Sausage tortellini soup is a warm, comforting dish that combines the richness of Italian sausage, the heartiness of tortellini, and a flavorful broth. It’s quick and easy to make and perfect for chilly nights. Here’s how to make it:
Ingredients:
- 1 lb (450 g) Italian sausage (sweet or spicy)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups (960 ml) chicken broth
- 2 cups (480 ml) heavy cream or half-and-half
- 1 can (14.5 oz/410 g) diced tomatoes, undrained
- 1 package (9 oz/255 g) refrigerated cheese tortellini
- 2 cups (60 g) fresh spinach or kale, chopped (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper, to taste
- 1/4 cup (30 g) grated Parmesan cheese (optional)
- Olive oil (for cooking)
Instructions:
1. Cook the Sausage:
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the Italian sausage, breaking it up with a spoon as it cooks. Cook for 5-7 minutes, or until the sausage is browned and cooked through.
- Remove the sausage from the pot and set aside, leaving some drippings in the pot.
2. Sauté the Vegetables:
- In the same pot, add the diced onion and cook for 3-4 minutes until softened.
- Add the garlic and cook for another 1 minute until fragrant.
3. Add Liquids and Seasonings:
- Pour in the chicken broth, diced tomatoes (with juices), heavy cream, oregano, and basil. Stir to combine.
- Bring the mixture to a simmer and let it cook for 5 minutes to meld the flavors.
4. Cook the Tortellini:
- Add the tortellini to the soup and cook according to package instructions, usually about 3-5 minutes, until the pasta is tender and floats to the top.
5. Add the Sausage and Greens:
- Return the cooked sausage to the pot and stir in the spinach or kale (if using). Continue to cook for another 2-3 minutes until the greens are wilted and the soup is heated through.
6. Serve:
- Taste and adjust seasoning with salt and pepper if needed.
- Serve the soup with grated Parmesan cheese on top, if desired.
Tips:
- Add Vegetables: You can add more vegetables like carrots, celery, or bell peppers for extra flavor and nutrition.
- Make It Spicy: Use spicy Italian sausage and add a pinch of red pepper flakes for extra heat.
- Low-fat Version: Use milk or half-and-half instead of heavy cream for a lighter version.
- Make Ahead: This soup keeps well in the fridge for 3-4 days and tastes even better the next day.
- Freezing: You can freeze the soup (without tortellini) for up to 3 months. Just add fresh tortellini when reheating.
Enjoy your comforting, hearty sausage tortellini soup!