Recipe

Warm and Cozy Soup

A creamy tomato tortellini soup with bright basil, crisp-edged sausage, and a cozy swirl of cream. Weeknight easy, reheat friendly, and dangerously repeatable.

By Matt Campbell

•

4.9

Creamy tomato tortellini soup in a white bowl topped with browned sausage, fresh basil, and grated Parmesan on a wooden table with a spoon nearby

Jump to Recipe

Some recipes are one-and-done. This is not that. This is the classic repeater situation, the kind you make on a chilly Monday… then “accidentally” again on Thursday because you cannot stop thinking about it.

It hits all the cozy pressure points: tomatoey broth that tastes like it has been simmering all day (it has not), pillowy tortellini, crisp-edged sausage, and a little cream to round it out. Then we wake it up with basil and Parmesan because comfort food still deserves a little sparkle.

Best part: it is forgiving. Swap the greens, switch the sausage, use what you have. Just keep tasting as you go. That is the whole game.

A pot of creamy tomato tortellini soup simmering on a stovetop with tortellini and spinach visible

Why It Works

Big flavor, low drama: Browning the sausage builds a fast fond that makes the whole pot taste deeper.
Cozy texture: A quick flour paste (no fussy roux) gives you a lightly creamy soup that still feels brothy, not heavy.
Weeknight timing: Tortellini cooks right in the soup, so it is basically one pot plus a cutting board.
Reheats like a champ: The flavors get even better the next day. If you store tortellini separately, it stays perfectly bouncy.

Pairs Well With

Garlic bread with crisp edges
Lemony arugula salad
Roasted broccoli with Parmesan
Chili crisp for a spicy swirl

Storage Tips

Refrigerator: Store in an airtight container for up to 3 to 4 days. For best texture, keep the tortellini separate if you can. If it is already mixed in, it is still delicious, just a little softer on day 3 and 4.

Freezer: Freeze the soup base before adding cream, tortellini, and spinach for up to 3 months. Thaw overnight in the fridge, reheat, then cook tortellini in the soup and add spinach and cream at the end.

Reheating: Warm gently on the stovetop over medium-low, stirring often. Do not boil once cream is in the pot. If it thickens too much, loosen with a splash of broth or water. Taste and re-salt before serving.

Soup stored in a glass meal prep container with the lid beside it on a kitchen counter

Common Questions

Can I make this vegetarian?

Yes. Swap the sausage for 1 to 2 tablespoons olive oil plus 8 ounces sliced mushrooms (brown them hard for flavor). Use vegetable broth and consider adding a pinch of smoked paprika for that savory “something.”

What tortellini works best?

Refrigerated cheese tortellini is the classic move here. Frozen works too, just add a few extra minutes. If you use dried tortellini, check the package time and keep the soup at a steady simmer.

How do I keep the tortellini from getting too soft?

Cook it separately and add to each bowl, or cook only what you plan to eat and add fresh tortellini when reheating later.

My soup tastes a little flat. What should I do?

Add salt first. Then try one of these: a squeeze of lemon, a spoon of pesto, a pinch of red pepper flakes, or a little extra Parmesan. Tiny boosts, big payoff.

Can I use milk instead of heavy cream?

You can, but add it at the very end and keep the heat low to avoid curdling. Half-and-half is the safest lighter swap.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 7 quart)
Wooden spoon or heatproof spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

This one started as a “what can I make that feels like a blanket” dinner. I had a pack of tortellini, a can of tomatoes, and exactly enough motivation to brown some sausage. The first time I made it, I ate a bowl standing at the stove, went back for another, and then immediately texted a friend like I had discovered fire.

Now it is my repeat recipe when life is loud. It is cozy, reliable, and just fancy enough to make a Tuesday feel like you have your act together, even if the sink disagrees.

Warm and Cozy Soup

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Ingredients

1 tablespoon olive oil (only if your sausage is lean)
12 ounces Italian sausage (sweet or hot), casings removed
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
4 cups chicken broth (or vegetable broth)
1 teaspoon kosher salt, plus more to taste (start with 1/2 teaspoon if your sausage and broth are salty)
1/2 teaspoon black pepper
1 (9 to 12-ounce) package refrigerated cheese tortellini
2 cups baby spinach (or chopped kale)
1/2 cup heavy cream
1/4 cup finely grated Parmesan, plus more for serving
1/2 cup fresh basil leaves, torn (or 2 tablespoons pesto stirred in at the end)

Instructions

Brown the sausage. Set a large pot over medium-high heat. If your sausage is lean and the pot looks dry, add the olive oil first. Add sausage and cook, breaking it into crumbles, until deeply browned in spots, 5 to 7 minutes. If you have more than about 1 to 2 tablespoons of rendered fat, spoon off the excess.
Soften the aromatics. Add the onion and cook until softened, 3 to 4 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
Build the flavor base. Add tomato paste and stir for 1 minute to caramelize it a bit. Sprinkle in the flour, oregano, and red pepper flakes. Stir constantly for 1 minute until everything looks like a thick paste coating the sausage and onion, so the flour cooks and does not taste raw.
Simmer. Pour in crushed tomatoes and broth, scraping up any browned bits from the bottom. Add salt and pepper. Bring to a simmer, then reduce heat to medium-low and simmer 10 minutes, stirring occasionally.
Cook the tortellini. Add tortellini and simmer until tender, usually 3 to 5 minutes for refrigerated (longer for frozen). Keep it at a gentle simmer so the pasta does not break.
Finish it like you mean it. Stir in spinach until wilted, 30 to 60 seconds. Reduce heat to low and stir in the heavy cream and Parmesan. Do not boil after adding the cream and cheese, just keep it warm and silky.
Taste and adjust. Add more salt if needed. If you want it brighter, add a small squeeze of lemon or an extra handful of basil.
Serve. Ladle into bowls and top with Parmesan, torn basil, and a drizzle of olive oil or chili crisp if you like heat.

A ladle pouring creamy tomato tortellini soup into a bowl with steam rising

Nutrition information is estimated.

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