Creamy Tortellini Soup with Sausage, Spinach, and Parmesan Recipe
There’s something magical about a warm, creamy bowl of soup on a chilly evening. This Creamy Tortellini Soup with Sausage, Spinach, and Parmesan is hearty, indulgent, and bursting with flavor. Loaded with cheese-filled tortellini, savory Italian sausage, tender spinach, and a velvety Parmesan-infused broth, this one-pot wonder is sure to become a family favorite. Best of all, it’s simple to make, so you can enjoy a gourmet-quality meal with minimal effort.
Ingredients
Soup Base:
- Italian sausage: 1 lb (mild or spicy, depending on your preference)
- Onion: 1 medium, finely diced
- Garlic: 4 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Chicken broth: 6 cups
- Heavy cream: 1 ½ cups
- Canned diced tomatoes: 1 can (14 oz)
Tortellini and Add-Ins:
- Cheese tortellini: 10-12 oz (fresh or frozen)
- Baby spinach: 3 cups, packed
- Parmesan cheese: 1 cup, freshly grated
Seasonings:
- Dried basil: 1 teaspoon
- Dried oregano: 1 teaspoon
- Red pepper flakes: ¼ teaspoon (optional, for a bit of heat)
- Salt and black pepper: To taste
Garnish:
- Extra Parmesan cheese, fresh parsley, or crushed croutons for topping.
Step-by-Step Instructions
Step 1: Cook the Sausage
In a large pot or Dutch oven, cook the sausage over medium heat, breaking it into crumbles as it cooks. Stir until browned and fully cooked. Use a slotted spoon to transfer the sausage to a plate and set it aside.
Step 2: Sauté the Vegetables
Leave about 2 tablespoons of the sausage drippings in the pot for flavor. Add the onion, garlic, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Step 3: Build the Broth
Stir in the canned diced tomatoes (with juices), chicken broth, dried basil, and dried oregano. Return the cooked sausage to the pot and bring everything to a gentle boil.
Step 4: Simmer the Soup
Reduce the heat to low and let the soup simmer for 15 minutes. This allows the flavors to meld together beautifully.
Step 5: Add the Tortellini
Gently stir in the cheese tortellini. Simmer for 5-7 minutes (or according to the package instructions) until the tortellini is cooked and tender.
Step 6: Make It Creamy
Lower the heat and pour in the heavy cream. Stir until the soup is creamy and well combined. Taste and adjust the seasoning with salt, black pepper, and optional red pepper flakes.
Step 7: Add Spinach and Parmesan
Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes. Sprinkle in the grated Parmesan cheese, stirring until it melts into the soup, creating a rich, velvety texture.
Step 8: Serve and Enjoy
Ladle the soup into bowls and garnish with extra Parmesan cheese, fresh parsley, or crunchy croutons. Serve with a slice of crusty bread or garlic bread for the perfect pairing.
Serving and Storage Tips
Serving Suggestions
- Best Side Pairings: Garlic bread, a simple green salad, or roasted vegetables.
- Custom Garnishes: Add crispy bacon bits or a drizzle of balsamic glaze for extra flair.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well, but leave out the tortellini and spinach before freezing. Add them fresh when reheating to prevent mushiness.
Reheating
Reheat gently over medium heat on the stove, stirring occasionally. Add a splash of broth or cream to restore the desired consistency.
Helpful Notes
- Tortellini Choices: While cheese tortellini is classic, feel free to experiment with meat or spinach-filled varieties for variety.
- Sausage Options: Swap Italian sausage for chicken sausage or a vegetarian alternative for a lighter twist.
- Thicker Soup: If you like a thicker soup, stir in a slurry made with 1 tablespoon of cornstarch and 2 tablespoons of cold water before adding the cream.
Tips from Well-Known Chefs
1. Giada De Laurentiis
“Always use freshly grated Parmesan cheese for the best flavor—it melts beautifully into the soup and adds a nutty depth.”
2. Rachael Ray
“To boost the flavor, deglaze the pot with a splash of white wine before adding the broth. It lifts all the browned bits off the bottom.”
3. Ina Garten
“Fresh herbs like basil or parsley stirred in at the end can make your soup taste as though it’s straight from an Italian trattoria.”
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Substitute the sausage with plant-based sausage or sautéed mushrooms and use vegetable broth instead of chicken broth.
2. Can I use frozen tortellini?
Absolutely! Just add it directly to the soup without thawing. It might take an extra minute or two to cook.
3. What’s a good non-dairy substitute for cream?
Coconut milk or a blend of cashew milk and cashew cream works well for a dairy-free option.
4. Can I add other vegetables?
Yes! Zucchini, bell peppers, or even peas can be added to this soup for extra veggies.
5. Can I use a different type of pasta?
You can substitute tortellini with small pasta like farfalle, ditalini, or orzo, but the cooking time may vary.
6. How do I make it spicier?
Use spicy Italian sausage and add extra red pepper flakes to taste.
7. Can I use half-and-half instead of heavy cream?
Yes, but the soup will be slightly less rich. You can also thicken it with a bit of cornstarch if needed.
8. What if my soup is too thick?
Thin it out with a splash of chicken broth or water until you reach your desired consistency.
9. How can I meal prep this soup?
Prepare the soup base (without the tortellini, spinach, and cream) and store it in the fridge or freezer. Add the tortellini, cream, and spinach when reheating.
10. Can I make this in a slow cooker?
Yes! Cook the sausage and vegetables first, then transfer everything except the cream, spinach, and tortellini to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the tortellini, cream, and spinach 30 minutes before serving.