Description
Ang’s Creamy Tortellini Soup is a hearty and flavorful Italian-inspired comfort dish featuring savory ground mild Italian sausage, tender cheese tortellini, and fresh vegetables simmered in a creamy, seasoned broth enriched with half and half. This soup combines rustic flavors with a creamy texture, perfect for a satisfying family meal.
Ingredients
Sausage 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
Seasonings and Broth
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
- 1 (6-oz.) can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6-7 cups chicken broth
Main Ingredients
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
- 1 handful chopped fresh spinach
Garnish
- Parmesan cheese, for serving
- Fresh parsley, chopped, for serving
Instructions
- Brown the sausage and sauté vegetables: In a large stockpot over medium-high heat, cook the ground mild Italian sausage, breaking it into small pieces as it cooks. When the sausage is mostly browned, add the diced onion, celery, and carrots. Sauté the mixture for about 5 minutes or until the vegetables are softened.
- Add garlic, spices, and tomato paste: Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and the can of tomato paste. Cook and stir the mixture for an additional 3-5 minutes until aromatic, taking care to prevent the tomato paste from burning.
- Deglaze with wine and add flour: Pour in the dry white wine and cook it down for a few minutes to reduce the alcohol and concentrate flavor. Sprinkle the flour evenly over the sausage mixture and stir well to combine. Cook for 1 minute; the mixture will become sticky and dry.
- Add broth and simmer: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for 15 minutes to allow flavors to meld.
- 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 spinach. Cook until the tortellini is al dente according to package instructions, usually a few minutes. Do not overcook.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve with cheese bread for a delightful meal.
Notes
- You can substitute heavy cream with half and half for a lighter option.
- Use chicken broth with no added salt if you wish to control sodium levels.
- For a spicier kick, substitute mild Italian sausage with hot Italian sausage.
- Make sure not to overcook tortellini to retain its texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
