Save The windows were fogging up from the steam, and I had a cold that wouldn't quit. I wanted something that felt like a hug in a bowl but didn't require an hour at the stove. I threw sausage, tortellini, and spinach into a pot with some cream and crushed tomatoes, and twenty minutes later I had something that tasted like I'd been simmering it all day. My husband looked up from his second bowl and said, this is the one.
I made this for a friend who'd just had a baby, and she texted me later asking if I'd put crack in it. She meant love, I think. It's the kind of soup that makes people feel cared for without you having to say much. I've brought it to potlucks, served it on weeknights, and eaten it straight from the pot at midnight, and it never feels like leftovers.
Ingredients
- Italian sausage: The base of all the flavor here, use mild if you're feeding kids or spicy if you want a little kick that builds as you eat.
- Yellow onion: Adds sweetness and body to the broth, dicing it small means it melts into the background instead of stealing the spotlight.
- Garlic: Three cloves might sound like a lot but they mellow out completely, just don't let them burn or the whole pot turns bitter.
- Baby spinach: Wilts down to almost nothing, so don't be shy, a big handful becomes just a few green ribbons in the soup.
- Chicken broth: Low sodium is key because the sausage and Parmesan add plenty of salt on their own.
- Crushed tomatoes: One can gives you that rich tomatoey backbone without making it taste like marinara, it's more broth than sauce.
- Heavy cream: This is what makes the soup creamy and luxurious, you can use half and half but the texture won't be as silky.
- Cheese tortellini: Use the refrigerated kind, not frozen, they cook faster and have a better bite.
- Italian herbs: A good dried blend saves you from opening four jars, but if you have fresh basil at the end, use it.
- Crushed red pepper flakes: Optional but I never skip them, they add warmth without making it spicy.
- Parmesan cheese: Freshly grated melts into the soup and adds a salty, nutty finish that ties everything together.
Instructions
- Brown the sausage:
- Break it up with a wooden spoon as it cooks, you want little crumbles not big chunks. Let it get some color on the bottom of the pot, that's flavor you don't want to lose.
- Sauté the aromatics:
- Toss in the onion and let it soften until it's see through, then add the garlic and stir for just a minute until your kitchen smells like an Italian grandmother's house.
- 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 let those flavors start talking to each other.
- Cook the tortellini:
- Drop them in and lower the heat to a simmer, they only need about five minutes. Don't overcook or they'll get mushy and fall apart.
- Finish with cream and spinach:
- Stir in the cream first, then add the spinach and watch it wilt in seconds. Simmer just long enough for everything to come together, maybe three minutes tops.
- Season and serve:
- Taste it, add salt and pepper as needed, then ladle it into bowls and shower each one with Parmesan. Fresh basil on top makes it look like you tried, even if you didn't.
Save This soup has become my go to when I don't know what else to make. It's been on the table for sick days, snow days, and regular Tuesdays when I just need something easy and good. My daughter, who claims she hates spinach, eats this without complaint. I think it's the tortellini that trick her, but I'll take the win.
Making It Your Own
I've made this with turkey sausage when I was trying to be good, and with hot Italian sausage when I wasn't. I've added diced carrots along with the onion, tossed in a handful of chopped kale instead of spinach, and once I used frozen cheese ravioli because that's what I had. Every version worked. The soup is forgiving, which is exactly what you want on a weeknight when you're winging it and hoping for the best.
Storing and Reheating
Leftovers keep in the fridge for about three days, though the tortellini will soak up some of the broth as it sits. When you reheat it, add a splash of chicken broth or water to loosen it back up. I don't recommend freezing this one, the cream and pasta don't come back quite right, but it's so quick to make that I just cook a fresh batch when I want it again.
Serving Suggestions
This soup begs for crusty bread, the kind you can dip into the creamy broth and soak up every last bit. I've served it with garlic bread, a simple green salad, or just a hunk of sourdough and butter. A glass of Chianti or Sangiovese is perfect if you're feeling fancy, but honestly it's just as good with water and a quiet kitchen.
- Serve it with warm ciabatta or focaccia for dipping.
- Pair it with a light arugula salad dressed in lemon and olive oil.
- Top each bowl with extra Parmesan and a drizzle of good olive oil for a little luxury.
Save This is the soup I make when I need something reliable, warm, and quick. It never lets me down, and I hope it does the same for you.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the soup up to step 5 and store it in the refrigerator for up to 3 days. Reheat gently before serving. For best texture, add fresh spinach when reheating rather than storing it in the soup.
- → What's the best substitute for heavy cream?
Half-and-half or evaporated milk work well for a lighter version. You can also use whole milk with a tablespoon of cornstarch mixed in to create a creamier consistency. Adjust the ratio based on your desired richness.
- → How do I prevent the tortellini from becoming mushy?
Follow the package instructions carefully and check the tortellini a minute or two before the suggested time. Use refrigerated tortellini rather than frozen for faster, more consistent cooking. Avoid overcooking by simmering gently rather than at a rolling boil.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to prevent a watery soup. Use about 150g frozen spinach to replace the 120g fresh spinach called for in the ingredients.
- → What wine pairs best with this soup?
A medium-bodied red wine like Chianti complements the rich tomato and cream broth beautifully. Alternatively, try a Sangiovese or a dry white wine like Pinot Grigio if you prefer lighter options with your meal.
- → Can I add extra vegetables to this soup?
Absolutely. Diced carrots, bell peppers, or zucchini are excellent additions. Sauté harder vegetables like carrots and bell peppers with the onion in step 2. Softer vegetables like zucchini can be added with the broth to avoid overcooking.