Ingredients
Method
- Sauté Aromatics: In a large pot, heat olive oil over medium. Add chopped onions and cook 3–4 minutes until soft. Stir in garlic and cook for 30 seconds—don’t let it brown; burnt garlic ruins the base.
- Brown the Sausage: Add sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through. Let it sear—color equals flavor.
- Build the Base: Stir in tomato paste and cook 2 minutes to caramelize. Add crushed tomatoes and chicken broth. Bring to a simmer.
- Simmer the Soup: Let the soup bubble gently for 5–7 minutes to marry flavors. Stir in cream and spinach (if using) and simmer another 2 minutes.
- Add the Tortellini: Gently drop in tortellini. Cook uncovered for 4–6 minutes until al dente—don’t overcook or they’ll fall apart.
- Finish & Serve: Stir in Parmesan. Taste and adjust salt, pepper, or red chili flakes. Ladle into bowls and garnish with fresh herbs and extra cheese.
Notes
- Sear Smart, Don’t Just Stir: The sausage isn't just a protein—it’s your soup’s built-in flavor bomb. Let it sear until it forms golden bits at the bottom of the pan. That caramelized layer will melt into the broth, giving it irresistible depth.
- Respect the Aromatics: When onions and garlic go in, keep the heat medium-low. This slow sweat teases out their sweetness without bitterness. Don’t rush it—this is where the soul of the soup starts forming.
- Cream & Acid = Harmony: A rich soup needs balance. The cream brings warmth, but a good tomato base adds acidity to cut through it. Together, they create a layered, restaurant-level taste that’s never too heavy.
- Tortellini Timing is Key: Drop the tortellini in only when you’re close to serving. If added too early, they’ll absorb liquid and lose their soft bite. They’re meant to be tender—not soggy.
- Finish Strong: Right before serving, stir in Parmesan and herbs off-heat. These final touches aren’t garnish—they’re the flavor polish that makes your bowl taste crafted, not just cooked.