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The Communal Pantry
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Tortellini Soup

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By Kris Legg

Warm up with a hearty Italian Tortellini soup bursting with sausage, vegetables, and spinach in a creamy broth.

EntreeItalianItalian SausagePastaSausageSoup

Ingredients

  • 1 lb. ground Italian Sausage, mild
  • 1 small Yellow Onion, diced
  • 2 Celery Stalks, diced
  • 2 large Carrots, peeled and diced
  • 6 Garlic Cloves, minced
  • 1/2 teaspoon Italian Seasoning (Basil, Oregano, etc.)
  • 1 can (6 oz.) Tomato Paste
  • 1 cup White Wine, dry
  • 3 tablespoons Flour
  • 8 cups Chicken Stock
  • 1 Parm Rind
  • 1 1/2 cups Heavy Cream
  • 1 lb refrigerated Cheese Tortellini
  • 1 handful chopped Spinach, fresh

Instructions

  1. In a large, heavy bottomed pot (like a dutch oven), cook the sausage until browned and lightly crispy, breaking into small pieces. Remove to a plate and set aside.
  2. Add a little cooking oil to the pot (if needed, the sausage may have left enough fat) along with the onion, celery, carrot, and a pinch of salt. Cook until soft, stirring occasionally. Add the garlic and cook until fragrant, about 2 minutes.
  3. Add the tomato paste and cook for 5 minutes, stirring frequently. Don't let the fond on the bottom of the pot burn. If it starts to burn, add a little water and lower the heat.
  4. Add the flour and cook for 2 minutes, stirring constantly. Add the wine to deglaze, and turn the heat to high. Be sure to scrape all the brown bits from the bottom of the pan. After a few minutes, add the sausage, chicken stock, and parm rind, and bring to a boil.
  5. Once boiling, simmer for 10-15 minutes. Add the heavy cream, and simmer for 15 minutes more. The soup can be simmered for a longer time to allow for greater flavor development.
  6. Once you're ready to serve, add the tortellini and cook according to package instructions. Garnish with grated parmesan cheese and serve!
  7. Note: Chili crisp makes an excellent garnish if you're looking to add just a hint of additional heat. Alternatively, hot italian sausage could also be used.