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Ang's Creamy Tortellini Soup Recipe

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4.1 from 88 reviews

Ang's Creamy Tortellini Soup is a rich and comforting Italian-inspired soup featuring savory mild Italian sausage, tender vegetables, and cheesy tortellini in a creamy, flavorful broth. Enhanced with Parmesan and fresh parsley, this hearty soup is perfect for cozy dinners.

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 Sauce

  • 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

Final Ingredients

  • 14 oz. refrigerated cheese tortellini
  • 2 cups half and half or heavy cream
  • 1 handful chopped fresh spinach
  • Parmesan cheese, for serving
  • Fresh parsley, for serving

Instructions

  1. 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 carrot. Sauté for about 5 minutes or until the vegetables soften.
  2. Add Aromatics and Tomato Paste: Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Sauté for an additional 3-5 minutes until fragrant, stirring occasionally to prevent burning.
  3. Deglaze and Thicken: Pour in the dry white wine and cook for a few minutes to reduce. Sprinkle the all-purpose flour over the mixture and cook, stirring, for 1 minute to remove the raw flour taste. The mixture will become sticky and dry.
  4. Add Broth and Simmer: Gradually whisk in 6 to 7 cups of chicken broth, stirring constantly to combine. Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for 15 minutes to develop the flavors.
  5. Finish with Cream and Tortellini: 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 directions, usually about 3-5 minutes.
  6. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve with cheese bread for a satisfying meal.

Notes

  • Use mild Italian sausage for a balanced flavor, or switch to spicy if you prefer heat.
  • Make sure to gradually add the chicken broth while whisking to avoid lumps from the flour.
  • Fresh spinach adds color and nutrition but can be swapped for kale or omitted if preferred.
  • For a richer soup, use heavy cream; half and half will lighten the calories slightly.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://recipethrive.com/angs-creamy-tortellini-soup-recipe/