Save to Pinterest My neighbor knocked on my door one rainy Tuesday with a container of this soup, apologizing because she'd made way too much. I ate it standing at the counter, still in my coat, and by the time I reached the bottom I was texting her for the recipe. The creaminess, the little pockets of cheese, the way the spinach just melted into the broth—it felt like the kind of meal that fixes bad days. I've been making it ever since, usually on weeks when I need something that tastes like a hug.
The first time I served this to my kids, they didn't even ask what it was—they just ate. My youngest, who usually picks out anything green, ate every bit of spinach without a word. I caught my husband sneaking a second bowl straight from the pot while I was cleaning up. Now it's become our go-to when someone's feeling under the weather or when we just want something warm and filling without a lot of fuss.
Ingredients
- Italian sausage: This is your flavor base, so choose mild if you have picky eaters or spicy if you like a little kick. I usually remove the casings and crumble it as it cooks so every spoonful has a bit of that savory richness.
- Yellow onion: Dice it small so it melts into the broth and adds sweetness without chunks. A sharp knife makes all the difference here.
- Garlic: Fresh is best—it blooms in the hot pot and fills your kitchen with that unmistakable aroma that means something good is happening.
- Baby spinach: It wilts down to almost nothing, so don't be shy with the amount. I roughly chop it just so it's easier to eat on a spoon.
- Chicken broth: Low sodium gives you control over the salt, especially once the Parmesan goes in at the end.
- Crushed tomatoes: They give the soup body and a slight tang that balances the cream beautifully.
- Heavy cream: This is what makes the broth silky and comforting. You can use half and half if you want it lighter, but the cream makes it special.
- Cheese tortellini: Use the refrigerated kind, not frozen—it cooks faster and stays tender. Each little pillow soaks up the broth and becomes impossibly good.
- Italian herbs: A simple mix of basil, oregano, and thyme does all the work. If you have fresh, even better, but dried is perfectly fine.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy. I always add it.
- Parmesan cheese: Freshly grated melts right into the hot soup and adds a salty, nutty finish that ties everything together.
Instructions
- Brown the sausage:
- Cook it over medium heat in your largest pot, breaking it up with a wooden spoon as it sizzles. You want it crumbly and golden, which takes about five to seven minutes.
- Soften the aromatics:
- Toss in the diced onion and let it cook until it turns translucent and sweet, then add the garlic and stir for just a minute. The smell will tell you when it's ready.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, then stir in your herbs and red pepper flakes. Bring it up to a gentle boil and let those flavors start talking to each other.
- Cook the tortellini:
- Lower the heat and add the tortellini, letting them simmer until they're pillowy and tender. Check the package, but it usually takes four to six minutes.
- Finish with cream and greens:
- Stir in the heavy cream and spinach, simmering just until the spinach wilts and the soup turns creamy. Taste it now and add salt and pepper as needed.
- Serve it up:
- Ladle into bowls and top each one with a generous sprinkle of Parmesan and fresh herbs if you have them. Serve it hot with crusty bread on the side.
Save to Pinterest One Sunday, I made a double batch and brought some to a friend who'd just had a baby. She texted me later that night saying it was the first real meal she'd eaten all week that didn't come from a drive-through. That's when I realized this soup isn't just easy—it's the kind of thing you make when you want to show up for someone. It travels well, reheats beautifully, and somehow tastes like care.
Making It Your Own
This recipe is forgiving and adaptable in all the right ways. Swap turkey sausage if you want it leaner, or go full vegetarian by skipping the meat and using vegetable broth with extra garlic and herbs. I've added diced carrots and bell peppers when I had them on hand, and they only made it better. If your family doesn't do spice, leave out the red pepper flakes entirely. If they love heat, add more or drizzle in a little hot sauce at the table.
What to Serve Alongside
I almost always serve this with a crusty baguette or garlic bread for dipping into that creamy broth. A simple green salad with lemon vinaigrette is nice if you want something fresh and crisp to balance the richness. If you're feeling fancy, pour a glass of Chianti or another medium-bodied red—it's the kind of pairing that makes a weeknight feel like a weekend.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The tortellini will soak up some of the broth as it sits, so you might want to thin it out with a splash of chicken broth or water when you reheat it on the stove. I don't recommend freezing this one—the cream and pasta don't hold up well after thawing. But honestly, it rarely lasts long enough to worry about that.
- Reheat gently over low heat, stirring often so the cream doesn't break.
- Add a handful of fresh spinach when reheating to brighten it up again.
- Top with extra Parmesan and a drizzle of good olive oil just before serving.
Save to Pinterest This soup has become one of those recipes I don't even need to think about anymore—I just make it when I need something reliable and warm. I hope it becomes that for you too.
Questions & Answers
- → Can I prepare this soup ahead of time?
Yes, you can make 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 adjust consistency. Add fresh spinach when reheating for best texture.
- → What type of sausage works best?
Italian sausage (mild or spicy) is traditional and adds robust flavor. For a lighter option, substitute turkey or chicken sausage. Remove casings before cooking to help the meat brown evenly.
- → How do I prevent the cream from curdling?
Add the heavy cream after reducing heat to low and ensure the soup isn't boiling. Stir gently to incorporate, keeping the temperature moderate to prevent the cream from separating.
- → Can I use frozen tortellini instead of refrigerated?
Absolutely. Frozen tortellini works well—just increase cooking time by 2-3 minutes or follow package directions. No need to thaw before adding to the simmering broth.
- → What wine pairs well with this soup?
A medium-bodied red wine like Chianti complements the creamy tomato broth and Italian sausage beautifully. The wine's acidity cuts through the richness while honoring the Tuscan inspiration.
- → How can I make this soup vegetarian?
Omit the sausage and sauté mushrooms (cremini or porcini) with the onion for depth. Use vegetable broth instead of chicken broth, and add an extra cup of spinach for substance and nutrition.