Description
Hearty sausage tortellini soup delivers comfort in a bowl with robust Italian flavors and creamy richness. Packed with tender tortellini, savory sausage, and aromatic herbs, this soup warms hearts and satisfies hunger with each spoonful you’ll savor.
Ingredients
Scale
Meat:
- 1 lb (450g) Italian sausage (mild or spicy)
Vegetables and Aromatics:
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups (120g) fresh spinach or kale, chopped
Liquid and Seasoning Ingredients:
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes, with juice
- 4 cups (960 milliliters) chicken broth
- 2 cups (480 milliliters) heavy cream or half-and-half
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 9 ounces (250 grams) cheese tortellini (fresh or frozen)
- Grated Parmesan cheese, for serving
Instructions
- Render the sausage in a spacious pot over medium-high temperature, methodically crumbling the meat until achieving a rich, golden-brown exterior. Eliminate any surplus rendered fat to maintain a clean cooking surface.
- Incorporate aromatic vegetables – onions, carrots, and celery – into the pot. Sauté these ingredients until they soften and release their subtle fragrances, then introduce minced garlic and allow it to bloom briefly.
- Stream chicken broth into the vegetable and sausage foundation. Integrate diced tomatoes and their accompanying liquid, complemented by dried herbs like basil and oregano. Include red pepper flakes for an optional subtle heat. Allow the mixture to gently simmer, permitting flavors to harmonize and intensify.
- Carefully fold heavy cream into the simmering liquid, creating a silky texture. Introduce tortellini, ensuring they are fully submerged. Cook until pasta reaches an al dente consistency, maintaining a tender yet slightly firm texture.
- Delicately fold fresh spinach or kale into the soup, allowing the greens to wilt seamlessly. Season the entire composition with salt and freshly cracked black pepper, adjusting to personal preference.
- Ladle the robust soup into serving vessels, crowning each portion with a generous sprinkle of aged Parmesan cheese. Accompany with rustic, crusty bread for a complete dining experience.
Notes
- Select high-quality Italian sausage for deeper, richer flavor profiles that elevate the entire soup’s taste experience.
- Remove sausage casings before cooking to ensure better meat distribution and more uniform texture throughout the dish.
- Consider using pre-cooked tortellini to reduce overall cooking time and prevent potential overcooking of pasta.
- Swap heavy cream with half-and-half or milk for lighter versions, making the soup less caloric without sacrificing creamy consistency.
- Fresh spinach wilts faster than kale, so add leafy greens in the last minute of cooking to maintain vibrant color and nutrients.
- For gluten-free adaptation, replace regular tortellini with gluten-free tortellini and ensure all broth ingredients are certified gluten-free.
- Adjust red pepper flakes based on spice tolerance, starting with small amounts and increasing gradually for personalized heat level.
- Freeze leftover soup without cream or tortellini, adding those ingredients fresh when reheating to maintain optimal texture and taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 575
- Sugar: 4g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg