Description
A rich and creamy tortellini soup packed with Italian sausage, fresh vegetables, and cheese tortellini, simmered in a flavorful broth with cream and finished with spinach, Parmesan, and fresh parsley for a comforting, hearty meal.
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 Others
- 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
- 1 handful chopped fresh spinach
For Serving
- Parmesan cheese
- Fresh parsley
Instructions
- Brown the sausage and sauté vegetables: In a large stockpot over medium-high heat, cook the ground mild Italian sausage, breaking it up into small pieces until mostly browned. Add diced onion, celery, and carrots; sauté for 5 minutes or until the vegetables soften.
- Add garlic, spices, and tomato paste: Stir in minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Continue to sauté for an additional 3 to 5 minutes until fragrant, stirring occasionally to prevent burning.
- Cook out the wine and add flour: Pour in the dry white wine and allow it to cook off for a few minutes. Stir in the all-purpose flour and cook for 1 minute, until the mixture becomes sticky and dry.
- Add chicken broth and simmer: Gradually add chicken broth to the pot, stirring to combine. Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for 15 minutes to develop flavors.
- Add cream, tortellini, and spinach: Stir in the half and half or heavy cream and bring back to a low simmer. Add the refrigerated cheese tortellini and chopped fresh spinach. Cook according to the tortellini package instructions until al dente.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve warm with cheese bread for dunking and enjoy your hearty, creamy tortellini soup.
Notes
- Use mild Italian sausage for a balanced flavor; spicy sausage can be substituted if you prefer heat.
- Fresh spinach can be swapped with kale or Swiss chard if desired.
- For a thicker soup, use heavy cream instead of half and half.
- If wine is not available or desired, substitute with an equal amount of additional chicken broth.
- To make the soup gluten free, use gluten free flour and gluten free tortellini.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
