Creamy Tortellini Soup with Sausage, Spinach, and Parmesan Recipe

A steaming bowl of creamy tortellini soup with sausage, spinach, and Parmesan is pure comfort food at its finest. Bursting with savory flavors, tender cheese-filled pasta, and a luscious broth, this soup feels indulgent yet is surprisingly easy to prepare. Perfect for cozy dinners, it’s a one-pot wonder that brings hearty satisfaction to your table. Here’s how to make it step by step.

Ingredients

For the Base:

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy, casing removed)
• 1 onion, finely chopped
• 2 garlic cloves, minced

For the Soup:

• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup heavy cream
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Pinch of red pepper flakes (optional, for spice)

Main Ingredients:

• 12 oz cheese tortellini (fresh or refrigerated)
• 2 cups fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese

Optional Garnish:

• Fresh parsley, chopped
• Additional grated Parmesan

Step-by-Step Instructions

Step 1: Brown the Sausage

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and fully cooked, about 5–7 minutes.
3. Transfer the sausage to a plate lined with paper towels to drain excess fat.

Step 2: Sauté Aromatics

1. In the same pot, add the chopped onion and sauté for 3–4 minutes, until softened.
2. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 3: Build the Broth

1. Pour in the chicken broth and diced tomatoes (including the juice).
2. Add the dried basil, oregano, and red pepper flakes (if using). Stir well to combine.

Step 4: Simmer

1. Return the browned sausage to the pot.
2. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes to allow the flavors to meld.

Step 5: Add the Tortellini and Cream

1. Stir in the heavy cream and bring the soup back to a gentle simmer.
2. Add the tortellini and cook according to the package instructions, usually about 5–7 minutes, until tender.

Step 6: Finish with Spinach and Parmesan

1. Stir in the chopped spinach and cook for 1–2 minutes, until wilted.
2. Add the grated Parmesan cheese and stir until fully incorporated. Taste and adjust seasoning with salt and black pepper as needed.

Step 7: Serve

1. Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan, if desired.
2. Serve immediately with warm bread or a side salad.

Serving and Storage Tips

Serving Suggestions:

• Pair this creamy soup with garlic bread or a crusty baguette for dipping.
• A simple green salad with a light vinaigrette complements the richness of the soup.

Storage Tips:

• Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling.
• Freeze: This soup can be frozen, but it’s best to freeze it without the tortellini and spinach. Add these fresh when reheating.

Helpful Notes

1. Customizing the sausage: Use mild, spicy, or even chicken sausage depending on your preference.
2. Cheese tortellini options: Swap for spinach, mushroom, or meat-filled tortellini for a twist.
3. Thicker soup: To make the soup thicker, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while simmering.
4. Make it lighter: Substitute heavy cream with half-and-half or coconut milk for a lighter yet creamy texture.
5. Vegetarian version: Use vegetable broth, omit the sausage, and add more vegetables like mushrooms or zucchini for a vegetarian-friendly soup.

Tips from Well-Known Chefs

• Chef Giada De Laurentiis suggests using freshly grated Parmesan for maximum flavor—it melts better and enhances the creaminess.
• Chef Rachael Ray recommends adding a splash of white wine to deglaze the pan after browning the sausage for added depth.
• Chef Ina Garten advises seasoning gradually and tasting often, especially when using salty ingredients like Parmesan and broth.

Frequently Asked Questions

1. Can I use frozen tortellini?

Yes! Add frozen tortellini directly to the soup and cook a few minutes longer than fresh tortellini.

2. What’s the best way to reheat creamy soups?

Reheat gently over low heat on the stovetop or microwave in short intervals, stirring often to prevent curdling.

3. Can I substitute spinach with another green?

Absolutely. Kale, Swiss chard, or arugula are excellent substitutes.

4. Can I make this soup ahead of time?

Yes, but cook the tortellini just before serving to avoid it becoming mushy.

5. What if I don’t have heavy cream?

You can use half-and-half, whole milk, or a non-dairy alternative like unsweetened almond or oat milk.

6. How do I make the soup spicier?

Use hot Italian sausage and increase the red pepper flakes to your taste.

7. Can I add more vegetables?

Definitely! Try adding diced zucchini, bell peppers, or mushrooms for extra texture and nutrition.

8. What type of Parmesan should I use?

Use freshly grated Parmesan cheese rather than pre-packaged, as it melts better and has superior flavor.

9. Can I use ground meat instead of sausage?

Yes, ground beef, turkey, or chicken can be used as a substitute. Add extra seasonings like fennel seeds or paprika for flavor.

10. What can I serve this with?

Serve with a side of crusty bread, garlic knots, or even a Caesar salad to complement the soup’s richness.