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
Scale
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.
