Nothing warms my husband’s heart more than a steaming bowl of my Tuscan Tortellini Soup when the temperatures drop and the air turns crisp. I’ve been making this dish for years, and while the origins of the recipe are a little hazy, its ease of preparation and versatility have earned it a cherished place in our home.
With February being the month of love, it feels like the perfect time to share this comforting recipe and the enchanting legend of tortellini pasta. Prepare this dish for your loved ones and pair it with the captivating tale of how tortellini came to be.
The Legend of Tortellini
Deeply rooted in Italian folklore, the story of tortellini is one of romance and divine beauty. As the tale goes, the goddess Venus (or, in some versions, Aphrodite) and Bacchus, the god of wine, were traveling through Emilia-Romagna. They stopped at an inn in Castelfranco Emilia, between Bologna and Modena. Enchanted by Venus’ beauty, the innkeeper tried to catch a glimpse of her through the keyhole of her room.
Through the keyhole, he saw her navel—a vision so perfect and inspiring that he rushed to his kitchen to recreate its shape. The result was tortellini, a small, ring-shaped pasta that captures the essence of her beauty.
Why I Love Making Tuscan Tortellini Soup
Cooking this soup has become a tradition in our home, especially during the colder months. It’s not just about the warmth it provides or the incredible flavor—though those are reasons enough to love it. Making Tuscan Tortellini Soup is a way to slow down and reconnect with what matters most: family, comfort, and a little bit of fun in the kitchen.
When I start sautéing the sausage and chopping the vegetables, the fantastic smells enchant me. By the time it is ready, the whole house is filled with the irresistible aroma of garlic, tomatoes, and spices. It also reminds me of the times that I have made this dish for my mother. She loves this recipe so much that when we moved to Korea, I had to share it with her so she could make it while we were abroad.
This soup is more than just a meal; it symbolizes the love and laughter we share as a family. When I serve it topped with croutons or paired with crusty sourdough bread, it feels like giving a warm hug to everyone at the table.
Main Ingredients
1 tablespoon olive oil
½ pound spicy Italian sausage
½ pound sweet Italian sausage
3 cloves garlic, minced
1 onion, diced
2 cups chicken stock
1 (28-ounce) can crushed tomatoes (or 1 (750 g) carton finely chopped tomatoes)
1 (14.5-ounce) can fire-roasted diced tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 (9-ounce) package refrigerated or frozen cheese tortellini
⅓ cup heavy cream
¼ cup freshly grated Parmesan cheese
1 cup croutons (or sourdough bread)
Optional Add-Ins:
1 bell pepper, diced
5-6 white button mushrooms, sliced
Instructions
Sauté the Sausage and Vegetables: Heat a drizzle of olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, about 3-5 minutes, breaking it into crumbles as it cooks. Drain any excess fat.
Add the garlic and onion to the pot. Stir in optional ingredients like bell pepper or mushrooms, if desired. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Prepare the Broth: Whisk in the chicken stock, crushed tomatoes, basil, oregano, and red pepper flakes. Season with salt and pepper to taste. Add 1 cup of water for a thinner broth. Bring the mixture to a boil.
Cook the Tortellini: Stir in the tortellini, then reduce the heat to a simmer. Let it cook until tender and cooked through about 5-6 minutes.
Finish with Cream and Cheese: Stir in the heavy cream and Parmesan cheese until well combined and heated, about 2-3 minutes.
Serve and Enjoy: Ladle the Soup into bowls and garnish with croutons or serve alongside warm sourdough bread for a hearty finish.
Properly Store Your Tuscan Tortellini Soup
To enjoy leftovers at their best, follow these tips:
Cool the Soup Quickly: Allow the soup to cool to room temperature before storing. This prevents condensation and bacterial growth. Avoid leaving it out for more than 2 hours.
Separate the Tortellini (Optional): Remove the pasta from the broth before storing it to prevent it from becoming overly soft and mushy. Alternatively, cook the tortellini only in the portion of soup you’ll eat immediately.
Use Airtight Storage Containers: Store the Soup in the proper airtight containers. This preserves its flavor and prevents it from absorbing other odors.
Refrigerator and Freezer Options:
Refrigerator: Store for up to 3-4 days.
Freezer: Freeze the Soup (without tortellini) for 2-3 months. Use freezer-safe containers or heavy-duty bags, leaving room for expansion.
Reheat Properly:
Thaw: If frozen, thaw the soup in the fridge overnight.
Reheat: Place in a pot and warm up on the stovetop over medium heat. Alternatively, you can heat it in the microwave using short intervals and stirring frequently. If your soup needs thinning out, add a splash of chicken stock or water to adjust the consistency.
Building the Best Tuscan Tortellini Soup
This soup is as versatile as it is delicious. Want a milder version? Omit the red pepper flakes and use only sweet Italian sausage. Would you prefer more heat? Swap the sweet sausage for spicy and double up on the red pepper flakes. Bell peppers and mushrooms add a lovely depth of flavor but are entirely optional.
This Tuscan Tortellini Soup is a delicious winter warmer and a beautiful way to celebrate love and culinary heritage. Enjoy the flavors, share the legend, and create cherished memories with every bowl!
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