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 three easy 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.
What Goes in Tuscan Tortellini Soup?
- Olive oil
- Yellow onion and garlic
- Italian sausage
- Crushed tomatoes and Italian style stewed tomatoes
- Chicken broth
- Italian seasoning
- Refrigerated cheese tortellini
- Fresh baby spinach
- Kosher salt and ground pepper
How to Make Tuscan Tortellini Soup
- In a large pot over medium heat, heat olive oil. Add onion and garlic and sauté for 4-5 minutes until tender. Add in sausage and cook until golden, about 4 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 8 minutes.
- Stir in spinach, salt and pepper.
- Cook until spinach is slightly wilted, about 3 minutes.
How to Serve and Store Tuscan Tortellini Soup
Serve warm with shredded Parmesan cheese and crusty bread.
To store leftover tortellini soup, seal in an airtight container and keep in the refrigerator for up to five days.
To freeze, them 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.
Take Them a Meal
This soup would also be so great to take to someone that just had a baby, moved into a new house or is sick and in need of a comforting meal. Sometimes the best thing you can do for someone in need is take them food! I’ve got lots of easy meal ideas that are sure to bring them comfort and deliciousness.
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 4-5 minutes until tender. Add in sausage and cook until golden, about 4 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 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!
This was so delicious. Very quick to make. I loved it, so did my family.
Hi, Pam! I’m so happy to hear that y’all enjoyed it!
Didn’t make but ate and so delicious now have the recipe and can’t wait to make! Also sounds like a perfect dish for sharing with someone who might be on a food chain because of having cancer treatments.
I cook my tortellini separately and add to my bowl. I keep them separate so the tortellini doesn’t absorb all the broth, especially if you are reheating the soup. This recipe is delicious.
Made this for dinner and it was a winner! Everyone loved it….so it will be added to our regular repertoire. Served it with some grated parmesan and crusty bread. Our weather was blustery and this soup was very comforting!
this is so good! has anyone ever frozen it after making? wondering how it holds up…
This is absolutely delicious and so hardy! The family loved it. We sprinkle parmesan cheese on top. After it sits for a while the pasta absorbs a lot of the liquid and it gets very thick so keep extra chicken broth on hand to add later.
Thanks for passing on your tip about the extra stock. I will look forward to trying it soon.
Could you also post the recipe for Italian Salad Wreath and dressing. I do not have access to the publication you listed..
Thank you
Hi Beverly! Here’s the link: https://thebakermama.com/recipes/christmas-salad-wreath/ Enjoy!