This Creamy Tuscan Tortellini Soup recipe combines hearty Italian sausage, tender tortellini, and fresh spinach in a rich, flavorful tomato broth. Perfect for family dinners, it's quick to prepare and incredibly versatile. If you're craving a cozy weeknight meal or an impressive dish for guests, this soup delivers comfort and flavor in every bowl.
Need something to pair this with? We recommend our Simple Italian Salad Recipe or this Italian Giardiniera Salad.
Tuscan Tortellini Soup is a comforting Italian-inspired dish that combines sausage and tortellini with a creamy tomato broth. This soup draws from the rustic flavors of Tuscany, known for its simple yet bold combinations of fresh herbs, vegetables, and meats. It's the perfect balance of savory and creamy flavors.
If you like this Italian soup recipe, you may also love our Italian Beef and Bean Soup (Pasta e Fagioli) or our Italian Sausage and Lentil Soup.
Why We Love This Recipe
- Quick and Easy: Ready in under an hour, making it ideal for busy weeknights.
- Hearty: Italian sausage and tortellini make this soup filling and satisfying.
- Family-Friendly: Loved by kids and adults alike, it's perfect for family meals. Just like this Marry Me Tortellini Pasta Recipe!
- Customizable: Easily adjustable with various vegetable or protein options.
Creamy Tuscan Tortellini Soup Ingredients
Here's the line-up that we recommend for this creamy Tuscan soup recipe:
- Italian Sausage: We like to use a mix of mild and hot to give the soup depth without overpowering spice. It's a great balance that adds tremendous flavor.
- Cheese-Filled Tortellini: The soft, cheesy centers melt slightly into the broth, making it extra creamy and satisfying. Love tortellini? Try our Tortellini Alfredo with Blackened Shrimp!
- Spinach: We stir in fresh spinach at the end so it gently wilts into the soup without turning mushy. It only needs a minute or two.
- San Marzano Tomatoes: These imported canned tomatoes are sweeter and less acidic than regular varieties, which gives the broth a rich, savory flavor. We like to crush them by hand.
- Heavy Cream: This gives the soup that silky, luxurious finish that brings it all together.
- Garlic and Onion: These aromatics are the foundation of the soup and create a deeply flavorful base.
- Parmesan Cheese: Adds a nutty, salty edge that complements the cream and tomatoes. We like to sprinkle it on just before serving.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sausage: Swap Italian sausage for ground turkey or plant-based sausage.
- Spinach: Use kale or Swiss chard for a heartier texture.
- Spice: Add more red pepper flakes or use hot Italian sausage.
How To Make Creamy Tuscan Tortellini Soup
STEP ONE: Brown The Sausage
Brown the Italian sausage in olive oil, breaking it up with a spoon, until fully cooked and nicely browned. Remove from the pot and set aside.
STEP TWO: Deglaze
Pour the white wine into the same pot and scrape up the browned bits from the bottom. Let the wine simmer for 1 minute to reduce slightly.
Add the onion and carrots along with the Italian seasoning, red pepper flakes, salt, and black pepper. Sauté until softened, then add the garlic and tomato paste, cooking briefly to deepen the flavor.
STEP THREE: Simmer The Soup
Stir in the crushed tomatoes and return the sausage to the pot. Add the chicken broth, bring to a gentle simmer, and cook until the carrots are tender and the flavors are well blended.
STEP FOUR: Finish With Tortellini And Spinach
Stir in the heavy cream, then add the fresh tortellini and spinach. Cook just until the tortellini is tender and the spinach has wilted.
Serve with fresh basil and grated Parmesan.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Brown the sausage well before removing it from the pot.
✔️ DO Use fresh tortellini for a softer texture.
✔️ DO Add the spinach at the very end to keep it fresh and vibrant.
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Storage
Store leftover Tuscan tortellini soup in an airtight container in the refrigerator for up to 3 days. To freeze, leave out the tortellini and cream until reheating. Reheat leftovers gently on the stovetop. Use extra broth to maintain the perfect consistency.
FAQ
Yes, simply brown the sausage and sauté the vegetables before transferring to a slow cooker. Add the broth, tomatoes, and seasonings, and cook on low for 6-8 hours. Add tortellini, spinach, and cream in the last 15 to 30 minutes.
To make a healthier soup, use lean turkey sausage, reduce the heavy cream, and add more fresh vegetables like zucchini or bell peppers.
Absolutely! Fresh tortellini have a softer texture. If using frozen, just adjust the cooking time as needed to ensure the tortellini is fully cooked.
More Cheesy Pasta Recipes You'll Love ♥️
📖 Recipe
Creamy Tuscan Tortellini Soup with Italian Sausage and Spinach
Equipment
- Dutch oven or large pot
- Wooden spoon
- Ladle
- Chef's Knife
- Cutting board
Ingredients
- 1 ½ pounds Italian sausage 3 mild and 2 hot links, casings removed
- 1 medium onion diced
- 2 to 3 carrots chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups chicken broth low sodium
- 28 ounce can San Marzano tomatoes crushed by hand
- ½ cup heavy cream
- ¼ cup white wine
- 1 to 2 cups loosely packed fresh spinach
- 10 ounces fresh cheese tortellini
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- fresh basil for garnish
- Parmesan cheese shaved, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Pour in the white wine and deglaze the pot, scraping up the browned bits from the bottom. Let the wine reduce for 1 minute.
- Add the diced onion, chopped carrots, Italian seasoning, red pepper flakes, kosher salt, black pepper, and tomato paste. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute more.
- Return the cooked sausage to the pot. Add the crushed San Marzano tomatoes and chicken broth, stirring to combine.
- Bring the soup to a simmer and cook for 20-30 minutes, or until the carrots are tender.
- Stir in the heavy cream, then add the fresh tortellini and spinach. Cook for 3-5 minutes, stirring gently, until the tortellini is tender and the spinach has wilted.
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil and shaved Parmesan.
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Video
Notes
- Sausage: Swap Italian sausage for ground turkey or plant-based sausage.
- Spinach: Use kale or Swiss chard for a heartier texture.
Jami Powell says
One of our favorite fall soups!