Make This Italian Sausage Tortellini Soup for Dinner ASAP
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Tortellini soup is my favorite of all soups, mostly because it’s a soup that’s also a pasta. It’s light but still comforting, and this recipe from Salt & Lavender includes crumbled Italian sausage, which makes most things better.
Start by sautéing Italian sausage right in your soup pot until it is browned all over. You can use whatever kind of sausage you like (personally, I like the spicy variety). Remove the sausage from the pot and pour out most of the fat left behind. Save some of it, though, to cook a diced onion until it’s translucent. Then add a bit of flour to the fat in the pot and allow it to cook for a minute or two. That will give you a nice base that will help your soup thicken beautifully.
Pour some chicken broth over the onions and flour and stir until the flour is dissolved, then mix in canned tomatoes, fresh garlic, and some Italian seasoning. Then return the cooked sausage to the pot and add your tortellini. Let that boil for about five minutes so the tortellini cooks and absorbs all those great sausage and broth flavors. Add some cream to give it a rich mouthfeel and smooth texture, and let it cook for about five more minutes.
At that point you should have a dish that has all the glory of a tortellini in a tomato-cream sauce, with all the comfort of a hot bowl of brothy soup. If you’d like some more vegetables, you can even stir in some baby spinach at the end and let it wilt for a one-pot meal that has a little bit of everything all at once.
Get the Recipe: Italian Sausage Tortellini Soup from Salt and Lavender