Pin It The steam from this soup hit me the moment I lifted the lid, and suddenly I was standing in a tiny trattoria outside Florence, watching the chef stir a pot twice the size of mine. I came home determined to recreate that moment, and after a few trials with different broths and cream ratios, this version stuck. It's rich without being heavy, and the tortellini float like little pillows in every spoonful. My kitchen smells like an Italian grandmother lives here now, even though I'm just winging it most nights.
I made this for my sister after she had her second baby, and she ate two bowls standing at the counter before even sitting down. She called it better than takeout, which is the highest compliment she gives anything. The leftovers disappeared by morning, and she texted me asking if I'd written the recipe down. That's when I knew it was worth keeping.
Ingredients
- Italian sausage: The fat from the sausage builds the base flavor, so don't skip browning it well, and if you go for spicy, the heat blooms beautifully in the broth.
- Yellow onion: Dice it small so it melts into the soup rather than floating in chunks, and don't rush the sauté or you'll lose the sweetness.
- Garlic: Fresh cloves are non-negotiable here, the jarred stuff just doesn't have the same punch when it hits the hot pan.
- Baby spinach: It wilts down to almost nothing, so don't be shy with the amount, and rough chops help it blend into every bite.
- Chicken broth: Low sodium gives you control over the salt, especially since the sausage and Parmesan bring plenty on their own.
- Crushed tomatoes: A good canned brand makes all the difference, look for ones with basil already in the can if you want a shortcut.
- Heavy cream: This is what turns the soup from rustic to luxurious, and it smooths out any acidity from the tomatoes.
- Cheese tortellini: Refrigerated pasta cooks faster and holds its shape better than frozen, and the cheese inside adds little pockets of richness.
- Italian herbs: A dried blend works perfectly, but if you have fresh basil or oregano on hand, throw it in at the end for brightness.
- Crushed red pepper flakes: Optional but recommended, even a pinch adds warmth without making it spicy.
- Parmesan cheese: Freshly grated melts into the hot soup and adds a salty, nutty finish that pre-shredded can't match.
Instructions
- Brown the sausage:
- Break the sausage into bite-sized crumbles as it cooks, and let it get a little crispy on the edges for deeper flavor. Drain the fat if there's more than a tablespoon or two, but leave a little behind for richness.
- Sauté the aromatics:
- Toss in the onion and cook until it's soft and starting to turn golden, then add the garlic and stir constantly for about a minute so it doesn't burn. The smell at this point is half the reason I make this soup.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, then stir in your herbs and red pepper flakes. Bring it to a gentle boil, and you'll see the flavors start to marry as the surface bubbles.
- Cook the tortellini:
- Lower the heat to a simmer and add the tortellini, stirring occasionally so they don't stick to the bottom. They're done when they float and feel tender when you bite into one.
- Finish with cream and greens:
- Stir in the heavy cream first, then fold in the spinach and watch it wilt in under a minute. Taste the broth now and adjust the salt and pepper, remembering the Parmesan will add more saltiness when you serve it.
- Serve hot:
- Ladle the soup into wide bowls and top each with a generous sprinkle of Parmesan and a few torn basil leaves. Serve it with crusty bread for dipping, because the broth is too good to waste.
Pin It One night I made this for a friend who swore she didn't like soup, and she finished her bowl before I'd even sat down with mine. She admitted it reminded her of something her grandmother used to make, even though her nonna never made anything Italian. Sometimes a dish just hits the right memory, even if it's one you didn't know you had.
Make It Your Own
I've swapped the sausage for ground turkey when I wanted something lighter, and it still worked beautifully with a little extra Italian seasoning to make up for the lost fat. You can also toss in diced carrots or bell peppers with the onion if you want more vegetables, and they add a subtle sweetness that balances the tomatoes. The soup is forgiving, so trust your instincts and use what you have on hand.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the tortellini will soak up some of the broth as it sits, so you might need to add a splash of chicken broth or water when you reheat. I reheat it gently on the stovetop rather than the microwave, because it brings the soup back to life without overcooking the pasta. If you're freezing it, leave out the cream and spinach, then stir those in fresh when you thaw and reheat.
Pairing Suggestions
This soup pairs beautifully with a simple arugula salad dressed with lemon and olive oil, and the peppery greens cut through the richness of the broth. I also love serving it with garlic bread or focaccia for dipping, and a medium-bodied red wine like Chianti ties the whole meal together. If you're feeding a crowd, double the recipe, it reheats so well that no one will guess it wasn't made fresh.
- Add a pinch of fresh lemon zest to your bowl for brightness.
- Substitute half and half for heavy cream if you want a lighter version.
- Freeze individual portions in jars for quick weeknight dinners.
Pin It This soup has become my go-to when I need something that feels like a hug in a bowl, and it never fails to deliver. I hope it becomes one of those recipes you turn to on cold nights or when you just need something comforting and easy.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare this soup up to 2 days ahead. Cool completely and store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed to reach desired consistency, as the pasta may absorb liquid during storage.
- → What type of tortellini works best?
Refrigerated cheese tortellini from the pasta section provides the best results with tender texture and authentic flavor. Frozen tortellini also works well—no thawing needed. Avoid dry tortellini as it requires longer cooking and may become mushy in the creamy broth.
- → How can I make this lighter?
Substitute half-and-half or evaporated milk for the heavy cream to reduce fat content while maintaining creaminess. Use turkey or chicken sausage instead of pork. Increase spinach and add more vegetables like zucchini or mushrooms for added fiber and nutrition without extra calories.
- → Can I freeze leftover soup?
This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some headspace. When reheating from frozen, thaw overnight in the refrigerator first, then warm gently on the stovetop. The pasta may soften slightly but flavors remain delicious.
- → What wine pairs well with this dish?
A medium-bodied red wine like Chianti complements the rich sausage and creamy broth beautifully. Alternatively, try Barbera or Sangiovese for authentic Italian pairings. If preferring white wine, an unoaked Chardonnay or Pinot Grigio also works with this hearty soup.
- → How do I prevent the soup from becoming too thick?
The tortellini continues absorbing liquid as the soup sits, so start with the full amount of broth and adjust at serving time if needed. Add extra chicken broth or water gradually until reaching your preferred consistency. Store extra portions separately and add broth when reheating.