Tuscan Tortellini Soup

My stove was cluttered with three half-empty pots when I threw this together on a Tuesday night, exhausted and convinced I had nothing to cook. I found tortellini shoved in the back of the fridge, some sausage I'd frozen weeks ago, and a wilted bag of spinach that still had life in it. What started as kitchen scavenging turned into the kind of soup that made my partner look up from his phone and ask if we were having company. We weren't, but that soup tasted like we should have been.

I made this for my sister when she came over drained from a long week, and she ate two bowls without saying much. Later she texted me asking for the recipe, which is her version of a hug. It's become my go-to when I want to feed someone something that feels like comfort without making a big production of it. Sometimes the best meals are the ones you don't overthink.

Ingredients

• Italian sausage: The base of all the flavor here, breaking it into small crumbles gives you pockets of savory richness in every spoonful, and using casings-off sausage makes it so much easier to brown evenly.
• Yellow onion: Diced fine so it melts into the background, adding sweetness without taking over, and always cook it until it's soft and translucent or it'll add a sharp bite you don't want.
• Garlic: Minced fresh is the only way to go, it blooms in the hot oil and fills your kitchen with that unmistakable smell that means something good is happening.
• Baby spinach: Stirred in at the end so it wilts but keeps its color, it adds a pop of green and makes you feel like you're eating something almost virtuous.
• Chicken broth: Low sodium gives you control over the salt, and using a full-flavored broth here makes the soup feel richer without adding more cream.
• Crushed tomatoes: They break down into the broth and give it body, plus that slight acidity balances the richness of the sausage and cream perfectly.
• Heavy cream: This is what transforms it from a broth soup into something luscious, stir it in off the heat if you're worried about it splitting.
• Cheese tortellini: Use the refrigerated kind, not frozen, because they cook faster and hold their shape better, plus they're already stuffed with cheese so every bite is creamy.
• Dried Italian herbs: A premixed blend works great here, it adds that warm herby background without having to dig through your spice drawer.
• Crushed red pepper flakes: Optional but worth it for a tiny kick of heat that wakes up the tomato and cream, start with less if you're not sure.
• Parmesan cheese: Freshly grated for serving, it melts a little into the hot soup and adds a salty, nutty finish that ties everything together.
• Fresh basil or parsley: A handful of torn herbs on top makes it look and taste like you care, even if you barely did.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Brown the sausage:

Cook the sausage in your pot over medium heat, breaking it up with a wooden spoon as it sizzles and browns. You want it crumbly and golden, not in big chunks, and if there's a pool of grease afterward, tip most of it out.

Soften the aromatics:

Toss in the onion and let it cook until it's soft and see-through, then add the garlic and stir for just a minute until it smells amazing. Don't let the garlic burn or it'll taste bitter.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then stir in your herbs and red pepper. Bring it up to a gentle boil, stirring occasionally so nothing sticks to the bottom.

Cook the tortellini:

Lower the heat to a simmer and add the tortellini, cooking them according to the package time, usually around 5 minutes. They should be tender but not mushy, taste one to check.

Finish with cream and greens:

Stir in the heavy cream and spinach, letting it all simmer together for a couple of minutes until the spinach wilts. The soup should look creamy and cohesive, not separated.

Season and serve:

Taste it and add salt and pepper as needed, then ladle it into bowls and top with Parmesan and fresh herbs. Serve it hot with crusty bread for dipping.

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The second time I made this, I had friends over and we ate it straight from the pot, standing around the stove with our bowls because no one wanted to wait. Someone said it tasted like the kind of soup you'd get at a little restaurant in Florence, and even though I've never been, I believed them. That's when I realized this recipe had earned a permanent spot in my rotation.

Making It Your Own

If you want to lighten it up, swap the cream for half and half or even whole milk, though it won't be quite as rich. I've also used turkey sausage when I was trying to be good, and it still tasted great, just a little leaner. You can throw in diced carrots or bell pepper with the onion if you want more vegetables, and honestly, kale works just as well as spinach if that's what you have.

Storing and Reheating

This soup keeps well in the fridge for up to three days, though the tortellini will soak up some of the broth as it sits. I usually add a little extra broth or water when I reheat it on the stove over low heat, stirring gently so the tortellini don't fall apart. It doesn't freeze perfectly because of the cream and pasta, but if you must, freeze it without the tortellini and cook fresh pasta when you reheat.

Serving Suggestions

I always serve this with a hunk of crusty bread, the kind you can tear apart and dip into the creamy broth until it's soft and soaked. A simple green salad with lemon vinaigrette on the side cuts through the richness, and if you're feeling fancy, pour a glass of Chianti or another medium-bodied red. Leftovers also make an excellent lunch the next day, the flavors deepen overnight and it reheats like a dream.

• Pair with garlic bread or focaccia for extra comfort.
• Top with extra Parmesan and a drizzle of good olive oil.
• Serve alongside a crisp Caesar salad for balance.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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This soup has pulled me through tired nights, surprise guests, and weeks when I didn't feel like cooking anything complicated. It's proof that you don't need a long ingredient list or hours at the stove to make something that feels like home.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare the soup through step 5 and refrigerate for up to 2 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The tortellini may absorb broth during storage, so add chicken broth or cream when reheating if needed.

→ What's the best substitute for heavy cream?

Half-and-half or evaporated milk work well for a lighter version. For dairy-free options, use coconut cream or cashew cream. Add slowly while simmering to achieve your desired consistency.

→ Can I use frozen tortellini instead?

Absolutely. Use the same amount and adjust cooking time according to package directions, typically 6–8 minutes for frozen varieties. Add directly to the simmering broth without thawing.

→ How do I adjust spice levels?

The red pepper flakes provide heat. Omit them entirely for mild soup, or increase to 1 teaspoon for spicier results. You can also pass crushed red pepper at the table for individual preference.

→ What vegetables can I add for more nutrition?

Diced carrots, bell peppers, zucchini, or celery integrate beautifully. Add heartier vegetables like carrots with the broth in step 3, and softer vegetables like zucchini with the spinach in step 5.

→ Which wine pairs well with this soup?

A medium-bodied red wine like Chianti complements the creamy tomato broth and sausage richly. Alternatively, a crisp white like Pinot Grigio offers refreshing contrast to the creamy elements.