Tuscan Tortellini Soup

The smell of browned sausage and garlic hit me the moment I walked into my neighbor Maria's kitchen one rainy October evening. She was stirring a pot of something creamy and tomatoey, tortellini bobbing at the surface like little pillows. I asked what she was making, and she just handed me a spoon. That first taste—rich, savory, with a gentle kick of red pepper—made me forget I'd only stopped by to return a baking dish.

I made this for my kids the week after I learned it from Maria, and they scraped their bowls clean without a single complaint about vegetables. My youngest even asked if the spinach was part of the cheese. I didnt correct him. Sometimes you just let the win happen.

Ingredients

• Italian sausage: The base of all the flavor here, use mild if youre serving kids or spicy if you want a little heat that builds as you eat.
• Yellow onion: Dice it finely so it melts into the broth and adds sweetness without being chunky.
• Garlic: Fresh is best, minced small so it blooms in the oil and perfumes the whole pot.
• Baby spinach: It wilts down to almost nothing, so dont be shy with the handful, it adds color and a bit of earthiness.
• Chicken broth: Low sodium gives you control over the salt, especially since the sausage and Parmesan both bring plenty.
• Crushed tomatoes: One can is all you need for a thick, rustic base that isnt too acidic.
• Heavy cream: This is what turns the soup luscious and ties the tomato and broth together into something you want to soak bread in.
• Cheese tortellini: Grab the refrigerated kind, they cook fast and stay tender without getting mushy.
• Italian herbs: A teaspoon of the dried blend does the work of three separate jars.
• Crushed red pepper flakes: Optional, but a half teaspoon adds warmth without making it spicy.
• Parmesan cheese: Freshly grated melts better and tastes sharper, save the green can for another day.
• Fresh basil or parsley: A handful of chopped herbs on top makes it look like you tried harder than you did.

Instructions

Brown the sausage:

Cook the sausage in a large pot over medium heat, breaking it up with a wooden spoon until its crumbly and browned all over, about 5 to 7 minutes. If theres a lot of grease pooling at the bottom, drain most of it off but leave a little for flavor.

Sauté the aromatics:

Toss in the diced onion and cook until it turns soft and translucent, about 3 minutes, then add the garlic and stir for just a minute until it smells amazing. Dont let the garlic brown or itll taste bitter.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then stir in the Italian herbs and red pepper flakes if youre using them. Bring everything to a gentle boil, stirring occasionally so nothing sticks to the bottom.

Cook the tortellini:

Lower the heat to a simmer and add the tortellini, cooking them according to the package directions, usually 4 to 6 minutes. Theyll puff up and float when theyre done.

Finish with cream and spinach:

Stir in the heavy cream and spinach, letting it all simmer together for 2 to 3 minutes until the spinach wilts and the soup turns creamy. Taste it now and add salt and pepper as needed.

Serve:

Ladle the soup into bowls and top each one with a generous sprinkle of Parmesan and a little fresh basil or parsley. Serve it hot with crusty bread on the side.

Pin

The first time I brought this to a potluck, someone asked if Id been cooking all day. I just smiled and said it was an old family recipe. Technically true, if you count my neighbors family. It became the dish I made when I wanted people to feel taken care of without actually spending hours in the kitchen.

Making It Lighter

If heavy cream feels like too much, you can swap in half and half or even evaporated milk and the soup will still taste rich and comforting. I've also used turkey sausage instead of pork when I wanted something a little leaner, and honestly, the flavor stays just as deep. You lose a bit of the fat, but the broth and seasonings do enough heavy lifting that no one notices.

Adding More Vegetables

This soup is forgiving enough to handle extra veggies if you want to sneak them in. I've diced up carrots and added them with the onion, and Ive thrown in chopped bell pepper when I had one sitting in the crisper. Both add a little sweetness and texture without changing the character of the soup. Just make sure anything you add gets a few minutes to soften before the tortellini goes in.

Serving and Pairing

This soup begs for crusty bread, the kind you can tear apart and dip straight into the bowl. I usually toast slices with a little butter and garlic, and they disappear fast. If youre pouring wine, a medium bodied red like Chianti works beautifully, it has enough acidity to cut through the cream and complement the tomato and sausage.

• Serve it the day you make it for the best texture, the tortellini can get soft if it sits too long.
• Leftovers reheat well on the stove with a splash of broth to loosen things up.
• If youre making it ahead, cook everything except the tortellini and cream, then add those just before serving.

Pin

This soup has become my go to when the weather turns cold and I need something that feels like a hug in a bowl. It never fails to make the kitchen smell like home.

Recipe FAQ

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well. Add it directly to the simmering broth without thawing, but increase cooking time by 2-3 minutes or follow package instructions for frozen pasta.

→ What type of sausage is best for this soup?

Italian sausage is ideal, whether mild or spicy based on your preference. For a lighter option, turkey or chicken sausage are excellent substitutes with similar flavor and texture.

→ How can I make this soup lighter?

Replace heavy cream with half-and-half or evaporated milk for a reduced-fat version. You can also use leaner sausage varieties or increase the spinach and vegetable content for added nutrition.

→ Can I prepare this ahead of time?

Prepare the soup through step 5, then cool and refrigerate for up to 2 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add fresh herbs and Parmesan just before serving.

→ What pairs well with this soup?

Serve with crusty bread for dipping and a medium-bodied red wine like Chianti. A simple green salad balances the richness of the creamy broth beautifully.

→ How do I prevent the cream from curdling?

Add the heavy cream after reducing heat to low, and stir gently to combine. Avoid boiling the soup once cream is added, as high heat can cause separation or curdling.