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A white bowl filled with creamy Tuscan tortellini soup featuring sausage, spinach, and sun-dried tomatoes.

Creamy Tuscan Tortellini Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 485 kcal

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.