Ingredients
Meat and Vegetables
- 1 lb. ground mild Italian sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
Seasonings
- 1 teaspoon kosher sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fennel seed, crushed or chopped
Other Ingredients
- 1 (6-oz.) can tomato paste
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 6-7 cups chicken broth
- 14 oz. refrigerated cheese tortellini
- 2 cups half and half or heavy cream
- 1 handful chopped fresh spinach
- Parmesan cheese, for serving
- Fresh parsley, for serving
Instructions
- Cook the Sausage and Vegetables: In a large stockpot over medium-high heat, cook the ground mild Italian sausage, breaking it into small pieces as it cooks. When the sausage is mostly browned, add the diced onion, celery, and carrots. Sauté the mixture for about 5 minutes, or until the vegetables soften.
- Add Garlic, Spices, and Tomato Paste: Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, fennel seed, and tomato paste. Continue to sauté for another 3-5 minutes until fragrant, stirring occasionally to prevent the tomato paste from burning.
- Deglaze with Wine and Thicken: Pour in the dry white wine and let it cook for a few minutes to allow the alcohol to evaporate. Sprinkle the flour over the sausage mixture and cook, stirring, for 1 minute. The mixture will become sticky and dry.
- Add Broth and Simmer: Gradually stir in the chicken broth, mixing well to combine and dissolve any lumps. Continue cooking until the soup reaches a simmer, then reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld and the soup to thicken.
- Finish Soup and Add Tortellini: Stir in the half and half or heavy cream and bring the soup back to a low simmer. Add the refrigerated cheese tortellini and chopped fresh spinach to the pot. Cook until the tortellini is al dente according to package directions. Remove from heat.
- Serve: Ladle the creamy tortellini soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve warm with cheese bread for dipping and enjoy this rich, comforting meal.
Notes
- You can substitute half and half with heavy cream or whole milk depending on your preference for richness.
- For a spicier kick, consider using hot Italian sausage instead of mild.
- Ensure you stir frequently after adding tomato paste to prevent it from burning and becoming bitter.
- To make it gluten-free, use gluten-free flour and gluten-free tortellini.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop to prevent curdling of the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
