Creamy Tuscan Tortellini Soup

5 from 1 vote

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.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Italian

Servings:

Calories: 527kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

Brown the sausage well for the best flavor. Add the tortellini and spinach at the end to keep them tender.

Tips for Best Results:

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.

How to Know It’s Ready:

The carrots should be fork-tender, and the tortellini soft but still holding its shape. The broth will look creamy and lightly thickened, not watery.

Nutrition