Save to Pinterest My neighbor Maria showed up at my door one February evening with a container of this soup, steam still rising from the lid. She'd made too much, she said, but I think she just knew I'd had a long week. The smell hit me before I even opened it—garlic, cream, something rich and tomatoey that made my stomach growl. I ate it standing at the counter, straight from the container, and texted her halfway through that I needed the recipe immediately.
I made this for my book club last spring when it was my turn to host. Everyone was skeptical when I said soup in April, but the evening turned chilly and suddenly it was perfect. We ended up sitting around the table long after we'd stopped talking about the book, scraping our bowls and dipping bread into the last bits of broth. Two people asked for the recipe before they left, and one texted me the next morning to say she'd already bought ingredients to make it that week.
Ingredients
- Italian sausage: The base of all the flavor here, and whether you go mild or spicy changes the whole personality of the soup—I keep both in my freezer and decide based on my mood.
- Yellow onion: Diced small so it practically melts into the broth, adding sweetness without chunks that picky eaters might object to.
- Garlic: Fresh cloves make all the difference, and that one minute of fragrance in the pot is when you know the soup is going to be good.
- Baby spinach: Wilts down to almost nothing but adds color and a bit of earthiness that balances the richness of the cream.
- Chicken broth: Low sodium gives you control over the salt, and a good broth is half the battle in soup this simple.
- Crushed tomatoes: One can brings acidity and body without making the soup too tomato forward, just enough to hug the cream.
- Heavy cream: What turns this from a regular soup into something you want to curl up with under a blanket on a cold night.
- Cheese tortellini: The refrigerated kind cooks fast and stays tender, little pockets of cheese that make every spoonful satisfying.
- Italian herbs: A teaspoon of the dried mix does the work of three separate jars and tastes like you remembered to plan ahead.
- Red pepper flakes: Optional but I never skip them, just half a teaspoon adds a gentle warmth in the back of your throat.
- Parmesan cheese: Freshly grated over the top adds a salty, nutty finish that makes the soup feel complete.
- Fresh basil or parsley: A handful of green at the end makes it look like you know what you're doing even if you're winging it.
Instructions
- Brown the sausage:
- Break apart the sausage with a wooden spoon as it sizzles in the pot, letting it get golden and crumbly in spots. The browned bits on the bottom of the pot are flavor you'll want later, so don't wipe them out.
- Soften the aromatics:
- Toss in the onion and let it cook until it turns translucent and starts to smell sweet, then add the garlic and stir for just a minute until your kitchen smells like an Italian grandmother's house. Don't let the garlic brown or it'll taste bitter.
- Build the broth:
- Pour in the chicken broth and crushed tomatoes, scraping up any stuck bits from the bottom of the pot with your spoon. Stir in the herbs and red pepper flakes, then bring everything to a gentle boil before turning it down to a simmer.
- Cook the tortellini:
- Add the tortellini and let them bob around in the broth for 4 to 6 minutes, stirring occasionally so they don't stick to the bottom. They're done when they float and feel tender when you bite into one.
- Finish with cream and spinach:
- Stir in the heavy cream until the soup turns pale and creamy, then add the spinach and watch it wilt down in less than three minutes. The soup will look thin at first but thickens as it sits.
- Season and serve:
- Taste and add salt and pepper until it's just right, then ladle into bowls and top with a generous sprinkle of Parmesan and fresh herbs. Serve it hot with crusty bread for dipping.
Save to Pinterest My mom called me one Sunday afternoon asking what to make for dinner because she was tired and uninspired. I told her about this soup and she was skeptical about the cream, convinced it would be too heavy. She called me back an hour later to say she'd made it and my dad had already eaten two bowls. Now she makes it every few weeks and swears it's easier than ordering takeout.
Making It Lighter
I've made this with half and half instead of heavy cream when I'm trying to be a little more reasonable, and it still tastes rich and comforting without feeling like you need a nap afterward. You can also swap in turkey or chicken sausage, which cuts down on the fat but keeps all the flavor if you buy the seasoned kind. The soup doesn't suffer for it, and honestly sometimes I prefer the lighter version on nights when I know I'll want seconds.
Adding More Vegetables
I started throwing in diced carrots and bell pepper one night because I had them sitting in the crisper drawer looking sad, and it added a sweetness and crunch that made the soup feel even heartier. Add them in with the onions so they have time to soften, and don't be shy about using a full cup of each if you want to stretch the soup further. It's one of those recipes that's forgiving enough to absorb whatever you have on hand without losing its identity.
Serving and Pairing
This soup begs for a hunk of crusty bread, the kind with a chewy crust that you can drag through the creamy broth until the bowl is clean. I've served it with garlic bread, with focaccia, and once with plain sourdough, and it worked every time. A medium bodied red wine like Chianti is perfect if you're feeling fancy, but I've also eaten this in my pajamas with a glass of water and been perfectly happy.
- Make sure your bread is warm and has good structure for dipping without falling apart.
- If you're serving this for a crowd, set out extra Parmesan and red pepper flakes so people can adjust to their taste.
- Leftovers keep in the fridge for up to three days, just reheat gently and add a splash of broth if needed.
Save to Pinterest This soup has become my answer to cold nights, last minute dinners, and friends who need comfort in a bowl. It's reliable, warm, and tastes like someone who loves you made it just 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 2 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if the soup thickens too much during storage.
- → What's the best way to brown the Italian sausage?
Break the sausage into small pieces as it cooks over medium heat. Use a wooden spoon to crumble it further, ensuring even browning. This takes about 5–7 minutes. Drain excess fat before proceeding to prevent an overly greasy soup.
- → Can I use frozen tortellini instead of refrigerated?
Absolutely. Frozen tortellini works well in this soup. Add it directly without thawing and extend the cooking time by 2–3 minutes beyond the package instructions, as it needs longer to cook through in simmering broth.
- → How can I lighten this soup?
Substitute half-and-half or evaporated milk for heavy cream, or use a combination of both for a lighter but still creamy texture. You can also use turkey or chicken sausage instead of pork sausage to reduce fat content.
- → What vegetables can I add to customize this soup?
Diced carrots, bell peppers, zucchini, or mushrooms work wonderfully. Add firmer vegetables like carrots in step 3 with the broth. Add softer vegetables like zucchini or mushrooms in step 5 alongside the spinach so they cook just until tender.
- → Is this soup suitable for freezing?
The soup freezes well for up to 3 months if frozen before adding the heavy cream and spinach. Thaw overnight in the refrigerator, then reheat gently. Add the cream and spinach during the final heating step for best texture and flavor.