Tuscan Tortellini Soup

You may have started to realize that I am a soup fanatic! Making (and eating) soups is one of my favorite parts of the colder months. This soup is hearty and warm with a bit of a kick, making it perfect for chilly winter nights. Make it with or without half and half to suit your taste, and serve with warm rolls!


Tuscan Tortellini Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Warm and flavorful with a little spice; perfect for winter nights

Credit: sprinklesandsuch.com


  • 16 oz Italian sausage
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp Italian seasoning
  • Salt and pepper, to taste
  • 3 medium/large tomatoes, diced
  • 1 can white beans
  • 4 c chicken broth
  • 8 oz baby spinach
  • 1 lb cheese tortellini (fresh or frozen)
  • 1 c half and half


  1. Brown the sausage in a large pot, draining off excess grease. Add onion, garlic, and Italian seasoning, and sauté over medium heat until fragrant. Add diced tomatoes and continue to cook for just a couple of minutes.
  2. Pour in the broth and can of drained beans, and bring to a boil over medium/low heat.
  3. Once soup is boiling, add spinach and cheese tortellini and cook until pasta is al dente (usually 3-5 min) being sure not to over cook.
  4. Remove soup from heat and add in the half and half, stirring constantly until all combined (this is optional; the soup would also be great without the cream).
  5. Top with parmesan cheese if desired, and enjoy!


3 thoughts on “Tuscan Tortellini Soup

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