Sausage Tortellini Soup
User Reviews
5
Sausage Tortellini Soup
Description
This Sausage Tortellini Soup recipe starts with browning pork sausage in a large pot, breaking it up to develop flavor. Onions and carrots are sautéed until tender, then garlic is added to build aromatic depth. Tomato paste is stirred in to thicken and deepen taste, followed by Italian seasoning and beef broth for a savory base.
Heavy cream enriches the broth, creating a creamy texture that complements the addition of refrigerated cheese tortellini, which cooks quickly while simmering. Finally, kale is stirred in and allowed to wilt gently off the heat, adding leafy greens and nutrients. The soup is seasoned with salt and pepper and finished optionally with freshly grated Parmesan and fresh herbs for garnish.
This soup can be served as a satisfying main course, pairing rich flavors with tender pasta and greens. The inclusion of hearty sausage and tortellini makes it filling and suited to cooler weather.
Extra soup stores well in the refrigerator for up to five days. Because of the cream, freezing may cause curdling; to avoid this, omit the cream if freezing is planned. Reheat gently to maintain a smooth texture.
Ingredients
- 1 pound pork sausage sweet or hot are both fine, casings removed if you are using sausage links, ground, Italian style
- 1 yellow onion or white onion, medium
- 2 carrot peeled and diced into thin rounds or half moons, large
- 1 teaspoon salt plus more to taste if necessary
- 1 teaspoon black pepper plus more to taste if necessary, freshly ground
- 3 to 5 cloves garlic finely minced
- 6 ounces tomato paste not tomato sauce
- 1 tablespoon Italian seasoning or to taste
- 64 ounces beef broth reduced sodium
- 1 cup heavy cream half-and-half may be substituted
- 9 ounce cheese tortellini or your favorite tortellini flavor and style, package refrigerated
- 3 cups kale with very thick stems and ribs removed, torn or roughly chopped leaves
- Parmesan Cheese optional for garnishin, freshly grated
- fresh herbs basil, thyme, oregano, etc.; optional for garnishing, including parsley
- parsley basil, thyme, oregano, etc.; optional for garnishing, including parsley
Instructions
- To a large Dutch oven or soup pot, add the pork, and saute over medium-high heat for about 4-5 minutes; crumble and toss with a wooden spoon as it's cooking.
- Add the onions, carrots, salt, pepper, and saute for about 5 minutes, or until tender; stir frequently.
- Add the garlic, stir, and saute for 1 minute or until fragrant; stir nearly constantly.
- Add the tomato paste and stir to combine.
- Evenly sprinkle the Italian seasoning over the top, add the beef broth, stir, reduce the heat to medium, and simmer uncovered for 5 minutes.
- Add the heavy cream, tortellini, and continue to simmer for about 5 minutes, or until tortellini are soft and done. Tip - Use heavy cream for best results, although half-and-half may be substituted. Do not use milk, it's too thin and watery and won't help you acheive the intended flavor and texture goals.
- Add the kale, stir to combine, turn off the heat, and wait for 1-2 minutes, or until it has wilted.
- Taste the soup and make any necessary flavor adjustments. Seasoning Tips - More than likely, you will want to add more salt, at least 1 to 2 teaspoons more. Part of it will depend on how salty your pork sausage is, but also your general preference for salt. If the soup tastes at all flat, bland, boring, or like it's missing something, it likely needs more salt so don't be afraid to add it. Pepper too, although not as critical as salt tends to be. For those who want just a hint of spice, a tiny pinch of cayenne pepper will add flavor and interest, rather than just spiciness and it's a trick I often use when I want to jazz up soup. You have to add more than a pinch to actually make it spicy. Hot pepper flakes are also a nice touch here. Ironically, so is a pinch of sugar. It can balance the acidity of the tomato sauce similar to adding a pinch of sugar to pasta sauce.
- After you have the soup seasoned to your liking, ladle it into bowls, optionally garnish with fresh Parmesan and/or fresh herbs, and serve with crusty bread like a baguette, or homemade dinner rolls, or Parker House rolls.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing is not recommended due to cream, which can curdle upon thawing; omit cream if freezing is planned.
- Reheat gently, either in short microwave bursts or on the stove over low heat, to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 84mg | 28% |
| Sodium | 1381mg | 58% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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