If you’re craving a hearty, comforting bowl full of vibrant flavors and textures, then you have got to try this Tuscan Tortellini Vegetable Soup Recipe. It’s a delicious celebration of fresh vegetables, savory turkey sausage, and cheesy tortellini all swimming in a rich tomato broth that’s been kissed with fragrant herbs and a splash of wine. This soup truly brings the warmth of the Tuscan countryside right to your kitchen, making it an inviting meal perfect for gathering friends or enjoying a cozy night in.
Ingredients You’ll Need
This Tuscan Tortellini Vegetable Soup Recipe calls for simple, fresh ingredients that each add their own special touch. From the sweetness of carrots and bell peppers to the creaminess of cheese tortellini, every component builds layers of flavor, color, and comforting textures to make this soup unforgettable.
- Olive oil: The perfect base to sauté the sausage and vegetables, adding a subtle fruity richness.
- Turkey sausage: Mild or spicy, it lends a savory, satisfying depth without being too heavy.
- Onion: Adds natural sweetness and forms the aromatic foundation of the soup.
- Carrots: Their gentle sweetness balances the acidity of the tomatoes beautifully.
- Red or yellow bell pepper: For a bright pop of color and a touch of crisp sweetness.
- Poblano pepper: Introduces a mild smoky heat, boosting complexity.
- Zucchini: Brings a tender bite and fresh green color to the mix.
- Garlic: A must-have for that unmistakable Tuscan aroma and flavor.
- Dried basil, oregano, parsley: Classic Italian herbs that give this soup its authentic herbaceous note.
- Crushed red pepper flakes (optional): Adds a gentle kick for those who like a little heat.
- Dry white or red wine: Deglazes the pot and adds subtle acidity and depth.
- San Marzano tomatoes: Sweet and low-acid, these tomatoes create the rich base of the broth.
- Low-sodium chicken broth: Keeps the soup light while enhancing the savory flavors.
- Tomato sauce and tomato paste: Intensify tomato flavor and thicken the broth just right.
- Chopped roma tomatoes: Add fresh texture and brighten the soup.
- White beans: Bring creamy protein and heartiness to each spoonful.
- Cheese tortellini: Cheesy pockets that soak up all the flavorful broth for ultimate comfort food.
- Heavy cream (optional): For a luscious, silky finish that makes the soup feel indulgent.
- Baby spinach: Wilts gently, adding color and a nutrient boost.
- Freshly grated parmesan cheese: Used in the soup and as a garnish to add sharp, salty umami.
- Fresh parsley, oregano, basil: Chopped fresh herbs tie everything together with freshness at the end.
- Kosher salt and pepper: Essential for seasoning and balancing all the flavors.
How to Make Tuscan Tortellini Vegetable Soup Recipe
Step 1: Brown the Sausage
Begin by heating olive oil in a large Dutch oven over medium-high heat. Add the turkey sausage, breaking it up with a wooden spoon as it cooks until beautifully browned and fragrant, about eight minutes. This browning step builds an incredibly flavorful base that will infuse every bite with savory richness. Once browned, remove the sausage and cover it to keep warm.
Step 2: Sauté the Vegetables
In the same pot, add chopped onions and carrots to the tasty sausage drippings. Season lightly with salt and pepper, then cook until the onions start to soften and the carrots begin to sweat their natural sweetness, about five minutes. Next, add the red or yellow bell pepper, poblano pepper, and zucchini. These vegetables cook together for another five minutes, softening just enough to blend perfectly while still keeping some texture that adds interest to the soup.
Step 3: Add Garlic and Herbs
Stir in minced garlic along with dried basil, oregano, parsley, and optional crushed red pepper flakes. Cook for one to two minutes, stirring often to prevent burning and to awaken the herbs’ wonderful aromas. This step layers fresh flavors that give the soup its distinctive Tuscan character.
Step 4: Deglaze with Wine
Pour in the dry white or red wine to deglaze the pot, scraping up any flavorful browned bits stuck on the bottom. Let the wine simmer for about two minutes until slightly reduced, which adds brightness and a subtle acidity that balances the rich sausage and tomato flavors.
Step 5: Build the Tomato Broth
Add the whole San Marzano tomatoes along with their juice, breaking them up gently with a wooden spoon or potato masher to release all that natural sweetness. Stir in chicken broth, tomato sauce, and tomato paste, bringing the mixture to a gentle boil. This combination yields a luxurious, savory tomato base that is hearty and soul-warming.
Step 6: Combine the Rest and Simmer
Return the browned sausage to the pot, then add chopped roma tomatoes, drained white beans, and cheese tortellini. Cook just until the tortellini softens, about five minutes, so it remains tender but not mushy. Lower the heat, stir in the heavy cream if using, and gradually add baby spinach, letting it wilt slowly in the hot broth for wonderful leafy bursts of color and nutrition.
Step 7: Finish with Cheese and Fresh Herbs
Stir in grated parmesan cheese and freshly chopped parsley, oregano, and basil for vibrant freshness. Adjust seasoning with salt and pepper to your taste. By finishing with fresh herbs and cheese, the soup lifts from delicious to extraordinary, offering a perfect harmony of flavors in every spoonful.
How to Serve Tuscan Tortellini Vegetable Soup Recipe
Garnishes
When serving this Tuscan Tortellini Vegetable Soup Recipe, a generous sprinkle of freshly grated parmesan cheese on top takes it to another level. A scattering of chopped fresh basil or parsley not only adds a pop of color but also amplifies the herbaceous notes in the soup. If you like a bit of heat, a pinch of crushed red pepper flakes on each bowl gives a pleasant kick that’s simply irresistible.
Side Dishes
This soup is a complete meal on its own, but pairing it with warm, crusty bread or garlic focaccia invites you to soak up every last drop of that flavorful broth. A crisp green salad with a simple lemon vinaigrette provides a fresh counterpoint to the soup’s richness and makes the meal feel wonderfully balanced.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and garnish with herb sprigs alongside a small ramekin of extra parmesan. Serve in mini crocks for individual portions at a dinner party, or even inside hollowed-out sourdough bread bowls to impress guests and elevate the Tuscan vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Tortellini Vegetable Soup Recipe stores beautifully in an airtight container in the refrigerator for up to four days. The flavors meld together more deeply overnight, making the soup even more delicious when reheated.
Freezing
You can freeze this soup, but be mindful that tortellini can sometimes become softer after thawing. To prevent that, you might freeze the soup base separately and cook fresh tortellini when ready to serve. If freezing assembled soup, use a freezer-safe container and consume within three months for best quality.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup is too thick, add a splash of broth or water to loosen it. Avoid microwaving too rapidly as the dairy and pasta like gentle warming to keep their texture perfect.
FAQs
Can I use other types of sausage in this Tuscan Tortellini Vegetable Soup Recipe?
Absolutely! Italian sausage, chicken sausage, can work wonderfully, each lending a slightly different but delicious flavor profile to the soup.
Is it okay to skip the wine in the recipe?
Yes, you can omit the wine if you prefer or need a non-alcoholic option. Simply use a bit more broth and add a splash of vinegar (like red wine vinegar) for some acidity instead.
Can I make this soup vegetarian?
To make a vegetarian version, omit the sausage and use vegetable broth. Add extra beans or mushrooms for savory depth and protein-rich plant-based goodness.
What type of tortellini works best?
Cheese-filled fresh or refrigerated tortellini is ideal because it cooks quickly and absorbs the soup’s flavors beautifully. You can also experiment with meat or spinach-filled varieties if you like.
How spicy is this soup?
The soup has a mild warmth from the optional crushed red pepper flakes and poblano pepper but is not overwhelmingly spicy. You can adjust the heat to your liking by adding more or less chili flakes.
Final Thoughts
There’s something incredibly cozy and satisfying about this Tuscan Tortellini Vegetable Soup Recipe that makes it a standout in any meal rotation. It’s the kind of soup you’ll want to make again and again — whether you’re feeding family, impressing guests, or simply craving a bowl of comforting goodness. Give it a try and let the rich flavors of Tuscany soothe your soul one delicious spoonful at a time.
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Tuscan Tortellini Vegetable Soup Recipe
This Tuscan Tortellini Vegetable Soup is a hearty and comforting dish featuring turkey sausage, a medley of fresh vegetables, tender cheese tortellini, and flavorful herbs simmered in a rich tomato and broth base. Perfect for family dinners, it combines the rustic flavors of Tuscany with the convenience of a one-pot meal.
- Total Time: 1 hour
- Yield: 10 servings
Ingredients
Meat & Dairy
- 1 tablespoon olive oil
- 1 pound turkey sausage, mild or spicy, removed from casings
- ½ cup heavy cream (optional)
- ½ cup freshly grated parmesan cheese, plus extra for serving
Vegetables
- 1 onion, chopped
- 3 carrots, chopped
- 1 red or yellow bell pepper, chopped
- 1 poblano pepper, chopped
- 1 zucchini, cut into quarter-moon slices about ¼-inch thick
- 1 tablespoon garlic, minced
- 2 cups chopped roma tomatoes
- 5-ounce package baby spinach
- ¼ cup fresh parsley, chopped, plus extra for garnish
- ¼ cup fresh oregano, chopped, plus extra for garnish
- ¼ cup fresh basil, chopped, plus extra for garnish
Herbs & Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ¼ teaspoon crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
Liquids & Canned Goods
- ½ cup dry white wine (or red wine)
- 28-ounce can whole San Marzano tomatoes
- 1 quart low-sodium chicken broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 15-ounce can white beans, drained and rinsed
Pasta
- 20-ounce package refrigerated cheese tortellini
Instructions
- Brown the sausage: Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add the turkey sausage and sauté until browned, about 8 minutes, breaking up large pieces with a wooden spoon.
- Set aside cooked sausage: Use a slotted spoon to transfer the browned sausage to a bowl. Cover with foil to keep warm.
- Sauté onions and carrots: Add chopped onion and carrots to the sausage drippings in the pot. Season with salt and pepper and cook for about 5 minutes until they begin to soften.
- Add peppers and zucchini: Stir in the chopped red or yellow bell pepper, poblano pepper, and zucchini. Cook for an additional 5 minutes, allowing the vegetables to soften further.
- Cook garlic and herbs: Add minced garlic, dried basil, oregano, parsley, and crushed red pepper flakes if using. Cook for 1-2 minutes, stirring frequently to release aromas.
- Deglaze the pot: Pour in the dry white wine and cook for about 2 minutes to reduce slightly, scraping up any browned bits from the pot’s bottom.
- Add tomatoes: Add the whole San Marzano tomatoes with their juice to the vegetables. Gently break up the tomatoes using a wooden spoon or potato masher for a rustic texture.
- Add broth and tomato bases: Stir in the chicken broth, tomato sauce, and tomato paste. Bring the mixture to a soft boil.
- Return sausage and add beans, tortellini: Add the cooked sausage back to the pot along with the chopped roma tomatoes, drained white beans, and cheese tortellini. Simmer until the tortellini softens, about 5 minutes.
- Finish with cream and spinach: Reduce heat to low, stir in the heavy cream if using, and gradually add the baby spinach in handfuls, stirring until wilted.
- Add cheese and fresh herbs: Stir in the freshly grated parmesan cheese and the chopped fresh parsley, oregano, and basil. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and offer extra parmesan cheese on the side. Enjoy your warm and flavorful Tuscan tortellini vegetable soup!
Notes
- For a vegetarian version, omit the turkey sausage and use vegetable broth.
- White wine can be substituted with red wine or additional broth if preferred.
- The heavy cream is optional but adds a lovely richness to the soup.
- Fresh herbs at the end brighten the flavors and are important for authentic Tuscan taste.
- This soup keeps well and can be refrigerated for up to 3 days; reheat gently to avoid overcooking the tortellini.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian, Tuscan
