Tuscan Tortellini Soup
When the weather turns cool, I’m instantly in the mood for a warm, comforting soup that comes together with little effort. This Tuscan Tortellini Soup is hearty and rich, filled with Italian sausage, cheese tortellini, tender kale, and a touch of cream that brings everything together. As it simmers, the garlic, onions, and Parmesan start filling the kitchen with that “mmm, dinner’s almost ready” smell that makes everyone peek in to see what’s cooking.
Inspired by the classic Olive Garden Zuppa Toscana, this version swaps the potatoes for cheesy tortellini. The combination of tender pasta, savory sausage, and creamy broth is perfect for a chilly night, especially served with warm bread for dipping. It’s the kind of one-pot dinner you’ll want to make again and again.
Love soup like I do? Then, you’ll want to check out Thai Red Curry Dumpling Soup, Corn Chowder with Sausage, and Dutch Oven Chili Con Carne.
Why You’ll Love This Tuscan Tortellini Soup
- One-pot meal- This soup is perfect for those busy nights when you want something hearty to feed your family without a lot of fuss. It also keeps beautifully inside the refrigerator, so you can make it ahead and have dinner ready whenever you need it.
- Family-friendly- The cheesy tortellini and savory sausage make it something even picky eaters will ask for again and again.
- Rich, but not heavy- The cream gives it that silky, cozy feel, but it doesn’t weigh you down like some creamy soups can.
- Incredible flavor- Caramelizing the Italian sausage and letting it mingle with the garlic, onions, and Parmesan creates this deep, layered flavor that tastes like you spent hours on it, even if you didn’t.
- Perfect for chilly nights- This soup warms you up from the inside out, making any chilly night feel a little extra comforting.
What You Need To Make This Creamy Italian Soup Recipe
- Yellow onion- Savory and fragrant, they add a delicious base flavor to the soup.
- Garlic- I recommend using fresh garlic for the best flavor.
- Celery- Adds a nice aromatic flavor that blends with the onions and garlic to give the soup more depth.
- Italian sausage- Sweet or mild works well, but spicy can add a nice kick. Brown it well for the maximum flavor.
- Seasonings- You will need dried Italian seasoning, red chili flaks, sea salt, and freshly ground black pepper.
- Chicken broth- Use a good-quality low-sodium broth so you can control the seasoning. Homemade is always a winner if you have it.
- Cheese tortellini- Fresh or frozen tortellini works. If you like, you can use spinach or mushroom-filled for a twist, but cheese is classic.
- Heavy cream- This makes the soup silky smooth. You can swap half and half for a lighter version.
- Kale- Use curly or Tuscan kale for the best texture. Remove the tough stems and chop the leaves into bite-sized pieces.
- Parmesan cheese- Freshly grated gives the best flavor and melts beautifully into the broth.
How To Make This Zuppa Toscana Soup
STEP 1: Brown the sausage and onions. Start by heating the olive oil in a large pot or dutch oven over medium heat. Add the Italian sausage and yellow onions. Use a wooden spoon to break up the sausage as it cooks, stirring occasionally until the sausage is browned and the onions are soft and slightly caramelized, about 5-8 minutes.
STEP 2: Add the aromatics. Next, stir in the diced celery, minced garlic, Italian seasoning, and red chili flakes. Cook for another 2 minutes until everything is fragrant and well combined.
STEP 3: Add the broth. Pour in the chicken broth, then season with salt and pepper. Bring the mixture to a gentle boil over medium-high heat.
STEP 4: Simmer the soup. Reduce the heat to medium-low, cover the pot, then let the soup cook for 10 minutes.
STEP 5: Cook the tortellini and kale. Add the cheese tortellini and chopped kale to the pot. Cook for 3 minutes, just until the tortellini is tender and the kale has wilted.
STEP 6: Finish with cream and Parmesan. Remove the pot from the heat, then stir in the heavy cream and freshly grated parmesan cheese.
STEP 7: Serve and garnish. Ladle the soup into bowls and top with extra Parmesan cheese, a sprinkle of red chili flakes (optional), and a little squeeze of fresh lemon juice to brighten the flavors.
Tips For Success
- Don’t overcrowd the pot- Give the sausage and onions some space when browning so they caramelize properly instead of steaming.
- Make-ahead- If you’re making the soup a day or more in advance, wait to add the tortellini until just before serving so they stay perfectly tender and do not get mushy.
- Use fresh parmesan- It melts better and adds a richer, nuttier flavor than pre-grated.
- Don’t overcook the tortellini- Cheese tortellini cook quickly, usually just in a few minutes. Keep an eye on it and taste as you go so the tortellini stays tender and doesn’t get mushy.
FAQ’s
Yes! While Italian sausage is classic, you can try chicken sausage or turkey sausage.
It has just a mild kick from the red chili flakes. You can leave them out for a completely mild soup or increase slightly if you like more heat.
If you don’t have kale or want a change, try spinach, Swiss chard, or collard greens. Just add them near the end of cooking so they stay tender and bright.
Keep the soup in an airtight container in the fridge for up to 3 days. The tortellini will soak up some of the broth as it sits, so you might want to add a splash of broth when reheating to loosen it back up.
I wouldn’t recommend freezing it because the tortellini will get mushy and the texture of the heavy cream will change when thawed and reheated. If you want to prep ahead, it’s better to make the soup base, freeze that, then add the fresh tortellini and heavy cream when you’re ready to serve.
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Tuscan Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 lb mild Italian sausage, with casing removed
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 4 cloves fresh garlic, finely minced
- 2 tsp dried Italian seasoning
- 1/2 tsp red chili flakes , plus more for topping the soup (optional)
- 7 cups low-sodium chicken broth
- 2 cups Tuscan or curly kale, roughly chopped
- 1 lb cheese tortellini
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus more for topping the soup
Instructions
- Start by heating the olive oil in a large pot or dutch oven over medium heat. Add the Italian sausage and yellow onions. Use a wooden spoon to break up the sausage as it cooks, stirring occasionally until the sausage is browned and the onions are soft and slightly caramelized, about 5-8 minutes.
- Next, stir in the diced celery, minced garlic, Italian seasoning, and red chili flakes. Cook for another 2 minutes until everything is fragrant and well combined.
- Pour in the chicken broth, then season with salt and pepper. Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to medium-low, cover the pot, then let the soup cook for 10 minutes.
- Add the cheese tortellini and chopped kale to the pot. Cook for 3 minutes, just until the tortellini is tender and the kale has wilted.
- Remove the pot from the heat, then stir in the heavy cream and freshly grated parmesan cheese.
- Ladle the soup into bowls and top with extra Parmesan cheese, a sprinkle of red chili flakes (optional), and a little squeeze of fresh lemon juice to brighten the flavors.