Italian Sausage Tortellini Soup

Ingredients

• 2 tbsp Butter
• 1 tbsp Sun-dried tomato oil
• 1 Shallot (Finely chopped)
• 0.5 Yellow onion (Finely chopped)
• 5.5 cloves Garlic (Minced)
• 1.4 lb Italian sausage (A mixture of spicy and mild sausage)
• 3 tbsp Tomato paste
• 1 cup Cherry tomatoes (Halved)
• 0.25 cup All-purpose flour
• 0.5 cup Dry white wine (Optional)
• 6 cups Chicken stock (Add water for more volume if desired)
• 1.25 cups Heavy cream
• 2.5 oz Cream cheese (Optional; use for extra creaminess)
• 1 handful Spinach (Use 1–2 handfuls; quantity estimated)
• 1 handful Kale (Chopped; use 1–2 handfuls total with spinach; quantity estimated)
• 20 oz Cheese tortellini (The title identifies tortellini, but no quantity or addition step was included in the written recipe; amount estimated)
• Italian herbs (To taste)
• Smoked paprika (To taste)
• Cajun seasoning (To taste)
• Salt (To taste)
• Black pepper (To taste)
• Fresh basil (For topping)
• Parmesan cheese (For topping)
• Olive oil (For drizzling before serving)

Steps

1. 1

   Heat the butter and sun-dried tomato oil in a large heavy-bottomed pot over medium heat. Add the finely chopped shallot, yellow onion, and minced garlic, then sauté for 3–4 minutes, stirring frequently, until softened and fragrant but not browned.

2. 2

   Add the Italian sausage and season with Italian herbs, smoked paprika, Cajun seasoning, salt, and black pepper. Break the sausage into small pieces with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes.

3. 3

   Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly and smells sweet and concentrated.

4. 4

   Add the halved cherry tomatoes. Cook until they soften and begin to burst, about 3–4 minutes, stirring occasionally.

5. 5

   Sprinkle the flour evenly over the sausage and vegetables. Stir continuously for 1–2 minutes so the flour coats the ingredients and loses its raw taste.

6. 6

   Pour in the dry white wine, if using, while scraping the bottom of the pot to loosen any browned bits. Let it reduce for 2–3 minutes, until the liquid has slightly thickened and the alcohol aroma has cooked off.

7. 7

   Pour in the chicken stock and stir until the flour is fully incorporated. Bring the soup to a gentle simmer, then cook for 5–7 minutes so the broth begins to thicken.

8. 8

   If using tortellini, add it to the simmering soup and cook according to the package directions, usually until tender and cooked through. Because the original written instructions omitted tortellini from the ingredient list and method, avoid overcooking it; fresh tortellini generally requires only a few minutes.

9. 9

   Reduce the heat to low. Slowly stir in the heavy cream, then add the optional cream cheese in small pieces. Stir until the cream cheese melts completely and the soup is smooth and creamy; do not let it boil vigorously.

10. 10

    Add the spinach and chopped kale. Stir and cook just until the greens wilt, about 1–2 minutes, while keeping the soup at a gentle simmer.

11. 11

    Taste the soup and adjust the salt, pepper, Italian herbs, smoked paprika, or Cajun seasoning as needed. If a thinner soup is desired, add water a little at a time.

12. 12

    Ladle the soup into bowls and top with fresh basil and grated Parmesan. Finish with a drizzle of olive oil and serve hot.

Notes

The post is titled Italian Sausage Tortellini Soup, but tortellini is absent from the written ingredient list and method. It has been included as a low-confidence estimated ingredient so the titled dish is complete; add it before the cream and cook according to the package directions. The nutrition estimate includes the optional wine, cream cheese, and estimated tortellini, so actual values will vary.

Nutrition per serving

• main
• soup
• Italian
• creamy
• one-pot
• comfort-food
• fall
• quick-dinner