Creamy Sausage Tortellini Soup
User Reviews
4.9
Creamy Sausage Tortellini Soup
Description
The Creamy Sausage Tortellini Soup features bulk Italian sausage browned and combined with sautéed onion, celery, carrot, and fennel seeds to create a savory base. Garlic, tomato paste, and flour are used to build flavors and thicken the soup before deglazing with dry white wine. Chicken stock and an optional Parmigiano rind introduce umami depth, while heavy cream adds richness. Cheese tortellini are cooked in the simmering broth, absorbing the flavors. Fresh parsley and basil finish the soup to add herbal brightness and balance the creaminess.
This soup offers a creamy yet hearty texture with tender tortellini enveloped in a flavorful broth. The sausage provides savory depth, with fennel seed enhancing the Italian seasoning profile. The inclusion of heavy cream yields a smooth, slightly thickened consistency suitable for a warming main course.
Serving suggestions include ladling the soup into bowls with a sprinkle of parmesan for added richness. Leftovers can be refrigerated and reheated, maintaining the comforting texture of the freshly prepared soup. Adjust seasoning with salt and pepper to taste before serving.
The recipe notes recommend using any type of Italian sausage, omitting fennel seeds if the sausage already contains them. Saving Parmigiano rinds from prior use contributes additional flavor when simmered. Leftovers are best consumed within three days and can be reheated gently on the stovetop or in a microwave.
Ingredients
- 1/4 cup olive oil divided
- 1 pound Italian sausage bulk, mild
- 1 1/2 teaspoons fennel seed can omit if using fennel sausage
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrot diced
- 6 cloves garlic minced
- 3 tablespoons flour
- 1 cup white wine dry
- 1 ounce can tomato paste
- 8 cups chicken stock plus more to thin if needed, low-sodium
- 1 rind parmigiano reggiano optional, see notes below
- 1 1/2 cups heavy cream
- 1 pound cheese tortellini
- 1/2 cup parsley minced, flat leaf, Italian
- 1/2 packed cup basil chopped, leaves
- salt to taste
- black 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
- Use any Italian sausage; omit fennel seeds if using fennel sausage.
- Parmigiano rinds add depth—save and use in this soup or similar recipes.
- Soup serves 6 large or 8 moderate portions.
- Store leftovers up to 3 days; reheat on stovetop or microwave carefully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
