Tortellini Zuppa Toscana

This creamy Tortellini Zuppa Toscana recipe is loaded with spicy Italian sausage, bacon, cheese tortellini, and spinach in a rich broth. Ready in about 30 to 45 minutes, it’s a perfect cozy comfort food!

This easy & delicious dish will become a quick favorite in your home.

Eating the same meals over and over can get a little dull, so I’m always looking for ways to shake things up in the kitchen. That’s exactly why I created this Tortellini Zuppa Toscana. Olive Garden’s classic soup is one of my all-time favorites (we usually go there for the soup and the breadsticks), but I wanted a homemade version that feels just as comforting, and the added bonus of cheesy tortellini.

The cheesy tortellini is the perfect match for this rich, creamy broth. The soup itself is surprisingly easy to make, you just need chicken broth, heavy cream or half-half, and potatoes for a comforting base that comes together quickly in one pot. The only downside? You’ll have to wait a little while for it to finish simmering.

When I first made this soup when my kids were little, they thought I was trying to kill them with spinach. They would cry and whine and pick around it. Now, as they have gotten older, I don’t get the complaints and only have one kid, Madden my picky eater who just eats around it. I am thankful the days of screaming and crying at the dinner table are over.

It is fun to see how each person will eat this soup. We have those who eat all the pasta first, then drink the broth, and those who do the opposite. I eat it all together, but I think I am the only one.

Now, this Tortellini Zuppa Toscana is one of our cold-weather favorites. My sister, Nicole, happened to stop by the first time I made this soup (a few years ago), and she couldn’t help but grab a bite while it was simmering on the stove. She loved it and has made her twist on it, leaving out the bacon; she hates bacon. Weird, I know, but she is my sister, so I still love her.

How do you make tortellini soup?

Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Transfer to a paper towel-lined plate; set aside.

In a large pot, heat olive oil over medium heat, add onion, garlic, and sweet Italian sausage and cook until browned; crumble it as it cooks. Drain, if you want.

Cook until onions are translucent and sausage is cooked all the way through. Add chicken broth, stir together and bring to a boil.

Once it is brought to a boil, add potatoes and cook until tender, about 8-10 minutes. Once the potatoes were slightly tender, add the refrigerated tortellini and cook as directed on the packaging.

Then, add the chopped spinach until spinach begins to wilt, 2-3 minutes. Gently stir in heavy cream and parmesan cheese until heated through, 3-4 minutes.

At this point, season with salt and pepper, to taste and serve.

pin to pinterest.