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
