Description
Cozy Tuscan Tortellini Soup with sausage, spinach, beans, and cheese tortellini in a creamy tomato broth. Easy weeknight comfort food the whole family loves!
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage (chicken or pork)
- 3 cups mirepoix veggies (aka 3 stalks celery, 2 carrots, 1 small onion, all diced small)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 3 heaping tablespoons sun-dried tomatoes in olive oil, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1 tablespoon flour
- 4 cups low-sodium chicken stock or broth
- 1 14.5oz can crushed tomatoes
- 10oz cheese tortellini
- 1 15oz can white beans, drained and rinsed
- 4 cups spinach, chopped
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese + more for serving + parmesan rind if you have it!
- toppings: fresh basil, black pepper, parmesan cheese
Instructions
- In a large dutch oven or soup pot over medium heat, add a swish of olive oil. When the oil is hot, add the Italian sausage, breaking it up with a spatula or wooden spoon until browned and fully cooked through, about 5-7 minutes. Remove the sausage to a paper towel-lined plate or bowl, leaving about 1 tablespoon fat in the pan for the veggies.
- Add the mirepoix veggies, tossing to get them well-coated in oil/fat, sautéing until mostly softened, 7 minutes. Reduce the heat to medium low and add 2 cloves minced garlic, 1 tablespoon of chopped fresh thyme, 3 tablespoons chopped sun-dried tomatoes, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes and 1 teaspoon each kosher salt and Italian seasoning. Stir until well combined and garlic is fragrant, 60 seconds. Sprinkle 1 tablespoon of flour over the mixture, tossing to combine, cook for another minute.
- Pour in 4 cups chicken stock and 1 can of crushed tomatoes. Bring to a boil and then reduce to a simmer, cooking until the soup is thickened slightly, 5-10 minutes. If you have a parmesan rind, add it while the soup simmers. Add 10oz cheese tortellini and 1 can white beans. Simmer for 3-4 minutes until the tortellini float to the top and are fully cooked through and tender.
- Stir in the cooked sausage, 4 cups chopped spinach, 1 cup heavy cream and ½ cup of parmesan cheese. Ladle into bowls and serve hot topped with more parm, fresh basil and black pepper. NOM NOM.
Notes
Immediately after making the ratio of brothiness to fillings is perfect. However, the tortellini do soak up quite a lot of moisture, so you’ll need to add another 1-2 cups of water or broth when reheating if you have leftovers.
Instant Pot Instructions: Set Instant Pot to sauté and heat olive oil. Brown the sausage, then add mirepoix, garlic, thyme, sun-dried tomatoes, and seasonings, cooking 2- 3 minutes. Stir in flour and cook for 30-60 seconds, then pour in the chicken stock and crushed tomatoes. Seal and cook on high pressure for 5 minutes, followed by quick-release. Stir in tortellini, beans, spinach, cream, and Parmesan, using sauté mode until tortellini are tender and spinach is wilted. Serve hot with basil, extra Parmesan, and black pepper.
Slow Cooker Instructions: Brown sausage in a skillet over medium high heat. When it is fully cooked through, add the flour, tossing until coated and sautéing for 30-60 seconds. Add browned sausage, mirepoix, garlic, thyme, sun-dried tomatoes, seasonings, chicken stock, and crushed tomatoes to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours. About 30 minutes before serving, stir in the tortellini and beans, cooking until tortellini are tender. Just before serving, stir in spinach, cream, and Parmesan until the spinach wilts and the soup is creamy. Serve hot with fresh basil and extra Parmesan.
Refer to the above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.
Nutrition facts are an estimate and may vary depending on brands/types of ingredients used.
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Nutrition
- Serving Size: 2 heaping cups of soup
- Calories: 525
- Sugar: 8.4 g
- Sodium: 1157.6 mg
- Fat: 20.6 g
- Carbohydrates: 55.6 g
- Fiber: 9.7 g
- Protein: 31.8 g
- Cholesterol: 112.3 mg