Description
A rich and comforting Creamy Sausage Tortellini Soup featuring Italian sausage, tender vegetables, and cheesy tortellini in a savory broth enriched with cream and Parmigiano Reggiano rind.
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 Garnish
- 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 to medium heat with 2 tablespoons of olive oil. Add the bulk mild Italian sausage and cook until browned, breaking it into small pieces. Remove the sausage with a slotted spoon to a plate and set aside.
- Sauté Vegetables: In the same pot, add the remaining olive oil, diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook until the vegetables are soft, about 10 minutes, stirring occasionally. Add minced garlic and cook an additional 2 minutes until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 5 minutes, stirring frequently to prevent burning. If it begins to burn, lower the heat and add a splash of water.
- Incorporate Flour and Wine: Add the flour and cook for 2 minutes while stirring constantly. Pour in the dry white wine and increase heat to high. Scrape the bottom of the pot with a wooden spoon to lift browned bits. Allow wine to reduce by half, about 2 minutes.
- Combine Sausage and Stock: Return cooked sausage to the pot, add chicken stock and Parmigiano rind. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce heat and simmer uncovered for 10 minutes to meld flavors.
- Add Cream and Simmer: Stir in the heavy cream and continue simmering for another 10 minutes.
- Cook Tortellini: Add the cheese tortellini and cook until tender, about 5 minutes. Remove the pot from heat.
- Season and Garnish: Taste and adjust salt and pepper as needed. Stir in minced parsley and chopped basil.
- Serve: Ladle soup into bowls and serve with grated cheese and crusty bread. Enjoy your hearty, creamy tortellini soup!
Notes
- Serves 6 large or 8 moderate portions.
- Any Italian sausage variety works; if using fennel sausage, omit fennel seeds.
- Parmigiano Reggiano rind adds depth; if unavailable, serve with grated cheese.
- Leftovers keep for up to 3 days and reheat well in microwave or on stovetop.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: thirty 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
