Indulge in a hearty and flavorful bowl of Italian Sausage and Tortellini Delight. This unique twist on tortellini soup combines the rich flavors of Italian sausage with a burst of aromatic herbs and a touch of heat from red pepper flakes.
Served with tender cheese-filled tortellini, fire-roasted tomatoes, and a vibrant arugula (or spinach) garnish, this soup is sure to warm your heart and satisfy your taste buds.
HOW DO YOU MAKE Italian Sausage and Tortellini Delight?
To begin, start by browning the Italian Sausage in a Dutch Oven or stockpot over medium-high heat. As it nears full browning, introduce the onion and sauté until the sausage is fully cooked and the onion becomes tender. Lower the heat to a simmer and incorporate the garlic, basil, oregano, parsley, thyme, and crushed red pepper. If additional fat is necessary, you can add a touch of olive oil. Cook for about a minute, stirring consistently.
Now, whisk the tomato paste with a small amount of beef broth to dilute it. Add the vegetable broth, the rest of the beef broth, fire-roasted tomatoes, and the thinned tomato paste. Raise the heat to medium and bring the mixture to a gentle boil, then reduce the heat to a simmer.
Afterward, introduce the cheese tortellini and let the mixture simmer for approximately 10-15 minutes or until the tortellini reach your desired level of tenderness. Remove from the heat and gently fold in the arugula. Finally, season with salt and pepper to taste, and garnish each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, top it off with fresh thyme or basil for an extra burst of flavor.
You can swap fresh baby spinach for arugula in this recipe without altering the instructions. Ensure you remove the larger stems. Many supermarkets carry refrigerated pasta; if you can’t find it, don’t hesitate to ask for assistance. Frozen cheese tortellini or even dried tortellini can be suitable alternatives.
Consider procuring quality Italian sausage from a local meat market. If only linked sausage is available, remove the casings. For alternative protein options, chicken, ground beef, or pork sausage can be used. If you prefer a vegetarian option, omit the meat and use vegetable broth exclusively for a vegetarian tortellini soup.
This soup is a convenient and speedy weeknight meal with a short cooking time. Feel free to make substitutions with vegetables like mushrooms, kale, fresh baby spinach, carrots, or celery.
Dried herbs are recommended for soups as they have more time to infuse flavor. Add them just before the liquids and stir for approximately 1 minute. If desired, a tablespoon of Italian seasoning can replace the dried herbs. It’s essential to use fresh dried herbs, as stale ones won’t contribute much to the recipe.
Red pepper flakes can be included for a subtle touch of heat, but you can omit them if you prefer a milder flavor. To turn this into a creamy tortellini soup, add 3/4 cup of heavy cream as the final step over very low or no heat.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be cautious not to overcook the pasta when reheating to avoid a soggy texture. Reheat on low heat on the stovetop or in the microwave at reduced power.
- Yield: 6 servings
Prep Time: 5 minutes
Total Time: 35 minutes
Ingredients:
- 1 lb. ground Italian Sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches red pepper flakes
- 2 cups beef broth
- 1 1/2 tablespoons tomato paste
- 1 (14.5 ounce) can fire-roasted tomatoes
- 4 cups vegetable broth or low-sodium chicken broth
- 10 ounces refrigerated cheese tortellini
- 3 cups fresh arugula (or spinach)
- Grated Parmesan Cheese
- Fresh thyme (optional)
- Fresh basil (optional)
Instructions:
- In a Dutch oven or stockpot, brown the Italian Sausage over medium heat. As it nears full browning, add the finely chopped onion and continue cooking until the sausage is fully browned and the onion becomes tender.
- Reduce the heat to low, then add the minced garlic, dried basil, dried oregano, dried parsley, dried thyme, and a hint of red pepper flakes. Stir continuously and cook for about 1 minute, allowing the flavors to meld.
- In a small bowl, whisk together the tomato paste with approximately 1/2 cup of beef broth, creating a smooth mixture. Then, add the remaining beef broth, vegetable broth, the can of fire-roasted tomatoes, and the thinned-out tomato paste. Increase the heat to medium and bring the mixture to a low boil before reducing it to a gentle simmer.
- Introduce the refrigerated cheese tortellini into the pot and let them simmer for 10-15 minutes, or until they reach your preferred level of tenderness.
Conclusion:
In just a few easy steps, you can create a delightful bowl of Italian Sausage and Tortellini Delight. This recipe combines a medley of Italian flavors and tender tortellini, resulting in a soup that’s both comforting and bursting with character. Whether you choose to enjoy it with arugula or spinach, this soup is the perfect companion for any occasion, bringing warmth and flavor to your table.
NOTES :
You can easily swap out fresh baby spinach for arugula in this recipe without altering its essence. Just be sure to remove any substantial stems before use.
Refrigerated pasta is a staple found in most grocery stores, but you might need to inquire about its location within the store. Don’t hesitate to consider frozen cheese tortellini or even dried tortellini as suitable alternatives.
For a more authentic flavor, seek out quality Italian sausage from a local Italian meat market. If it’s only available in link form, remove the casings for easy incorporation.
If you prefer a vegetarian twist, skip the meat and utilize vegetable broth exclusively for your tortellini soup.
This soup is ideal for those busy weeknights, thanks to its quick and straightforward preparation.
Feel free to get creative with your vegetable choices, such as mushrooms, kale, fresh baby spinach, carrots, or celery.
When it comes to herbs, dried varieties are your best bet for soup, as they have time to infuse their flavors throughout. You can even replace dried herbs with a tablespoon of Italian seasoning.
Make sure your dried herbs are of the highest quality; if they’ve lost their aroma, it’s time to restock your pantry.
While red pepper flakes provide a hint of heat, feel free to omit them if you’re not a fan of spiciness.
To transform this into a creamy tortellini soup, gently introduce 3/4 cup of heavy cream as the final step, over very low heat or no heat at all.
When storing leftovers, use an airtight container in the fridge for up to three days. Reheat with caution to prevent pasta from absorbing excess liquid, using a low stovetop setting or reduced microwave power.
