If you re looking for a soup that feels like a warm hug in a bowl, you ve got to try this Creamy Tuscan Tortellini Soup Recipe. I love how it combines hearty Italian sausage, tender cheese tortellini, and vibrant Tuscan kale, all swimming in a rich, creamy broth. It s one of those recipes that s just perfect for cozy dinners, and trust me, it s a crowd-pleaser every time I make it.
When I first tried this recipe, I was amazed by how quickly it comes together without skimping on flavor. Plus, it s really versatile-great for weeknight meals but fancy enough to impress guests. You ll find that this Creamy Tuscan Tortellini Soup Recipe hits all the right notes: savory, creamy, and packed with fresh herbs and veggies, making it a satisfying comfort food you can feel good about.
Why You’ll Love This Recipe
- Comfort Food with a Twist: Classic Italian flavors blended with creamy goodness and fresh kale for a healthy boost.
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights or unexpected guests.
- Family Favorite: My family goes crazy for this soup, and it s a great way to sneak in some greens.
- Versatile Ingredients: You can easily swap kale for spinach, use crushed tomatoes for a thicker broth, or omit sausage for a vegetarian version.
Ingredients You’ll Need
All the ingredients for this Creamy Tuscan Tortellini Soup Recipe come together beautifully to create layers of flavor and texture. I always recommend using good quality Italian sausage and fresh herbs; they’ll make a noticeable difference.
- Olive oil: A good quality extra virgin olive oil adds a subtle fruitiness to the base flavor.
- Italian sausage: Go for sweet or spicy depending on your preference; removing the casings makes it easier to crumble.
- Onion: Yellow or white onions both work well; they provide sweetness and depth.
- Garlic: Fresh chopped garlic really elevates the soup s aroma and flavor.
- Tomato paste: Adds concentrated tomato flavor and richness.
- Dried oregano and thyme: Classic Italian herbs that bring earthiness and balance.
- Red pepper flakes: Just a pinch for a gentle kick-you can always add more if you like heat.
- Chicken broth or stock: Use low sodium if possible, so you control the saltiness.
- Canned diced tomatoes: I prefer fire-roasted for a smoky hint, but regular works too.
- White beans: Cannellini or Great Northern, drained and rinsed for creaminess and protein.
- Cheese tortellini: Fresh or frozen works; I find fresh tortellini gets tender faster.
- Parmigiano Reggiano: Finely grated for that nutty, salty finish inside and extra on top.
- Tuscan kale or spinach: Either works, but I m partial to kale for its texture and flavor.
- Salt and pepper: Essential for seasoning to taste.
- Heavy cream: Adds that luscious, creamy texture without overpowering the flavors.
- Fresh basil: Chopped in at the end for a fresh, aromatic finish.
Variations
I love making this Creamy Tuscan Tortellini Soup Recipe my own by switching up a few ingredients based on what s in season or what I have on hand. It s super forgiving and encourages a little kitchen creativity.
- Vegetarian Version: I ve swapped out the sausage for extra beans and mushrooms, and it s just as comforting without the meat.
- Spicy Kick: Sometimes I add extra red pepper flakes or even a dash of hot sauce when I want a bolder flavor.
- Greens Swap: When I can t find Tuscan kale, baby spinach is my go-to-just add it a minute or two before serving so it doesn t wilt too much.
- Richer Broth: Using crushed tomatoes instead of diced gives a thicker, heartier broth my family adores in cooler months.
How to Make Creamy Tuscan Tortellini Soup Recipe
Step 1: Brown the Sausage and Sauté Onions
Start by heating olive oil over medium-high heat in a large saucepan or Dutch oven. Add the Italian sausage (after removing casing) and diced onion. Use a wooden spoon to break up the sausage as it cooks. Cook this mixture for about 8-10 minutes until the sausage is browned and the onions are softened. I sometimes drain off excess fat if there s a lot, but a little fat adds flavor so don t overdo it.
Step 2: Build the Flavor Base
Next, stir in the tomato paste, chopped garlic, dried oregano, thyme, and red pepper flakes. Cook for about a minute to toast the garlic and cook off that sharp raw flavor. This step layers the soup with intense, aromatic flavor that really makes a difference-the tomato paste deepens the color and taste.
Step 3: Add Liquids, Tortellini, Beans, and Greens
Pour in the chicken broth, canned diced tomatoes, drained white beans, and the cheese tortellini. Bring everything to a boil, then reduce the heat to a simmer. Add chopped Tuscan kale (or spinach). Simmer for 7-10 minutes or until the tortellini is tender according to package instructions. Keep an eye on it so you don t overcook the pasta-it should be tender but not mushy.
Step 4: Finish with Cheese and Cream
Once the tortellini is cooked, stir in the finely grated Parmesan cheese and let it melt into the broth. Then season with salt and pepper to your taste. Finally, gently fold in the heavy cream and warm it through for about a minute-not boiling to keep it silky smooth. Remove from heat, stir in fresh chopped basil, and you re ready to serve. I promise, the cream adds that perfect velvety touch that makes this soup unforgettable.
Pro Tips for Making Creamy Tuscan Tortellini Soup Recipe
- Sautéing Properly: Make sure to brown the sausage well to develop deep savory flavor; avoid stirring too often so it caramelizes nicely.
- Don t Overcook Tortellini: Follow package instructions carefully and test a piece a minute or two early to keep pasta perfectly tender.
- Add Greens Last: Tuscan kale holds up better than spinach, but both should be added toward the end so they stay vibrant and don t over-soften.
- Temper the Cream: Bring cream to room temperature before adding to avoid curdling and keep the soup silky smooth.
How to Serve Creamy Tuscan Tortellini Soup Recipe
Garnishes
I always top this soup with a little extra shredded Parmigiano Reggiano and a sprinkle of fresh chopped basil leaves. Sometimes I add a drizzle of good olive oil or a few cracks of freshly ground black pepper just before serving. These simple touches really bring the flavors alive.
Side Dishes
To round out the meal, I like serving this soup with some crusty garlic bread or a soft focaccia on the side. A simple green salad with lemon vinaigrette also pairs well and balances the richness of the soup.
Creative Ways to Present
For a special dinner, I ve served this creamy soup in rustic bread bowls-cutting out the center of a round loaf makes a beautiful edible vessel. It s a fun presentation that always impresses guests and keeps the soup hot longer.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it lasts really well for 3-5 days. Just a heads-up: the tortellini tends to soak up broth over time, so the soup thickens and the pasta swells a bit. When I reheat it, I add a splash of broth or water to loosen it back up.
Freezing
I ve frozen this soup successfully, but because tortellini changes texture after freezing, I recommend freezing the broth, sausage, and beans separately if possible. Alternatively, freeze the whole soup and enjoy it more as a stew-like dish after reheating.
Reheating
Reheat leftovers gently on the stovetop over low-medium heat, stirring often and adding a bit of broth or water to keep it silky. Bringing the soup back to a gentle simmer helps meld flavors again without overcooking the tortellini.
FAQs
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Can I use different types of pasta instead of tortellini?
Absolutely! While cheese tortellini is traditional and adds a creamy texture inside, you can substitute with small pasta shapes like tortellini, ravioli, or even small shells. Just adjust the cooking time according to the pasta you use.
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Is it possible to make this soup vegetarian?
Yes! Simply omit the sausage and maybe add extra beans or mushrooms for protein and texture. Using vegetable broth instead of chicken will keep it flavorful and vegetarian-friendly.
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Can I use frozen kale or spinach?
Fresh greens work best for texture and color, but you can use frozen as a last resort. Just thaw and drain them well before adding to the soup to prevent it from getting too watery.
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How do I avoid curdling when adding cream?
Always add room temperature cream and stir it in gently without boiling the soup afterward. Lowering the heat before adding the cream helps keep the texture silky and smooth.
Final Thoughts
This Creamy Tuscan Tortellini Soup Recipe ranks high on my list of ultimate comfort foods-rich yet fresh, simple but full of soul. Making it feels like a little celebration in the kitchen, and sharing it with family makes those chilly evenings feel extra cozy. I truly hope you give it a try soon and enjoy every spoonful as much as we do!
Print
Creamy Tuscan Tortellini Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Tuscan Tortellini Soup is a comforting and flavorful Italian-inspired dish featuring savory Italian sausage, tender cheese tortellini, hearty white beans, and vibrant Tuscan kale. Cooked in a rich broth enhanced with garlic, tomato paste, and Italian herbs, this soup finishes with a touch of cream and freshly grated Parmesan for a luscious, creamy texture. Perfect for a cozy meal, this one-pot stove-top recipe is easy to make and delicious.
Ingredients
Meat and Aromatics
- 2 tablespoons olive oil
- 1 lb Italian sausage, casings removed
- 1 large onion or two smaller ones, peeled and diced
- 4 cloves garlic, peeled and chopped
Herbs and Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch red pepper flakes
- Salt and pepper to taste
Liquids and Broth
- 6 cups chicken broth or chicken stock
- 1/2 to 1 cup heavy cream, room temperature
Vegetables and Add-ins
- 1 (28 ounce) can diced tomatoes
- 1 (15-19 ounce) can white beans, drained and rinsed
- 2–3 cups chopped Tuscan kale or spinach, stems removed and coarsely chopped
Pasta and Cheese
- 1 pound cheese tortellini
- 1/2 cup Parmigiano Reggiano (Parmesan), finely grated, plus more for serving
- 1/4 cup fresh basil, chopped plus more for garnish
Instructions
- Cook sausage and onions: Heat olive oil in a large saucepan or Dutch oven over medium-high heat on the stovetop. Add the Italian sausage (removing casings) and diced onions. Cook while breaking up the sausage with a spoon until the sausage is fully cooked and onions are soft and tender, about 8-10 minutes. Drain excess fat if desired.
- Add tomato paste, garlic, and herbs: Stir in the tomato paste, chopped garlic, dried oregano, dried thyme, and red pepper flakes. Cook for approximately 1 minute to develop the flavors.
- Add broth, tomatoes, tortellini, and beans: Pour in the chicken broth, diced tomatoes, drained white beans, and cheese tortellini. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add kale and simmer: Stir in the chopped Tuscan kale (or spinach). Simmer on low heat until the tortellini is tender and cooked through, about 7-10 minutes or according to the tortellini package instructions.
- Add cheese and season: Stir in the grated Parmigiano Reggiano and cook until the cheese melts into the broth, enriching the soup. Season with salt and pepper to taste.
- Finish with cream and basil: Gently stir in the heavy cream and let it heat through for about a minute without boiling. Remove the soup from heat, stir in the chopped fresh basil, and serve hot with additional Parmesan and basil garnish if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Note that the tortellini will continue to absorb liquid and soften, thickening the soup as it sits.
- For a richer and thicker soup consistency, use crushed tomatoes instead of diced tomatoes and reduce the amount of broth.
- Feel free to adjust the amount of red pepper flakes to control the heat level.
- This soup is best enjoyed fresh but can be gently reheated on the stovetop, adding extra broth if it’s become too thick.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
