The winter air is finally getting crisp and cold. You need something warm to fill your belly tonight. This creamy Tuscan tortellini soup is the perfect answer. It brings the cozy flavors of Italy right to your kitchen.
The smell of garlic and sausage will fill your whole home. It makes everyone run to the kitchen for dinner. This recipe is a true winter favorite for my family. You will love how easy it is to make.
Why You’ll Love This Creamy Tuscan Tortellini Soup
This recipe is a massive hit for busy weeknight dinners. You only need one pot for the whole meal. That means less cleanup and more relaxing for you. It feels fancy but uses simple grocery store staples.
Your kids will love the cheesy pasta and savory sausage. This meal is also very budget-friendly for large families. You get a restaurant-quality meal without the high price tag. It is a winning dinner for any night of the week.
Easy Cooking Steps
Making this soup is very straightforward and stress-free. You start by browning the sausage for a deep flavor. Then, you simply simmer everything together in one pot. The tortellini cooks right in the broth in minutes. Even a beginner cook can master this dish on the first try.
Ingredients You’ll Need
These simple ingredients come together to create a rich and savory broth.
- 1 lb mild Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, julienned
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 6 cups low-sodium chicken broth
- 20 oz refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp cornstarch mixed with 2 tbsp water (optional slurry)
- Salt and black pepper to taste
Step-by-Step Directions
- In a large Dutch oven over medium-high heat, brown the Italian sausage until no longer pink.
- Drain all but 1 tablespoon of fat from the pot.
- Add the onion and sauté for 5 minutes until translucent.
- Stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes for 60 seconds.
- Add the chicken broth and bring to a rolling boil.
- Reduce heat to medium and add the refrigerated tortellini.
- Simmer for 3 to 5 minutes or until the tortellini are al dente.
- Lower heat to medium-low and stir in the baby spinach to wilt.
- Pour in the heavy cream and grated Parmesan cheese, stirring until melted.
- If you want a thicker soup, stir in the cornstarch slurry and simmer for 2 minutes.
- Taste and adjust seasoning with salt and black pepper before serving.
Best Ways to Enjoy It
Serve this soup in big, warm bowls with crusty bread. A side of garlic knots is also a great choice. Sprinkle extra parmesan cheese on top for a salty finish. It is the perfect meal for a cozy snow day inside.
Set the table with your favorite bowls and napkins. Light a small candle to make dinner feel special. This soup turns a normal Tuesday into a comforting celebration. Enjoy every spoonful with the people you love most.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for about three days. The pasta may soak up some broth as it sits. Just add a splash of water when you reheat it. Warm it gently on the stove for the best texture.
This soup makes a wonderful lunch for the next day. Pack it in a thermos for work or school. It tastes even better after the flavors meld together. You will look forward to your easy mid-day meal.
Tips for Best Results
- Use mild sausage to keep it kid-friendly for everyone.
- Don’t overcook the tortellini or it might get mushy.
- Add the spinach at the very end to keep it bright.
- Stir the cream in slowly to prevent any curdling.
- For winter holidays, double the recipe for a hungry crowd.
- Chop the sun-dried tomatoes small for a better bite.
- Deglaze the pot well after browning the sausage for extra flavor.
Easy Flavor Ideas
- Swap the sausage for ground turkey for a lighter meal.
- Use kale instead of spinach for a heartier texture.
- Add a pinch of extra red pepper for a spicy kick.
- Try mushroom tortellini for a deeper, earthy flavor.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen pasta. Just add two extra minutes to the simmering time. Make sure they are tender before adding the cream.
Is this soup freezer-friendly?
It is best served fresh or from the fridge. Cream and pasta can sometimes separate or get soft when frozen. If you must freeze it, leave the pasta out until you reheat.
Can I make this vegetarian?
You can easily swap the chicken broth for vegetable broth. Replace the sausage with sautéed mushrooms or white beans. It will still be creamy and delicious.
I hope this creamy Tuscan tortellini soup warms your heart this winter. It is a true family favorite in my home. Give it a try and enjoy every cheesy bite. Happy cooking!
— Lidia
Creamy Tuscan Tortellini Soup
Ingredients
- 1 lb mild Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic , minced
- 1/2 cup sun -dried tomatoes, julienned
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 6 cups low -sodium chicken broth
- 20 oz refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp cornstarch mixed with 2 tbsp water (optional slurry)
- Salt and black pepper to taste
Instructions
- In a large Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles, until no longer pink.
- Drain all but 1 tablespoon of fat from the pot. Add the onion and sauté for 5 minutes until translucent.
- Stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes; cook for 60 seconds until fragrant.
- Add the chicken broth and bring to a rolling boil.
- Reduce heat to medium and add the refrigerated tortellini. Simmer for 3 to 5 minutes, or until the tortellini are al dente.
- Lower heat to medium-low and stir in the baby spinach, allowing it to wilt for approximately 1 minute.
- Pour in the heavy cream and grated Parmesan cheese, stirring constantly until the cheese is melted and the soup is well combined.
- If a thicker consistency is desired, stir in the cornstarch slurry and simmer for an additional 2 minutes.
- Taste and adjust seasoning with salt and black pepper before serving.
