Creamy Sausage Tortellini Soup
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 to 10 servings
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Calories
561 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Creamy Sausage Tortellini Soup
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This Creamy Sausage Tortellini Soup is hearty, comforting, and perfect for a cold winter night. With Italian sausage, cheese-filled tortellini, vegetables, and a creamy, tomato-based broth, this restaurant-quality soup is sure to become a favorite in your soup repertoire.
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Ingredients
- 1 pound Italian pork sausage (see note)
- 1 tablespoon olive oil , plus extra if needed
- 1 cup chopped yellow onion
- 3/4 cup shredded or small diced carrots
- 1/2 cup thinly-sliced or small diced celery
- 3 large cloves garlic , minced (about 1 tablespoon)
- 2 tablespoons double concentrated tomato paste
- 1/2 cup dry white wine (I use Pinot Grigio)
- 1/2 cup all-purpose flour
- 6 cups chicken broth or stock (use low sodium to control salt content)
- Two, 14.5 ounce cans petite diced Roma tomatoes (in juice)
- 1-1/2 teaspoons dried Italian seasoning/Italian herbs , plus extra if needed
- 12 ounces refrigerated cheese tortellini or tortelloni
- 1/2 cup grated parmigiano reggiano
- 2 packed cups baby spinach , roughly chopped or torn (about 3 ounces)
- 5 large fresh basil leaves (a handful), roughly torn
- 1 cup heavy cream
- Kosher salt and freshly-ground black pepper
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Instructions
- In a large pot over medium-high heat, brown the sausage in 1 tablespoon olive oil. (I use a 6-3/4 quart enameled cast iron Dutch oven.) As the sausage cooks, break it up into small to medium pieces using a wooden spoon or meat masher.
- When the sausage is browned, remove it from the pot with a slotted spoon, leaving the fat behind in the pan. Place the sausage in a bowl and set aside.
- You'll need about 3 tablespoons of fat in the pan to cook the vegetables. If the sausage has not released this much, add additional olive oil to the pot as needed. If the sausage has released substantially more fat than this, drain off all but 3 tablespoons.
- Add the onion, carrots, and celery with 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until just starting to soften, about 5 minutes. Stir in the garlic and tomato paste and cook for 1-2 minutes, until the garlic is fragrant and the tomato paste starts to develop a brick-like color.
- Pour in the wine and scrape any browned bits from the bottom of the pot with a wooden spoon. Simmer, stirring often, until almost all of the liquid is evaporated, 2-3 minutes.
- Stir the reserved sausage into the vegetables, along with any accumulated juices in the bowl. Sprinkle the flour into the pot and cook, stirring for 1-2 minutes.
- Gradually pour the broth into the pot, stirring until well combined with the sausage mixture. Stir in the diced tomatoes (with juice) and Italian seasoning. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
- Add the tortellini and cook until al-dente, anywhere from 2-3 minutes to 5-8 minutes, depending on the brand you're using. Adjust the heat to maintain a gentle boil and stir the soup a few times as the tortellini cook.
- When the pasta is tender, turn off the heat and immediately stir in the Parmigiano Reggiano, spinach, and basil. Stir for just a couple of minutes, until the spinach is wilted. Stir in the heavy cream.
- Season the soup to taste with salt, pepper, and additional Italian seasoning, if needed. The salt needed will vary depending on the sodium content of your broth. Similarly, the quantity of Italian seasoning will depend on the amount of seasoning in the sausage.
- Serve the soup hot, garnished in serving bowls with additional Parmigiano Reggiano and pepper on top. We like to serve sliced Italian bread on the side for dipping.
Notes
- Sausage Notes: I like to use sweet Italian sausage in this recipe (with fennel). For a spicier soup, you can substitute hot Italian sausage or a mix of sweet and hot. If you're using mild sausage and want to add a little kick of heat to the soup, you can also add a pinch or two of red pepper flakes when sautéing the vegetables.
- If using link sausage, split the casings with the tip of a paring knife and remove the ground meat before browning. Discard the casings.
- Yield: Makes about 12 cups of soup; the quantity will vary slightly by the size of tortellini or tortelloni you're using.
- Storage/Leftovers: Store leftovers tightly covered in the refrigerator for 3-4 days. Reheat gently on the stove, adding additional chicken broth, if needed, to thin the texture.
- See the Variations section in the article above for substitutions.
Nutrition Information
Show Details
Serving
1.5cups
Calories
561kcal
(28%)
Carbohydrates
36g
(12%)
Protein
21g
(42%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Cholesterol
101mg
(34%)
Sodium
1709mg
(71%)
Potassium
615mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3721IU
(74%)
Vitamin C
18mg
(20%)
Calcium
237mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 561kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 101mg | 34% |
| Sodium | 1709mg | 71% |
| Potassium | 615mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3721IU | 74% |
| Vitamin C | 18mg | 20% |
| Calcium | 237mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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