Cozy Tortellini and Sausage Soup with Spinach

Why You’ll Love This Recipe

• Weeknight-fast: pantry staples meet fresh tortellini for dinner in 45 minutes.
• Comforting yet bright: tomato-kissed broth and a zesty finish of lemon and Parmesan.
• Balanced bowl: savory sausage, tender pasta, and silky greens in one pot.
• Easy to customize: swap greens, adjust spice, or make it creamier to taste.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, 5 oz baby spinach, 1 lemon, basil or parsley (for garnish)
• Dairy: 9 oz fresh cheese tortellini (refrigerated), 1/4 cup heavy cream, Parmesan cheese
• Pantry: Olive oil, 6 cups low-sodium chicken broth, 1 can (14.5 oz) diced tomatoes, tomato paste, bay leaf, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

Soup Base

• 1 lb bulk Italian sausage (mild or hot), casings removed
• 1 tbsp olive oil, as needed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/4 tsp crushed red pepper flakes (optional)
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 bay leaf
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Pasta & Greens

• 9 oz fresh cheese tortellini (refrigerated)
• 5 oz baby spinach (roughly chop if leaves are large)
• 1 tbsp fresh lemon juice

Parmesan Swirl & Garnish

• 1/4 cup heavy cream, at room temperature
• 1/4 cup finely grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped basil or flat-leaf parsley (for serving)
• Extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Prep your pot and ingredients

Set a 5–6 quart Dutch oven or soup pot over medium-high heat. Dice the onion, mince the garlic, and measure the remaining ingredients so they are ready to go. Have a small bowl and whisk ready for the Parmesan swirl.

Step 2: Brown the sausage

Add the sausage to the hot pot. Cook, breaking it into bite-size crumbles, until browned and cooked through, 6–8 minutes. The sausage should reach 160°F. If the sausage is very lean, add up to 1 tbsp olive oil to help it brown. Spoon off excess fat, leaving about 1 tbsp in the pot for flavor.

Step 3: Soften aromatics and bloom tomato paste

Add the diced onion and, if the pot looks dry, a drizzle of olive oil. Cook, stirring, until translucent and softened, 4–5 minutes. Stir in the garlic; cook 30 seconds until fragrant. Add tomato paste and crushed red pepper flakes; cook 1–2 minutes, stirring, until the paste darkens slightly and smells sweet. Splash in 1/2 cup broth and scrape up any browned bits.

Step 4: Build the broth and simmer

Pour in the remaining broth and the diced tomatoes with their juices. Add the bay leaf, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer at 190–200°F and cook for 10 minutes to meld flavors.

Step 5: Cook the tortellini

Increase the heat just enough to maintain a gentle boil around 200°F. Add the tortellini and cook 3–5 minutes (or per package) until they float and are heated through; an instant-read thermometer inserted in a tortellino should read about 165°F. Do not overcook or they will split.

Step 6: Make the Parmesan swirl

While the tortellini cook, whisk the heavy cream and finely grated Parmesan together in a small bowl until smooth. To prevent curdling, whisk in 1–2 tablespoons of hot soup to temper the mixture.

Step 7: Wilt spinach, finish, and serve

Turn the heat to low. Stir in the spinach and cook just until wilted and bright green, 30–60 seconds. Remove and discard the bay leaf. Stir in the lemon juice. Off the heat, drizzle or swirl in the Parmesan cream (start with half, add more to taste). Ladle into warm bowls and garnish with extra Parmesan, chopped basil or parsley, a grind of pepper, and a light drizzle of olive oil if you like. Serve hot (150°F or warmer).

Pro Tips

• Temper the Parmesan cream and add it off heat to keep the soup silky and prevent curdling.
• Season at the end: Parmesan and sausage add salt, so taste after the swirl before adding more.
• Keep the simmer gentle (190–200°F) to avoid tough tortellini and stringy spinach.
• Break sausage into small, even crumbles so each spoonful gets pasta, sausage, and greens.
• Warming bowls with hot water before serving helps the soup stay piping hot at the table.

Variations

• Creamier pot: Instead of a swirl, stir 1/2 cup heavy cream directly into the soup in Step 7 for an all-over creamy texture.
• Spicy & smoky: Use hot Italian sausage and add 1/2 tsp smoked paprika; finish with a few drops of Calabrian chili oil.
• Greens swap: Replace spinach with 3 cups chopped kale; simmer 5–7 minutes before adding tortellini to soften.

Storage & Make-Ahead

For best texture, cook tortellini just before serving. Make the broth base (through the end of Step 4) up to 3 days ahead; refrigerate. Reheat to a gentle boil, then add tortellini and proceed. Leftovers keep 2–3 days refrigerated; tortellini will continue to soften. To freeze, store the soup base without tortellini or spinach for up to 3 months; thaw, reheat to 190–200°F, then add fresh tortellini and spinach. The Parmesan cream can be refrigerated up to 3 days; whisk and temper before using.

Nutrition (per serving)

Approximate: 465 calories; 24 g protein; 34 g carbohydrates; 26 g fat; 3 g fiber; 1,180 mg sodium.