If you're on the hunt for a comforting dish that's both hearty and full of flavor, this Zesty Tuscan Tortellini Soup is exactly what you need. It's the perfect balance of creamy, spicy, and savory, making it a go-to recipe for chilly evenings or whenever you crave a taste of Italy right at home.
Olive oil sets the foundation with its fruity notes, helping to brown the sausage beautifully. Italian sausage adds a flavorful, spicy kick that forms the backbone of the soup. Onion and garlic add depth and aroma, essential for building a savory base. The red pepper flakes bring a touch of heat, while dried oregano and basil infuse the soup with classic Italian herbiness. Chicken broth serves as a savory liquid base that ties all the flavors together, and diced tomatoes add a tangy brightness. Heavy cream makes the soup luxuriously rich, complementing the fresh spinach that sneaks in some greens. Cheese tortellini offers a delightful cheesy bite in every spoonful, and a sprinkle of Parmesan cheese at the end adds a savory, nutty finish.
This soup is fantastic served with a slice of crusty bread to soak up every last drop. A simple side salad with a light vinaigrette pairs well, balancing the richness of the soup. If you're hosting, a crisp white wine like Pinot Grigio is a lovely accompaniment.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the Italian sausage, breaking it up with a spoon as it cooks. You're looking for a nice, golden brown color on the sausage, which usually takes about 5–7 minutes.
Next, toss in the diced onion. Sauté it for a few minutes until it's translucent and soft — the aroma at this point is just wonderful. Stir in the minced garlic, red pepper flakes, oregano, and basil, cooking for another minute or so to let those flavors meld perfectly.
Pour in the chicken broth and the can of diced tomatoes, including the juice. Bring the mixture to a gentle simmer, allowing all those flavors to develop further. After about 10 minutes, stir in the heavy cream, followed by the fresh spinach. Cook until the spinach wilts, which should only take a minute or two.
Finally, add the cheese tortellini. Cook according to the package instructions, which is usually about 5–7 minutes. Make sure to taste and season with salt and pepper as needed. Ladle the soup into bowls and finish with a generous sprinkle of Parmesan cheese before serving.