Tuscan Tortellini Soup

My kitchen smelled like garlic and browned sausage when my neighbor knocked, asking what I was making. I cracked the door with a wooden spoon still in hand and told her it was just soup. She invited herself in, poured two glasses of wine, and stayed through three bowls. That soup was this one, and it's been my go-to ever since for nights when I want something that feels like a hug without much fuss.

I made this for my sister after she had her second kid, and she texted me at midnight asking for the recipe. She said it was the first thing that tasted like real food in weeks. I drove over the next afternoon with a container big enough for two dinners, and we sat on her couch while the baby napped. She ate straight from the Tupperware and didn't apologize once.

Ingredients

• Italian sausage: I go for the mild kind because I like controlling the heat myself, but spicy works beautifully if you want a little kick from the start.
• Yellow onion: Dice it small so it melts into the broth and sweetens everything without being obvious.
• Garlic: Fresh is the only way here, the jarred stuff just doesn't bloom the same way when it hits the hot pot.
• Baby spinach: It wilts down to almost nothing, so don't be shy with the handful, you want that pop of green in every spoonful.
• Chicken broth: Low sodium lets you control the salt, especially since the sausage and Parmesan bring plenty on their own.
• Crushed tomatoes: The texture is perfect for this, not too chunky, not too smooth, just enough body to coat the tortellini.
• Heavy cream: This is what turns the soup from good to memorable, it softens the tomato and makes everything luscious.
• Cheese tortellini: Buy the refrigerated kind, they cook fast and hold their shape better than frozen.
• Italian herbs: A simple dried blend does the work of three separate jars and tastes like you spent way more effort than you did.
• Red pepper flakes: Optional, but I always add them, even just a pinch wakes up the whole pot.
• Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff doesn't melt into the broth the same way.
• Fresh basil or parsley: A small handful torn over the top makes it look and taste like you care, which you do.

Instructions

Brown the sausage:

Break it up as it cooks so you get little crumbles, not big chunks. Let it get some color on the bottom of the pot, that's flavor you'll want later.

Soften the aromatics:

Toss in the onion and let it turn translucent, then add the garlic and stir for just a minute until your kitchen smells incredible. Don't let the garlic brown or it'll taste bitter.

Build the broth:

Pour in the chicken broth and crushed tomatoes, then stir in your herbs and red pepper. Bring it to a gentle boil and let everything get to know each other.

Cook the tortellini:

Lower the heat and add the pasta, simmering until they're tender, usually about five minutes. They'll puff up a little as they cook.

Finish with cream and greens:

Stir in the heavy cream and spinach, letting it all simmer just long enough for the spinach to wilt. Taste it now and add salt and pepper until it feels right.

Serve it hot:

Ladle into bowls and top with a generous sprinkle of Parmesan and fresh herbs. Serve it with crusty bread if you have it.

Save

One winter night I made this and set the table with cloth napkins, which I never do. My husband looked at me like I was up to something, but really I just wanted to feel fancy while eating soup in sweatpants. We finished the whole pot between the two of us and fell asleep on the couch. It's become our snow day tradition now.

Making It Lighter

You can swap the heavy cream for half and half or even evaporated milk if you want to cut some richness without losing the creamy texture. I've also used turkey sausage when I'm trying to keep things a little leaner, and honestly, it's just as satisfying. The soup won't be quite as velvety, but it'll still coat the tortellini and taste like comfort in a bowl.

Adding More Vegetables

Sometimes I dice up a carrot or a bell pepper and toss it in with the onion, just to add a little more texture and color. Zucchini works too, though it gets soft fast, so add it toward the end. I once threw in a handful of kale instead of spinach because that's what I had, and it held up beautifully, you just need to give it an extra minute or two to soften.

Serving and Pairing

This soup begs for crusty bread, the kind you can tear apart and dip right into the bowl. I like to toast slices with a little butter and garlic, but even plain bread from the bakery section works. A medium bodied red wine like Chianti is perfect alongside it, though I've also just poured myself a big glass of water and called it a night.

• Serve it with extra Parmesan on the table so everyone can add as much as they want.
• Leftovers keep in the fridge for up to three days, just reheat gently on the stove.
• If you're bringing this to someone, pack the Parmesan and herbs separately so they stay fresh.

Save

This soup has pulled me through cold nights, busy weeks, and moments when I just needed something warm and easy. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use a different type of sausage?

Yes, this soup works wonderfully with turkey, chicken, or vegetarian sausage. Turkey and chicken sausages offer a leaner option while maintaining authentic Italian flavors. Adjust cooking time slightly if using leaner varieties, as they may cook faster.

→ How can I make this soup lighter?

Substitute the heavy cream with half-and-half or evaporated milk for a lighter version without sacrificing creaminess. You can also reduce the cream quantity to 3/4 cup and add a splash of pasta water to achieve desired consistency.

→ What vegetables can I add?

Diced carrots, bell peppers, zucchini, or mushrooms work beautifully. Add firmer vegetables like carrots with the broth to ensure they cook through, and add softer ones like zucchini closer to the end to prevent mushiness.

→ Can I prepare this ahead of time?

Cook everything except the tortellini in advance, then refrigerate. When ready to serve, reheat the broth and add the tortellini fresh to prevent it from becoming mushy. This approach keeps the pasta perfectly tender and the soup restaurant-quality.

→ What wine pairs well with this soup?

A medium-bodied red wine like Chianti or Sangiovese complements the rich, creamy tomato broth beautifully. If you prefer white, try a Pinot Grigio or Vermentino. Serve the same wine in the glass alongside crusty bread for an authentic Italian meal.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The tortellini may soften slightly upon reheating, so consider storing broth and pasta separately if making large batches. Reheat gently on the stovetop, adding a splash of broth to restore creamy consistency.