Creamy Tuscan Tortellini Soup with Sausage
This creamy Tuscan tortellini soup is loaded with Italian sausage, tender cheese tortellini, cannellini beans, sun-dried tomatoes, and spinach in a rich, velvety tomato cream broth. It’s hearty, cozy, and comes together in one pot in about 45 minutes.
Okay, I know there are about a million tortellini soup recipes out there, but I really wanted this one to be different (and, of course, souper yummy). I loveee sun-dried tomatoes, so I knew I wanted to work them in somehow, and I also added creamy cannellini beans for extra protein and heartiness. The trickiest part was getting the broth just right—that silky, buttery smooth texture that you can’t stop thinking about. It took a few tests, but once I nailed it… wow. This soup turned out to be absolute dreamy perfection.
What you’ll love about this recipe:
Ingredients you’ll need
You only need a handful of simple ingredients to make this rich, creamy Tuscan tortellini soup. Here’s what you’ll need:
- italian sausage – I use mild Italian sausage, but hot Italian sausage is delicious if you like a little extra heat.
- shallot – Adds a subtle sweetness that pairs perfectly with the sausage.
- garlic – Fresh garlic is a must for the best flavor.
- celery
- carrot
- italian seasoning
- crushed red pepper flakes – Just enough to give the soup a gentle kick without overpowering it.
- tomato paste – Creates a rich, concentrated tomato base.
- all-purpose flour – Thickens the broth into a silky, creamy consistency.
- chicken broth – I recommend using low-sodium broth so you can season to taste.
- heavy cream – Makes the broth rich and velvety.
- cannellini beans – These creamy white beans add extra protein and make the soup even heartier.
- cheese tortellini – Refrigerated tortellini cooks quickly and has the best texture.
- julienned sun-dried tomatoes – I like using the marinated kind for even more flavor. Just drain them well before adding to the soup.
- mascarpone cheese – My secret ingredient for an ultra-creamy, buttery-smooth broth.
- baby spinach – Wilts into the soup in just a minute or two.
- butter – Stirred in at the end for a glossy, restaurant-style finish.
- salt and black pepper – Season to taste.
- Romano cheese – Freshly grated over the top adds the perfect salty, savory finish.
Why is it called Tuscan Tortellini Soup?
hile this isn’t a traditional Tuscan recipe, it’s inspired by the rustic flavors of Tuscany. Italian sausage, cannellini beans, garlic, leafy greens, and a hearty broth are all classic ingredients found in Tuscan-style cooking. I added mascarpone and sun-dried tomatoes for my own cozy twist.
What is Mascarpone?
Mascarpone is a rich, creamy Italian cheese made from cream. It has a mild, buttery flavor and an ultra-smooth texture, making it perfect for creating velvety sauces and soups without adding any tanginess.
You’ll usually find mascarpone in the specialty cheese section of the grocery store near fresh mozzarella, ricotta, burrata, and other refrigerated cheeses—not by the shredded cheese.
Mascarpone melts into the broth, creating an incredibly smooth, buttery texture It adds richness without the tanginess of cream cheese, resulting in a perfectly balanced, velvety broth.
How to make Tuscan tortellini soup
This creamy Tuscan tortellini soup comes together in just a few easy steps.
You’ll start by browning the Italian sausage, then add the shallot, garlic, celery, and carrot until everything is nice and softened. Stir in the Italian seasoning, crushed red pepper flakes, and tomato paste, then sprinkle the flour over the top and mix until everything is evenly coated.
Slowly stir in the chicken broth and heavy cream, then let the soup simmer for 15 minutes. Add the cannellini beans, tortellini, and sun-dried tomatoes, and cook until the tortellini is tender. Finish by stirring in the mascarpone, spinach, and butter, then serve each bowl with a generous sprinkle of freshly grated Romano cheese.
Recipe tips for success
- Don’t rush the tomato paste. Let it cook for 1–2 minutes before adding the broth. This caramelizes the tomato paste and gives the soup a deeper, richer flavor.
- Stir in the mascarpone over low heat. This helps it melt smoothly into the broth for the creamiest texture without separating.
- Wait to season with salt. Italian sausage and Romano cheese are both naturally salty, so taste the soup at the end before adding any extra salt.
- Don’t overcook the tortellini. Simmer it just until tender since it will continue to soften as it sits in the hot broth.
- Use freshly grated Romano. It melts better and has a bolder, saltier flavor than the pre-shredded varieties, making every bowl even more delicious.
Serving suggestions
This Tuscan tortellini soup is satisfying all on its own, but if you’re serving guests or want to round out the meal, here are a few of my favorite pairings:
- No-Mayo Caesar Salad – My delicious Caesar dressing made without mayonnaise is one of my favorite salads to serve with this soup. The crisp romaine and tangy dressing pair perfectly with the rich Parmesan sauce.
- Italian House Salad – A simple Italian salad with mixed greens, cucumber, red onion, pepperoncini, olives, and a homemade vinaigrette adds a fresh, crunchy contrast.
- Pear and gorgonzola salad with maple dressing – I love pairing this creamy Tuscan tortellini soup with this pear and Gorgonzola salad. The crisp fruit and maple dressing balance the rich, velvety broth perfectly.
- Crusty Bread – This is a no-brainer. A warm, crusty baguette is perfect for soaking up every last drop in the bowl.
Recipe FAQs
Can I make this soup ahead of time?
Yes! The flavors get even better after a day in the refrigerator. Keep in mind that the tortellini will absorb some of the broth as it sits, so stir in a splash of chicken broth or cream when reheating to loosen the soup.
Can I freeze tortellini soup?
I don’t recommend freezing this soup once the tortellini has been added, as the pasta can become soft and the creamy broth may separate. If you’d like to freeze it, prepare the soup through the simmering step, then add fresh tortellini, spinach, and mascarpone after reheating.
Can I use frozen tortellini?
Absolutely! Frozen tortellini works well, although I do prefer fresh here. Simply add it directly to the simmering soup and cook according to the package directions.
Substitutions and variations
- Italian sausage: Use hot Italian sausage for more spice, or substitute turkey or chicken sausage for a lighter option.
- Mascarpone: If you can’t find mascarpone, full-fat cream cheese can be used in a pinch. Let it soften first so it melts smoothly into the broth.
- Romano cheese: Freshly grated Parmesan is an excellent substitute if that’s what you have on hand.
- Baby spinach: Swap in chopped kale if you prefer. Just let it simmer for a few extra minutes until tender.
- Cannellini beans: Great Northern beans or navy beans work well if you don’t have cannellini beans.
- Sun-dried tomatoes: I recommend the julienned, oil-packed variety for the best flavor and texture, but dry-packed sun-dried tomatoes will also work.
Our Favorite
One Pot Recipes
Creamy Tuscan Tortellini Soup with Sausage
Ingredients
Method
- Brown the sausage: Add 1 pound mild Italian sausage to a large Dutch oven or soup pot over medium heat. Cook, breaking it into crumbles, until browned and cooked through, about 5–7 minutes.
- Cook the vegetables: Add 1 diced shallot, 3 minced garlic cloves, 2 diced celery stalks, and 1 diced carrot. Cook until the vegetables are softened, about 5 minutes.
- Season the soup: Stir in 1 teaspoon Italian seasoning and 1 teaspoon crushed red pepper flakes. Add 1 (6-ounce) can tomato paste and cook for 1–2 minutes, stirring frequently.
- Thicken the broth: Sprinkle ½ cup all-purpose flour over the sausage mixture and stir until evenly coated. Cook for 1 minute.
- Add the liquids: Slowly pour in 6 cups chicken broth, stirring until smooth. Stir in ¾ cup heavy cream and bring to a gentle simmer. Cook for 15 minutes.
- Cook the tortellini: Stir in 1 (15-ounce) can cannellini beans, 10 ounces refrigerated cheese tortellini, and ⅓ cup julienned sun-dried tomatoes. Cook until the tortellini is tender, according to the package directions.
- Finish the soup: Reduce the heat to low and stir in ⅓ cup mascarpone cheese until melted and smooth. Add 2 cups baby spinach and cook just until wilted. Stir in 2 tablespoons butter until melted. Remove from heat. Taste and season with salt and black pepper as needed.
- Serve: Ladle into bowls and top generously with freshly grated Romano cheese.
