Tuscan Tortellini Soup is delicious and comforting. Made with tomatoes, Italian sausage, garlic, onions, kale, and parmesan cheese, you will love this simple meal.
While this looks like one of those soups that take hours to make or need to simmer all day, it is ready in 30-45 minutes, depending on the tortellini you use. Easy, delicious, and comforting, this soup is perfect for serving a crowd.
One of the reasons I love Italian soups is that they are typically heartier and full of substance, with ingredients like meat, vegetables, broth, and some sort of starch, like noodles or potatoes.
While I would say that most meals don’t feel complete just with a soup, this Tuscan Tortellini Soup is a meal. And it will fill everyone up.
Another one of our favorite soups is a slow cooker version of this Slow Cooker Tuscan Tortellini Soup; it is just as amazing if you want the house to smell like an Italian restaurant at the end of the day. But they are both just as simple to make.
Ingredients for tortellini soup
This soup is one of my favorites; it came together accidentally. I started making a different soup, and it didn’t work out; since I didn’t want to throw it away, I added tortellini and a few seasonings. I was creating this Tuscan Tortellini Soup.
- Italian sausage
- purple onion
- yellow onion
- olive oil
- canned crushed tomatoes
- chicken broth
- whole milk
- cheese tortellini
- Parmesan cheese grated
- Italian seasoning
- salt & pepper
Tips for making this Tuscan Tortellini Soup
- Make sure to use crushed tomatoes as the recipe calls for.
- Use a heavy bottom pot.
- I prefer refrigerated tortellini, it’s just a personal preference, but I like the consistency in the pasta.
- If you are trying to save money, then use dry tortellini.
- Adjust the heat; if you boil this soup too long, it will become thick and more like a stew.
- To adjust the consistency of the soup, use chicken broth. Adding 1-2 cups more chicken broth will make the soup less thick.
Another easy soup that we love, an old classic on the site, and my Creamy Tuscan Soup. This soup is my husband’s favorite that I make.
I love how kale works in this tortellini soup recipe. It cooks down to the right texture, and I prefer it over spinach. Spinach would work, but it gets too overcooked and become slimy. Kale is hearty enough to balance the entire dish out. And my kids don’t even notice it while they are eating. Bonus!
This recipe is excellent for gatherings, feeds a crowd, and is great for a chilly evening. Enjoy this favorite of our family – Tuscan Tortellini Soup! We love it, and so will you.
Other great soup recipes we love
Creamy Tortellini Soup is packed with fresh spinach, mushrooms, and onions, and the best part is that it’s all made in your slow cooker.
Instant Pot Chicken Tortilla Soup contains shredded chicken, tomatoes, pinto beans, cilantro, onion, and sweet corn simmering in a flawlessly seasoned broth.
Instant Pot French onion soup recipe is the perfect meal for a chilly night. It’s hearty and filling, with beef stock and sweet caramelized onions.
Broccoli Cheese Soup is made with fresh broccoli and three kinds of cheese are used in this dish, which takes 45 minutes to prepare.
Don’t forget to pin these Tuscan Tortellini Soup to your favorite Pinterest board for later.
Tuscan Tortellini Soup
- 1 ½ lbs. Italian sausage I love using Spicy Chicken Sausage
- ½ purple onion chopped
- ½ yellow onion chopped
- 2 tablespoons olive oil
- 5 garlic cloves minced
- 2 28 ounce cans crushed tomatoes
- 6 cups chicken broth
- 4-6 cups kale roughly chopped
- 1 cup of half and half or whole milk
- 1 box cheese tortellini I use the tortellini in the refrigerated section
- 1 cup parmesan cheese grated
- 1/4 cup Italian seasoning
- Salt to taste
- Pepper to taste
- In a heavy-bottomed pot, I like to use my cast iron cooking pot, heat 1 tablespoon of olive oil and brown sausage. Once completely cooked, drain and set aside.
- Using the same pot, heat 1 tablespoon of olive oil, add onions and garlic and cook until tender. Once onions and garlic are caramelized, add crushed tomatoes, chicken stock, browned ground sausage & kale.
- Bring to a boil, while stirring frequently, add Italian seasoning and salt & pepper to taste.
- Continue to boil 5-10 minutes to allow flavors to merge.
- If you use dry tortellini, add to soup and cook until al dente, about 15-20 minutes.If you use refrigerated tortellini add to soup and reduce heat to low and simmer for 15 minutes.
- Add half and half and parmesan cheese.
- Simmer for a few more minutes.
- Remove from heat & serve.