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This Tuscan tortellini mushroom + sausage soup is a delicious and cozy comfort meal. Everything comes together in one pot for easy cleanup!
This Tuscan style tortellini soup is the ultimate one pot comfort meal. Blending hearty ingredients with minimal cleanup. It starts by browning savory Italian sausage directly in the pot, followed by a generous heap of earthy mushrooms that sauté until golden and tender.
The heart of the soup features a vibrant mix of textures and Mediterranean flavors. Cheesy tortellini simmer right in the broth alongside tangy sun dried tomatoes, which provide a concentrated burst of sweetness and acidity to balance the richness.
To finish, a mountain of fresh baby spinach is folded in at the very last minute, wilting quickly into the heat to add a pop of color and freshness. It’s a complete, restaurant quality dinner that delivers all the warmth of Tuscany with the ease of a simple weeknight recipe.
If you don’t have spinach you can use kale instead. I like to garnish this with chili pepper flakes and freshly grated parmesan. If you like this recipe, you will also love my Marry Me Tortellini Soup or my One Pot Vegetable Tortellini Soup.
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Tuscan Tortellini Mushroom + Sausage Soup
Equipment
Ingredients
- 2 tbs olive oil, divided
- 1 lb (0.45 kg) sweet Italian sausage, casings removed
- 1 medium onion, diced
- 4 portobello mushroom caps, sliced thin
- 4 cloves garlic, minced
- 1/3 cup (40 g) sun dried tomatoes, minced
- 2 tbs flour
- 2 tsp Italian herb blend
- 3/4 tsp each paprika, garlic powder + onion powder
- 1 tsp salt
- black pepper, to taste
- 7 cups (1.75 l) low sodium chicken broth
- 18 oz (0.50 kg) cheese tortellini
- 1 handful baby spinach, rough chop
- 1/3 cup (33 g) grated parmesan cheese
- 1/3 cup (80 ml) heavy cream
Instructions
- Heat 1 tbs of olive oil in a large pot over medium-high heat. Once hot, add in your sausage links and break apart until no longer pink inside for about 6-7 minutes. Transfer sausage to a paper towel lined plate and set aside. Next, heat the remaining tbs of olive oil in the pot and sauté your onions for 1-2 minutes. Add in the mushrooms and sauté for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the sun dried tomatoes for 1 minute. Then, add back in the sausage and sprinkle in the flour. Mix in the seasonings listed above. Pour in the broth 2 cups at a time stirring constantly. Bring to a boil and then lower heat to a simmer. Cover the pot and cook for 20 minutes.
- Add in the tortellini and cook for another 7-10 minutes or until pasta is al dente. Lastly, remove the pot from heat and stir in the spinach, parmesan and heavy cream.
- I like to garnish this with freshly grated parmesan or chili pepper flakes.
Notes
- Store leftovers in an airtight container in your fridge for up to 3 days.
- You can use kale instead of baby spinach.
- You can use 3 tablespoons of tomato paste instead of the sun dried tomatoes.