Tuscan Soup with Tortellini
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.
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
Calories: 709kcal, Carbohydrates: 58g, Protein: 32g, Fat: 39g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 108mg, Sodium: 1512mg, Potassium: 1223mg, Fiber: 9g, Sugar: 10g, Vitamin A: 2228IU, Vitamin C: 25mg, Calcium: 346mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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