This Tuscan Tortellini Soup is a rich, comforting one-pot meal with cheesy tortellini, Italian sausage, and spinach in a creamy tomato broth. It delivers big, restaurant-quality flavor in about 30 minutes. Perfect for a busy weeknight, this Tuscan Tortellini Soup is hearty, flexible, and always a crowd-pleaser.
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Why You’ll Love This Tuscan Tortellini Soup
- Incredibly satisfying: Cheesy tortellini and savory sausage make a complete meal.
- Restaurant-quality flavor: Rich, herby broth tastes like a rustic Italian eatery.
- One-pot wonder: Minimal cleanup means more time to enjoy.
- Wonderfully flexible: Easy swaps for sausage, greens, or vegetarian style.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb mild or hot Italian sausage, casings removed
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- ½ cup heavy cream
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Tools: Large Dutch oven or soup pot, wooden spoon, measuring cups and spoons
Notes: Using good-quality chicken broth really makes a difference here—it forms the flavorful base that everything else builds upon. And don’t skip the heavy cream; it adds a lovely silkiness that balances the acidity from the tomatoes beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 28 g |
| Carbs: | 26 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. Mild Italian sausage gives a gentle, herby flavor, while hot sausage adds a pleasant kick. If you prefer a lighter option, chicken or turkey Italian sausage works wonderfully too.
- Don’t skip browning the sausage. Taking a few extra minutes to properly brown the sausage adds incredible depth to the soup—those little browned bits at the bottom of the pot are pure flavor gold.
- Use refrigerated tortellini for best texture. The fresh, refrigerated kind holds its shape better and has a more delicate bite than frozen varieties, which can sometimes turn mushy.
- Fresh spinach wilts perfectly. It only needs a minute or two at the end, so add it just before serving to keep that vibrant green color and slight crunch.
How to Make Tuscan Tortellini Soup
Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until it’s nicely browned and cooked through—this should take about 5–7 minutes. You’ll notice those delicious brown bits forming on the bottom of the pot; that’s where a ton of flavor comes from, so don’t be shy about scraping them up later.
Step 2: Add the diced onion and sliced carrots to the pot. Sauté for about 4–5 minutes, until the onion turns translucent and the carrots begin to soften. Stir in the minced garlic and cook for another 30 seconds, just until it becomes fragrant—be careful not to burn it, or it’ll turn bitter.
Step 3: Pour in the chicken broth and diced tomatoes with their juices. Sprinkle in the dried basil and oregano, then give everything a good stir. Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer for about 10 minutes. This allows the flavors to meld together and the carrots to become tender.
Step 4: Increase the heat to medium and stir in the refrigerated cheese tortellini. Cook for about 5–7 minutes, or according to the package directions, until the tortellini are plump and cooked through. You’ll notice the broth thickening slightly as the pasta releases its starch.
Step 5: Reduce the heat to low and stir in the fresh spinach. It’ll wilt almost instantly—just a minute or two is all you need. Then, pour in the heavy cream and stir gently to combine. Let it heat through for another minute, but avoid boiling once the cream is added to prevent curdling.
Step 6: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top generously with grated Parmesan cheese. The soup should be creamy, hearty, and aromatic—perfect for diving into right away.
Storage & Freshness Guide
- Fridge: Store cooled soup in an airtight container for up to 3 days.
- Freezer: Not recommended; cream may separate and tortellini turn mushy.
- Reviving: Reheat gently on stove, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Garlic bread or focaccia — There’s nothing better for sopping up every last drop of that creamy, savory broth. The crisp, buttery edges contrast beautifully with the soup’s richness.
- Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon dressing cut through the soup’s heartiness, offering a refreshing palate cleanser between bites.
- Roasted asparagus with Parmesan — Its tender, slightly charred flavor and salty cheese topping echo the Italian notes in the soup without overpowering them.
Drinks
- Chianti or Sangiovese — These medium-bodied Italian reds have enough acidity to stand up to the rich sausage and creamy broth, enhancing the Tuscan vibe.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus help balance the soup’s richness and cleanse the palate beautifully.
- Pinot Grigio — A crisp, dry white wine offers a refreshing counterpoint to the savory, herby notes, especially if you prefer white over red.
Something Sweet
- Tiramisu — The coffee-soaked layers and mascarpone cream continue the Italian theme while providing a cool, decadent finish to the meal.
- Lemon sorbet — Its bright, tangy flavor is incredibly refreshing after a hearty bowl of soup, and it feels light enough to enjoy without feeling overly full.
- Almond biscotti — Crunchy, not-too-sweet, and perfect for dipping into a post-dinner espresso, they round out the Tuscan experience wonderfully.
Top Mistakes to Avoid
- Overcooking the tortellini. They continue to soften in the hot broth even off the heat, so if you cook them too long initially, they can turn mushy and fall apart.
- Adding the cream while boiling. High heat can cause the cream to curdle, giving the soup a grainy texture. Always stir it in at the end over low heat.
- Skipping the sausage browning step. Those caramelized bits are foundational for building a deep, savory flavor—if you just gray the meat, the soup will taste flat.
- Using frozen spinach without adjusting. If you must use frozen, thaw and squeeze out all excess water first, or you’ll dilute the broth and make it watery.
Make this easy Tuscan Tortellini Soup with sausage, spinach, and creamy tomato broth in just 30 minutes. A one-pot wonder perfect for busy nights. Get the recipe! Not what you're looking for?
Tuscan Tortellini Soup
Ingredients
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