Sausage Tortellini Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
Sausage Tortellini Soup
Description
This Sausage Tortellini Soup begins by browning Italian sausage, breaking it up as it cooks to form flavorful morsels. Onions and carrots are sautéed until soft, contributing sweetness and body. Garlic, Italian seasoning, and fennel seeds add aromatic complexity before flour is toasted in to thicken the base. Chicken stock and an optional Parmesan rind create a savory broth that is simmered to develop flavor and consistency.
Refrigerated three cheese tortellini is stirred in and cooked just until tender, followed by fresh spinach and heavy cream which add freshness and richness, respectively. Fresh chopped basil is finished into the soup for a bright herbal note, with salt and pepper adjusted to taste. The result is a filling, creamy soup where tender pasta and sausage pieces are complemented by softened vegetables and aromatic herbs.
Serve immediately to enjoy the tortellini at its best texture. This soup combines protein, greens, and carbs in a balanced, warm dish suitable for cooler weather or whenever a comforting meal is desired.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 1 onion diced, medium sweet
- 2 carrot diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (3-inch) parmesan optional, rind
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (9-ounce) package three cheese tortellini refrigerated
- 3 cups spinach fresh; coarsely chopped
- ½ cup heavy cream
- 3 tablespoons basil chopped, fresh
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
- Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Parmesan rind, if using; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini and cook until tender, about 4-5 minutes.
- Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to toaste.
- Serve immediately.
User Reviews
Overall Rating
5
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