Creamy Sausage Tortellini Soup
Loaded with flavor, this velvety, creamy Sausage Tortellini Soup is a cold weather favorite that's easy to make in under an hour! Serve with crusty bread and you're set!
Servings: 6
Ingredients
- 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
- 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, see notes below
- 1 1/2 cups heavy cream
- 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
- Heat a large heavy pot to medium heat with 2 tablespoons of olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once brown, remove the sausage with a slotted spoon to a plate and set aside.
- To the pot, add the remaining olive oil along with the onion, celery, carrot, fennel seeds, and a pinch of salt. Cook until soft while stirring every so often (about 7-10 minutes). Add the garlic and cook for another 2 minutes or until fragrant.
- Add the tomato paste and cook stirring frequently for 5 minutes. If the paste starts to burn lower the heat and add a touch of water to the pot.
- Add the flour and cook for 2 minutes, stirring constantly. Next, add the wine and turn the heat to high. With a wooden spoon scrape the bottom of the pot to dislodge any browned bits. Once the wine has reduced by half (about 1-2 minutes) add the cooked sausage, chicken stock, and Parmigiano rind. Bring to a boil.
- Once boiling, lower the heat and simmer for 10 minutes. Add the cream and simmer the soup for another 10 minutes.
- Add the tortellini and cook until tender (about 3-5 minutes) then remove the pot from the heat. Taste test the soup and adjust salt and pepper if required. Stir in the parsley and basil.
- Serve in bowls with grated cheese and crusty bread. Enjoy!
Notes
- Makes 6 large or 8 moderate servings.
- Any type of Italian sausage can be used. If using fennel sausage, omit the fennel seeds.
- We always recommend saving Parmigiano Rinds! They are excellent for soups like this, but if you don't have one just serve with grated cheese.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or stovetop.
Nutrition
Calories: 601kcal | Carbohydrates: 48.9g | Protein: 26.4g | Fat: 32g | Saturated Fat: 10.8g | Cholesterol: 100mg | Sodium: 853mg | Potassium: 771mg | Fiber: 3.1g | Sugar: 6.3g | Calcium: 55mg | Iron: 2mg