Creamy Sausage Tortellini Soup
User Reviews
4.9
78 reviews
Excellent
Creamy Sausage Tortellini Soup
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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!
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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
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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 Information
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Calories
601kcal
(30%)
Carbohydrates
48.9g
(16%)
Protein
26.4g
(53%)
Fat
32g
(49%)
Saturated Fat
10.8g
(54%)
Cholesterol
100mg
(33%)
Sodium
853mg
(36%)
Potassium
771mg
(22%)
Fiber
3.1g
(12%)
Sugar
6.3g
(13%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 48.9g | 16% |
| Protein | 26.4g | 53% |
| Fat | 32g | 49% |
| Saturated Fat | 10.8g | 54% |
| Cholesterol | 100mg | 33% |
| Sodium | 853mg | 36% |
| Potassium | 771mg | 16% |
| Fiber | 3.1g | 12% |
| Sugar | 6.3g | 13% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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