Creamy Tuscan Cheese Tortellini Soup
This Creamy Tuscan Cheese Tortellini Soup is a cozy, creamy bowl with Italian sausage, garlic, sun-dried tomatoes, fresh spinach and Parmesan. The broth is rich and flavorful, and there is cheesy tortellini in every bite.
It all comes together in one Dutch oven, and it is perfect for a chilly fall or winter night.
Why You’ll Love This Tuscan Tortellini Soup
- One pot: everything cooks in a single Dutch oven.
- Creamy and rich: heavy cream and Parmesan make the broth silky.
- Cheesy tortellini: in every single spoonful.
- Big Tuscan flavor: sun-dried tomatoes, garlic and Italian seasoning.
Tuscan Tortellini Soup Ingredients
Italian Sausage and Ground Beef
Mild or hot sausage, browned and crumbled.
Onion, Red Bell Pepper and Garlic
The flavorful base of the soup.
Tomato Paste and Sun-Dried Tomatoes
Plus a little oil from the sun-dried tomato jar for extra flavor.
Seasonings
Italian seasoning and optional red pepper flakes.
Chicken Broth and Heavy Cream
For a rich, creamy broth.
Cheese Tortellini
Refrigerated tortellini cooks right in the soup.
Spinach and Parmesan
Stirred in at the end until wilted and melty.
Swap It: Use turkey sausage for a lighter soup, or half and half instead of heavy cream.
How to Make Tuscan Tortellini Soup
Step 1: Brown the Sausage
Cook the sausage in a large Dutch oven over medium-high heat, breaking it into crumbles. Drain excess grease if needed.
Step 2: Build the Base
Cook the onion 3 to 4 minutes, then stir in the garlic, tomato paste, sun-dried tomatoes and their oil, Italian seasoning and red pepper flakes for 1 minute.
Step 3: Simmer
Pour in the broth, bring to a gentle boil, then simmer for 8 to 10 minutes.
Step 4: Add the Cream
Stir in the heavy cream and bring back to a gentle simmer.
Step 5: Cook the Tortellini
Add the tortellini and cook according to the package, usually 3 to 5 minutes.
Step 6: Finish
Stir in the spinach and Parmesan until wilted and melted. Season with salt and pepper.
Carly’s Expert Tips
- Use the sun-dried tomato oil. It adds so much flavor to the broth.
- Keep it gentle. A gentle simmer keeps the cream smooth.
- Don’t overcook the tortellini. It keeps softening in the hot soup.
- Grate fresh Parmesan. It melts smoothly into the broth.
Make It Your Own
- Chicken: Swap the sausage for shredded rotisserie chicken.
- Kale: Use chopped kale instead of spinach.
- Spicier: Use hot Italian sausage and extra red pepper flakes.
- Mushrooms: Add sliced mushrooms with the onion.
Make-Ahead and Meal Prep: Make the soup base up to 3 days ahead. Reheat and add the tortellini and spinach right before serving so the pasta doesn’t get mushy.
What to Serve With Tuscan Tortellini Soup
Serve with crusty bread, garlic bread or a simple Caesar salad.
Storing and Reheating
Fridge: Store for up to 3 days. The tortellini will soak up some broth.
Reheat: Warm on the stove with a splash of broth.
Freezer: Freeze the soup without tortellini for up to 3 months.
What People Ask About Tuscan Tortellini Soup
Can I use frozen tortellini?
Yes. Add a couple of extra minutes of cooking time.
Can I make it without cream?
Use half and half or skip it for a brothier soup.
How do I keep the tortellini from getting mushy?
Cook it just until tender and store leftovers with extra broth.
Is it spicy?
Only if you use hot sausage and red pepper flakes.
Creamy Tuscan Cheese Tortellini Soup
Ingredients
Method
- In a large Dutch oven, cook Italian sausage over medium-high heat, breaking it into crumbles. Drain excess grease if necessary.
- Add onion and cook for 3-4 minutes until softened. Stir in garlic, tomato paste, sun-dried tomatoes, oil from sundried tomatoes, Italian seasoning, and red pepper flakes. Cook for another minute.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 8-10 minutes.
- Stir in heavy cream and bring back to a gentle simmer.
- Add refrigerated tortellini and cook according to package directions, usually 3-5 minutes.
- Stir in spinach and Parmesan until the spinach wilts and cheese melts. Taste and adjust salt and pepper.
