Spicy Sausage and Tortellini Soup
Making Tortellini Soup My Own
Tortellini soup is something we grew up eating, it’s one of my mom’s go-to recipes! She made it for my fiance Matt the first time he came to visit and now makes it every Christmas we come to visit. It’s a family-favorite comfort food that has everyone craving seconds. When I was craving a tortellini soup lately, but didn’t have any trips to my mom’s planned, I got to the drawing board on how to make this soup my own. While I love my mom’s soup, the memory is now tied to her making it for special occasions, so I needed to start with the base and then add or switch out ingredients to match how I typically cook at home. Putting my own spin on a family recipe! I started with adding some spiciness with a spicy sausage and a pinch of red pepper flakes. Next, I incorporated some extra vegetables, like carrots and mushrooms to add some extra nutrients and heartiness to an already delicious meal. The first time I made this recipe, my fiance told me this was the best soup I’ve ever made. Thank goodness he loved it, because we went through several rounds of tests to make sure this recipe was perfect to share. At this point, we likely need a good break from tortellini soup, but even after all of those tests, he was still helping me clean off every pot of soup until every last drop was eaten. A true testament to just how good this soup is.
Recipe Details
This soup is everything you want on a cool night: warm, spicy, herby, and creamy, all with the comfort of tortellinis mixed through. Unlike other tortellini soups, this one is also packed with veggies. I’m constantly looking for ways to sneak in extra veggies in our meals, and it was so easy to add them here. The variety of textures keep every bite interesting, plus you can feel good about getting loads of nutrients in every bowl! Starting out this soup is similar to many, with you alliums! Saute your chopped onions with the carrots until just softened and throw in the garlic for the last minute to kick-in the flavor. Once the onions have softened, add in the spicy italian sausage, breaking it up with a spoon and let brown. Continue to stir and break up the sausage for a few minutes, stopping to ensure even browning happens on all of the sausage pieces.
A comforting soup, loaded with veggies, sausage, and, of course, fresh tortellinis. Just spicy enough to warm you up on a cold evening, this soup makes for a perfect weeknight meal.
- 2 tbsp olive oil
- 1 chopped medium yellow onion
- 2 large carrots, peeled and sliced
- 2 cloves of garlic, minced
- 1 lb spicy Italian sausage, casings removed
- 2 tbsp tomato paste
- 8 oz baby portobello mushrooms
- 4 tbsp pesto
- 15 oz crushed tomatoes
- 4 cup chicken broth
- 2-3 cup spinach, about 2 handfuls
- 1 cup heavy cream
- 8-10 oz fresh cheese tortellinis
- 1/4 cup grated parmesan cheese
In a large dutch oven or soup pot, heat the olive oil over medium heat until it begins to shimmer. Add the chopped yellow onion and chopped carrots, stirring occasionally until the vegetables have softened, about 5 minutes. Add in the minced garlic and stir to incorporate. Let cook for about 1 minute until fragrant.
Add in the spicy italian sausage, breaking it up with a spoon until smaller pieces are formed. Pausing from time to time to let the meat brown, about 6 minutes.
I used pork italian sausage, but chicken sausage will be great too if you have dietary restrictions. Just keep an eye on it while it browns and add more oil if needed.Stir in the tomato paste, coating the sausage and vegetables in the tomato. Add in the sliced baby portobello mushrooms and pesto, giving it a quick stir, before adding in the crushed tomatoes and chicken broth. Stir everything together until evenly mixed and turn the heat up to high, bringing the soup to a simmer. Let the soup bubble for 15-20 minutes.
After your soup has simmered, add the spinach and heavy cream. Stir the cream into the soup and then add in the fresh tortellinis. Let simmer until the tortellinis are cooked through, about 3 minutes and remove from the heat. Stir in the grated parmesan cheese and ladle into soup bowls.
Top the soup with extra pesto and parmesan cheese and serve with crusty bread. Leftovers will stay in the fridge for up to 3 days, just note the noodles will absorb the liquid. Before re-warming, add more chicken stock to bring it back to a soup-like consistency. Enjoy!
