If you’ve been searching for the perfect blend of rich, comforting flavors wrapped up in a warm bowl, you are absolutely going to love this Tuscan Tortellini Soup Recipe. It brings together hearty Italian sausage, tender cheese tortellini, and fresh spinach all swimming in a creamy tomato broth that will hug your soul with every spoonful. This soup is the ultimate cozy meal that’s as satisfying on a chilly night as it is a craving crusher anytime you need a little comfort on your plate.
Ingredients You’ll Need
Every ingredient in this Tuscan Tortellini Soup Recipe plays a starring role, creating a delicious balance of savory, herby, and creamy notes. The simple elements come together beautifully, delivering vibrant color, texture, and a depth of flavor that’s hard to beat.
- Olive oil: Adds a fruity, smooth base for cooking the sausage and aromatics, enhancing flavor.
- Italian sausage: The heart of this soup, it provides savory spice and rich protein.
- Yellow onion: Offers sweetness and depth as it softens and caramelizes.
- Garlic: Brings aromatic, garlicky warmth to make your taste buds sing.
- Dried basil and oregano: Classic Italian herbs that infuse the broth with an earthy, fragrant essence.
- Crushed red pepper flakes (optional): Adds a subtle, pleasant heat if you like a little kick.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Chicken broth: The liquid base that carries all ingredients, providing a savory canvas.
- Diced tomatoes (canned): Add juicy acidity and texture.
- Tomato sauce: Deepens the tomato flavor and thickens the soup.
- Refrigerated cheese tortellini: Soft, cheesy bite-sized pasta that makes this soup irresistible.
- Fresh spinach: Packs in color, nutrients, and a gentle earthiness.
- Heavy cream: Creates a luscious, silky finish to the broth.
- Grated Parmesan cheese: Adds sharp, nutty notes and a creamy richness.
How to Make Tuscan Tortellini Soup Recipe
Step 1: Brown the Sausage and Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Add the Italian sausage (mild or spicy—your call!) and cook it until it’s nicely browned and crumbled, about 6 to 8 minutes. This step builds a savory foundation packed with flavor. Once the sausage is browned, scoop out any excess grease if the pan looks too oily. Toss in the chopped onion and cook for 3 to 4 minutes, allowing it to soften and sweeten. Then stir in the minced garlic, dried basil, oregano, crushed red pepper flakes (if using), salt, and black pepper. Cook everything together for an additional minute to awaken the herbs and aromatic garlic.
Step 2: Build the Broth
Pour in the chicken broth, canned diced tomatoes with their juices, and tomato sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This simmering time is when all the flavors get to know each other and blend beautifully, turning your kitchen into a little Italian trattoria.
Step 3: Cook the Tortellini and Add Spinach
Add the refrigerated cheese tortellini directly to the simmering broth, cooking according to package directions—usually around 5 to 7 minutes. Near the end of the tortellini’s cooking time, stir in the chopped fresh spinach. It will wilt quickly, adding freshness and vibrant color to the soup.
Step 4: Finish with Cream and Parmesan
Turn the heat down to low and gently stir in the heavy cream and grated Parmesan cheese. Let the soup warm through another 2 to 3 minutes until it’s creamy, cheesy, and utterly inviting. This final step brings the Tuscan Tortellini Soup Recipe together into a velvety, comforting masterpiece you’ll want to savor spoonful by spoonful.
How to Serve Tuscan Tortellini Soup Recipe
Garnishes
A sprinkle of fresh basil or extra Parmesan cheese on top adds a lovely finish to your bowl. For a pop of color and extra flavor, a drizzle of high-quality olive oil or a few red pepper flakes can elevate the presentation and taste spectacularly.
Side Dishes
This soup stands on its own quite well, but pairing it with crusty Italian bread or garlic breadsticks turns your meal into an indulgent experience. A simple green salad with lemon vinaigrette also complements the creamy tomato base perfectly.
Creative Ways to Present
Serve the soup in rustic bread bowls for a charming and edible presentation that impresses every time. You can also ladle it over a bed of cooked polenta or alongside a tray of roasted vegetables for an Italian-inspired feast that feels special but stays true to the comforting nature of this dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers of this Tuscan Tortellini Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day soup even more delicious.
Freezing
This soup freezes well, but because of the cream and tortellini, it’s best to freeze before adding those ingredients. Freeze the soup base separately, then thaw and add cream, cheese, tortellini, and spinach when reheating for the freshest taste and texture.
Reheating
Reheat gently over low heat on the stovetop, stirring often to prevent the cream from separating. Add a splash of chicken broth if it feels too thick and stir in fresh Parmesan or spinach to revive that just-made taste.
FAQs
Can I use other types of sausage for this soup?
Absolutely! You can substitute Italian sausage with turkey sausage for a leaner option or even chorizo for a smoky twist. Just be mindful of the seasoning as it will affect the final flavor.
Is it possible to make this soup vegetarian?
Yes, simply omit the sausage and use vegetable broth instead of chicken broth. Add extra veggies like mushrooms or zucchini to keep it hearty and flavorful.
What can I do if I don’t have fresh spinach?
Frozen spinach works well in a pinch—just thaw and squeeze out excess water before adding it to the soup. Alternatively, kale also makes a great leafy green substitute.
Can I prepare the soup entirely in advance?
Since the tortellini and cream are best added last minute, you can make the broth and sausage base ahead of time. When ready to serve, reheat and add tortellini, spinach, cream, and cheese for the freshest flavor and texture.
How spicy is this soup?
The crushed red pepper flakes are optional, so you control the heat level. Using mild Italian sausage keeps it gentle and kid-friendly, while spicy sausage and red pepper flakes can amp up the kick to your liking.
Final Thoughts
This Tuscan Tortellini Soup Recipe is a true gem that combines ease, comfort, and irresistible flavor in one pot. Whether you’re feeding family or craving a cozy solo dinner, it’s always ready to deliver warmth and joyful satisfaction. I truly hope you enjoy making and sharing this hearty, creamy delight as much as I do!
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Tuscan Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Kid-Friendly
Description
Tuscan Tortellini Soup is a hearty and flavorful Italian-inspired soup featuring savory Italian sausage, tender cheese tortellini, fresh spinach, and a creamy tomato broth enriched with Parmesan cheese. Perfect for cozy meals, this soup balances rich flavors and comforting textures for an irresistible dish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the sausage: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned and crumbled, about 6–8 minutes. Remove excess grease if needed to keep the soup from being too oily.
- Sauté the onion: Add the chopped onion to the pot and cook for 3–4 minutes until it becomes soft and translucent, stirring occasionally to prevent burning.
- Add garlic and spices: Stir in minced garlic, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 additional minute to release the flavors.
- Add liquids and simmer: Pour in the chicken broth, diced tomatoes (with their juice), and tomato sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot and cook according to the package directions, typically about 5–7 minutes until tender.
- Wilt the spinach: Stir in the roughly chopped fresh spinach and cook just until wilted and incorporated, about 1–2 minutes.
- Add cream and cheese: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to simmer for an additional 2–3 minutes until the soup is warmed through and creamy.
- Serve: Ladle the soup into bowls and serve hot, optionally garnished with extra Parmesan or fresh herbs.
Notes
- Use turkey sausage as a lighter alternative to traditional Italian sausage.
- For a dairy-free version, omit the heavy cream and Parmesan cheese and substitute tortellini with dairy-free pasta.
- This soup tastes even better the next day; reheat with a splash of broth to loosen the consistency.
