Tuscan Soup With Tortellini Recipe (Quick and Creamy)

I’ve been making this recipe creamy Tuscan Soup with Tortellini for as long as I can remember. My tortellini soup is flavorful and packed with delicious ingredients like hot or mild Italian sausage, kale, onions, and a creamy tomato base. Plus, who doesn’t love a soup with plenty of cheese tortellini? This creamy Tuscan tortellini soup will be a part of your winter rotation! If you love tortellini recipes (especially flavorful soup), check out my Pumpkin Tortellini Soup, Tomato Florentine Soup, and Chicken Escarole Soup! Trust me, you’re having soup for dinner tonight! 

This delicious soup is such a great, easy dinner that it will become an instant family favorite. Plus, it’s relatively inexpensive and makes fantastic leftovers the next day! This hearty soup is creamy and filling yet lighter than many other heavy winter soups.

The first time I made this soup was probably 5-6 years ago, and since then, it’s gone through many versions! I know some people like to use fresh spinach in a recipe like this, but I prefer the Tuscan kale texture, which doesn’t completely wilt, so it adds a nice crunch. I add tons of fresh basil for an extra pop of green.

.Although I can enjoy this soup year-round, there’s nothing like a hearty bowl of this sausage tortellini soup on a cold New England night during the fall and winter months! 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.

Why You’ll Love This Rustic Tortellini Soup Recipe

• It’s a one-pot wonder! One-pot meals tend to lack flavor, depth, and texture variation. This soup is anything but boring! It’s flavorful and tastes like you’ve cooked it for hours. It’s the perfect comforting one-pot meal.
• It’s perfect for a chilly night dinner. Pair this soup with warm bread for the perfect meal on a chilly winter day. It will warm you up during cold weather and is the perfect bowl to cozy up with on the couch! 

Ingredients

• Extra Virgin Olive Oil – Olive oil is the base of this soup, and is used for sauteing the garlic and onions.  Heat the oil over medium heat before adding the onions and garlic to prevent burning and ensure even cooking.
• 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. Cook the paste for 1-2 minutes to caramelize the sugars and deepen the flavor before adding the sausage. Opt for double-concentrated tomato paste in a tube for easy storage and use. It offers a more intense flavor than canned versions. This is one of my favorite ingredients and I always have 3-5 tubes in my pantry. 
• Italian Sausage – Italian sausage brings a savory, spiced element to the soup, complementing the tomatoes and cream. Remove the casing and break the sausage into small pieces as it cooks to ensure even browning and distribution in the soup. Choose high-quality sausage with a good balance of meat and fat for the best texture and flavor.
• Diced Tomatoes –  Diced tomatoes add body and acidity, balancing the richness of the heavy cream.  Use the canned tomatoes with their juices to enhance the soup’s liquid base and overall flavor. Look for canned diced tomatoes with no added salt, so you can control the seasoning. You could also use fire-roasted tomatoes for extra flavor.
• Chicken Broth (Low Sodium) – Chicken broth (or chicken stock) serves as the primary liquid in the soup, adding savory depth and richness. Choose a high-quality, low-sodium chicken broth, or make your own for the best flavor. 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. Stir in the cream after the broth and tomatoes have simmered to prevent curdling. Look for cream with at least 36% milk fat for the creamiest texture.
• Crushed Red Pepper Flakes – These add a subtle heat to the soup.  Adjust the amount based on your heat preference, starting with a small amount and adding more as needed. One tip: the brighter the flakes, the more fresh and flavorful the dried herbs are! 
• Basil – Fresh basil adds a bright, herbaceous flavor to the tuscan soup with tortellini. Chiffonade the leaves just before adding them to preserve their flavor and color. To do this, you roll the basil leaves like a cigar and slice into little strips. Use vibrant green leaves with no signs of wilting or black spots.
• Tuscan Kale – Tuscan kale adds an earthy element and a pleasant texture to the soup. Remove the tough stems and chop the leaves into bite-sized pieces for even cooking. Choose kale with dark, firm leaves and avoid any that are yellowing or limp.
• Refrigerated Tortellini – Tortellini add a satisfying, chewy texture and make the soup hearty and filling. 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!
• Parmigiano Reggiano Cheese Rind (Optional) –  The cheese rind infuses the soup with the perfect nutty flavor.  Add the rind during the simmering stage and remove it before serving. I always save the rinds from blocks of Parmigiano Reggiano for use in soups and stews. You can keep yours in the freezer in a ziploc bag or airtight container. 

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! Poach and shredd your own chicken breast or grab a rotisserie chicken from the grocery store! I also frequently use chicken sausage in place of pork sausage for this recipe, which makes it a bit leaner and lighter overall.  You can also use leftover chicken from a previous night’s dinner. 
• 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.

Step by Step Instructions

Step 1: In a large pot or dutch oven, heat olive oil over medium heat. Add minced garlic and diced onion. Sauté until softened and fragrant.

Step 2: Stir in double-concentrated tomato paste and cook for 1-2 minutes to enhance its flavor.

Step 3: Add the Italian sausage.

Step 4: Breaking the sausage up with a wooden spoon as it cooks. Season with salt, pepper, and crushed red pepper flakes. Cook until the sausage is browned and cooked through.

Step 5: Pour in the diced tomatoes with their juice, and mix well.

Step 6: Add the chicken broth and heavy cream and bring the mixture to a simmer.

Step 7: Allow it to simmer for about 15 minutes to let the flavors meld. If using a cheese rind, add now.

Step 8: Stir fresh basil.

Step 9: Next, add theTuscan kale, and any optional additions you’d like to include. Simmer for an additional 10 minutes.

Step 10: 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.

Tips and Notes

• Browning the Sausage Thoroughly – Make sure to brown the Italian sausage well before adding the other ingredients. This step not only cooks the sausage but also develops a deep, rich flavor base for your soup. Use a wooden spoon to break it into small pieces as it cooks.
• Using a Cheese Rind – Adding a Parmigiano Reggiano cheese rind to the simmering soup infuses it with an extra layer of umami. If you don’t have a parmesan rind on hand, don’t worry—the soup will still be delicious, but the rind adds a subtle depth that elevates the overall flavor. I always keep a few rinds in my freezer in a plastic bag! 
• Balancing the Cream – After adding the heavy cream, be sure to taste the soup and adjust the seasoning as needed. The cream can mellow out the flavors, so you might need to add a bit more salt or pepper.

Serving Suggestions

• Wine pairing – Complement this rustic tortellini soup with a medium-bodied red wine like Chianti. The red fruit notes, hint of earth, and bright acidity in Chianti makes it a great pairing for tomato-based dishes. 
• With a Crusty Bread – Serve the soup with a side of crusty bread, such as a baguette or ciabatta, to soak up the creamy broth and complement the hearty texture of the soup. Try my no-knead focaccia recipe. This would also be really tasty with a side of my sausage crostini! 
• With a Fresh Salad – A simple green salad with a light vinaigrette would be really nice with this soup! The crisp and tangy salad will balance the richness of the soup. Try my burrata and arugula salad or my warm goat cheese salad. 
• Parmigiano Reggiano  – Offer grated Parmesan or Pecorino Romano cheese at the table for a nice cheesy topping.
• Pesto swirl – Provide a bowl of pesto at the table. Guests can swirl a spoonful into their soup for an extra burst of flavor and a vibrant green accent. Try my different pesto recipes: walnut pesto, traditional pesto, nut-free pesto, pistachio pesto, and lemon pesto.

Storage and Reheating Instructions

Storing instructions

• Separation of solid ingredients – Before storing, use a slotted spoon to separate the solid ingredients (sausage, tortellini, vegetables) from the broth. This prevents the solid components from absorbing too much liquid during storage.
• Refrigeration – Store the broth and solid ingredients in separate airtight containers in the refrigerator. This separation helps maintain the integrity of the tortellini and other ingredients.
• Labeling – Consider labeling the containers with the date to keep track of freshness. Store the soup in the refrigerator for up to 3-4 days.

Reheating instructions

• Stovetop – Add the broth and solid ingredients to a small saucepan and reheat over medium heat. Add additional seasoning, like salt and pepper, to revive the soup! 

By storing the solid ingredients separately, you ensure that each component maintains its texture and flavor. This method also prevents the tortellini from becoming overly soft in the liquid during storage.