Soup is a quintessential dinner option when it’s dark and dreary—so, most of the time here in Cleveland. I like to make a big batch to give myself a few days off from cooking—meal prep win! I created this Spicy Pasta alla Amatriciana-Inspired Tortellini Soup to enjoy all the benefits of a hearty, creamy soup that delivers the comfort of a classic pasta dish.
Spoiler alert: even my soup-hater husband loved it. How could you not feel comforted by a steaming bowl of spicy sausage, tender tortellini pockets, sharp Romano cheese, and a creamy, tomato-based broth with just enough kick to warm you up on the chilliest of days? If you love a good soup, try this easy recipe ASAP.
Grab your bowls—let’s dig in!
Amatriciana Tortellini Soup Ingredients
Here’s what you’ll need to whip up a batch of Spicy Amatriciana-Inspired Tortellini Soup. Keep in mind, you’ll find the full recipe (with measurements) in an easy-to-read, printable recipe card below.
- We’ll start with a splash of extra virgin olive oil to saute our meat and veggies.
- Diced guanciale (cured pork cheek) is a staple in classic Pasta all’Amatriciana—it can be tricky to find, so pancetta will work, too. Look for it near the charcuterie meats.
- Minced garlic, diced yellow onion, and chopped carrots add flavor and heartiness to the soup. You can use full-size or baby carrots—just chop them into small cubes.
- Spicy ground sausage is the protein of our soup—it complements the guanciale well and holds up to the rich, tomato-y broth.
- Black pepper is another component of classic Amatriciana. I supplemented it with some red pepper flakes for a spicy kick, but you can leave them out to keep it milder.
- Salt is always necessary for pasta water! Don’t add any to the pot of soup, but you can add it to taste when serving if you want. The cheese and sausage add a good salinity, so you likely won’t need any extra.
- I use dried Italian seasoning (oregano and thyme) as well as fresh parsley. You can use whatever combination of fresh or dried Italian herbs you have.
- Deglaze the pan with red wine. Traditionally, white wine is used in Pasta Amatriciana, but I opted for a richer wine so its flavor wouldn’t get lost in the broth.
- Tomato paste and a can of crushed or diced tomatoes add substance to our tortellini soup and emulate the sauciness of the traditional pasta dish.
- Of course, it wouldn’t be soup without chicken broth. Stock works fine, too.
- A splash of heavy cream adds a smooth texture.
- Authentic Amatriciana is made with Pecorino Amatriciana cheese, but that’s tough to find, so many US-based chefs use Pecorino Romano instead. It’s a hard, briny cheese that adds a punch of salty flavor. Don’t omit it, and be sure to save extra for topping! PS—you’re going to want my favorite Microplane Grater (affiliate link).
- Toss in a few handfuls of spinach at the end of cooking to add extra nutrients.
- And, last but not least, choose a good tortellini pasta—I prefer Kirkland Signature Five-Cheese Tortellini from Costco. It has Parmigiano Reggiano in the filling, which gives a nice bite that goes well with the Pecorino Romano flavor in the soup.
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FAQ: What is Pasta All’Amatriciana?
Amatriciana sauce (known in Italian as sugo alla amatriciana) is a classic Roman recipe that originated in Amatrice, about 100 miles Northeast of Rome, in Italy’s Lazio region. It combines guanciale, tomatoes, and Pecorino Romano cheese with black pepper, EVOO, and wine.
Thanks to its rich, savory flavor and smooth, salty sauce, Amatriciana pasta, or, more authentically, Pasta alla Amatriciana, has become a staple in Roman cooking. Some classify it as one of THE four Roman pastas, ranked highly alongside carbonara, cacio e pepe, and alla Gricia.
I enjoyed authentic Pasta alla Amatriciana in Rome in 2022 and a version from Sicily in 2024. Nothing beats simple, clean ingredients carefully prepared to allow the flavors to shine.
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FAQ: How Do I Prevent Pasta from Getting Soggy in Soup?
The trick to maintaining perfectly al dente pasta lies in the understanding of how it cooks. Most people know that as pasta boils, it soaks up water. (Here’s a digression, but a great reminder why salting the pasta water is crucial: it actually flavors the pasta.)
Noodles soak up liquid at any temperature, but they do so more rapidly at higher temperatures when the starches in the pasta begin a process called “gelatinization.” That’s why we boil pasta—it cooks it the quickest. Who wants to wait all day, anyway?
To prevent the tortellini from getting soggy, boil it separately. Yep, it takes an extra pot, but it is so worth it. Drain the pasta as soon as it’s al dente (still slightly firm), and let it cool to stop the cooking process. At the same time, bring your soup to completion, then remove it from the heat.
Stir the cooked and cooled tortellini into the soup just before serving for best results. It’s great, if you can, to let the soup cool a little, as well, to ensure the cooking process has stopped.
For example, when I make a big batch of Amatriciana-Inspired Tortellini Soup (or any noodle soup, for that matter) to save for a few days, I’ll add a few cooled tortellini to my bowl and then ladle the warm soup over it. Then, I let both elements cool fully before dumping the tortellini into the soup, adding a lid, and tossing it in the refrigerator. No soggy pasta here!
Pasta alla Amatriciana-Inspired Tortellini Soup Recipe
Check out my Instagram reel to see how easily this tortellini soup comes together. Then, review the full recipe below and get cooking!
Amatriciana-Inspired Tortellini Soup
Equipment
- 1 Dutch oven
- 1 Stock pot
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Cheese grater
Ingredients
- 1 tbsp Extra virgin olive oil
- 4 oz Guanciale (or pancetta) diced
- 1 cup Onion diced
- 1 cup Carrots diced
- 6 cloves Garlic minced
- 1 lb Spicy ground sausage
- 1 tbsp Italian seasoning dried
- 1 handful Parsley fresh
- 1 tsp Red pepper flakes more or less, to taste
- 1 tsp Black pepper
- 1 cup Red wine (I used Cabernet Sauvignon)
- 2 tbsp Tomato paste
- 1 can Diced tomatoes 14 oz
- 28 oz Chicken broth (2, 14 oz cans)
- 1/2 cup Heavy cream room temperature
- 1 cup Pecorino Romano cheese freshly shredded
- 5 oz Spinach fresh
- 24 oz Cheese tortellini (I used a 1.5 lb package)
Instructions
- Fill a large pasta pot with water, add salt, and bring to a boil. Once the water boils, cook the 24 oz Cheese tortellini according to package directions. Don't overcook. Drain and set aside to cool.
- While the pasta water is warming up, heat 1 tbsp Extra virgin olive oil over medium heat in a separate, heavy-duty Dutch oven until shimmery and hot.
- Add 4 oz Guanciale (or pancetta) to the oil and cook, stirring frequently, until browned and crispy around the edges.
- Toss 1 cup Onion and 1 cup Carrots into the guanciale. Cook, stirring frequently until starting to soften and onions are starting to turn translucent, about 5-7 minutes.
- Add the 6 cloves Garlic to the veggies in the pot and cook for 2-3 more minutes.
- Crumble 1 lb Spicy ground sausage into the pot with the veggies. Use the spatula to break up the sausage, stirring until fully cooked/browned.
- Season with 1 tbsp Italian seasoning, 1 handful Parsley, 1 tsp Red pepper flakes (if using), and 1 tsp Black pepper.
- Carefully pour in 1 cup Red wine and let it deglaze the pan, scraping the bottom with your spatula to pull up all of those flavorful browned bits. Let cook to reduce for 2 minutes.
- Stir in the 2 tbsp Tomato paste, 1 can Diced tomatoes, and 28 oz Chicken broth. Slowly add 1/2 cup Heavy cream and stir. Let the ingredients just start to bubble (it'll take about 10 minutes), then remove from heat—do not let the soup boil once you've added the cream.
- Add the 1 cup Pecorino Romano cheese and stir to melt.
- Add 5 oz Spinach and let it wilt while the soup cools a little.
- Finally, stir the cooked/cooled tortellini into the soup and enjoy topped with more Pecorino Romano cheese.
Notes
Enjoy Your Amatriciana-Inspired Tortellini Soup
Since this soup is packed with veggies, you don’t even need to stress about sides. If anything, serve it with a simple chopped salad and a few hunks of Italian bread for the best meal ever. Homemade cannoli for dessert wouldn’t hurt, either. 😉
Seriously, the savory, rich flavors are so impressive, considering this recipe comes together so easily—but don’t take my word for it. Try out Amatriciana-Inspired Tortellini Soup, and let me know what you think in the comments below.
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