Creamy Tuscan Tortellini Soup with Italian Sausage and Spinach
Creamy Tuscan Tortellini Soup with Italian Sausage and Spinach is a 45-minute, 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.
Servings: 8
Calories: 515kcal
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.
Video
Notes
Cooking Notes:
Brown the sausage well before removing it to build the base flavor. Deglaze with wine to lift everything from the pot before adding broth. Add tortellini and spinach at the very end so they stay tender and vibrant.
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.
Nutrition
Calories: 515kcal | Carbohydrates: 22g | Protein: 19g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 97mg | Sodium: 1555mg | Potassium: 401mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3230IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 3mg
