Description
This Creamy Sausage Tortellini Soup is a comforting Italian-inspired dish featuring browned Italian sausage, aromatic vegetables, a rich tomato and cream base, and tender cheese tortellini. It’s a hearty, flavorful soup perfect for cozy dinners and easy to prepare in about an hour.
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
Final Ingredients
- 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 Italian sausage and cook, breaking it up into small pieces, until browned. Remove the sausage with a slotted spoon and set aside on a plate.
- Sauté Vegetables and Fennel: To the same pot, add the remaining olive oil, diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook for about 10 minutes until the vegetables are soft, stirring occasionally. Add minced garlic and cook for an additional 2 minutes until fragrant.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 5 minutes, stirring frequently. If the paste begins to stick or burn, reduce heat and add a splash of water to loosen it.
- Add Flour and Deglaze: Sprinkle in the flour, stirring constantly, and cook for 2 minutes. Pour in the white wine, increase heat to high, and scrape the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce by half, about 1–2 minutes.
- Add Broth and Simmer: Return the cooked sausage to the pot along with the chicken stock and Parmigiano rind. Bring the soup to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
- Add Cream and Continue Simmering: Stir in the heavy cream and simmer the soup for another 10 minutes until rich and creamy.
- Cook Tortellini: Add the cheese tortellini to the soup and cook until tender, about 5 minutes. Remove the pot from heat once cooked.
- Season and Finish: Taste the soup and adjust salt and pepper as needed. Stir in chopped parsley and basil for fresh herbal notes.
- Serve: Ladle the soup into bowls and serve with grated cheese and crusty bread if desired. Enjoy your warm, creamy sausage tortellini soup!
Notes
- Makes 6 large or 8 moderate servings.
- You can use any type of Italian sausage. If using fennel sausage, omit the fennel seeds.
- Save Parmigiano rind for soup flavoring or serve with grated cheese if rind is unavailable.
- Leftovers keep well for up to 3 days and can be reheated on the stovetop or in a microwave.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
