Pin it My neighbor brought this over on a rainy Tuesday when I had the flu, and I swear it tasted better than anything my own kitchen had produced in months. The tortellini were pillowy, the broth rich without being heavy, and somehow the spinach didn't taste like an afterthought. I asked for the recipe the next week, scribbled it on the back of a grocery receipt, and have been making it ever since.
I made this for my in-laws the first time they visited our new apartment, and my father-in-law, who never compliments food, asked for seconds. My mother-in-law quietly requested the recipe on a scrap of paper before they left. It became our unofficial welcome meal after that, the kind of dish that makes a small kitchen feel warm and capable.
Ingredients
- Italian sausage: The backbone of the flavor, use mild if you want comfort or spicy if you like a little kick, and always break it into small crumbles so every spoonful has a bit.
- Yellow onion: Dice it fine so it melts into the broth and adds sweetness without chunks, I learned this after fishing out big onion pieces the first time I made it.
- Garlic: Fresh cloves are non-negotiable here, the quick sauté releases just enough bite to balance the cream.
- Baby spinach: Stir it in at the very end so it wilts but keeps its color, frozen spinach works too but squeeze out the water first.
- Chicken broth: Low-sodium is key because the sausage and Parmesan add plenty of salt on their own.
- Crushed tomatoes: A can of good quality crushed tomatoes gives body and a slight tang that cuts through the richness.
- Heavy cream: This is what makes the soup feel luxurious, but you can use half-and-half if you want it lighter.
- Cheese tortellini: Use the refrigerated kind, not frozen, they cook faster and have a better texture.
- Italian herbs: A teaspoon of dried basil, oregano, and thyme does the work of a dozen fresh sprigs.
- Red pepper flakes: Optional but I always add them, they wake up the whole pot without making it spicy.
- Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff clumps and doesn't melt as smoothly.
- Fresh basil or parsley: A handful of chopped herbs on top makes it look like you tried harder than you did.
Instructions
- Brown the sausage:
- Cook it over medium heat in a large pot, breaking it into small crumbles with a wooden spoon until no pink remains, about 5 to 7 minutes. If there is a pool of grease, drain most of it but leave a little for flavor.
- Sauté the aromatics:
- Add the diced onion and cook until it turns translucent and soft, about 3 minutes, then stir in the garlic and let it sizzle for a minute until your kitchen smells like an Italian grandmother lives there.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, then sprinkle in the Italian herbs and red pepper flakes. 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 instructions, usually 4 to 6 minutes. Stir gently so they don't clump together or stick.
- Add cream and spinach:
- Pour in the heavy cream and stir until the broth turns silky and pale, then add the spinach and simmer for 2 to 3 minutes until it wilts. The soup should look creamy but not thick like chowder.
- Season and serve:
- Taste and add salt and pepper as needed, then ladle into bowls and top with freshly grated Parmesan and a sprinkle of basil or parsley.
Pin it This soup showed up at a potluck I hosted last fall, made by a friend who claimed she couldn't cook. Everyone went back for thirds, and she admitted she'd followed the recipe exactly, no modifications. Sometimes the best dishes are the ones that don't need you to be clever, just willing to follow the steps and let the ingredients do their job.
How to Make It Lighter
Swap the heavy cream for half-and-half or even whole milk with a tablespoon of flour whisked in to keep it from separating. Use turkey or chicken sausage instead of pork, and you will cut the fat without losing the savory depth. I have done this version for friends who were watching what they ate, and no one guessed it wasn't the original.
What to Serve It With
A loaf of crusty sourdough or garlic bread is perfect for soaking up the creamy broth. I also like a simple arugula salad with lemon and olive oil to cut through the richness. Pour a medium-bodied red wine like Chianti or Sangiovese if you want to make it feel like a restaurant meal at home.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. The tortellini will absorb a lot of the broth, so when you reheat, add a splash of chicken broth or water to loosen it back up. Reheat gently on the stovetop over low heat, stirring often so the cream doesn't break.
- Freeze the soup without the cream and spinach, then add them fresh when you reheat.
- If the soup thickens too much, thin it with broth or a little milk.
- Leftover soup makes an excellent lunch if you pack it in a thermos.
Pin it This soup has become my answer to cold nights, last-minute guests, and days when I need something that feels like a hug in a bowl. I hope it does the same for you.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, prepare the soup through step 5 and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to reach desired consistency. Add fresh spinach when reheating for best texture.
- → What sausage works best for this dish?
Italian sausage is traditional, available in mild or spicy varieties. Turkey or chicken sausage offers a leaner alternative without sacrificing flavor. Choose based on your heat preference and dietary needs.
- → Can I use frozen tortellini instead of refrigerated?
Absolutely. Frozen tortellini works well and requires no thawing—simply add directly to the broth and extend cooking time by 1-2 minutes. Follow package instructions for the specific brand used.
- → How can I lighten this soup?
Substitute half-and-half or evaporated milk for heavy cream to reduce fat content. You can also use lighter broths or increase the vegetable ratio with carrots, celery, or bell peppers for added volume.
- → What wine pairs well with this soup?
A medium-bodied red wine like Chianti complements the Italian flavors beautifully. Chianti's acidity cuts through the cream while its cherry notes echo the tomato base.
- → Can I freeze this soup?
The creamy texture may separate slightly upon freezing. For best results, freeze without the cream, then thaw and reheat before stirring in fresh cream. Store in airtight containers for up to 2 months.