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Two photos of creamy Tuscan tortellini soup with sausage, spinach, sun-dried tomatoes, and cheese tortellini.

Creamy Tuscan Tortellini Soup

A 30-minute creamy soup with Italian sausage, spinach, sun-dried tomatoes, and cheese tortellini in a garlicky parmesan broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 Servings
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage casings removed
  • 1 tablespoon olive oil
  • 1 onion diced
  • 5 cloves garlic minced
  • 1/3 cup sun-dried tomatoes 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
  • 4 cups fresh baby spinach
  • Salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle

Method
 

  1. Brown the sausage in olive oil in a large pot.
  2. Add the onion, then the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
  3. Pour in the broth and bring to a boil.
  4. Cook the tortellini 3 to 5 minutes until tender.
  5. Tip: Don't overcook, since they keep absorbing broth.
  6. Lower the heat and stir in the cream and parmesan.
  7. Stir in the spinach until wilted and season to taste

Notes

Add extra broth when reheating leftovers.
Freeze the soup base without tortellini for meal prep.