Description
Ang’s Creamy Tortellini Soup is a rich and comforting dish featuring savory Italian sausage, tender vegetables, creamy broth, and cheese-filled tortellini. Enhanced with aromatic spices, white wine, and fresh spinach, this hearty soup is perfect for a cozy meal served with Parmesan and fresh parsley.
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
Seasonings and Liquids
- 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
- 2 cups half and half or heavy cream
Other Ingredients
- 14 oz. refrigerated cheese tortellini
- 1 handful chopped fresh spinach
- Parmesan and fresh parsley for serving
Instructions
- Cook Sausage and Vegetables: In a large stockpot over medium-high heat, cook the ground mild Italian sausage, breaking it into small pieces until mostly browned. Add the diced onion, celery, and carrots; sauté for 5 minutes or until the vegetables soften.
- Add Garlic and Spices: Stir in minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Cook for an additional 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- Deglaze with Wine: Pour in the dry white wine and cook for a few minutes to let the alcohol evaporate and flavors meld.
- Incorporate Flour and Broth: Stir in the all-purpose flour and cook for 1 minute. The mixture will be sticky and dry. Gradually add the chicken broth, stirring constantly to combine. Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for 15 minutes.
- Add Cream and Tortellini: Stir in the half and half or heavy cream and bring back to a gentle simmer. Add the refrigerated cheese tortellini and chopped spinach. Cook according to tortellini package instructions until al dente.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately with cheese bread for dipping.
Notes
- Use mild Italian sausage for a balanced flavor, or spicy sausage for added heat.
- If you prefer a thicker soup, use the full 7 cups of chicken broth; for a thinner consistency, use 6 cups.
- Substitute half and half with heavy cream for an even richer texture.
- Fresh spinach can be substituted with kale or Swiss chard for variations.
- For a gluten-free option, use gluten-free tortellini and substitute flour with a gluten-free thickener.
- White wine can be replaced with chicken broth for a non-alcoholic version.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
