Creamy Tuscan Tortellini Soup
Creamy Tuscan Tortellini Soup made with cheesy tortellini, Italian sausage, spinach, and a rich Parmesan cream broth. An easy, cozy one-pot dinner ready in 30 minutes. 🍲
Equipment
- Dutch Oven or Heavy-Bottom Soup Pot Holds heat evenly and prevents the cream from scorching.
- Wooden Spoon or Silicone Spoon Gentle on your pot and perfect for stirring without breaking the tortellini.
- Microplane Zester/Grater For freshly grated Parmesan (huge flavor upgrade over pre-shredded!).
Ingredients
- tablespoon olive oil
- lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 14oz can diced tomatoes
- 1½ cups heavy cream (or half-and-half for lighter version)
- 1 9oz package cheese tortellini
- 2 cups fresh spinach (or kale)
- ½ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain grease if needed.
- Sauté aromatics: Add onion and garlic; cook for 2–3 minutes until soft and fragrant.
- Simmer the base: Pour in broth and diced tomatoes. Stir in Italian seasoning, red pepper flakes, salt, and pepper. Simmer 5 minutes.
- Add tortellini: Stir in tortellini and cook for 7–8 minutes or until tender.
- Add the cream: Lower the heat and stir in cream and Parmesan. Let it gently simmer (don’t boil) for 3–4 minutes.
- Add spinach: Stir in spinach and cook until wilted. Adjust seasoning if needed.
- Serve: Ladle into bowls, top with extra Parmesan, and serve with crusty bread
Notes
A Parmesan rind is a secret flavor boost. Drop one into the broth while it simmers, then remove before serving for incredible depth.
This soup gets even better the next day as the flavors mingle. It's perfect for make-ahead meals.
Finish with a squeeze of lemon or splash of white wine vinegar to brighten all that rich, creamy goodness.