Description
This creamy sausage tortellini soup combines savory Italian sausage, tender cheese tortellini, and a rich broth thickened with tomato paste and cream. Enhanced with aromatic vegetables, fennel seeds, white wine, and fresh herbs, it makes a hearty and comforting meal perfect for chilly days.
Ingredients
Scale
Sausage and Broth
- 2 tablespoons olive oil
- 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
- 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)
Finishing Ingredients
- 1 1/2 cups heavy cream
- 1 pound cheese tortellini
- 1/2 cup flat leaf Italian parsley, minced
- 1/2 packed cup basil leaves, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil (remaining)
Instructions
- Brown the Sausage: Heat a large heavy pot over medium heat with 2 tablespoons of olive oil. Add the bulk mild Italian sausage and cook until browned, breaking it into small pieces. Once browned, remove the sausage using 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 until vegetables are soft, stirring occasionally, about 7-10 minutes. Add minced garlic and cook for another 2 minutes until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 5 minutes, stirring frequently. If the tomato paste begins to burn, lower the heat and add a small amount of water to the pot.
- Make the Base: Add the flour to the pot and cook for 2 minutes while stirring constantly. Pour in the white wine and increase heat to high. Use a wooden spoon to scrape the bottom of the pot to release any browned bits. Let the wine reduce by half, about 1-2 minutes.
- Combine and Simmer: Return the cooked sausage to the pot along with the chicken stock and Parmigiano rind if using. Bring the soup to a boil.
- Simmer Soup: Reduce the heat to low and simmer the soup for 10 minutes, allowing flavors to meld.
- Add Cream and Continue Simmering: Stir in the heavy cream and let the soup simmer for another 10 minutes.
- Cook Tortellini: Add the cheese tortellini to the soup and cook until tender, approximately 3-5 minutes. Remove the pot from heat.
- Season and Garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the minced parsley and chopped basil for freshness.
- Serve: Ladle the soup into bowls and serve with grated cheese and crusty bread on the side. Enjoy your hearty, creamy sausage tortellini soup!
Notes
- Makes 6 large or 8 moderate servings.
- You can use any type of Italian sausage; if using fennel sausage, omit the fennel seeds.
- Saving Parmigiano rinds is recommended as they add depth to soups. If you don’t have one, serve the soup with grated cheese instead.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- If the soup becomes too thick, add extra chicken stock to thin it out to desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
