Save The aroma of browning sausage mixed with garlic hit me the moment I walked into my neighbor's kitchen one rainy Tuesday evening. She was stirring a pot of something rich and tomatoey, and when she ladled me a bowl, I tasted pillowy tortellini bobbing in creamy broth with bits of wilted spinach. I asked for the recipe before I'd even finished eating. That soup became my go-to whenever I needed something warm, fast, and foolproof.
I made this for my sister the week she moved into her first apartment. She had exactly three pots and no idea what to cook for herself. We stood side by side in her tiny galley kitchen, browning sausage and chopping spinach while she told me about her new job. She still texts me photos every time she makes it, usually with the caption just like you taught me, even though I barely did anything except stand there and stir.
Ingredients
- Italian sausage: I use mild because I like controlling the heat myself, but spicy works beautifully if you want a kick without adding extra pepper flakes.
- Yellow onion: Dice it small so it melts into the broth and becomes almost invisible, sweetening everything quietly in the background.
- Garlic: Fresh cloves make all the difference here, releasing their perfume the second they hit the hot pot.
- Baby spinach: It wilts down to nothing, so don't be alarmed by the mountain of greens you start with.
- Chicken broth: Low sodium gives you control over the final seasoning, especially since the sausage and Parmesan both bring plenty of salt.
- Crushed tomatoes: One can is all you need to give the soup body and a gentle acidity that balances the cream.
- Heavy cream: This is what turns the broth silky and luxurious, coating every tortellini like a hug.
- Cheese tortellini: Grab the refrigerated kind, they cook fast and stay tender without turning mushy.
- Italian herbs: A simple dried blend does the work of three separate jars and tastes like you raided a Tuscan pantry.
- Red pepper flakes: Optional, but a pinch adds warmth that sneaks up on you in the best way.
- Parmesan: Freshly grated melts right into each spoonful and adds a nutty, salty finish.
- Fresh basil or parsley: A handful of green at the end makes the whole bowl look and taste brighter.
Instructions
- Brown the sausage:
- Crumble the meat into a large pot over medium heat, breaking it into bite sized pieces with your spoon. Let it sizzle and caramelize until no pink remains, about 5 to 7 minutes, then drain off any excess fat if it looks greasy.
- Soften the aromatics:
- Toss in the diced onion and cook until it turns translucent and just starts to brown at the edges, about 3 minutes. Stir in the garlic and let it bloom for a minute, filling your kitchen with that unmistakable fragrance.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, scraping up any browned bits stuck to the bottom of the pot. Sprinkle in the Italian herbs and red pepper flakes, then bring everything to a gentle boil.
- Cook the tortellini:
- Lower the heat to a simmer and add the tortellini straight from the package. Let them bob and cook according to the package directions, usually 4 to 6 minutes, until they're tender and plump.
- Finish with cream and greens:
- Stir in the heavy cream and spinach, watching the greens wilt down in just 2 to 3 minutes. The soup will turn creamy and luscious, coating the back of your spoon.
- Season and serve:
- Taste and adjust with salt and pepper, then ladle into bowls. Top each serving with a generous sprinkle of Parmesan and a handful of fresh herbs if you have them.
Save One winter evening, I brought a pot of this soup to a potluck where everyone else had made elaborate casseroles and roasted vegetables. My soup disappeared first. People kept coming back for seconds, asking if I'd simmered it all afternoon. I just smiled and said it was an old family recipe, which wasn't entirely true, but it felt like one by then.
Making It Your Own
If you want to lighten things up without sacrificing too much richness, swap half and half or even whole milk for the heavy cream. I've also used turkey sausage when I'm trying to keep things leaner, and it works perfectly as long as you add a drizzle of olive oil to keep the pot from sticking. You can toss in diced carrots or bell pepper along with the onion if you want more vegetables, just give them a few extra minutes to soften before adding the broth.
What to Serve Alongside
This soup begs for crusty bread, the kind you can tear apart and dunk straight into the creamy broth. I like a rustic Italian loaf or even garlic bread if I'm feeling indulgent. A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and if you're pouring wine, reach for a Chianti or any medium bodied red that won't overwhelm the tomato and cream.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the tortellini will swell and drink up some of the broth. When you reheat, do it gently over medium low heat and stir in a splash of chicken broth or cream to bring back that silky texture. I don't recommend freezing this one because the dairy and pasta don't hold up well after thawing, but honestly, it never lasts long enough to worry about that.
- Reheat slowly to avoid curdling the cream.
- Store in a shallow container so it cools quickly and evenly.
- Give it a good stir before serving to redistribute the ingredients.
Save This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too, something warm and easy that fills your kitchen with the kind of smell that makes everyone wander in asking what's for dinner.
Recipe Questions & Answers
- → Can I prepare this soup ahead of time?
Yes, prepare the soup without the tortellini and cream up to 24 hours ahead. Refrigerate in an airtight container. When ready to serve, reheat over medium heat, add tortellini, and simmer until cooked. Stir in cream and spinach just before serving for best texture.
- → What type of sausage works best?
Use mild Italian sausage for a balanced flavor or spicy for more heat. Turkey or chicken sausage are excellent leaner alternatives. Remove casings and crumble before cooking for even browning and distribution throughout the broth.
- → How do I make this lighter?
Substitute half-and-half or evaporated milk for heavy cream to reduce calories while maintaining creaminess. Use turkey sausage instead of pork, and consider adding more vegetables like carrots or zucchini for extra nutrition with minimal fat.
- → Can frozen tortellini be used instead of refrigerated?
Absolutely. Frozen tortellini works well—add them directly to the simmering broth without thawing. Extend cooking time by 2-3 minutes to ensure they're fully tender and cooked through.
- → What wine pairs well with this soup?
A medium-bodied red wine like Chianti or Barbera complements the creamy tomato and sausage flavors beautifully. If you prefer white, try a crisp Pinot Grigio. Alternatively, serve with crusty bread for soaking up the delicious broth.
- → How long does leftovers keep?
Store in an airtight container for up to 3 days. The pasta may absorb liquid, so add chicken broth or water when reheating to reach desired consistency. Reheat gently over medium heat and avoid boiling to preserve the creamy texture.