Description
A rich and comforting Creamy Sausage Tortellini Soup featuring browned Italian sausage, tender veggies, and cheese tortellini simmered in a flavorful broth enriched with cream and Parmigiano rind.
Ingredients
Scale
Sausage and Vegetables
- 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
- 2 tablespoons olive oil
Soup Base
- 3 tablespoons flour
- 1 cup dry white wine
- 1 6-ounce can tomato paste
- 8 cups low-sodium chicken stock
- 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
- 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 up into small pieces as it cooks. Once browned, remove the sausage with a slotted spoon onto a plate and set aside.
- Sauté the vegetables: Add the remaining 2 tablespoons of olive oil to the pot along with the diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook over medium heat stirring occasionally until the vegetables are soft, 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 to prevent burning. If the paste begins to stick or burn, reduce the heat and add a splash of water to the pot.
- Make the roux and deglaze: Sprinkle the flour into the pot and stir constantly for 2 minutes to cook out the raw taste. Pour in the dry white wine and increase the heat to high. Use a wooden spoon to scrape the browned bits from the bottom of the pot. Let the wine reduce by half, which will take 1 to 2 minutes.
- Add sausage and stock: Return the cooked sausage to the pot and add the chicken stock and optional Parmigiano rind. Bring the soup to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 10 minutes to develop flavors.
- Add cream and continue simmering: Stir in the heavy cream and continue to simmer the soup for another 10 minutes gently to thicken and enrich the broth.
- Cook the tortellini: Add the cheese tortellini to the pot and cook until tender, about 5 minutes. Remove the pot from heat.
- Season and finish: Taste the soup and adjust salt and pepper as needed. Stir in the minced parsley and chopped basil for fresh herbal notes.
- Serve: Ladle the soup into bowls and optionally top with grated cheese. Serve with crusty bread for a satisfying meal. Enjoy!
Notes
- Makes 6 large or 8 moderate servings.
- Any type of Italian sausage can be used. Omit fennel seeds if using fennel-flavored sausage.
- Parmigiano rind adds depth to the soup but is optional; if unavailable, serve with grated cheese instead.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in a microwave.
- Use low-sodium chicken stock to control saltiness.
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: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg
