Creamy Tuscan Tortellini Soup with Sausage and Spinach
Browned Italian sausage, a garlicky tomato broth, cheese tortellini and a splash of cream. Dinner in under forty minutes.
This soup has the comfort of a pasta dinner and the ease of a one-pot meal. The sausage builds a savory base, tomato paste adds richness, and cream with Parmesan makes the broth silky without being heavy.
Tortellini actually come from Emilia-Romagna rather than Tuscany. The name here refers to the flavors: garlic, tomato, leafy greens and good cheese.
Don't skip the browning
The browned bits on the bottom of the pot are where most of the flavor lives. Let the sausage sit undisturbed for a minute at a time so it caramelizes, then deglaze with the broth.
Storing leftovers
Tortellini keeps absorbing liquid as it sits. If you plan to have leftovers, cook the pasta separately and add it to each bowl. Reheat gently with a splash of broth.
Creamy Tuscan Tortellini Soup with Sausage and Spinach
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 5 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 10 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus more to serve
- 2 cups baby spinach or chopped kale
- 1 tbsp butter
- Salt, fresh basil or parsley
Method
- Heat the oil in a soup pot over medium-high. Brown the sausage for 5 to 6 minutes, breaking it up and letting some bits stick and caramelize.
- Add the onion and cook until soft, 3 to 4 minutes.
- Stir in the garlic for 30 seconds, then the tomato paste, Italian seasoning, pepper flakes and black pepper. Cook for a minute or two until the paste darkens.
- Pour in the broth and tomatoes, scraping up the browned bits. Simmer for 8 to 10 minutes.
- Add the tortellini and cook according to the package, usually 3 to 5 minutes.
- Turn the heat to low and stir in the cream, Parmesan and spinach until the greens wilt. Finish with the butter and salt to taste.
- Serve topped with more Parmesan, herbs and cracked pepper.