can start it after work and still eat at a reasonable time.
  • The creamy tomato broth with little pockets of cheese tortellini feels indulgent without being fussy.
  • You can adjust the heat and swap the sausage to match whatever your household likes.
  • Leftovers taste even better the next day once the flavors have melted together.
02 -
  • Don't add the cream too early or it can curdle if the soup boils too hard.
  • If you're reheating leftovers, do it gently on low heat and add a splash of broth because the tortellini will soak up liquid overnight.
  • Taste before you salt, the sausage and Parmesan both bring plenty of saltiness on their own.
03 -
  • Use a mix of mild and spicy sausage if you want a little heat without overwhelming the soup.
  • Stir the spinach in at the very end so it stays bright green and doesn't turn mushy.
  • Let the soup rest for a few minutes after cooking, the flavors deepen and the tortellini finish soaking up the broth.
Go back