Description
Ang’s Creamy Tortellini Soup is a comforting and hearty Italian-American soup featuring savory Italian sausage, tender vegetables, rich cream, and cheesy tortellini. This flavorful soup simmers on the stovetop, creating a luscious, creamy broth perfect for cozy meals any time of year.
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 Flavorings
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
- one 6-oz. can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
Liquids and Dairy
- 6–7 cups chicken broth
- 2 cups half and half or heavy cream
Pasta and Greens
- 14 oz. refrigerated cheese tortellini
- 1 handful chopped fresh spinach
Garnish
- Parmesan cheese for serving
- Fresh parsley for serving
Instructions
- Cook the sausage and vegetables: In a large stockpot set over medium-high heat, cook the ground mild Italian sausage, breaking it up into little pieces until mostly browned. Add the diced onion, celery, and carrots, and sauté the mixture for 5 minutes or until the vegetables are soft.
- Add garlic, spices, and tomato paste: Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Sauté for an additional 3 to 5 minutes until fragrant, stirring occasionally to prevent burning.
- Deglaze with wine and add flour: Pour in the dry white wine and cook for a few minutes to let the alcohol cook off. Stir in the all-purpose flour, cooking it for 1 minute until it becomes sticky and dry.
- Add broth and simmer: Gradually whisk in the chicken broth, blending the mixture to a smooth consistency. Bring to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to meld the flavors.
- Finish with cream, tortellini, and spinach: Stir in the half and half or heavy cream and bring the soup back to a low simmer. Add the refrigerated cheese tortellini and chopped fresh spinach, cooking until the tortellini are al dente according to package directions.
- Serve and garnish: Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve with crusty cheese bread for dipping and enjoy this rich and warming soup.
Notes
- Use mild Italian sausage for a balanced flavor, or spicy if you prefer more heat.
- Dry white wine helps deglaze the pot and adds brightness, but can be substituted with additional chicken broth if preferred.
- For a richer soup, use heavy cream; half and half will lighten it up slightly.
- You can substitute fresh spinach with kale or Swiss chard for a different leafy green.
- Cheese tortellini should be refrigerated; if using frozen, adjust the cooking time to ensure al dente texture.
- Serve with crusty cheese bread or garlic bread to soak up the creamy broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
