Ang’s Creamy Tortellini Soup
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(1.09k)
Ingredients
6-8 servings
- 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
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
- one 6-oz. can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6–7 cups chicken broth
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
- 1 handful chopped fresh spinach
- Parmesan and fresh parsley for serving
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Preparation
Step 1
In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.
Step 2
Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Step 3
Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth, stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.
Step 4
Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente, per package directions. Serve with fresh parsley and Parmesan and dunk with cheese bread.
Step 5
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Chef's notes
Can be made vegetarian by omitting sausage. Cannellini beans would be a good substitute.
Serve with garlic bread and a green salad for a complete meal.
Wine can be replaced with chicken or vegetable broth.
Frozen tortellini needs a few extra minutes to cook.
Shelf-stable tortellini should be cooked in a separate pot before adding to the soup.
Best consumed within 2-3 days. Separate tortellini from soup if storing for leftovers.
