Creamy Tuscan Tortellini Soup

When the weather demands a cozy, comforting meal but you don’t have hours to let a pot simmer on the stove, this Creamy Tuscan Tortellini Soup is the ultimate savior. It combines the hearty, savory flavors of Italian sausage with pillowy cheese tortellini in a rich, velvety tomato broth that tastes like it came from a high-end Italian restaurant.

Love this? You should also try our 20-Minute Spicy Sausage & Kale Soup!

Why You’ll Love This Recipe

• Lightning Fast: Because we use fresh refrigerated tortellini instead of dried pasta, the soup finishes cooking in a matter of minutes.
• One-Pot Cleanup: The meat, broth, and pasta all cook in the same Dutch oven, meaning fewer dishes for you!
• Incredibly Comforting: The heavy cream perfectly balances the acidity of the tomatoes, creating a luxurious, restaurant-quality broth.

The Secret to Perfect Tortellini Soup

The biggest mistake people make when cooking tortellini soup is adding the pasta too early or letting it boil for too long. Refrigerated tortellini is extremely delicate. You must wait to add it until the very end of the cooking process, and only simmer it gently for 3 to 5 minutes. If you boil it vigorously or let it sit on the stove for 20 minutes, the pasta will burst open, the cheese filling will leak out, and you will be left with a mushy pot of disintegrated noodles! Additionally, if you plan to have leftovers, store the cooked tortellini separately from the broth so it doesn’t soak up all the liquid overnight.

Creamy Tuscan Tortellini Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 lb Ground Italian sausage (mild or spicy)
• 1 tbsp Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 1 can (28oz) Crushed tomatoes
• 4 cups Chicken broth (low sodium)
• 1 tbsp Italian seasoning
• 1 cup Heavy whipping cream
• 1 package (9oz) Refrigerated cheese tortellini
• 3 cups Fresh baby spinach
• 1/4 cup Parmesan cheese, freshly grated (for serving)

Method

 

Main

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground Italian sausage and cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
2. Add the diced onion to the pot with the sausage and sauté for 3 minutes until softened. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
3. Pour in the crushed tomatoes and chicken broth. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to develop.
4. Stir in the heavy whipping cream and the refrigerated cheese tortellini. Simmer uncovered for 3-5 minutes, or until the tortellini are tender and floating to the top.
5. Remove the pot from the heat and stir in the fresh baby spinach. Let it sit for 1 minute until the spinach is wilted.
6. Ladle the soup into bowls, garnish generously with freshly grated parmesan cheese, and serve immediately with crusty garlic bread.