Tortellini Soup
TORTELLINI SOUP😍
First day of fall means I am diving head first into a bowl of my favorite tortellini soup. One bite is like getting a hug from grandma level comfort and will have you asking for seconds and thirds. The gentle spiciness from the sausage (easily omitted for vegetarians), paired with the tomato-y, creamy broth with little tortellini nestled in, you couldn’t ask for much more.
Notes:
This comes out more like a stew than a soup since there’s more ingredients than broth. If you’re a big broth person and would rather have it more like a soup, then add in 2 more cups of broth and 2 oz cream cheese and adjust for seasonings.
Serves 4.
Ingredients:
For the Creamy Tortellini Soup:
1lb Italian sausage
10 oz cheese tortellini
1 qt chicken broth
1 container Mirepoix (1 onion chopped, 1 carrot chopped, and 2 celery stalks chopped)
1 tbsp olive oil
2 tbsps tomato paste
4 cloves minced garlic
½ tsp dried oregano
½ tsp dried basil
¼ tsp fennel seeds
4 oz chopped fresh spinach
4 oz light cream cheese
Chopped fresh basil
Red pepper flakes (optional)
Salt and pepper to taste
Directions:
For the Tortellini Soup:
Heat a large stock pot or dutch oven to high heat and drizzle in the olive oil.
Crumble Italian sausage and add to the pot, letting it sear one one side for 3-4 minutes or until charred in some places.
Use a wooden utensil to break up any large bits of sausage. If there’s a lot of oil, drain some off, you only want about a tablespoon in there.
Add in the mirepoix and season with a bit of salt and pepper. Cook on high until soft, about 4-5 minutes.
Stir in tomato paste, garlic, oregano, basil, and fennel seeds and cook for 1 minute.
Pour in broth and bring to a boil.
Add the tortellini and cook according to package directions.
With 2 minutes to go, reduce the heat to low, and stir in the chopped spinach and the cream cheese.
Taste and adjust seasonings, adding red pepper flakes if you want a little more heat.
Top with basil and enjoy!