Pin it The kitchen window was fogged over the night I threw this soup together without a plan. I had sausage thawing on the counter, a package of tortellini about to expire, and a friend texting that she'd be over in an hour. What started as panic cooking turned into something I now make every few weeks. The smell of browning sausage mixed with garlic is still one of my favorite things to come home to.
I served this to my brother once after he helped me move furniture in the rain. He barely said a word while eating, just kept going back for more. When he finally looked up, he asked if I got the recipe from our grandmother, which I hadnt, but it felt like the best compliment. Now he asks for it every time he visits, and I never tell him how easy it actually is.
Ingredients
- Italian sausage (450 g): This is where all the flavor starts, use mild if youre cautious or spicy if you like a little heat creeping up on you, and always remove the casings so it crumbles properly into the broth.
- Yellow onion (1 medium, diced): A soft, sweet base that melts into the background but makes everything taste more complete, and dicing it small means no one complains about onion chunks.
- Garlic (3 cloves, minced): It only needs a minute in the pot but fills the whole house with that warm, savory smell that makes people wander into the kitchen asking whats for dinner.
- Chicken broth (800 ml): Low sodium is key because the sausage and Parmesan add plenty of salt on their own, and it keeps the soup from tasting like a salt lick.
- Crushed tomatoes (400 g can): This gives the soup body and a slight tang that balances the cream, and I always use the kind without added herbs so I can control the seasoning myself.
- Heavy cream (240 ml): It turns the broth silky and rich, coating your spoon in a way that makes the soup feel indulgent even on a Tuesday.
- Cheese tortellini (300 g): The refrigerated kind cooks fast and stays tender, and each little pouch of cheese makes the soup feel more like a full meal than just broth and vegetables.
- Fresh baby spinach (120 g): It wilts down to almost nothing but adds color and a slight earthiness, plus it makes you feel like youre eating something virtuous even though the soup is loaded with cream.
- Dried Italian herbs (1 tsp): A mix of basil, oregano, and thyme ties everything together without needing to dig through your spice drawer for six different jars.
- Crushed red pepper flakes (1/2 tsp, optional): Just enough to wake up your taste buds without making anyone reach for water, but you can skip it entirely if spice isnt your thing.
- Parmesan cheese (30 g): Freshly grated melts into the soup and adds a nutty, salty finish that makes every spoonful better than the last.
- Fresh basil or parsley (optional): A handful of chopped herbs on top makes it look like you tried harder than you did, and the bright flavor cuts through the richness just enough.
Instructions
- Brown the sausage:
- Heat your pot over medium and crumble in the sausage, breaking it into small bits with your spoon as it sizzles and browns. Let it cook until theres no pink left, about 5 to 7 minutes, and if theres a pool of grease, drain most of it off.
- Soften the aromatics:
- Toss in the diced onion and stir it around until it turns translucent and starts to smell sweet, about 3 minutes. Add the garlic and let it cook just until fragrant, maybe a minute, because burnt garlic tastes bitter and youll regret it.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, then sprinkle in the Italian herbs and red pepper flakes if youre using them. 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, letting them bob around in the broth for 4 to 6 minutes, or whatever the package says. They should be tender but not mushy, with a little chew left in the pasta.
- Finish with cream and spinach:
- Stir in the heavy cream and spinach, watching the greens wilt down into the soup in just a couple of minutes. The broth will turn pale and creamy, and the spinach will lose most of its volume but leave behind just enough texture.
- Season and serve:
- Taste the soup and add salt and pepper until it makes your taste buds happy. Ladle it into bowls, top with grated Parmesan and a sprinkle of fresh herbs, and try not to burn your tongue diving in too fast.
Pin it One winter evening, I made a double batch and brought half to a neighbor who had just brought her baby home. She texted me later that night saying it was the first meal shed eaten with both hands in days. That message is still saved in my phone. Sometimes a pot of soup is the easiest way to say I see you, and Im glad youre here.
Making It Your Own
Ive swapped the sausage for ground turkey when I wanted something lighter, and while it loses a little richness, it still works if you add an extra pinch of salt and herbs. You can throw in diced carrots or bell pepper with the onion if you want more vegetables, just give them a few extra minutes to soften. If you dont have heavy cream, half and half will work, though the soup will be thinner and less luscious.
Storing and Reheating
Leftovers keep in the fridge for about three days, but the tortellini will soak up a lot of the broth as it sits, so it gets thicker and more like a stew. When you reheat it, add a splash of broth or water to loosen it back up, and warm it gently on the stove so the cream doesnt break. I dont recommend freezing this one because the pasta and cream dont bounce back well after thawing.
Serving Suggestions
This soup is filling enough to be the whole meal, but it feels even better with a hunk of crusty bread for dipping into the creamy broth. A simple green salad with lemon vinaigrette on the side cuts through the richness, and if youre pouring wine, a Chianti or Sangiovese is perfect without being fussy.
- Toast the bread with a little butter and garlic for extra points.
- Let people add their own red pepper flakes at the table if spice preferences vary.
- Grate extra Parmesan and leave it in a bowl so everyone can go heavy handed if they want.
Pin it This soup has pulled me through cold nights, last minute dinners, and days when I needed something warm and uncomplicated. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the soup through step 5 and refrigerate for up to 3 days. Reheat gently over medium-low heat, adding a splash of broth if needed to maintain consistency. Add fresh toppings when serving.
- → What type of tortellini works best?
Refrigerated cheese tortellini yields the best texture and flavor, cooking quickly without becoming mushy. Frozen tortellini also works well—just add an extra 1-2 minutes to the simmering time. Avoid dried tortellini as it tends to become tough.
- → How can I make this lighter?
Substitute half-and-half or evaporated milk for the heavy cream to reduce fat content. Use turkey or chicken sausage instead of pork, and consider adding extra vegetables like carrots or zucchini for volume without added calories.
- → Can I freeze this soup?
Freeze the soup without the spinach or cream for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Add spinach and cream when reheating for the best texture and flavor.
- → What should I pair with this soup?
Serve alongside crusty bread, garlic bread, or focaccia to soak up the broth. A medium-bodied red wine like Chianti complements the Italian flavors beautifully. A simple green salad balances the richness of the creamy soup.
- → How do I prevent the cream from curdling?
Always add cream after removing the pot from active boiling and at the end of cooking. Stir it in gently over medium-low heat, and avoid boiling the soup after adding cream. This maintains a silky texture and prevents separation.