It was a chilly late afternoon in Bologna when I first tasted a soup that could only have been born in Italy’s heartland—the kind of dish that wraps you up like a well-worn woolen scarf. My journey had brought me to Mercato delle Erbe, Bologna’s bustling indoor market, where the air thrummed with excitement, laughter, and the irresistible aroma of simmering broths. Stalls overflowed with hand-crafted tortellini, their delicate folds glistening like tiny treasures, and behind the counter, Signora Alessandra, a local nonna with a quick smile, was already at work filling her shopping basket with sweet Italian sausage, pungent white onions, and vibrant spinach.
Curious, I asked her about the soup she was preparing for her family that evening. She described a recipe both classic and comforting—a pot of spicy Italian sausage sautéed with onions and garlic, simmered with fire-roasted tomatoes and pillowy spinach tortellini, brought together with a handful of fresh spinach and, sometimes, a swirl of cream for richness. “The secret,” she whispered, “is not just in the ingredients, but in the laughter and stories that rise with the steam.” Later that night, I was welcomed into her cozy apartment overlooking the terracotta rooftops. The kitchen was alive with the sizzle of sausage and the scent of garlic. As we sat together, bowls in hand, I realized that the soul of Italian food is not just in age-old recipes but in sharing them—every meal a patchwork of tradition, local pride, and new friends.
Bringing this Italian Sausage and Spinach Tortellini Soup into your own kitchen is more than recreating a meal—it’s an invitation to gather, to savor, and to warm your heart with a taste of Emilia-Romagna’s deep culinary roots. Let’s make it together, just as I learned from Alessandra in her Bologna kitchen.
How to Make Authentic Italian Sausage and Spinach Tortellini Soup
Click here to get printable version
Authentic Ingredients
- 1 lb spicy Italian sausage, bulk (look for a blend with fennel and chili flakes)
- 2 tablespoons quality Italian olive oil
- 1 medium white onion, finely chopped
- 2 teaspoons fresh minced garlic
- 5 cups good chicken broth (homemade if possible)
- 3 cans (15 oz each) fire-roasted diced Italian tomatoes
- 10 ounces fresh spinach tortellini (look for egg pasta and ricotta/parmesan filling)
- 4–5 large handfuls young, tender spinach leaves
- 1 1/4 teaspoons sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 teaspoons Italian seasoning (blend of oregano, basil, thyme, rosemary)
- 1/2 cup heavy cream (optional, for extra richness)
- Freshly grated Parmigiano-Reggiano cheese, for serving
The Method
- Heat the olive oil in a large soup pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces, and cook until browned and cooked through.
- Add the chopped onion and minced garlic. Sauté for 3–5 minutes, stirring often, until the onion turns soft and translucent.
- Pour in the chicken broth and add the fire-roasted tomatoes, salt, black pepper, and Italian seasoning. Stir well and bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes to develop the flavors.
- Add the spinach tortellini, fresh spinach leaves, and (if using) heavy cream. Stir, cover, and simmer for 5 minutes, or until the tortellini are tender and the spinach is wilted.
- Ladle the hot soup into bowls and finish each with a generous sprinkle of freshly grated Parmigiano-Reggiano. Serve immediately and enjoy!
How It’s Traditionally Served in Emilia-Romagna
In Bologna, this style of soup is always served piping hot, often as a primo (first course) during family gatherings. Bowls are set out with hearty country bread on the side, and a large wedge of Parmigiano-Reggiano is placed at the table for grating over each serving. A drizzle of extra virgin olive oil just before eating is a cherished finishing touch, and sometimes, a few torn basil leaves are scattered on top for a burst of freshness.
Finding Authentic Ingredients (and What to Use If You Can’t)
While fresh Italian sausage and handmade tortellini are ideal, high-quality store-bought versions will still make a delicious soup. If you can’t find Italian sausage, substitute with mild pork sausage and add a pinch of fennel seeds and chili flakes. Fresh spinach tortellini can be swapped for dried or frozen, though the texture will differ. Parmigiano-Reggiano is traditional, but Grana Padano or a good quality Parmesan can stand in if needed.
Tips for a Truly Authentic Flavor
For the most authentic taste, use a mixture of pork and a touch of veal in your sausage, and let the soup simmer gently to allow the flavors to meld. Always brown the sausage well to develop depth, and use fire-roasted tomatoes for a subtle smoky sweetness. Adding the heavy cream is optional—true Bolognese cooks might skip it, opting instead for a drizzle of olive oil to finish.
Storing This Dish Like a Local
In Italian homes, leftover soup is cooled completely and stored in ceramic or glass containers in the fridge, where it develops even deeper flavor by the next day. The tortellini will continue to absorb broth, so add a splash of water or extra stock when reheating. For longer storage, freeze the soup before adding the tortellini and spinach, then add fresh when you’re ready to serve.
Regional & Seasonal Variations of Tortellini Soup
While this version is a Bolognese classic, other regions of Italy have their own twists. In Modena, a lighter broth is often used and the soup features tiny “tortellini in brodo.” In winter, cooks might add hearty greens like cavolo nero or swap spinach for tender chard. Springtime versions embrace young peas or fava beans, making the soup a true celebration of the season.
Your Questions About Italian Cuisine:
What is the history of tortellini soup in Italy?
Tortellini in brodo has roots in Emilia-Romagna, especially Bologna and Modena. Traditionally, it’s a festive dish served at Christmas, with each tortellino believed to represent the navel of Venus—a symbol of good fortune and love.
Can I use vegetarian sausage and still call it authentic?
While pork sausage is classic, many modern Italian cooks embrace vegetarian versions for dietary needs. The spirit of the dish—rich broth, stuffed pasta, and fresh greens—remains the same.
What brand of tortellini should I look for outside of Italy?
Seek out brands like Giovanni Rana or local artisanal pasta makers at Italian delis. Choose tortellini with a ricotta-parmesan filling for the closest taste to Bologna’s traditional shops.
How spicy should the sausage be?
In Emilia-Romagna, sausage is usually mildly spiced; however, a touch of chili flakes is welcome. Adjust spice to suit your preference, but aim for balance—not overwhelming heat.
Is it disrespectful to add cream to tortellini soup?
Some purists prefer broth-only, but cream is increasingly common for richness. Adding it is seen as a personal touch, not an affront to tradition—especially in home kitchens.
What’s the best way to serve leftovers?
Italians often enjoy leftover soup at lunch the next day. Add extra broth if needed, reheat gently, and top with more Parmigiano-Reggiano for a new round of comfort.
Italian Sausage And Spinach Tortellini Soup
Equipment
- large pot
Ingredients
- 1 lb spicy Italian sausage bulk
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 2 teaspoons minced garlic
- 5 cups chicken broth
- 3 cans (15 oz each) fire-roasted diced tomatoes
- 10 ounces spinach tortellini
- 4 to 5 large handfuls fresh spinach leaves
- 1 1/4 teaspoons salt adjust to taste
- 1/2 teaspoon black pepper
- 1 3/4 teaspoons Italian seasoning
- 1/2 cup heavy cream optional, for richness
- to taste freshly grated Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Once hot, reduce the temperature and add the spicy sausage, breaking it apart while cooking until browned and fully cooked.
- Add the chopped onion and minced garlic to the pot. Sauté the mixture for around 3 to 5 minutes, until the onion becomes soft and aromatic.
- Pour in the chicken broth, then add the fire-roasted tomatoes, salt, pepper, and Italian seasoning. Bring it to a boil, then lower the heat and let it simmer for 15 to 20 minutes to blend the flavors.
- Stir in the spinach tortellini, fresh spinach, and heavy cream (if you’re using it). Mix thoroughly, cover the pot, and let it simmer for 5 more minutes until the tortellini is tender and the spinach is wilted.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese before serving, and savor each comforting spoonful!
