Nonna Rosa would sometimes make a simple soup with greens and beans, but this creamy version with sausage and tortellini is a different kind of comfort. It’s a take on Zuppa Toscana, a soup many people know from a certain chain restaurant.
There is a rich broth, savory Italian sausage, and tender cheese tortellini. Fresh spinach adds a bit of green and balances the creaminess. This recipe brings together those familiar flavors in a way that feels both hearty and satisfying.
I started making this a few years ago when I was looking for something comforting but still relatively quick for a weeknight. It’s become a regular request.
Ingredients
Proteins and Dairy
Italian sausage forms the base; I usually go for sweet, but spicy works too. Cheese tortellini adds substance. Heavy cream gives the Zuppa Toscana its characteristic richness.
Fresh Produce
A yellow onion and fresh garlic build the aromatic foundation. Four cups of fresh spinach wilt into the finished soup, adding color and a slight earthiness.
Pantry Staples
Eight cups of good chicken broth are essential. A can of diced tomatoes adds acidity. Dried oregano and a touch of red pepper flakes round out the seasoning.
Finishing Touches
Grated Parmesan cheese is for serving. Red pepper flakes are optional, for those who like a bit more heat.
Instructions
Brown the Sausage
Start by browning the Italian sweet sausage in a large pot or Dutch oven over medium-high heat. Break it apart as it cooks until no pink remains. Drain any accumulated fat; this keeps the soup from being overtly greasy.
Build the Flavor Base
Add the diced yellow onion to the same pot. Cook for about 5-7 minutes until it softens and becomes translucent. Stir in the minced garlic for one minute more, just until it smells fragrant. Be careful not to burn the garlic.
Simmer the Broth
Pour in the chicken broth, a can of undrained diced tomatoes, the dried oregano, and red pepper flakes if you’re using them. Bring the mixture to a gentle simmer. Let it bubble lightly for a few minutes to meld the flavors.
Cook the Tortellini
Once the broth is simmering steadily, add the cheese tortellini. Cook according to the package directions, usually around 5-7 minutes, until the pasta is al dente. Overcooked tortellini can get mushy.
Finish with Cream and Spinach
Reduce the heat to low. Stir in the heavy cream and fresh spinach. Continue to cook, stirring occasionally, until the spinach wilts down into the soup, which takes about 2-3 minutes.
Season and Serve
Taste the Zuppa Toscana and adjust the salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese.
Notes From My Kitchen
I find that a good quality chicken broth makes a noticeable difference here. I usually pick up the organic chicken broth from Trader Joe’s for this recipe. My first attempt at Zuppa Toscana I used a low-sodium broth and the soup felt a little flat, so now I make sure to use regular broth and adjust salt at the end.
One time I tried to make this soup using pre-cooked crumbled sausage to save time, but it just didn’t have the same depth of flavor as browning the raw sausage myself. The rendered fat and the fond created in the pot from the raw sausage really contribute to the overall taste.
This soup is particularly good on a cool evening in Silver Lake, especially with some crusty bread for dipping. If you prefer a bit more heat, a pinch more red pepper flakes can be added along with the oregano. For a less rich soup, you can try half-and-half instead of heavy cream, though the texture will be thinner.
Variations
Protein Swaps
Instead of Italian pork sausage, consider using a chicken or turkey Italian sausage for a lighter soup. You could also shred cooked rotisserie chicken and add it in at the very end with the spinach.
Vegetable Additions
While spinach is traditional for this soup, kale is a common alternative. You could also add diced carrots or celery with the onion for more vegetables.
Dairy-Free Option
To make this Zuppa Toscana dairy-free, substitute the heavy cream with full-fat canned coconut milk. Make sure to use a brand without added sugar. Omit the Parmesan cheese for serving.
Storage
Leftover Zuppa Toscana keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, I usually do it gently on the stovetop over low heat, stirring occasionally. The tortellini can sometimes absorb a lot of the broth overnight, so you might need to add a splash more chicken broth or water to reach your preferred consistency. Avoid microwaving for too long, as it can make the tortellini soft.
FAQ
Can I freeze this soup?
Freezing this Zuppa Toscana isn’t ideal, mainly because of the tortellini and dairy. The pasta can get mushy when thawed, and the cream might separate. It’s best enjoyed fresh or after a day or two in the fridge.
What kind of tortellini works best?
I typically use refrigerated cheese tortellini for convenience and texture. You can find it in the pasta aisle of most grocery stores. Dry tortellini works too, but check the cooking times as they can vary. Spinach and ricotta tortellini is also a good choice if you want to vary the flavor slightly.
Nutritional Information
The nutritional values provided are estimates per serving. These can vary based on the specific brands of ingredients used, such as the fat content in the Italian sausage or the sodium levels in the chicken broth. Adding extra Parmesan cheese or using a different type of tortellini will also affect the final count.
Print
Zuppa Toscana with Sausage and Tortellini
- Total Time: 45 minutes
- Yield: 6 servings
Description
A creamy Italian soup with Italian sausage, spinach, and cheese tortellini.
Ingredients
- 1 lb Italian sausage, casings removed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 oz cheese tortellini
- 1/2 cup heavy cream
- 4 cups fresh spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart with a spoon. Drain excess fat.
- Add the diced onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth, diced tomatoes (undrained), oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
- Add the tortellini to the simmering soup and cook according to package directions, usually 5-7 minutes, until al dente.
- Reduce heat to low and stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- Season with salt and black pepper to taste.
- Ladle into bowls and serve hot, garnished with grated Parmesan cheese.
Notes
- For a spicier soup, add more red pepper flakes.
- You can use kale instead of spinach for a more traditional Zuppa Toscana.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 575
