Description
Ang’s Creamy Tortellini Soup is a hearty and comforting Italian-inspired soup featuring mild Italian sausage, tender vegetables, creamy broth, and cheesy tortellini. This rich and flavorful soup is perfect for a cozy meal and is finished with fresh spinach, Parmesan, and parsley for a delicious touch.
Ingredients
Scale
Meat and Vegetables
- 1 lb. ground mild Italian sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
Liquids and Other
- 1 six-ounce can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6 to 7 cups chicken broth
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
Finishing Touches
- 1 handful chopped fresh spinach
- Parmesan cheese, for serving
- Fresh parsley, for serving
Instructions
- Cook the sausage and vegetables: In a large stockpot over medium-high heat, cook the ground Italian sausage, breaking it up into small pieces until mostly browned. Then add the diced onion, celery, and carrots, sautéing for 5 minutes or until the vegetables become soft.
- Add garlic, spices, and tomato paste: Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Cook for an additional 3 to 5 minutes until fragrant, stirring occasionally to prevent burning.
- Deglaze with wine and add flour: Pour in the white wine and let it cook for a few minutes to reduce slightly. Stir in the flour and cook for 1 minute; the mixture will become sticky and dry.
- Add chicken broth and simmer: Gradually add the chicken broth while stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to develop flavor.
- Add cream and finish soup: Stir in the half and half or heavy cream and bring to a low simmer. Add the refrigerated cheese tortellini and chopped spinach. Cook just until the tortellini are al dente according to package instructions. Serve hot garnished with fresh parsley and Parmesan cheese, alongside cheese bread if desired.
Notes
- For a richer soup, use heavy cream instead of half and half.
- Adjust salt and pepper to taste, especially if your broth is salted.
- Use fresh Parmesan for best flavor when garnishing.
- Cheese bread or garlic bread makes a perfect accompaniment to this soup.
- You can substitute chicken broth with vegetable broth to make a milder flavor, although sausage adds richness.
- Cooking tortellini al dente ensures it holds texture and doesn’t become mushy in the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
