Creamy Tuscan Tortellini Soup
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.
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.
Notes
Add red pepper flakes for a little warmth and spice. For a brighter flavor, stir in a squeeze of fresh lemon juice just before serving.
Extra veggies: Feel free to add in 1 cup sliced mushrooms and ½ cup finely diced carrots (cook with the onion). You can also add in 1 can cannellini beans and use Kale instead of spinach.
Storage: This soup is best served the first day. The tortellini will continue absorbing liquid as it sits. For leftovers, store in a covered container for up to 2 days in the refrigerator. Add additional chicken broth when reheating.
Nutrition
Calories: 491kcal, Carbohydrates: 7g, Protein: 19g, Fat: 44g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 108mg, Sodium: 969mg, Potassium: 495mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1634IU, Vitamin C: 7mg, Calcium: 170mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
