Save Pin My neighbor brought me a bowl of this soup on a gray Tuesday afternoon when I had the flu, and I remember thinking through my foggy head that it tasted like being tucked into bed by someone who actually knew how to cook. The sausage was rich and peppery, the tortellini pillowy, and the spinach stirred in at the last second so it stayed bright green. I asked for the recipe the next week, and she laughed and said it was just things she had in the fridge thrown together in under an hour. Now I make it every time someone needs comfort or I need to feel like I have my life together on a weeknight.
The first time I served this to my book club, I was nervous because two of them are actual Italian grandmothers who make everything from scratch. They both went back for seconds and argued in the kitchen about whether I used fennel sausage or sweet, which I took as the highest compliment. One of them told me it reminded her of something her mother used to make in winter, except hers had no cream and twice the garlic. I didn't change a thing after that, but I did start keeping extra tortellini in the freezer just in case they stopped by.
Ingredients
- Italian sausage: The star of the show, use spicy if you like a little kick or mild if you're feeding picky eaters, and always remove the casings so it crumbles into the broth.
- Yellow onion: Diced small so it melts into the background and adds sweetness without being chunky, I learned this after my kids picked out every visible piece the first time.
- Garlic: Fresh minced garlic blooms in the hot oil and fills the whole kitchen with that smell that makes everyone ask when dinner will be ready.
- Baby spinach: Stir it in at the end so it wilts but stays vibrant, frozen works too but squeeze out the water first or your soup will taste diluted.
- Chicken broth: Low sodium is key because the sausage and Parmesan add plenty of salt, I once used regular and had to add two potatoes to balance it out.
- Crushed tomatoes: One can gives you that rich tomatoey base without being too acidic, San Marzano if you're feeling fancy but store brand works beautifully.
- Heavy cream: This is what makes the soup creamy and luxurious, half and half works if you want lighter but don't skip it entirely or it's just tomato soup with tortellini floating in it.
- Cheese tortellini: Grab the refrigerated kind, not dried, because they cook faster and taste like little cheesy clouds, tricolor ones make it look even prettier.
- Italian herbs: A teaspoon of the dried blend does the work of three separate jars, but if you have fresh basil or oregano on hand, tear it in at the end.
- Red pepper flakes: Optional but I always add them because a little heat makes the creamy broth more interesting, start with a pinch if you're cautious.
- Parmesan cheese: Freshly grated melts into the hot soup and adds a salty, nutty finish that ties everything together, the pre-shredded stuff clumps and doesn't taste the same.
- Fresh basil or parsley: A handful of chopped herbs on top makes it look like you tried, even on a night when you didn't.
Instructions
- Brown the sausage:
- Heat your pot over medium and crumble in the sausage, breaking it up with a wooden spoon until it's browned and crumbly, about 5 to 7 minutes. If there's a lot of grease pooling, tip the pot and spoon most of it out, but leave a little for flavor.
- Soften the aromatics:
- Toss in the diced onion and let it cook until it turns translucent and soft, about 3 minutes, then add the garlic and stir constantly for one minute until your kitchen smells amazing. Don't walk away or the garlic will burn and taste bitter.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, then stir in the Italian herbs and red pepper flakes if using. Bring everything to a gentle boil, stirring occasionally so nothing sticks to the bottom.
- Cook the tortellini:
- Lower the heat to a simmer and add the tortellini, cooking them according to the package directions, usually around 4 to 6 minutes. They'll puff up and float when they're done, and the soup will start to smell like an Italian grandmother's kitchen.
- Stir in the cream and greens:
- Pour in the heavy cream and add the chopped spinach, stirring gently until the spinach wilts and the soup turns creamy and pale orange. Let it simmer for 2 to 3 minutes, just long enough to marry the flavors without cooking the spinach to mush.
- Season and serve:
- Taste and add salt and black pepper as needed, keeping in mind the Parmesan will add more salt. Ladle into bowls and top each one with a generous sprinkle of Parmesan and a handful of fresh herbs if you have them.
Save Pin There's something about ladling this soup into mismatched bowls on a cold night that makes my kitchen feel like the center of the world. My husband always tears off a hunk of bread and drags it through the creamy broth, and my daughter fishes out every tortellini first before touching the spinach. It's not fancy, but it's the kind of meal that makes everyone sit down at the table without being asked, and that's worth more than any complicated recipe.
Making It Your Own
I've made this soup a dozen ways depending on what's in the fridge, and it's never been bad. Sometimes I use turkey sausage to keep it lighter, or I'll throw in diced carrots with the onion for a little sweetness and crunch. One time I was out of spinach and used a bag of chopped kale, which worked but needed an extra minute to soften. If you want it even heartier, add a drained can of white beans with the tortellini, or swap the tortellini for small pasta shells if that's what you have. The bones of this recipe are forgiving, so don't be afraid to improvise.
Storing and Reheating
This soup keeps well in the fridge for up to three days, but the tortellini will soak up some of the broth as it sits, so I usually add a splash of chicken broth or water when I reheat it on the stove. I don't recommend freezing it because the cream can separate and the pasta gets mushy, but if you want to prep ahead, freeze the soup base without the tortellini and cream, then finish it fresh when you're ready to eat. It reheats beautifully in a pot over low heat, just stir it often so the cream doesn't scorch on the bottom.
Serving Suggestions
I always serve this with crusty bread for dipping, the kind with a chewy crust and airy inside that soaks up the creamy broth without falling apart. A simple side salad with lemon vinaigrette cuts through the richness, or you can go full cozy and serve it with garlic bread and a glass of Chianti. If I'm feeling extra, I'll put out a little bowl of extra Parmesan and red pepper flakes so everyone can adjust their bowl to taste.
- Crusty Italian bread or garlic toast for dunking and soaking up every drop.
- A bright arugula salad with lemon and shaved Parmesan to balance the creaminess.
- A medium-bodied red wine like Chianti or Sangiovese, or sparkling water with lemon if you're keeping it simple.
Save Pin This soup has become my go-to for nights when I want something warm and satisfying without a lot of fuss. I hope it finds a spot in your regular rotation, too, because everyone needs a recipe that feels like home in a bowl.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup through step 5 and store it in an airtight container for up to 3 days. Reheat gently over medium-low heat, adding a splash of broth if needed. Add fresh basil or parsley just before serving for best flavor.
- → What's the best sausage to use?
Mild Italian sausage works well for a balanced flavor, but use spicy if you prefer more heat. For a leaner option, substitute turkey or chicken sausage without changing cooking times significantly.
- → Can I freeze this soup?
Freeze up to 2 months in freezer-safe containers without the heavy cream. Thaw overnight in the refrigerator, reheat gently, then stir in fresh heavy cream before serving to maintain the creamy texture.
- → How do I prevent the cream from curdling?
Lower the heat before adding heavy cream and stir it in gradually. Keep the soup below a boil once cream is added. Room-temperature cream added slowly helps prevent curdling issues.
- → What wine pairs best with this soup?
A medium-bodied red wine like Chianti complements the Italian herbs and tomato base beautifully. Alternatively, try a Barbera or Sangiovese for authentic pairing with Tuscan flavors.
- → Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works well. Add an extra 2-3 minutes to the cooking time. Do not thaw beforehand; add directly to simmering broth and stir occasionally to prevent sticking.