Tuscan Tortellini Soup with Sausage and Spinach
Cozy, creamy, and on the table in about 40 minutes, this Tuscan tortellini soup is what you want on a chilly night. Browned Italian sausage and garlic build a savory tomato broth, the cheese tortellini cook right in the pot, and a finish of cream, Parmesan, and spinach makes every spoonful rich and comforting. One pot, simple ingredients, and a bowl that feels special enough for company.
Servings: 4 servings
Calories: 986kcal
Equipment
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or hot, casings removed
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional but recommended
- ½ teaspoon black pepper
- 5 cups chicken broth
- 14-15 ounce can diced tomatoes, drained
- 10 ounces refrigerated cheese tortellini
- 1 cup heavy cream
Add-ins
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach or chopped kale
- 1 tablespoon butter
- salt to taste
Finish
- extra parmesan for serving
- fresh basil or parsley
Instructions
Soup Base
- Heat the olive oil in a large soup pot over medium-high heat.1 tablespoon olive oil
- Add the sausage and cook for 5–6 minutes, breaking it up with a spoon until browned. Let some bits caramelize against the bottom of the pot.1 pound Italian sausage
- Add the onion and cook for 3–4 minutes until softened.1 small yellow onion
- Stir in the garlic and cook for 30 seconds, then add the tomato paste, Italian seasoning, red pepper flakes, and black pepper. Cook for 1–2 minutes, stirring constantly, until the tomato paste deepens in color and smells rich.4 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper
- Pour in the chicken broth and diced tomatoes. Scrape up any browned bits on the bottom of the pan. Bring to a gentle boil, then reduce to a simmer and cook for 8–10 minutes to let the sausage flavor the broth.5 cups chicken broth, 14-15 ounce can diced tomatoes, drained
Add-Ins
- Add the tortellini and cook according to the package directions, usually 3–5 minutes.10 ounces refrigerated cheese tortellini
- Reduce the heat to low. Stir in the heavy cream, Parmesan, and spinach. Simmer for 2–3 minutes until the spinach wilts and the broth turns creamy.1 cup heavy cream, ½ cup grated Parmesan cheese, 2 cups fresh baby spinach
Finish
- Add the butter and stir until melted. Taste and adjust salt if needed.1 tablespoon butter, salt
- Ladle into bowls and top with extra parmesan, fresh basil, and cracked black pepper. Serve with crusty bread or garlic bread.extra parmesan for serving, fresh basil or parsley
Notes
Let the sausage caramelize. Five to six minutes over medium-high heat with some bits left undisturbed against the bottom of the pot builds the flavor foundation for the whole soup. Don’t rush it and don’t stir constantly.
Don’t overcook the tortellini. Follow the package directions and pull them on the earlier end. They continue cooking in the hot soup after the heat goes off and turn mushy if they go in too long.
Add cream and spinach on low heat. High heat can cause the cream to break and the spinach to turn dull and overcooked. Low and gentle for two to three minutes is all it needs.
Store in the fridge: Keep in an airtight container for up to 3 days. The tortellini absorb the broth as it sits and the soup thickens considerably. Add a splash of chicken broth when reheating to bring it back to the right consistency.
Reheating: Warm gently over medium-low heat, stirring occasionally. The microwave works too, cover loosely and stir halfway through. Don’t boil or the cream can separate.
Tortellini tip: If you’re planning on leftovers, cook the tortellini separately and add them to individual bowls at serving time. It keeps the pasta from soaking up all the broth overnight and turning the soup into a thick stew.
Nutrition
Calories: 986kcal | Carbohydrates: 46g | Protein: 36g | Fat: 74g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 2707mg | Potassium: 838mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2806IU | Vitamin C: 21mg | Calcium: 353mg | Iron: 5mg
