Winter is fast approaching and we all need a delicious arsenal of soup recipes to keep us warm and cozy. This has to be one of the most popular soup recipes posted on the site. The reason being it truly delivers on all sensory fronts.
The sweet Italian sausage is the main component of what brings the flavor here. It may not be the healthiest of meats but it sure is one of the tastiest. You can, of course, skip the sausage to create a vegetarian dish; it will still taste incredible!
One of the best tips I can give you is to use San Marzano canned tomatoes. The quality and flavor is incredible. I use them for all my tomato needs. I also find I avoid heartburn when I use San Marzano. Just a tip! I also tend to use sugar in my tomato sauces. Some people think this is blasphemous, however, I find it cuts the bitterness of the tomato and the sauce overall tastes better. If you want, you can omit it or gradually add the sugar by the tablespoon, to your taste.
Make sure you cook your pasta just al dente. Do NOT over cook the tortellinis! The heavy cream towards the end will lend that over the top creaminess to the soup that is elemental here. Lastly the baby spinach will add some nutrition and color to your soup. The fresh basil with add that final touch layer of flavor every herb blesses us with.
The Best Creamy Tortellini Soup
- 1 lb sweet Italian sausage
- 1 tbs olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 tbs flour
- 3 tsp Italian seasonings
- 4 cups low sodium chicken broth
- 28 oz crushed tomatoes, can
- 2 tbs tomato paste
- 2 tbs sugar
- salt + pepper to taste
- 20 oz cheese tortellini
- 1/2 cup heavy cream
- 3 cups baby spinach
- 1/4 cup fresh basil, chopped
- Remove the casings from your sausage and cook them in a large pot, breaking up the meat with a wooden spoon. Do this until the meat is no longer pink and then remove the meat from the pot.
- Now add the olive oil and onions to the pot and sauté until translucent- 2 minutes. Stir in the garlic until fragrant – 30 seconds.
- Add the sausage back to the pot along with the flour and Italian seasonings – stir to coat everything.
- Stir in the chicken broth to deglaze the pot – scrape up all the bits from the bottom with your wooden spoon.
- Next, mix in the tomatoes, tomato paste, sugar and, salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Cover the pot. Cook for 10 minutes, stirring occasionally.
- Next, add in the tortellini and cook, uncovered, until pasta is al dente – about 6-7 minutes.
- Stir in the heavy cream for one minute.
- Lastly, add the baby spinach and basil and give it a few turns until just wilted.