Creamy Tortellini Soup with Sausage

Ingredients

400 g/14 oz fresh cheese tortellini

450 g/1 pound mild Italian sausage, no casings

1 red bell pepper, thinly sliced

1 tbsp olive oil

1 tbsp unsalted butter

2 shallots, finely chopped

2 tbsp tomato paste

4 garlic cloves, minced

250 ml/1 cup puréed tomatoes

1 L/4 cups chicken broth

250 ml/1 cup heavy cream

30 g/1 oz grated Parmesan

fresh thyme, for serving

Spices

1 tsp each: dried oregano, dried sage, smoked paprika, black pepper

¼ tsp red pepper flakes, more for serving

¼ tsp ground nutmeg

salt, to taste

Instructions

Step 1:

Get all the prep done before you start cooking: mince the garlic, finely chop the shallots and thinly slice the bell pepper.

Remove the casings from your sausage.

Step 2:

Heat oil and butter in a large pot over medium.

Add bell pepper, sauté for 5 minutes, stirring from time to time.

Add shallots and garlic, cook for 2 minutes.

Step 3:

Add sausage and spices, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, 5 minutes.

Pour in chicken broth and bring to a boil.

Add tomato paste and puréed tomatoes, cook for 15 minutes.

Step 4:

Add tortellini, cook for 2 minutes.

Then pour in cream and add Parmesan.

Stir to combine, simmer for 1 minute.

Taste and adjust salt.

Step 5:

Finish off with some extra red pepper flakes, black pepper and fresh thyme.

Enjoy!

Notes:

Prep Work: Ensure all ingredients are prepped before starting cooking, including mincing garlic, chopping shallots, and slicing bell pepper.

Sausage Browning: Break up the sausage into small pieces while browning to ensure even cooking and distribution of flavors throughout the soup.

Cream and Parmesan: Adding heavy cream and Parmesan at the end of cooking helps create a rich and creamy texture. Stir well to combine and simmer briefly to meld the flavors.

Adjusting Seasoning: Taste the soup before serving and adjust the salt according to your preference. Additionally, you can add extra red pepper flakes for more heat or black pepper for additional flavor.

Garnish: Fresh thyme adds a fragrant touch to the soup when served. If unavailable, dried thyme can be used as a substitute, or you can opt for parsley or basil for a different flavor profile.

Storage and Reheating: Store leftover soup in the refrigerator in an airtight container for 3-4 days. Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if needed to maintain the creamy consistency.

Variations: Experiment with different types of sausage to customize the flavor of the soup. Spicy Italian sausage or chicken sausage can add a kick, while vegetarian sausage options are suitable for a meatless version.

Lighter Version: To reduce the calorie content, you can substitute heavy cream with half-and-half or whole milk. Keep in mind that this alteration may affect the richness of the soup.

Frozen Tortellini: If fresh tortellini is not available, frozen tortellini can be used as a substitute. Adjust the cooking time according to the package instructions for frozen pasta.

Vegetarian Option: Omit the sausage and use vegetable broth instead of chicken broth to make a vegetarian version. Consider adding extra vegetables or tofu for added texture and flavor.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use dried tortellini instead of fresh in this recipe?

Yes, you can substitute fresh tortellini with dried tortellini.

Adjust the cooking time according to the package instructions for the dried pasta.

Is it possible to make this soup ahead of time?

Absolutely! You can prepare the soup ahead of time, but it’s recommended to add the tortellini and cream just before serving to maintain their optimal texture.

Can I use a different type of sausage for this soup?

Certainly! While the recipe suggests mild Italian sausage, you can experiment with different types of sausages to suit your taste preferences, such as spicy Italian sausage or chicken sausage.

Is there a substitute for heavy cream if I want a lighter version?

Yes, you can use half-and-half or whole milk as a substitute for heavy cream if you prefer a lighter version of the soup.

Keep in mind that it may alter the richness of the dish.

How do I store and reheat leftover soup?

Store leftover soup in an airtight container in the refrigerator.

Reheat gently on the stovetop over low to medium heat, stirring occasionally to maintain the creamy consistency.

Add a splash of chicken broth or water if needed.

Can I use frozen tortellini instead of fresh in this recipe?

Yes, you can substitute fresh tortellini with frozen tortellini.

Adjust the cooking time according to the package instructions for the frozen pasta.

What can I use if I don’t have fresh thyme for garnish?

If fresh thyme is not available, you can use dried thyme as a substitute.

Alternatively, you can garnish with fresh parsley or basil for a different flavor.

Is it possible to make this soup vegetarian?

Absolutely! You can make a vegetarian version by omitting the sausage and using vegetable broth instead of chicken broth.

Consider adding extra vegetables or tofu for added texture.

Can I freeze this soup for later?

While the soup can be frozen, keep in mind that the texture of the tortellini may change upon thawing.

It’s recommended to freeze the soup without the tortellini and add it when reheating for the best results.

How long does this soup stay fresh in the refrigerator?

The soup can be stored in the refrigerator for 3-4 days in an airtight container.

Reheat on the stove over low to medium heat, adding a bit of broth if needed to maintain the consistency.