Description
This Creamy Sausage Tortellini Soup is a comforting and hearty dish featuring mild Italian sausage, aromatic vegetables, tomato paste, white wine, and tender cheese tortellini simmered in a rich creamy broth. Infused with fresh herbs and optional Parmigiano rind, it’s perfect for a satisfying meal served with crusty bread.
Ingredients
Scale
Meat
- 1 pound bulk mild Italian sausage
Vegetables & Aromatics
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 6 cloves garlic minced
- 1 1/2 teaspoons fennel seed (can omit if using fennel sausage)
- 1/2 cup flat leaf Italian parsley minced
- 1/2 packed cup basil leaves chopped
Liquids & Dairy
- 1/4 cup olive oil divided
- 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 1/2 cups heavy cream
Pasta & Cheese
- 1 pound cheese tortellini
- 1 rind Parmigiano Reggiano (optional, see notes)
Seasonings
- 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, stirring occasionally, until soft, about 10 minutes. Add garlic and cook for another 2 minutes until fragrant.
- Add Tomato Paste: Stir in tomato paste and cook, stirring frequently for 5 minutes. If it begins to burn, lower the heat and add a splash of water.
- Make Roux & Add Wine: Sprinkle in the flour and cook, stirring constantly for 2 minutes. Pour in the wine and increase heat to high, scraping the bottom of the pot to release browned bits. Allow wine to reduce by half, about 2 minutes.
- Add 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 for 10 minutes.
- Add Cream: Stir in heavy cream and continue to simmer for an additional 10 minutes.
- Cook Tortellini: Add 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 hot with grated cheese and crusty bread.
Notes
- Makes 6 large or 8 moderate servings.
- Any type of Italian sausage can be used; omit fennel seeds if using fennel sausage.
- Parmigiano rinds add great depth to soup but can be omitted or substituted with extra grated cheese.
- Leftovers keep well for up to 3 days and reheat nicely on stovetop or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
