Hearty Tuscan Soup

A bowl of pasta with cheese and vegetables.

Hearty Tuscan Soup

Servings 4 Servings


  • 2 tablespoons olive oil, plus more for finishing
  • 1 pound of mild ground Italian sausage
  • 1 Vidalia onion, peeled and diced
  • 4 medium carrots, peeled and sliced
  • 4 celery stalks, sliced
  • 2 tablespoons tomato paste
  • 4 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 pinch of red pepper flakes
  • 6 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 pound cheese tortellini
  • 1 (15-19 ounce) can of white beans, drained and rinsed
  • 2-3 cups spinach leaves, stems removed
  • ½ cup Parmesan cheese, finely grated, plus more for serving
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup fresh basil leaves, plus more for garnish


  • Heat the oil in a large sauce pan or Dutch oven over medium-high heat. Add the sausage, onions, carrots, and celery and cook, breaking the sausage up with a spoon until the sausage is cooked through and veggies are tender, about 8 to10 minutes.
  • Add the tomato paste, garlic, oregano, thyme, and red pepper flakes and cook for 1 to 2 minutes.
  • Add the broth, tomatoes, tortellini, and beans and bring to a boil. Reduce the heat, add the spinach and simmer until the tortellini is cooked, about 7-10 minutes.
  • Add the parmesan and simmer until the cheese has melted into the broth and then season with salt and pepper to taste. Stir in the basil.
  • Serve soup in individual bowls. Finish with a drizzle of olive oil, a sprinkle of red pepper flakes, and a good amount of freshly grated parmesan cheese. Enjoy!