Description: A hearty and flavorful soup brimming with Italian sausage, tender cheese tortellini, and fresh spinach in a creamy tomato broth. Perfect for a comforting weeknight meal.
Ingredients:
- 16 ounces Italian sausage (sweet, mild, or hot, your choice – see note)
- 1/2 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 2 tablespoons all-purpose flour
- 3-4 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred, or adjust salt accordingly)
- 1 (28 ounce) can diced tomatoes with juices, undrained
- 1/4 teaspoon Italian seasoning
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy cream or whipping cream
- 2 cups (packed) fresh baby spinach (optional)
- Salt & pepper to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Preparation:
Step 1: Prepare the Sausage: If using whole Italian sausages, remove the meat from the casings. You can do this by slicing the casing lengthwise with a sharp knife and peeling it away. Discard the casings.
Step 2: Cook the Sausage: In a large soup pot or Dutch oven, add the sausage meat. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over and cooked through. Use a wooden spoon to break up the sausage into smaller pieces as it cooks.
Step 3: Remove Sausage and Reserve Fat: Once the sausage is cooked, carefully remove it from the pot using a slotted spoon or spatula and set it aside on a plate lined with paper towels to drain any excess grease. Leave about a tablespoon of the sausage fat in the pot for added flavor. If there is significantly more fat than a tablespoon, drain off the excess.
Step 4: Sauté Aromatics: Add the finely chopped onion and celery to the pot with the reserved sausage fat. Cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables soften and become translucent. This step is crucial for building a flavorful base for the soup. Be careful not to burn the vegetables.
Step 5: Create a Roux: Add the all-purpose flour and minced garlic to the pot with the softened vegetables. Cook for one minute, stirring constantly, to create a roux. This will help thicken the soup. The roux should be fragrant and slightly golden. Be sure to cook it long enough to remove the raw flour taste, but not so long that it burns.
Step 6: Add Chicken Broth: Slowly pour in the chicken broth, a little at a time, while stirring constantly with a whisk. This helps to prevent lumps from forming. Continue stirring until the flour has completely dissolved and the broth is smooth.
Step 7: Add Tomatoes, Sausage, and Seasoning: Add the can of diced tomatoes (with their juices) and the Italian seasoning to the pot. Return the cooked Italian sausage to the pot. Stir to combine all the ingredients.
Step 8: Bring to a Boil and Simmer: Increase the heat to high and bring the soup to a gentle boil. Once it’s boiling, reduce the heat to low so the soup is gently simmering.
Step 9: Cook Tortellini: Add the refrigerated cheese tortellini to the simmering soup. Cook for 5 minutes, or until the tortellini is tender and cooked through. Follow the package instructions for specific cooking times, as they may vary slightly depending on the brand.
Step 10: Add Cream and Finish: Stir in the heavy cream or whipping cream. Cook for another 5 minutes, allowing the soup to thicken slightly and the flavors to meld together. Be careful not to boil the soup after adding the cream, as this can cause it to curdle.
Step 11: Add Spinach (Optional): If desired, stir in the fresh baby spinach. Cook for 1-2 minutes, or until the spinach wilts.
Step 12: Season and Serve: Season the soup with salt and pepper to taste. Be mindful of the salt content of the chicken broth and sausage, and adjust accordingly.
Why You Will Love This Recipe:
This Italian Sausage Tortellini Soup is a comforting and satisfying meal that’s easy to make and packed with flavor. The combination of savory Italian sausage, tender cheese tortellini, and a creamy tomato broth is simply irresistible. It’s a one-pot wonder that’s perfect for busy weeknights, and it’s sure to become a family favorite.
Furthermore, its customizable. you can use the pasta of your choice or omit it for a lower-carb meal. Feel free to use other types of sausage such as Andouille or chorizo for a spicier version, and you can add vegetables such as bell peppers or zucchini. This soup is very forgiving.
COOKING Rating:
Easy. This recipe is suitable for beginner cooks.
Serving Suggestions:
- Garnish with grated Parmesan cheese and fresh basil leaves for added flavor and visual appeal.
- Serve with crusty bread or garlic bread for dipping.
- A side salad complements the richness of the soup.
- Pair with a light-bodied red wine, such as Chianti or Pinot Noir.
Tips:
- For a spicier soup, use hot Italian sausage.
- You can substitute ground turkey or chicken sausage for the Italian sausage.
- If you don’t have fresh spinach, you can use frozen spinach. Thaw and squeeze out the excess moisture before adding it to the soup.
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
- This soup can be made ahead of time and reheated. The flavors will actually deepen over time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Tortellini can be frozen prior to cooking. Frozen tortellini should be added to the boiling soup and cooked until they’re fully cooked. Do not refreeze soup that contains tortellini
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 450-550 (depending on ingredients used)
- Protein: 25-35g
- Sodium: Varies depending on broth and sausage used. 800mg-1200mg.
Conclusion:
This Italian Sausage Tortellini Soup is a delicious and versatile recipe that’s perfect for any occasion. With its hearty flavors and comforting texture, it’s sure to warm you from the inside out. So gather your ingredients and get ready to enjoy a bowl of pure culinary bliss! This is a good option if you want a hot and delicious meal that doesn’t take hours to prepare, and it is a good way to use up some vegetables and other ingredients.
Questions and Answers:
Q1: Can I use frozen tortellini in this recipe?
A: Yes, you can use frozen tortellini. Add the frozen tortellini to the simmering soup and cook for a few minutes longer than the recommended cooking time for refrigerated tortellini. Be sure to follow the package instructions.
Q2: Can I make this soup vegetarian?
A: Absolutely! To make this soup vegetarian, simply omit the Italian sausage and use vegetable broth instead of chicken broth. You can also add other vegetables, such as mushrooms, bell peppers, or zucchini, for added flavor and nutrients.
Q3: Can I freeze this soup?
A: Yes, you can freeze this soup, but keep in mind that the tortellini may become slightly softer after thawing. To freeze, allow the soup to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Q4: How can I make this soup thicker?
A: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup. Stir well and cook for a few minutes until the soup thickens to your desired consistency. You can also add a can of cannellini beans which helps thicken the texture.
Q5: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add any vegetables you like to this soup. Some good options include carrots, zucchini, bell peppers, and mushrooms. Add the vegetables along with the onions and celery and sauté until they soften.
