This creamy Tuscan tortellini soup is an easy one-pot dinner made with Italian sausage, tender cheese tortellini, tomatoes, spinach, and a savory Parmesan cream broth.
If you love my sausage tortellini soup and creamy tomato tortellini soup, this creamy Tuscan version deserves a spot in your dinner rotation, too!
This post may contain affiliate links. Read disclosure policy.
Key Takeaways: Creamy Tuscan Tortellini Soup
- 30-minute dinner. This creamy Tuscan tortellini soup comes together quickly with just 10 minutes of prep and 20 minutes of cooking.
- Rich and hearty. Italian sausage, cheese tortellini, Parmesan, and heavy cream make every bowl satisfying.
- Easy one-pot recipe. Everything cooks in one Dutch oven, from browning the sausage to simmering the tortellini and stirring in the spinach.
- Panera-inspired. If you love Panera’s Tuscan tortellini soup, this homemade version has the same creamy, comforting feel.
Why I Love This Recipe
What I love most about this Tuscan tortellini soup is how rich and cozy it tastes without requiring much work. It’s one of those dinners I come back to on busy nights, just like my creamy sausage potato soup and creamy white lasagna soup. All 4 kids love it!
The refrigerated tortellini cooks right in the broth, which keeps prep and cleanup simple on busy fall nights. Fresh spinach goes in at the end to round everything out with a bit of freshness and color.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Italian sausage: Mild Italian sausage gives the soup plenty of savory flavor without making it too spicy. Use hot Italian sausage if you prefer more heat.
- Onion and garlic: Add the garlic after the onion has softened as it cooks fast and burns easily.
- Tomato paste and diced tomatoes: Add concentrated tomato flavor and a little more depth to the broth. Use petite diced tomatoes with Italian herbs and don’t drain them. The juices add great flavor to the broth.
- Cheese tortellini: Refrigerated cheese tortellini cooks in just a few minutes. If using frozen, you will need a few extra minutes of cooking time.
- Chicken broth and heavy cream: I recommend low-sodium broth so you can control the salt level at the end. The cream creates the rich, velvety texture that makes this a true creamy Tuscan-style soup.
- Parmesan and spinach: Freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds plenty of salty, savory flavor. Baby spinach wilts almost instantly in the hot soup, so it’s stirred in right at the end.
- Italian seasoning and fresh basil: A simple blend of dried herbs brings classic Tuscan-inspired flavor to the soup. A little basil on top adds a fresh finishing touch!
How to Make Creamy Tuscan Tortellini Soup
Step 1: Cook the sausage in olive oil until browned. Add the onion and saute until softened, then stir in the garlic, tomato paste, and Italian seasoning.
Step 2: Pour in the chicken broth and undrained diced tomatoes and bring to a gentle boil.
Step 3: Simmer the tortellini until al dente. Lower the heat and stir in the heavy cream, then the Parmesan, until smooth.
Step 4: Stir in the spinach and cook just until wilted, then season with salt and pepper. Ladle into bowls and top with fresh basil and additional Parmesan before serving. Enjoy!
Recipe Tips
- Grate your own Parmesan. Freshly grated Parmesan melts into the broth much more smoothly than packaged shredded cheese, which can make the soup grainy.
- Don’t overcook the tortellini. Refrigerated tortellini cooks quickly, so check it according to the package directions and stop once it’s al dente.
- Adjust the consistency. The tortellini will continue soaking up broth as the soup sits. Add a splash of chicken broth if it becomes thicker than you like.
- Add a little heat. Stir in red pepper flakes with the Italian seasoning for a bit of warmth.
- Brighten it up. A squeeze of fresh lemon juice just before serving helps balance the richness of the creamy broth.
- Make it heartier. Add sliced mushrooms or diced carrots with the onion, or stir in cannellini beans for extra texture and substance.
Creamy Tuscan Tortellini Soup FAQs
It’s similar in that both are creamy tortellini soups with tomatoes, spinach and Parmesan. Panera’s version uses a creamy chicken broth with white wine and basil, while this homemade version adds Italian sausage for a heartier, more savory soup.
The tortellini continues to absorb broth as it sits, so the soup will naturally thicken. Stir in a splash of chicken broth until it reaches the consistency you like.
I don’t recommend freezing this soup because the tortellini can turn overly soft after thawing, and cream-based broths tend to separate. As mentioned above, I’d say enjoy it fresh!
Yes. Kale works well in place of spinach, but it needs a little more time to soften. Add it a few minutes earlier and cook until tender.
Yes. Use cooked shredded chicken instead and add it with the broth and tomatoes so it has time to warm through.
Summarize and Save This Recipe Content On:
More creamy soups to try include marry me chicken soup, creamy tomato basil & cauliflower soup and potato leek soup.
More Soup Recipes
Creamy Tuscan Tortellini Soup
Video
Ingredients
- 1 Tablespoon olive oil
- 1 pound mild Italian sausage
- 1 small yellow onion , diced
- 4 cloves garlic , minced
- 1 to 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can petite diced tomatoes with Italian herbs , undrained
- 1 18-ounce package refrigerated cheese tortellini
- 1 cup heavy cream
- ½ cup Parmesan cheese , freshly grated, plus more for topping
- 2 cups baby spinach or kale
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Fresh basil ,for garnish
Instructions
- Cook sausage: Heat 1 Tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound sausage and cook until browned, breaking it into crumbles. Drain excess grease if needed. I like to use a paper towel and press it down with a spatula to get excess grease out.
- Sauté onion and garlic: Add the diced onion and cook for 3 to 4 minutes, or until softened. Stir in 4 cloves garlic, 1 to 2 Tablespoons tomato paste, and 1 teaspoon Italian seasoning. Cook for 1 minute, stirring constantly, until fragrant.
- Add liquids: Pour in 4 cups chicken broth and 1 can diced tomatoes. Bring to a gentle boil.
- Add pasta: Stir in the tortellini and cook according to the package directions, 2 to 3 minutes, until al dente.
- Add cream, cheese and spinach: Reduce the heat to low. Stir in 1 cup heavy cream. Slowly add 1/2 cup Parmesan cheese. Once melted add 2 cups spinach and cook another minute, until the spinach is wilted. Season to taste. If the soup becomes too thick, stir in a splash of chicken broth before serving.
- Serve: Ladle into bowls and garnish with fresh basil and additional Parmesan, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
