Creamy Tuscan Tortellini Soup Recipe

I absolutely love this Creamy Tuscan Tortellini Soup Recipe because it s like a warm hug in a bowl-rich, comforting, and bursting with flavors that remind me of Italy s cozy kitchen dinners. When I first tried this soup, the combination of tender tortellini, savory Italian sausage, and bright kale blew me away. It s perfect for chilly evenings when you want something hearty but still light enough to enjoy without feeling weighed down.

You ll find that this recipe is incredibly versatile and straightforward, making it a winner for weeknight dinners or casual weekend gatherings. Plus, the creamy broth is balanced with herbs and tomatoes, giving it that authentic Tuscan touch without fuss. Trust me, once you ve made this Creamy Tuscan Tortellini Soup Recipe, it ll become one of your go-to favorites too!

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Ingredients You’ll Need

The magic of this Creamy Tuscan Tortellini Soup Recipe lies in the perfect balance of simple, wholesome ingredients. Each component plays its part to create that rich, herb-infused broth and hearty texture you’ll love.

• Olive oil: Use good quality extra virgin olive oil for the best flavor.
• Italian sausage: Caseless, either mild or spicy depending on your heat preference.
• Onions: Diced; yellow or white onions add a subtle sweetness when sautéed.
• Garlic: Fresh cloves, chopped finely to infuse the broth with aromatic depth.
• Tomato paste: Adds a rich, concentrated tomato flavor and thickens the soup slightly.
• Dried oregano: For that classic Tuscan herbal note.
• Dried thyme: Complements the oregano with an earthy undertone.
• Red pepper flakes: A pinch gives the soup a gentle kick without overpowering it.
• Chicken broth or stock: Use low sodium so you can control the salt level better.
• Diced tomatoes: Canned works perfectly; contributes body and freshness.
• White beans: Drained and rinsed; they add creaminess and protein.
• Cheese tortellini: Fresh or refrigerated pasta works best for tender bites.
• Parmigiano Reggiano: Finely grated, adds sharp, nutty richness.
• Tuscan kale or spinach: Stems removed and chopped for a tender green touch.
• Salt and pepper: To taste, season at the end for the best results.
• Heavy cream: At room temperature so it mixes smoothly and enriches the broth.
• Basil: Chopped fresh basil adds a burst of fresh, peppery flavor at the end.

Variations

I love to switch things up depending on the season or what I have on hand, and you should too! This Creamy Tuscan Tortellini Soup Recipe is forgiving enough to let you get creative without losing the essence of its comforting flavor.

• Vegetarian Version: I swapped the sausage for sautéed mushrooms and added extra beans-my family never missed the meat!
• Greens Swap: Using fresh spinach instead of kale makes the soup a little lighter and cooks faster.
• Spice Level: Increase the red pepper flakes or add a dash of hot sauce if you like it spicy-I do!
• Broth Adjustment: For a thicker soup, I substitute crushed tomatoes for diced and reduce chicken broth slightly.

How to Make Creamy Tuscan Tortellini Soup Recipe

Step 1: Brown the Sausage and Onions

Start by heating olive oil in a large saucepan or Dutch oven over medium-high heat. Add the Italian sausage and diced onions, breaking up the sausage with a wooden spoon as it cooks. You’ll want the sausage well-browned and the onions soft and translucent, which usually takes about 8 to 10 minutes. I like to drain off some fat here if there s too much-it makes the final soup less greasy without sacrificing flavor.

Step 2: Build the Base with Tomato Paste and Herbs

Next, stir in the tomato paste, garlic, dried oregano, thyme, and a pinch of red pepper flakes. Cook this mixture for around one minute to toast the herbs and garlic, releasing all those wonderful aromas. This step really intensifies the flavor, so don t skip it!

Step 3: Add Broth, Tomatoes, Beans, and Tortellini

Pour in the chicken broth, canned diced tomatoes (with juices), drained white beans, and the cheese tortellini. Bring everything up to a boil, then reduce the heat to a simmer. Toss in the kale and let the soup simmer gently until the tortellini is tender-usually 7 to 10 minutes, but check the package instructions to be sure. The kale should be soft but still vibrant.

Step 4: Melt in the Cheese and Finish with Cream and Basil

Once the tortellini is cooked, stir in the grated Parmigiano Reggiano until it melts into the broth, adding that luscious cheesy depth. Season with salt and pepper to your liking. Finally, gently fold in the heavy cream and let it warm through for about a minute-this makes the soup irresistibly creamy. Remove from heat and stir in the fresh chopped basil. Serve immediately and enjoy that beautiful balance of creamy, savory, and fresh flavors!

How to Serve Creamy Tuscan Tortellini Soup Recipe

Garnishes

I like to sprinkle extra grated Parmesan and a few torn basil leaves on top for fresh color and flavor. Sometimes, I ll add a drizzle of good olive oil or a pinch of crushed red pepper flakes if guests want a little heat. It s those simple touches that take the soup from good to restaurant-quality delicious.

Side Dishes

A crusty loaf of garlic bread or a rustic Italian bread is my favorite side-great for dipping into that creamy broth. You could also serve a light green salad with lemon vinaigrette to brighten the meal and balance the richness.

Creative Ways to Present

For a cozy dinner party, I sometimes serve this soup in mini bread bowls, which my friends always rave about. Setting the table with fresh herbs and rustic ceramics gives it that authentic Tuscan vibe. It s a simple way to elevate the presentation without adding complexity.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and they usually last 3 to 5 days. Since the tortellini absorbs liquid as it sits, the soup thickens-if that happens, just add a splash of broth or water when reheating to loosen it up.

Freezing

Freezing can be a bit tricky because cooked pasta tends to get mushy. I recommend freezing the soup without the tortellini and adding fresh pasta when you reheat it. That way, you keep the perfect texture every time.

Reheating

Reheat the soup gently on the stovetop over low-medium heat, stirring occasionally. Add a little extra broth or water if the soup has thickened too much. For best results, add fresh tortellini at this stage and cook until tender.

FAQs

Final Thoughts

This Creamy Tuscan Tortellini Soup Recipe holds a special place in my kitchen because it s one of those dishes that s both comforting and elegant without any extra fuss. Whether you’re feeding a busy family or impressing friends, this soup hits all the right notes-creamy, hearty, and herbaceous. I can t recommend it enough for your next cozy meal, and I m sure once you try it, it ll become one of your cherished recipes too. Give it a go, and enjoy every delicious spoonful!

Creamy Tuscan Tortellini Soup Recipe

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• Author: Megane
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

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Description

Creamy Tuscan Tortellini Soup is a hearty and flavorful Italian-inspired soup featuring savory Italian sausage, tender cheese tortellini, and nutrient-rich Tuscan kale in a creamy tomato and chicken broth base. Enhanced with garlic, herbs, and Parmesan cheese, this comforting soup strikes the perfect balance between brothy and creamy, making it an ideal meal for chilly days or anytime you crave a satisfying one-pot dish.

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Ingredients

Units USM Scale 1x2x3x

Meat and Aromatics

• 2 tablespoons olive oil
• 1 lb Italian sausage, casings removed
• 1 large onion or two smaller ones, peeled and diced
• 4 cloves garlic, peeled and chopped

Herbs and Seasoning

• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 pinch red pepper flakes (optional)
• Salt and pepper to taste

Liquids and Canned Goods

• 6 cups chicken broth or chicken stock
• 1 (28 ounce) can diced tomatoes
• 1 (15-19 ounce) can white beans, drained and rinsed
• 1/2–1 cup heavy cream, room temperature

Main Ingredients

• 1 pound cheese tortellini
• 2–3 cups chopped Tuscan kale or spinach, stems removed

Cheese and Garnish

• 1/2 cup Parmigiano Reggiano (Parmesan), finely grated, plus more for serving
• 1/4 cup chopped fresh basil, plus more to garnish

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Instructions

1. Cook the sausage and onions: Heat olive oil in a large saucepan or Dutch oven over medium-high heat on the stovetop. Add the sausage (remove casings first) and diced onions. Cook while breaking the sausage apart with a spoon until the sausage is fully cooked and the onions are tender, about 8–10 minutes. Drain some fat if desired.
2. Add aromatics and tomato paste: Stir in the tomato paste, chopped garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for about 1 minute to release the flavors.
3. Add broth, tomatoes, beans, and tortellini: Pour in the chicken broth, canned diced tomatoes (with their juices), rinsed white beans, and cheese tortellini. Bring the mixture to a boil, then reduce heat to low.
4. Simmer with greens: Add the chopped Tuscan kale or spinach to the pot. Simmer gently until the tortellini is tender and cooked through, about 7–10 minutes or according to package instructions.
5. Incorporate cheese and season: Stir in the grated Parmesan cheese until melted into the broth. Season the soup with salt and freshly ground black pepper to taste.
6. Add cream and basil: Gently stir in the heavy cream and let the soup heat through for about 1 minute. Remove from heat and fold in the chopped fresh basil.
7. Serve: Ladle the soup into bowls and garnish with extra Parmesan and basil if desired. Serve hot and enjoy!

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Notes

• Store leftovers in an airtight container in the refrigerator for 3 to 5 days. The pasta will continue to absorb liquid, thickening the soup over time, and the tortellini may swell and soften.
• For a richer, thicker soup, use crushed tomatoes instead of diced and reduce the amount of broth slightly.
• If preferred, substitute Tuscan kale with spinach for a milder green.
• Feel free to drain excess sausage fat for a lighter soup.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 55mg