Tuscan tortellini soup is the creamy, garlicky, restaurant-style soup you can have on the table in just 30 minutes. Savory Italian sausage, sun-dried tomatoes, and fresh spinach simmer in a parmesan-laced broth with plump cheese tortellini that make every spoonful feel special.
This easy Tuscan tortellini soup uses refrigerated tortellini, so there is no pasta to boil separately and no complicated technique. A splash of cream and a handful of parmesan turn the broth silky, while a pinch of red pepper flakes adds a gentle warmth that balances the richness.
It is a perfect dinner for chilly evenings, a satisfying meal prep option, and a crowd-pleaser that tastes like you spent hours on it. Serve it with warm crusty bread for dipping and a simple salad on the side.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Category: Soup / Dinner
Why You’ll Love This Tuscan Tortellini Soup
- Ready in 30 minutes with one pot
- A creamy, garlicky, parmesan broth full of flavor
- Plump cheese tortellini make it feel hearty and special
- Packed with spinach and sun-dried tomatoes
- Easy to adapt with chicken, sausage, or vegetarian swaps
Ingredients You’ll Need for Tuscan Tortellini Soup
- 1 pound mild or hot Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, chopped
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated parmesan, plus more for serving
- 4 cups fresh baby spinach
- Salt and black pepper, to taste
How to Make Tuscan Tortellini Soup
- Heat the olive oil in a large pot over medium-high heat and brown the sausage, breaking it into crumbles, for 6 to 8 minutes.
- Add the onion and cook for 4 minutes until soft, then stir in the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes for 1 minute.
- Pour in the chicken broth, scraping up the browned bits, and bring to a boil.
- Add the tortellini and cook according to package directions, usually 3 to 5 minutes, until they float and are tender.
- Reduce the heat to low and stir in the cream and parmesan until the broth is smooth and creamy.
- Add the spinach and stir for 1 to 2 minutes until wilted.
- Season with salt and pepper and serve hot, topped with extra parmesan.
Tips for the Best Tuscan Tortellini Soup
- Don’t overcook the tortellini. They keep absorbing broth as they sit, so remove the pot from the heat as soon as they are tender.
- Add the cream over low heat. Boiling after the cream goes in can cause it to separate, so keep it at a gentle simmer.
- Use the oil from the sun-dried tomato jar to brown the sausage for extra flavor.
- Add extra broth when reheating leftovers because the pasta soaks up liquid overnight.
Variations to Try
- Swap the sausage for shredded rotisserie chicken or diced bacon
- Use half-and-half or whole milk for a lighter broth
- Add white beans or diced zucchini for extra heartiness
- Replace spinach with chopped kale and simmer it a few minutes longer
- Make it vegetarian with vegetable broth and mushrooms in place of sausage
How to Store It
Store the soup in an airtight container in the fridge for up to 3 days. Because the tortellini will soften, add a splash of broth when reheating on the stove over medium-low heat.
For meal prep, freeze the soup base without the tortellini for up to 3 months, then thaw, bring to a simmer, and cook fresh tortellini in it when you are ready to eat.
Frequently Asked Questions
Can I use frozen tortellini in Tuscan tortellini soup?
Yes. Add frozen tortellini straight to the boiling broth and cook an extra minute or two until tender.
How do you thicken Tuscan tortellini soup?
Simmer it a few extra minutes before adding the tortellini, or stir in a little more parmesan. The tortellini also release starch that thickens the broth slightly.
Can I make Tuscan tortellini soup dairy free?
Use full-fat coconut milk in place of the cream and skip the parmesan or use a dairy-free alternative, plus dairy-free tortellini.
What do you serve with Tuscan tortellini soup?
Garlic bread, a crusty baguette, or a crisp Caesar salad are ideal pairings for the creamy broth
Creamy Tuscan Tortellini Soup
Ingredients
Equipment
Method
- Brown the sausage in olive oil in a large pot.
- Add the onion, then the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Pour in the broth and bring to a boil.
- Cook the tortellini 3 to 5 minutes until tender.
- Tip: Don't overcook, since they keep absorbing broth.
- Lower the heat and stir in the cream and parmesan.
- Stir in the spinach until wilted and season to taste
Notes
Freeze the soup base without tortellini for meal prep.