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Tuscan soup with tortellini, creamy sausage, spinach, and cannellini beans is the perfect one-pot meal for cozy fall and winter dinners. Packed with fresh herbs and hearty flavors, this comforting dish will warm you up on even the chilliest nights.
For more creamy soups, try my Heirloom Tomato Soup, Dutch Oven Chicken Noodle Soup, and Marry Me Chicken Soup!
It’s the time of year where it’s all about cozy meals that stick to your bones. That doesn’t meal that it has to be difficult to make though! This hearty soup is packed with flavor and only calls for simple ingredients that you probably already have in your pantry or fridge.
This creamy tortellini soup recipe has a delicious rich texture. It has a creamy broth, loaded with fresh herbs and veggies, and a little bit of mild Italian sausage for some protein (you can also use shredded rotisserie chicken or omit the meat and make it vegetarian!).
I make this delicious soup with bruschetta with mozzarella or pumpkin popovers, especially in the Fall.
Everything comes together in one pot, for a warm and satisfying flavorful soup that will quickly become one of your favorite recipes for a quick weeknight meal.
Table of Contents
Why You’ll Love This Recipe
Easy One Pot Dish! This recipe comes together in just one pot so all the flavors build together. Plus that leaves minimal cleanup.
Cozy and Easy to make! This is the best soup for an easy dinner or a chilly night in. Enjoy with a piece of crusty bread for the most comforting one-pot meal.
Family Favorite! The combination of cheesy tortellini, sausage, and veggies makes this soup a hit with both adults and kids.
Healthy Meal! Packed with healthy ingredients – fresh spinach, cannellini beans, and nutritious veggies, it’s a wholesome dinner option that still feels indulgent.
Tuscan Soup with Tortellini Ingredients
Full list of ingredients in the recipe card for full information on ingredients and quantities.
- Ground Italian Sausage – I like to use mild or spicy sausage depending on the flavor I want to bring out. Browning first adds depth and flavor to the soup.
- Aromatics – White onion and garlic cloves are the base of the soup. Chop finely so they melt right into the soup for a delicious base.
- Celery stalks – They add a subtle crunch and fresh, earthy flavor to balance the richness of the broth.
- Fresh Herbs – We use rosemary, parsley, basil, and a bay leaf. Don’t forget to fish out the bay leaf before serving!
- Tomato paste – This thickens the soup slightly while adding a rich, tangy tomato flavor that complements the sausage and herbs.
- Seasoning – Smoked paprika and Italian seasoning gives the soup a slightly smoky depth, while the oregano adds a familiar Italian herb flavor.
- Canned Cannellini Beans – These tender, creamy white beans make the soup hearty and filling, so make sure to drain them well before adding.
- Fire-roasted tomatoes – Use a good-quality canned tomato for the best flavor. They provide a nice, tangy base to the broth and complement the creamy elements of the soup.
- Chicken broth – I recommend using low-sodium chicken broth so you can control the saltiness of the soup. Vegetable broth is also great here if you don’t eat meat.
- Dry white wine – This adds a lovely depth of flavor to the broth.
- Heavy cream – This is what makes the soup rich and creamy.
- Cheese Tortellini – love how the cheese tortellini makes this soup extra hearty. It soaks up all those delicious flavors while adding a bit of cheesy goodness. You can use any kind of tortellini you like, spinach or kale are also good options.
- Spinach – Fresh spinach is the way to go. It wilts quickly, adding nutrients and a pop of color. You can also use tuscan kale here too.
Substitutions
Protein: If you prefer, you can swap the Italian sausage for diced chicken breast or thighs. Just make sure to season the chicken well and cook it until golden before adding the other ingredients.
Veggies: Kale is a great substitute for spinach if you want a heartier green. It holds up well in the soup and adds a slightly earthy flavor that pairs perfectly with the creamy broth.
Olive Garden: For a twist inspired by Olive Garden’s Zuppa Toscana, you can add crispy bacon and diced potatoes instead of tortellini. The bacon adds a smoky depth, and the potatoes make the soup even more filling.
How to Make Tuscan Soup with Tortellini
Step 1: Add Italian season to a large pot over medium heat. Cook until the sausage is no longer pink. Then add in white onion and celery. Cook until slightly softened, about 5 minutes.
Step 2: Next, add in the diced garlic, rosemary, tomato paste, smoked paprika, basil, parsley, and oregano. Continue to cook for 3 minutes, until the tomato paste is incorporated into the vegetables. Season with salt and pepper.
Step 3: Add in butter, olive oil, and flour and mix into the mixture. Add in drained diced tomatoes, chicken broth, and white wine. Mix together and add the bay leaf. Bring to a boil and add the tortellini and parmesan rind. Reduce the heat to low and cook for 8-10 minutes, until the tortellini is fully cooked.
Step 4: Remove the bay leaf and add the spinach and cannellini beans. Stir until the spinach is cooked into the soup, then pour in the heavy cream and parmesan. Continue to cook for 8-10 minutes, until the soup has slightly thickened. Taste for salt and pepper and adjust accordingly. Garnish with parmesan cheese, red pepper flakes, and fresh basil!
Pro Tips
- Brown the sausage well. Make sure to fully brown the Italian sausage for maximum flavor. The caramelization adds a deeper, richer taste to the broth.
- Use fresh herbs if possible. Fresh rosemary and parsley will elevate the flavors, but dried herbs work well too. If using fresh, double the amount of herbs to get the same intensity.
- Don’t overcook the tortellini. Be sure to add the tortellini at the end and cook just until tender, about 8-10 minutes, to avoid a mushy texture.
- Adjust the thickness to your liking. If you prefer a thicker soup, add a little more flour or cornstarch. For a thinner consistency, add an extra splash of broth or cream.
- Taste and season as you go. Be sure to taste the soup at different stages, especially after adding the broth and cream. A bit of salt or pepper can make all the difference!
What to Serve with Creamy Tuscan Soup
This creamy Tuscan tortellini soup tastes amazing on its own, but for an even heartier meal, try it my bruschetta with mozzarella and charcuterie skewers!
I also love it with sourdough garlic bread or garlic butter breadsticks and a side salad.
Storing Leftovers
To store leftovers, transfer the soup to an airtight container and refrigerate for up to 3-4 days. When reheating, gently warm it on the stove over medium heat, adding a splash of broth or water if it thickens too much. If the tortellini absorbs too much liquid, you can also add a little extra cream to restore the creamy texture.
FAQ
You can freeze Tuscan tortellini soup for up to 3 months in an airtight container. However, it’s best to freeze it without the tortellini to prevent it from becoming mushy. When you’re ready to serve, thaw the soup, bring it to a simmer, and cook fresh tortellini directly in the soup.
Yes, you can use frozen tortellini! Just add a few extra minutes to the cooking time until the tortellini is tender and fully cooked.
Yes, you can make the soup ahead of time, but I recommend waiting to add the tortellini until you’re ready to serve. This prevents the pasta from getting too soft or mushy.
If you don’t have white wine or prefer not to use it, simply substitute it with an equal amount of chicken broth. It will still add great flavor to the soup.
Tuscan soup, or “zuppa toscana,” is a hearty Italian dish. It often includes sausage, cannellini beans, and leafy greens in a creamy broth. It is a simple, rustic soup.
More Italian-Inspired Recipes
Main Course
Italian Stuffed Peppers Recipe
Main Course
Sausage and Spinach Gnocchi Bake
Main Course
Lasagna alla Bolognese (Christmas Lasagna)
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Tuscan Soup with Tortellini
Equipment
- Large Pot
Ingredients
- 1 lb Ground Italian Sausage
- 1 White Onion, (diced)
- 4 cloves Garlic, (diced)
- 2 Celery Stalks
- 2 sprigs Fresh Rosemary, (stems removed and diced)
- 6 oz Tomato Paste
- 2 tsp Smoked Paprika
- 1 tsp Dried Basil
- 1 tsp Dried Parsley
- 1 tsp Dried Oregano
- 2 tbsp Flour or Cornstarch
- 28 oz Diced Tomatoes, (do not drain)
- 4 cups Chicken Broth
- 1/2 cup Dry White Wine
- 1 Bay Leaf
- 12 oz Cheese Tortellini
- 1/2 cup Heavy Cream
- 15 oz Cannellini Beans, (drained)
- 2 cups Spinach
- 1/2 cup Parmesan, more for garnish, (and if you have the parmesan rind, I highly recommend using it in the soup broth)
- Red pepper flakes, (for garnish)
Instructions
- Add Italian season to a large pot over medium heat. Cook until the sausage is no longer pink.
- Add in white onion and celery. Cook until slightly softened, about 5 minutes. Add in the diced garlic, rosemary, tomato paste, smoked paprika, basil, parsley, and oregano. Continue to cook for 3 minutes, until the tomato paste is incorporated into the vegetables. Season with salt and pepper.
- Add in flour and mix into the mixture. Add in diced tomatoes, chicken broth, and white wine. Mix together and add the bay leaf.
- Bring to a boil and add the tortellini. Reduce the heat to low and cook for 8-10 minutes, until the tortellini is fully cooked. Remove the bay leaf and add the spinach and drained cannellini beans, . Stir until the spinach is cooked into the soup, then pour in the heavy whipping cream and parmesan.
- Continue to cook for 5-10 minutes, until the soup has slightly thickened (be sure not to overcook the tortellini).
- Taste for salt and pepper and adjust accordingly.
Notes
- Brown the sausage well. Make sure to fully brown the Italian sausage for maximum flavor. The caramelization adds a deeper, richer taste to the broth.
- Use fresh herbs if possible. Fresh rosemary and parsley will elevate the flavors, but dried herbs work well too. If using fresh, double the amount of herbs to get the same intensity.
- Don’t overcook the tortellini. Be sure to add the tortellini at the end and cook just until tender, about 8-10 minutes, to avoid a mushy texture.
- Adjust the thickness to your liking. If you prefer a thicker soup, add a little more flour or cornstarch. For a thinner consistency, add an extra splash of broth or cream.
- Taste and season as you go. Be sure to taste the soup at different stages, especially after adding the broth and cream. A bit of salt or pepper can make all the difference!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this and it’s amazing!! The flavor is perfect 🙂
We made this soup for Christmas day lunch and it was wonderful! Super flavorful, cozy, and easy to make! Thanks for the great recipe!
Thanks Meredith!