This Tuscan Tortellini Soup is a comforting one-pot meal that’s perfect for a chilly winter day. It’s so easy to make and is bursting with delicious Tuscan flavors!
The Perfect Weeknight Meal
On a chilly night, a hearty soup is a go-to in our house. This Tuscan Tortellini Soup is such a perfect weeknight meal for our family. The kids love the cheese tortellini and chunks of Italian sausage. It’s just so flavorful and delicious, we all go back for seconds.
Hearty Soup Ready in 30 Minutes
This one-pot wonder takes just a few simple steps and can be ready in about 30 minutes. Filled with Italian sausage, cheese tortellini, spinach and delicious flavors of onion and garlic. It’s hearty, comforting and oh so delicious! Guaranteed to be a family favorite or a meal you make for a crowd that’s coming over for dinner.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Olive oil
- Yellow onion, diced
- Garlic, minced
- Italian sausage
- Crushed tomatoes, undrained (It’s important not to drain either of the tomatoes as the juice from those tomatoes contributes to the consistency of the soup.)
- Italian style stewed tomatoes, undrained
- Chicken broth
- Italian seasoning
- Refrigerated cheese tortellini
- Fresh baby spinach
- Kosher salt
- Ground black pepper
Supplies:
How to Make Tuscan Tortellini Soup
- In a large pot over medium heat, heat olive oil. Add onion and garlic and sauté for about 5 minutes until tender.
- Add in sausage and cook until browned, about 5 minutes.
- Stir in crushed tomatoes, stewed tomatoes, chicken broth, and Italian seasoning.
- Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked, about 5-8 minutes.
- Stir in spinach, salt and pepper.
- Cook until spinach is slightly wilted, about 3 minutes.
- Serve warm with shredded Parmesan cheese and crusty bread.
Storage and Reheating
To store leftover tortellini soup, seal in an airtight container and keep in the refrigerator for up to five days. Reheat in individual serving bowls, covered, in the microwave for about 2 minutes, stirring after each minute. Or reheat several servings in a pot over low heat until heated through.
Leftover soup will thicken so adding little more chicken broth when you reheat it will help bring it back to a soupy consistency. We actually enjoy eating leftovers that have thickened for a very comforting and delicious pasta dish.
To freeze, let the soup cool completely before storing in a freezer-safe plastic container. When frozen correctly, casseroles and soups should last in the freezer for up 3 months. Let defrost in the refrigerator overnight and then reheat in a pot over low heat until heated through.
Customize This Soup!
It’s a very customizable recipe. Here are some of my favorite adaptations depending on the crowd I’m serving it to:
Spinach: Smetimes I’ll leave the spinach out completely and serve it on the side for each person to add if they’d like. Simply place a handful of baby spinach in the bottom of each serving bowl that wants spinach and then ladle the cooked soup over the spinach. Let it set for a few minutes and then stir. The spinach will quickly wilt with the hot soup on top of it.
Sometimes I swap the spinach for peas which my kids eat much better. Just replace the 3 cups of spinach with 1 and 1/2 cups frozen peas.
Sausage: If I’m serving it just to adults and want to add a little kick, I’ll use hot Italian sausage instead of mild and I’ll stir in a pinch of red pepper flakes at the end to spice it up a bit.
If you don’t want to use Italian sausage, you could use ground beef or chicken instead.
Tortellini: The recipe is written and timed using refrigerated cheese tortellini which cooks faster than frozen or dried tortellini. If you use frozen or dried tortellini, you will just need to allow more time for it to simmer in the soup.
If you don’t want to use cheese tortellini, you could use any flavor of tortellini. I will occasionally use the refrigerated spinach or sausage tortellini that they have at our store or even use the refrigerated mini ravioli to switch it up a bit.
You could also just use any dried pasta in place of the refrigerated tortellini which would also take a bit longer to cook when simmering with the rest of the soup ingredients.
More Hot and Hearty Soup Recipes
There’s no better way to warm up on a cold day than with a bowl of soup. My Hot and Hearty Soup Recipes are flavorful, filling and the perfect one-pot dinner everyone will love.
In the News!
I shared Tuscan Tortellini Soup in the Winter Edition of IBB Home Magazine along with a festive Italian Salad Wreathwith Creamy Italian Dressing and a delicious Cranberry Cheer Cocktail recipe. A perfect menu for a dinner party!
I hope you and your loved ones enjoy this Tuscan Tortellini Soup as much as we do. When you make it and share on social media, be sure to tag me @thebakermama so I can see. 😍 I love seeing you make and enjoy my recipes!
xoxo,
Tuscan Tortellini Soup
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 8
- Category: Main
Description
This Tuscan Tortellini Soup is a comforting one-pot meal that’s perfect for a chilly winter day. It’s so easy to make and is bursting with delicious Tuscan flavors!
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound Italian sausage
- 1 (28 ounce) can crushed tomatoes, undrained
- 2 (14.5 ounce) cans Italian style stewed tomatoes, undrained
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 2 (9 ounce) packages refrigerated cheese tortellini (about 5 cups)
- 3 cups fresh baby spinach
- 3 teaspoons kosher salt
- ½ teaspoon ground pepper
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and garlic and sauté for about 5 minutes or until tender.
- Add in the sausage and cook until browned, about 5 minutes.
- Stir in the crushed tomatoes, stewed tomatoes, chicken broth, and Italian seasoning.
- Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked, about 5-8 minutes.
- Stir in spinach, salt and pepper. Cook until spinach is slightly wilted, about 3 minutes.
- Serve warm with shredded Parmesan cheese and crusty bread. Enjoy!
#TheBakerMamaRecipeChallenge
I love soup and pasta – and this recipe has them both. Delicious and easy to make for lunch or dinner. Another keeper recipe. Thank you
Hi, Agnes! So happy that it was so easy and that you love it! Thank you for sharing ❤️
Wonderful recipe! I didn’t have Italian stewed tomatoes or refrigerated tortellini, but I was able to substitute them easily for regular canned tomatoes, herbs, and dried tortellini! Thanks for the easy adaptable recipe! #TheBakerMamaRecipeChallenge
Hi, Maria!I’m so glad you were able to adapt the recipe to use regular tomatoes and dried tortellini. So happy ya’ll enjoyed it!
Made this for dinner during a Canadian cold snap and it was fabulous! It was very easy to throw together although we omitted the spinach due to a few picky children 😆. We will definitely make this one again.
#TheBakerMamaRecipeChallenge
Hi, Jessica! Oooh, I hope y’all stay warm. So happy that y’all enjoyed it (I’ve left the spinach out for that reason, too. Fingers crossed they grow to love it). Thanks for sharing!