Creamy Tortellini Soup
User Reviews
4.4
Creamy Tortellini Soup
Description
The recipe begins by browning Italian sausage in olive oil while breaking it into crumbles, then setting it aside. Chopped onion, celery, and carrot are then sautéed in the same pot until softened, followed by garlic. A dusting of flour is added to these vegetables and cooked briefly to create a roux base. Chicken broth is poured in and brought to a simmer, where the soup thickens slightly.
The cooked sausage, cheese-filled tortellini, chopped spinach, and half-and-half cream are added back to the pot. The soup continues to cook gently until the tortellini is tender and the flavors have melded. Seasoning with salt and black pepper adjusts taste before serving.
This soup offers a melding of savory sausage and earthy spinach against the creamy broth and tender pasta filled with cheese. The texture is rich and smooth with a delicate heartiness from the vegetables and meat.
It can be prepared ahead and frozen without cream, adding the cream when reheating to maintain best texture. Freezing fresh tortellini is possible but may require longer cooking. The soup stores well refrigerated for several days and freezes for longer preservation.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed, mild
- 1 large onion chopped
- 2 talks celery chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 pound cheese tortellini (1 package)
- 10 ounce spinach roughly chopped
- 2 cups half and half cream
- salt to taste
- black pepper to taste
Instructions
- Cook the sausage: Heat the olive oil in a Dutch oven or soup pot and add the sausage. Cook the sausage until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a plate.
- Cook the vegetables: Add the onion, celery, carrot to the pot and stir. Cook for 3 to 5 minutes, until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
- Add Flour and broth: Sprinkle the flour over the veggies, stir and cook for another minute. Pour in the chicken broth to the pot, stir well and bring to a simmer. Reduce the heat to low and cook for 5 more minutes.
- Combine all ingredients: Add the sausage back to the pot, tortellini, spinach and cream. Stir everything together and continue cooking for another 5 minutes or until the tortellini is cooked through. Season with salt and pepper as needed.
- Serve: Serve immediately.
Notes
- Freeze the soup without cream; add cream when reheating to preserve texture.
- Fresh tortellini can be frozen; adjust cooking time if using frozen directly in soup.
- Cool completely before refrigerating; store in airtight containers for 3-4 days.
- Freeze in large or individual portions for 2–3 months for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 533kcal | 27% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 780mg | 33% |
| Potassium | 586mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5918IU | 118% |
| Vitamin C | 6mg | 7% |
| Calcium | 220mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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