Creamy Tortellini Soup
User Reviews
5
Creamy Tortellini Soup
Description
The recipe starts by crisping bacon and then cooking sausage, onion, and garlic in the rendered fat, building a savory flavor foundation. Chicken broth and vegetables are added and simmered briefly before including the cheese tortellini, which cooks until tender in the broth. Heavy cream is stirred in, and a cornstarch slurry is used to thicken the soup to a creamy consistency. Finally, fresh chopped spinach is incorporated off heat for freshness and color.
The combination of smoked sausage, bacon, and cheese tortellini offers rich, meaty flavors complemented by the vegetables and herbs. The creamy broth provides a smooth mouthfeel balanced by the slight vegetable crunch and fresh spinach.
To avoid mushy tortellini in leftovers, it’s advised to cook tortellini separately and add it when serving. Leftover soup keeps in the refrigerator for up to four days. For freezing, omit cream and tortellini before freezing; add them after thawing. Fresh herbs can be added at serving for brightness.
Ingredients
- 4 lices Bacon chopped
- 8 ounces smoked sausage sliced ½-inch thick
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 4 cups chicken broth reduced sodium
- 1 carrot sliced
- 1 rib celery sliced
- ½ teaspoon basil dried
- ¼ teaspoon red pepper flakes optional
- 6 ounces cheese tortellini spinach tortellini, refrigerated
- 1 cup heavy whipping cream
- 1½ tablespoons cornstarch
- 1 cup spinach packed, chopped, fresh
- ¼ cup Parmesan Cheese shredded
Instructions
- Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
- Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened.
- Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.
- Stir in cream and simmer for 1 more minute. Combine cornstarch and 1 ½ tablespoons water to create a slurry.
- Add cornstarch mixture to simmering soup a little at a time while whisking to reach desired thickness, you may not use all of the slurry. Simmer 1 minute.
- Remove from heat and add spinach. Taste and season with additional salt and pepper if desired.
- Garnish with crumbled bacon, parmesan cheese, and parsley if desired.
Notes
- Cook bacon first to save time and build flavor for the soup base.
- When storing leftovers, keep the tortellini separate or add just before serving to prevent it from becoming mushy.
- Freeze the soup without cream and tortellini, adding them fresh after thawing to maintain texture.
- Fresh herbs can be added just before serving to enhance freshness.
- Soup keeps well refrigerated up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 667 | 33% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 51g | 78% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 152mg | 51% |
| Sodium | 933mg | 39% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4208IU | 84% |
| Vitamin C | 5mg | 6% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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