Description
Ang’s Creamy Tortellini Soup is a hearty and comforting Italian-inspired soup featuring flavorful mild Italian sausage, tender cheese tortellini, and a creamy broth enriched with half and half. Loaded with fresh vegetables like onions, celery, carrots, and spinach, it offers a perfect balance of rich, savory flavors with a touch of freshness. Ideal for a cozy meal, this soup is finished with Parmesan and fresh parsley for an extra burst of taste.
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
Spices and Seasonings
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
Liquids and Staples
- 1 (6-oz.) can tomato paste
- 1/2 cup dry white wine
- ½ cup all-purpose flour
- 6–7 cups chicken broth
- 2 cups half and half or heavy cream
Pasta and Greens
- 14 oz. refrigerated cheese tortellini
- 1 handful chopped fresh spinach
For Serving
- Parmesan cheese
- Fresh parsley
Instructions
- Cook the sausage and vegetables: In a large stockpot set over medium-high heat, cook the ground mild Italian sausage, breaking it up into small pieces as it browns. When the sausage is mostly browned, add diced onion, celery, and carrots. Sauté the mixture for about 5 minutes or until the vegetables become soft and fragrant.
- Add garlic, spices, and tomato paste: Stir in the minced garlic, kosher salt, ground black pepper, Italian seasoning, and crushed fennel seed. Add the tomato paste and sauté everything together for another 3 to 5 minutes, stirring occasionally to prevent burning, until the mixture feels aromatic.
- Deglaze and thicken: Pour in the dry white wine and allow it to cook off for a few minutes. Stir in the all-purpose flour and cook for 1 minute; the mixture will become sticky and dry. Gradually add the chicken broth while continuously stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes to develop flavors and thicken the soup.
- Add 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 fresh spinach. Cook just until the tortellini reaches al dente texture according to the package instructions, usually about 3-5 minutes.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley. Serve alongside crusty cheese bread for the ultimate comforting meal experience.
Notes
- Half and half can be substituted with heavy cream or whole milk for a lighter soup, though heavy cream gives the richest flavor.
- For a spicier version, use hot Italian sausage instead of mild.
- White wine can be omitted if preferred, and replaced with more chicken broth.
- Ensure not to overcook the tortellini to maintain a tender but firm texture.
- This soup freezes well if you want to prepare in advance; add fresh spinach just before serving when reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sautéing, simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
Keywords: creamy tortellini soup, Italian sausage soup, cheese tortellini soup, creamy pasta soup, sausage and tortellini recipe, hearty Italian soup
