Description
This creamy sausage tortellini soup is a hearty and comforting dish packed with savory Italian sausage, aromatic vegetables, and cheese-filled tortellini in a rich, creamy broth. Perfect for a satisfying meal any time of the year.
Ingredients
Scale
Sausage and Aromatics
- 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 the sausage: Heat a large heavy pot to medium heat with 2 tablespoons of olive oil. Add the bulk mild Italian sausage, breaking it up into small pieces, and cook until browned. Once browned, remove the sausage with a slotted spoon to a plate and set aside.
- Sauté vegetables: Add the remaining olive oil to the pot along with the diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook until soft, stirring occasionally, for about 10 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Add tomato paste: Stir in the tomato paste and cook for 5 minutes, stirring frequently. If the paste starts to burn, lower the heat and add a splash of water to the pot.
- Incorporate flour and wine: Add the flour and cook for 2 minutes, stirring constantly. Pour in the white wine and increase heat to high. Scrape the bottom of the pot with a wooden spoon to dislodge browned bits. Let the wine reduce by half, about 2 minutes.
- Add remaining liquids and sausage: Return the cooked sausage to the pot along with the chicken stock and Parmigiano rind. Bring the mixture to a boil.
- Simmer soup: Reduce heat to low and simmer uncovered for 10 minutes to meld flavors.
- Add cream and cook: Stir in the heavy cream and continue to simmer for another 10 minutes until the soup is rich and creamy.
- Cook tortellini: Add the cheese tortellini to the soup and cook until tender, approximately 5 minutes. Remove the pot from heat afterward.
- Season and garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the minced parsley and chopped basil.
- Serve: Serve the soup hot in bowls, topped with grated cheese if desired, accompanied by crusty bread for dipping. Enjoy your comforting creamy sausage tortellini soup!
Notes
- Serves 6 large or 8 moderate portions.
- You can use any variety of Italian sausage; if using fennel sausage, omit the fennel seeds to avoid overpowering flavor.
- Parmigiano Rinds add great depth to the soup; save rinds from cheese purchases for soups like this. If unavailable, serve with extra grated cheese instead.
- Leftovers keep well for up to 3 days in the refrigerator and reheat nicely on the stovetop or in the microwave.
- If the soup becomes too thick, thin it with additional chicken stock or water to achieve your desired consistency.
