Description
This creamy sausage tortellini soup combines savory Italian sausage, tender cheese tortellini, and a rich, flavorful broth made with fresh vegetables, tomato paste, and cream. Enhanced with fragrant herbs, this hearty soup is perfect for a comforting meal any day.
Ingredients
Scale
Sausage and Vegetables
- 1/4 cup olive oil divided
- 1 pound bulk mild Italian sausage
- 1 1/2 teaspoons fennel seed (can omit if using fennel sausage)
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 6 cloves garlic minced
Soup Base
- 3 tablespoons flour
- 1 cup dry white wine
- 1 6-ounce can tomato paste
- 8 cups low-sodium chicken stock plus more to thin if needed
- 1 rind Parmigiano Reggiano (optional)
- 1 1/2 cups heavy cream
Pasta and Herbs
- 1 pound cheese tortellini
- 1/2 cup flat leaf Italian parsley minced
- 1/2 packed cup basil leaves chopped
- Salt and pepper to taste
Instructions
- Cook sausage: Heat a large heavy pot over medium heat and add 2 tablespoons of olive oil. Add the bulk mild Italian sausage and cook until browned, breaking it into small pieces. Remove the cooked sausage with a slotted spoon to a plate and set aside.
- Sauté vegetables: Add the remaining olive oil to the pot along with diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook while stirring occasionally until vegetables are soft, about 10 minutes. Add minced garlic and cook for another 2 minutes until fragrant.
- Add tomato paste: Stir in the tomato paste and cook, stirring frequently, for 5 minutes. If the paste begins to stick or burn, lower the heat and add a splash of water to loosen it.
- Make roux and deglaze: Sprinkle the flour over the vegetables and tomato paste and cook for 2 minutes, stirring constantly. Pour in the white wine, increase the heat to high, and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 2 minutes.
- Combine soup base: Add the cooked sausage back into the pot along with the chicken stock and Parmigiano rind. Bring the mixture to a boil.
- Simmer soup: Reduce heat to low and simmer the soup uncovered for 10 minutes to meld flavors.
- Add cream: Stir in the heavy cream and continue simmering for another 10 minutes, maintaining a gentle simmer.
- Cook tortellini: Add the cheese tortellini to the soup and cook until tender, about 5 minutes. Remove the pot from heat.
- Finish and serve: Taste the soup and adjust salt and pepper as needed. Stir in the chopped parsley and basil. Serve the soup hot with grated cheese on top and crusty bread on the side. Enjoy!
Notes
- This recipe serves 6 large servings or 8 moderate servings.
- You can use any type of Italian sausage; omit fennel seeds if using fennel-flavored sausage.
- Parmigiano rind is optional but recommended for depth of flavor; if unavailable, serve with grated Parmesan cheese.
- Leftovers keep well for up to 3 days and reheat nicely in the microwave or on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
