Creamy Tuscan Soup with Tortellini (Sausage, Kale & Parmesan)

Creamy Tuscan Soup with Tortlelini is the kind of cozy, one-pot dinner that turns an ordinary weeknight into an Italian moment. This soup is filling with ssusage, vegetables, and cheese-filled tortellini. Grab crusty bread and a green salad—this dish is headed straight into your weeknight rotation.

If you love tortellini recipes (especially flavorful soup), check out my parsnip and pear soup, Pumpkin Tortellini Soup, Tomato Florentine Soup, Tortellini en Brodo, and Chicken Escarole Soup! Trust me, you’re having soup for dinner tonight! Oh, and don’t miss out on my tuscan chicken soup! To make any soup even more delicious, use my homemade chicken stock from rotisserie chicken!

Finish your meal with my pumpkin spice cookies or chocolate chip cookies with walnuts for a sweet treat! If you’re looking for another hearty fall dinner, check out my tagliatelle al ragu.

Recipe Highlights: Tuscan Soup with Tortellini

• Inspiration — A rustic Tuscan stovetop dish: tomato–sausage–greens turned into a pasta soup with tortellini, a splash of cream, and a parmesan cheese rind for depth.
• Best Served For — Weeknights, low-lift date night, or a Sunday “big pot” with a simple salad on the side.
• What Makes It Special — Bloomed double-concentrated tomato paste (crushed tomatoes work, too); a tiny pat of butter for gloss; tortellini finished at a gentle boil so the broth turns silky; basil to finish. Want extra sweetness? Sauté a few diced carrots with the onion.
• Make-Ahead Magic — Store the base (without pasta) in an airtight container 3–4 days. Reheat, then boil the tortellini and fold in kale or baby spinach and fresh basil right before serving so everything stays tender and bright.

What are the ingredients in Tuscan tortellini soup?

• Onion – Onions add a natural sweetness to the soup! Dice the onion finely to ensure it softens quickly and melds well with the garlic and sausage. Choose firm, unblemished onions with dry, papery skins. Avoid those with soft spots or green sprouts.
• Garlic – Garlic gives the soup with a robust flavor. Mince the garlic finely to release its full flavor and sauté it until fragrant but not browned, to avoid bitterness.
• Double-Concentrated Tomato Paste – Tomato paste adds a rich, concentrated tomato flavor and helps thicken the soup.
• Italian Sausage –  Remove the casing and break the sausage into small pieces as it cooks to ensure even browning and distribution in the soup. 
• Low-Sodium Chicken Broth – Make your own chicken stock from rotisserie chicken! You can also use vegetable broth if that’s all you have.
• Heavy Cream –  Trust me, do not skimp on the heavy cream! It adds a luxurious, velvety texture and balances the acidity of the tomatoes. 
• Crushed Red Pepper Flakes – These add a subtle heat to the soup. 
• Basil – Fresh basil adds a bright, herbaceous flavor to the Tuscan soup with tortellini.
• Tuscan Kale –  Choose kale with dark, firm leaves and avoid any that are yellowing or limp.
• Refrigerated Tortellini – Add the tortellini in the last few minutes of cooking to prevent overcooking and ensure they are tender but firm. Try using fresh tortellini for this!

Substitutions and Additions

• Swap Chicken for Sausage – If you’re not a fan of sausage, this soup would also be great with some shredded chicken (just grab a rotisserie chicken from the grocery store). 
• Swap Spinach for Kale – I love the texture and heartiness that kale gives this creamy tortellini soup recipe. But if you want, you could also use spinach!
• Add Beans –  White beans or cannellini beans would be a delicious way to thicken up the soup.

How to Make Tuscan Soup with Tortellini

1. Heat olive oil over medium in a Dutch oven. Sauté onion and garlic until soft. Stir in double-concentrated tomato paste; cook 1–2 minutes until it deepens in color.

2. Add Italian sausage; break it up. Season with salt, pepper, and crushed red pepper. Cook until browned.

3. Stir in diced tomatoes (with juices), chicken broth, and cream. Add a Parmesan rind if using. Bring to a simmer and cook 15 minutes.

4. Add basil and Tuscan kale; simmer 10 minutes.

5. Drop in tortellini; cook until tender per package.

6. Remove the rind, taste, and adjust seasoning. Ladle into bowls and finish with more basil and grated Parmesan.

Tuscan Soup With Tortellini Recipe (Quick and Creamy)

Allie Hagerty

A creamy, one-pot tortellini soup with Italian sausage, crushed tomatoes, Tuscan kale, and basil—simmered with a Parmesan rind for extra depth, then finished with cream. Stovetop, simple, and perfect with a green salad and crusty bread. Store the base without pasta in an airtight container 3–4 days; reheat and cook the tortellini to serve.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Soup

Servings 4 servings

Equipment

• measuring cups
• measuring spoons
• chef’s knife
• cutting board
• wooden spoon
• heavy-bottomed pot or dutch oven

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion diced
• 5 cloves of garlic minced
• 6 tablespoons double-concentrated tomato paste
• 1 pound Italian sausage removed from casting
• 28 ounces diced tomatoes
• 4 cups chicken broth
• 3/4 cup heavy cream
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon crushed red pepper flakes
• 12 basil leaves chiffonade
• 1 bunch tuscan kale stems removed, chopped
• 9 ounces refrigerated tortellini
• 1 Parmigiano Reggiano cheese rind optional

Instructions

 

• In a large pot or dutch oven, heat olive oil over medium heat. Add minced garlic and diced onion. Sauté until softened and fragrant.
• Stir in double-concentrated tomato paste and cook for 1-2 minutes to enhance its flavor.
• Add the Italian sausage, breaking it apart with a spoon as it cooks. Season with salt, pepper, and crushed red pepper flakes. Cook until the sausage is browned and cooked through.
• Pour in the diced tomatoes with their juice, and mix well.
• Add chicken broth and heavy cream and bring the mixture to a simmer. Allow it to simmer for about 15 minutes to let the flavors meld. If using a cheese rind, add now.
• Stir fresh basil, Tuscan kale, and any optional additions you'd like to include. Simmer for an additional 10 minutes.
• In the last 5 minutes of cooking, add the cheese tortellini and cook according to the package instructions.
• Taste and adjust seasoning if needed. If using a cheese rind, remove it before serving.
• Ladle the creamy rustic tortellini soup into bowls. Garnish with additional fresh basil and a sprinkle of Parmigiano Reggiano cheese if desired.
• Serve hot and enjoy your homemade creamy rustic tortellini soup!

Notes

Expert Tips from My Kitchen

• Brown the sausage hard; break into small bits for max flavor.
• Simmer with a Parmesan rind (I stash rinds in a zip-top bag in the freezer).
• After adding cream, re-taste—cream softens salt/heat, so adjust.

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Serving Suggestions

• Pour a Chianti Classico; its acidity cuts the richness.
• Serve with crusty bread (baguette, ciabatta, or my no-knead focaccia). 
• Add a simple green salad with vinaigrette (burrata & arugula or warm goat cheese).

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Storage & Reheating

• Separate solids from broth; refrigerate in airtight containers (label/date) up to 3–4 days.
• Reheat on the stovetop: combine broth + solids over medium and re-season to taste.
• Keep pasta separate so the tortellini stays tender—combine just before serving.

Nutrition Facts

Calories: 631kcalCarbohydrates: 48gProtein: 35gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 184mgSodium: 3651mgPotassium: 826mgFiber: 6gSugar: 13gVitamin A: 2898IUVitamin C: 41mgCalcium: 165mgIron: 4mg

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