Creamy Tuscan Tortellini Soup with Italian Sausage and Spinach is a one-pot, comfort-filled dinner that feels hearty without being complicated. This Italian-inspired soup recipe simmers browned sausage, crushed San Marzano tomatoes, carrots, and broth before finishing with cheese tortellini, fresh spinach, and a splash of cream for richness.
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.
Tuscan Tortellini Soup Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 35 minutes
- 👥 Servings: 8
- 🔥 Cook Method: Stovetop (Dutch Oven Simmer)
- 🍽️ Cuisine (or General Category): Italian-American Soup
- 👩🍳 Pair With: Crusty garlic bread, Simple Caesar salad, Roasted zucchini
- ⭐ Difficulty Level: Easy
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This is one of our favorite cold weather soups. Finish with extra spinach and pair with a crisp Caesar for a full meal. ~Jami
Why We Love This Recipe
- A Complete Meal in One Bowl: Italian sausage, cheese tortellini, vegetables, and a creamy broth come together in a soup that feels satisfying without needing much on the side.
- Rich Without Being Heavy: The combination of San Marzano tomatoes, cream, and sausage creates a balanced broth that's comforting and fresh.
- Made for Real-Life Dinners: This recipe is simple enough for a weeknight but special enough to serve guests, just like our Marry Me Tortellini Pasta Recipe.
- Easy to Adapt: Whether you add extra vegetables, swap the greens, or change the protein, this soup is flexible without sacrificing flavor.
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 Italian sausage to give the soup depth without overpowering spice.
- 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 form the soup's foundation, creating 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 replace some of the Italian sausage with hot Italian sausage.
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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 San Marzano tomatoes, chicken broth, and cooked sausage. Bring the soup to a gentle simmer, partially cover the pot, and cook until the carrots are tender and the flavors have blended.
Reduce the heat to medium-low and stir in the heavy cream.
STEP FOUR: Finish With Tortellini And Spinach
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.
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 lighter soup, use lean turkey sausage, reduce the heavy cream, and add more fresh vegetables like zucchini or bell peppers.
Yes, you can use frozen tortellini in this soup. Fresh or refrigerated tortellini is our preferred choice because it cooks quickly and has a tender texture, but frozen tortellini works well too. Simply add a few extra minutes to the cooking time and simmer until the pasta is fully cooked.
Yes! For best results, cook dried tortellini separately according to the package directions. Drain and stir it into the finished soup just before serving. This helps maintain the soup's consistency and prevents the pasta from absorbing excess broth.
More Cheesy Pasta Recipes You'll Love ♥️
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📖 Recipe
Creamy Tuscan Tortellini Soup
Equipment
- Dutch oven or large pot
- Chef's Knife
- Cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil optional
- 1½ pounds mild Italian sausage, casings removed
- ¼ cup dry white wine
- 1½ cups diced onion about 1 medium onion
- 1½ cups chopped carrots about 2 to 3 carrots
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 1 (28-ounce can) San Marzano tomatoes crushed by hand
- 4 cups low-sodium chicken broth
- ½ cup heavy cream
- 10 ounces fresh or refrigerated cheese tortellini
- 2 cups loosely packed fresh spinach
- Fresh basil for garnish
- Shaved Parmesan cheese for serving
Instructions
- Heat a Dutch oven or large soup pot over medium heat. If using a leaner sausage, add the olive oil. Add the sausage and cook until browned, breaking it into bite-sized pieces as it cooks, about 5 to 7 minutes. Spoon off excess grease if needed, leaving about 1 tablespoon in the pot. Transfer the sausage to a plate.
- Add the white wine and scrape up any browned bits from the bottom of the pot. Cook for 1 minute. Add the onion, carrots, Italian seasoning, red pepper flakes, salt, pepper, and tomato paste. Cook for 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the crushed tomatoes, chicken broth, and cooked sausage, then bring to a gentle simmer.
- Partially cover the soup and cook for 20 to 25 minutes, or until the carrots are tender.
- Stir in the heavy cream and tortellini. Cook for 3 minutes, or until the tortellini is tender. Stir in the spinach and cook until wilted. Garnish with fresh basil and shaved Parmesan before serving.
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Notes
- Brown the sausage fully before moving on to build deeper flavor.
- Simmer long enough for carrots to become fully tender before adding cream.
- Add tortellini only in the final minutes so it doesn't overcook.
- Stir in spinach at the end so it stays bright and doesn't turn dull.
Jami Powell says
One of our favorite fall soups!