This Creamy Tuscan Garlic Tortellini Soup is like a warm hug in a bowl, filled with tender cheese tortellini, silky spinach, juicy sun-dried tomatoes, and a rich garlic-infused cream broth. It’s packed with flavor but still feels light and cozy on the soul. The creaminess from the broth perfectly balances the garlicky punch and fresh greens, making each spoonful a little celebration.
I love making this soup when I want something comforting but still a bit special. What makes it stand out for me is the way the sun-dried tomatoes add a subtle tang that wakes up the creaminess without overwhelming it. I usually add a little extra garlic because I just can’t resist that bold flavor weaving through every bite. It’s also a recipe that’s easy to customize — swapping spinach for kale or adding a sprinkle of Parmesan on top never fails to make it even tastier.
My favorite way to serve this soup is with a side of crusty bread perfect for dipping. It’s also wonderful for chilly evenings when you want dinner ready with minimal fuss. Every time I make it, I find myself looking forward to leftovers the next day because the flavors get even better as they sit. If you like creamy soups with a bit of Italian charm, this one’s definitely a winner to keep in your recipe box.
Key Ingredients & Substitutions
Ground Italian Sausage: I find this adds great flavor and a nice savory depth. If you want a lighter version, ground turkey or chicken works well. For a vegetarian option, use plant-based sausage or skip it altogether.
Sun-Dried Tomatoes: These add a lovely tang and sweetness. Oil-packed ones are best because they’re tender and flavorful, but you can use dry-packed tomatoes softened in warm water.
Tortellini: Fresh cheese tortellini gives a creamy, tender bite. If fresh is not available, frozen works, but avoid dried as it takes longer to cook and changes texture.
Spinach: I like fresh baby spinach for its mild taste and quick wilting. You can swap with kale or Swiss chard for a heartier green; just sauté a bit longer.
Heavy Cream: This makes the soup rich and silky. For a lighter touch, try half-and-half or coconut milk, though the flavor and texture will shift slightly.
How Do I Cook Tortellini Without It Getting Mushy?
Tortellini cooks quickly, so timing is key to keep it tender but not mushy. Here’s my approach:
- Bring your broth to a full boil before adding tortellini.
- Add tortellini gently and stir to prevent sticking.
- Cook just until tortellini float to the surface—typically 3-5 minutes for fresh tortellini.
- Avoid boiling the soup vigorously once tortellini is in to keep it firm and prevent breakage.
- If unsure, test one tortellini for doneness early rather than later.
Following these steps keeps your tortellini perfectly plump and tender in every spoonful.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and plenty of space to cook all soup ingredients together.
- Wooden spoon or heat-resistant spatula – perfect for stirring sausage and soup without scratching your pot.
- Knife and cutting board – for chopping onion, garlic, and sun-dried tomatoes easily.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
- Ladle – makes serving hot soup into bowls clean and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked diced chicken or turkey sausage for a milder protein that still packs flavor.
- Add chopped mushrooms when sautéing onions to boost earthiness and texture.
- Use kale or Swiss chard instead of spinach if you want a heartier green with extra nutrients.
- Stir in a handful of sun-dried tomato pesto or a splash of white wine for deeper Tuscan flavors.
Creamy Tuscan Garlic Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1/2 pound ground Italian sausage (mild or spicy)
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon dried Italian seasoning (or mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 1 (9 oz) package fresh cheese tortellini
- 4 cups fresh baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
- Optional: crushed red pepper flakes for heat
How Much Time Will You Need?
This soup takes about 10 minutes of preparation and around 20 minutes of cooking. So in just about 30 minutes, you’ll have a warm, creamy homemade meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook it for 5 to 7 minutes, breaking it apart with a spoon until browned and cooked through. If there’s extra grease, you can remove some.
2. Sauté Onion, Garlic, and Tomatoes:
Add the chopped onion and minced garlic to the pot. Cook for about 3 to 4 minutes until the onion becomes soft and fragrant. Then stir in the chopped sun-dried tomatoes and Italian seasoning and cook for 1 more minute to bring out their flavors.
3. Add Broth and Tortellini:
Pour in the chicken broth and bring the soup to a boil. Once boiling, turn the heat to medium and add the fresh cheese tortellini. Cook them according to package instructions (usually 3 to 5 minutes) until they float to the surface and are tender.
4. Finish With Cream, Spinach, and Cheese:
Lower the heat and gently stir in the heavy cream. Simmer for 2 to 3 minutes until the soup is creamy and warm. Add the fresh spinach and cook just until it wilts, about 1 to 2 minutes. Finally, stir in the grated Parmesan cheese until melted. Taste, then add salt, pepper, and red pepper flakes if you like some heat.
5. Serve and Enjoy:
Ladle the soup into bowls. Sprinkle more Parmesan cheese on top if you want, along with freshly cracked black pepper. Serve warm with crusty bread on the side for dipping. Enjoy your comforting creamy Tuscan garlic tortellini soup!
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Frozen tortellini is a great substitute. Just add a minute or two to the cooking time and watch for them to float and become tender. Avoid dried tortellini as it takes much longer and changes the soup’s texture.
How Can I Make This Soup Dairy-Free?
To make it dairy-free, swap the heavy cream for full-fat coconut milk or a creamy plant-based alternative. Use a dairy-free Parmesan substitute or nutritional yeast for that cheesy flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to the step before adding spinach and cheese. Cool and refrigerate for up to 2 days. Before serving, reheat gently, add spinach and cheese, and cook until wilted and melted.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.
