Description
A rich and creamy sausage tortellini soup featuring tender Italian sausage, aromatic vegetables, and cheese tortellini in a flavorful broth thickened with cream and Parmesan rind. Perfect for a comforting and hearty meal.
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 to medium heat with 2 tablespoons of olive oil. Add the sausage and cook until browned, breaking it into small pieces. Remove the sausage with a slotted spoon and set aside.
- Sauté Vegetables: Add the remaining olive oil to the pot along with onion, celery, carrot, fennel seeds, and a pinch of salt. Cook until softened, stirring occasionally for about 10 minutes. Add garlic and cook for an additional 2 minutes until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring frequently for 5 minutes. If it begins to burn, lower the heat and add a little water to prevent sticking.
- Thicken Soup Base: Add flour and cook for 2 minutes, stirring constantly. Pour in the white wine and turn heat to high. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Cook until wine reduces by half, about 2 minutes.
- Add Broth and Sausage: Return cooked sausage to the pot and add chicken stock along with the Parmigiano rind. Bring to a boil.
- Simmer Soup: Reduce heat and simmer for 10 minutes to develop flavor.
- Add Cream and Simmer: Stir in the heavy cream and continue simmering for another 10 minutes.
- Cook Tortellini: Add cheese tortellini and cook until tender, about 5 minutes. Remove from heat.
- Finish and Serve: Taste and adjust seasoning with salt and pepper. Stir in parsley and basil. Serve in bowls optionally with grated cheese and crusty bread. Enjoy!
Notes
- Makes 6 large or 8 moderate servings.
- You can use any type of Italian sausage; omit fennel seeds if using fennel sausage.
- Parmigiano rinds add excellent depth to soups but can be omitted; serve with grated cheese instead.
- Leftovers keep well for up to 3 days and can be reheated on stovetop or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
