Tuscan Tortellini Soup combines a rich tomato broth with Italian sausage, spinach, and cheese tortellini. Kid-friendly and irresistibly comforting.
This Tuscan Tortellini Soup is a satisfying, home-style meal that balances wholesome ingredients with a touch of indulgence. It features a tomato-based broth enriched by Italian pork sausage, tender vegetables, white beans for fiber and protein, and cheese tortellini for comfort. Baby spinach adds freshness and color at the end. While sausage and cheese-filled pasta aren’t “health foods” per se, a modest amount paired with plenty of vegetables makes this a hearty, family-friendly dinner.
Because it’s simple to prepare and warms up well, this soup is ideal for busy evenings when family members arrive home at different times. Keep the soup simmering on low, and ladle a bowl with a slice of crusty baguette as people come through the door. Leftovers reheat beautifully and travel well in a thermos for lunches, making this an efficient recipe for weeknights and meal prep.
How to make Tuscan Tortellini Soup
Start by removing the sausage from its casing and crumbling it. Use mild or spicy Italian pork sausage depending on your preference. Brown the sausage in a large saucepan or Dutch oven over medium-high heat, breaking it up with a wooden spoon. When it’s cooked through and nicely browned (about 5 minutes), add 1 tablespoon of olive oil, then the chopped onion and peeled, chopped carrots. Sauté for about 5 minutes over medium heat until the vegetables soften and develop a little color. Add the garlic and ½ teaspoon dried oregano (or Italian seasoning) and cook for another minute.
Adding the vegetables and browning them before the liquid builds deeper flavor than simply simmering raw vegetables in broth. Also, adding garlic toward the end of the sauté prevents it from burning and becoming bitter.
Next, add a 14.5-ounce can of diced tomatoes (do not drain) and 8 cups of low-sodium chicken broth. Bring the mixture to a gentle simmer over medium-high heat, then cover, reduce the heat to medium-low, and simmer for 15 minutes to allow the flavors to meld. Taste and season with salt and freshly ground black pepper.
Stir in 9 ounces of refrigerated cheese tortellini and a drained can of low-sodium white beans, and cook until the tortellini is tender—about 3 minutes for refrigerated tortellini (follow package directions if using frozen or dried). Add 5 ounces of baby spinach and stir until wilted, roughly one minute. Serve topped with grated Parmesan cheese.
Ingredient swaps and variations
This recipe is highly adaptable. To make it vegetarian, omit the sausage and use vegetable broth. Swap Italian sausage for chicken sausage, or stir in shredded rotisserie chicken for a different protein option. If you can’t find Italian sausage where you live, look for similar pork sausages seasoned with herbs. Replace baby spinach with chopped kale, collard greens, or Swiss chard—just shred them finely or add earlier so they cook through. You can also use ravioli or pasta shells in place of tortellini, or cook the soup with rice for a different texture.
Make-ahead tips
You can prepare the soup base in advance and keep it gently simmering or refrigerate it. For best texture, add the tortellini only a few minutes before serving so it doesn’t absorb too much liquid and turn mushy. If you’re keeping leftovers, remove the tortellini before refrigerating or freezing; add fresh tortellini or pasta when reheating.
What to serve with Tuscan Tortellini Soup
This soup pairs beautifully with crusty bread—baguette, sourdough, or garlic bread are classic choices. For a lighter accompaniment, serve a crisp green salad such as a kale salad dressed with lemon, olive oil, Parmesan, and a touch of garlic.
Storage and reheating
Refrigerate the soup (without tortellini) for 3–5 days. When reheating, bring the broth to a simmer and add fresh tortellini or another pasta of your choice; cook until tender. The flavors often improve after resting overnight. If refrigerated with tortellini included, expect the pasta to be softer and larger the next day.
Freezing
Freeze the soup base without tortellini for best results. Thaw and reheat, then add fresh tortellini or pasta and cook until tender.
Recipe
Tuscan Tortellini Soup
Ingredients
- 8 ounces Italian pork sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, chopped
- ½ teaspoon dried oregano or Italian seasoning
- 1 (14.5-ounce) can low-sodium diced tomatoes
- 8 cups low-sodium chicken broth
- Salt and pepper, to taste
- 9 ounces refrigerated cheese tortellini
- 1 (15-ounce) can low-sodium white beans, drained and rinsed
- 5 ounces baby spinach
- Grated Parmesan cheese, for serving
Instructions
- Remove sausage from casing and crumble. Brown in a large saucepan or Dutch oven over medium-high heat, breaking up large pieces.
- When browned (about 5 minutes), add 1 tablespoon olive oil, chopped onion, and chopped carrots. Cook 5 minutes over medium heat until softened and lightly browned.
- Add garlic and oregano and cook 1 minute.
- Add diced tomatoes (with juices) and chicken broth. Bring to a simmer, cover, reduce heat to medium-low, and gently simmer 15 minutes.
- Season with salt and pepper. Add tortellini and drained white beans; cook until tortellini is tender (about 3 minutes for refrigerated tortellini; follow package directions for frozen or dried).
- Add spinach and stir until wilted, about 1 minute. Serve topped with grated Parmesan.
Notes
Tortellini cooking times vary—check the package. Soup can be refrigerated for 3–5 days or frozen up to 3 months; remove tortellini before storing to prevent it from becoming mushy. Add fresh pasta or rice when reheating.
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, Molly spent more than a decade working as a personal chef. Here you’ll find well-tested, family-friendly recipes designed for real life.