Tuscan Tortellini Soup

My stovetop was a mess of splattered tomato and bits of sausage when I finally tasted the first spoonful. I'd been improvising, tossing in whatever looked good at the market, and somehow ended up with a soup that tasted like something from a little trattoria I'd stumbled into years ago in Florence. The creaminess, the pockets of cheese-filled pasta, the way the spinach just barely wilted into the broth—it all clicked. I knew I'd be making this on repeat.

I made this for my sister on a rainy Tuesday when she needed comfort food and conversation. We sat at the kitchen table with oversized bowls, tearing apart a baguette and pretending we were somewhere in Tuscany instead of my cramped apartment. She went quiet after the first few bites, which is always a good sign. By the time we finished, the rain had stopped, but neither of us wanted to leave the table.

Ingredients

• Italian sausage: The flavor base of the entire soup—go mild if you like it gentle, spicy if you want a little kick, and always remove the casings so it crumbles beautifully into the broth.
• Yellow onion: Adds sweetness and body once it softens, and finely dicing it means it melts into the background without overpowering the other flavors.
• Garlic: Three cloves give you that unmistakable aromatic warmth without turning bitter, as long as you don't let it brown.
• Baby spinach: Wilts in seconds and adds color and nutrition without any bitterness—rough chop it so it blends into every spoonful.
• Chicken broth: Low sodium is key because the sausage and Parmesan bring plenty of salt on their own, and you want control over the seasoning.
• Crushed tomatoes: They break down into a velvety base that coats the tortellini and marries perfectly with the cream.
• Heavy cream: This is what transforms a simple tomato soup into something luscious and indulgent, though you can lighten it up with half and half if you prefer.
• Cheese tortellini: Use refrigerated, not frozen, for the best texture—they cook quickly and stay tender without turning mushy.
• Italian herbs: A blend of basil, oregano, and thyme brings that classic Italian warmth without needing a dozen separate jars.
• Red pepper flakes: Optional but wonderful if you like a subtle heat that builds as you eat.
• Parmesan cheese: Freshly grated is a must—it melts into the hot soup and adds a nutty, salty finish that ties everything together.
• Fresh basil or parsley: A handful of chopped herbs at the end makes the whole bowl feel bright and alive.

Instructions

Brown the sausage:

Cook the Italian sausage in a large pot over medium heat, breaking it into crumbles with a wooden spoon until it's browned all over and no pink remains, about 5 to 7 minutes. If there's a pool of grease, drain most of it off but leave a little for flavor.

Soften the aromatics:

Toss in the diced onion and let it cook until it turns translucent and sweet, about 3 minutes, then add the garlic and stir for just a minute until your kitchen smells incredible. Don't let the garlic brown or it'll taste bitter.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then stir in the Italian herbs and red pepper flakes if you're using them. Bring everything to a gentle boil, letting the flavors start to meld together.

Cook the tortellini:

Lower the heat to a simmer and add the tortellini, cooking them according to the package directions, usually around 4 to 6 minutes. They should be tender but still have a little bite when you test one.

Make it creamy:

Stir in the heavy cream and spinach, then simmer for another 2 to 3 minutes until the spinach wilts and the soup turns silky. Taste and adjust the salt and pepper—this is your moment to get it just right.

Serve it up:

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

Save

There's a moment when you ladle this into a bowl and the steam rises with that smell of garlic, tomato, and cream, and everything else in the world feels a little quieter. I've served this to friends who didn't think they liked soup, to kids who picked out the spinach but devoured the tortellini, and to myself on nights when cooking felt like the only thing I could control. It never disappoints.

Make It Your Own

This soup is forgiving and loves a little improvisation. I've added diced carrots when I had them sitting in the crisper, swapped the sausage for ground turkey when I wanted something lighter, and even stirred in a handful of white beans for extra protein. If you want it richer, add an extra splash of cream. If you want it brothier, thin it out with more chicken stock. The bones of this recipe are sturdy enough to handle whatever you throw at it.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to three days, though the tortellini will soak up some of the broth as it sits. When you reheat it, add a little extra chicken broth or water to loosen it back up, and warm it gently on the stove so the cream doesn't split. I actually think it tastes even better the next day once all the flavors have had time to settle into each other. Just don't freeze it—the cream and pasta don't hold up well in the freezer.

Pairing and Serving Ideas

This soup begs for a hunk of crusty bread to dip into that creamy broth—sourdough or a good Italian loaf are my favorites. A simple green salad with a lemony vinaigrette balances the richness, and if you're pouring wine, go for a medium bodied red like Chianti or Sangiovese. I've also served it with garlic bread on the side, which is probably overkill but absolutely worth it.

• Serve it in wide, shallow bowls so you can see all the tortellini and get a little bit of everything in each spoonful.
• Top with extra Parmesan and a drizzle of good olive oil for a restaurant style finish.
• Pair it with a crisp white wine like Pinot Grigio if red isn't your thing.

Save

This soup has become one of those recipes I reach for without thinking, the kind that feels like a hug in a bowl. I hope it does the same for you.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, turkey or chicken sausage work well for a leaner option. You can also use spicy sausage if you prefer more heat, or remove the red pepper flakes to balance the spice level.

→ How do I make this soup lighter?

Substitute half-and-half or evaporated milk for the heavy cream to reduce fat content while maintaining creaminess. You can also use a combination of both for a middle-ground option.

→ What vegetables can I add or substitute?

Diced carrots, bell peppers, zucchini, or kale work beautifully in this soup. Add heartier vegetables like carrots early in cooking, and delicate ones like zucchini toward the end to preserve texture.

→ How long does this soup keep?

Store in an airtight container for up to three days in the refrigerator. The tortellini may absorb broth as it sits, so add extra broth when reheating. You can also freeze without tortellini and add fresh pasta when reheating.

→ What wine pairs well with this soup?

A medium-bodied red wine like Chianti complements the creamy tomato base and sausage beautifully. A Barbera or Sangiovese also pairs wonderfully with the Italian flavors.

→ Can I prepare this ahead of time?

Yes, prepare the soup through step 3 and refrigerate. Add the tortellini and cream just before serving to prevent the pasta from becoming mushy and to keep the texture fresh.