Introduction
As the cool months settle in, there's nothing quite like a warm bowl of soup to bring comfort and joy. Creamy Sausage Tortellini Soup combines hearty ingredients into a delightful blend that warms not just the body but also the soul. The richness of the cream melds beautifully with savory sausage and tender tortellini, making it a perfect meal for both family dinners and intimate gatherings.
This soup is easy enough for weeknight dinners yet impressive enough to serve to guests. You'll appreciate how the flavors meld together, enhancing every bite. With this recipe, you'll learn how to make a dish that satisfies cravings, offers warmth, and delivers a creamy texture that is simply irresistible.
Ingredients
- 1 lb Italian sausage
The sausage serves as the salt and fat base of the soup, imparting deep flavor and richness. Choose spicy or sweet sausage depending on your flavor preference. - 1 medium onion, diced
Onion adds a natural sweetness and depth to the soup's flavor profile, acting as a flavorful foundation when sautéed. - 3 cloves garlic, minced
Garlic enhances the overall taste, providing aromatic notes that complement the sausage and broth beautifully. - 4 cups chicken broth
Chicken broth forms the liquid base of the soup, delivering a savory backdrop that intensifies the flavors when simmered. - 1 cup heavy cream
Heavy cream brings a luxurious, velvety texture to the soup, enriching it and creating a creamy consistency that is both comforting and satisfying. - 9 oz cheese tortellini
Tortellini adds heartiness to the soup, providing a satisfying bite and absorbing the delicious flavors of the broth. - 2 cups baby spinach
Spinach contributes a fresh, vibrant color and nutritional value, balancing the richness of the cream and sausage. - Salt and pepper, to taste
These basic seasonings elevate all the other ingredients, bringing the entire flavor profile together.
Directions & Preparation
Step 1: Cook the sausage in a pot over medium heat until browned.
Browning the sausage releases its fats and flavors, creating a delicious base for the soup. Make sure to break it apart with a spatula as it cooks, allowing it to brown evenly and avoiding any large chunks.
Step 2: Add diced onion and minced garlic; sauté until softened.
Sautéing the onion and garlic after the sausage enhances their flavors as they absorb the rendered fat. Cook until the onion is translucent, usually about 3-5 minutes; this will build a savory foundation for your soup.
Step 3: Pour in the chicken broth and bring to a simmer.
Adding the broth will deglaze the pot, lifting all those flavorful browned bits off the bottom. Bring it to a steady simmer to allow the flavors to meld beautifully.
Step 4: Stir in heavy cream and tortellini; cook until tortellini is tender.
Adding the cream before the tortellini allows the broth to heat adequately without curdling. The tortellini typically cooks in about 3-5 minutes, depending on package instructions, becoming tender and flavor-infused.
Step 5: Add baby spinach, then season with salt and pepper.
Tossing in the spinach just before serving keeps it vibrant and slightly wilted, contributing both nutrition and a pop of color. Adjust salt and pepper to suit your taste, ensuring the flavors are well-balanced.
Sausage Selection: Spicy vs. Sweet
Choosing the right sausage can significantly impact the flavor of your soup. Spicy sausage will lend a warmth that contrasts delightfully with the cream, while sweet sausage provides a milder, comforting flavor that allows the creaminess to shine. Experimenting with different types may yield various tasty results.
Cream vs. Half-and-Half: Which to Use?
While heavy cream creates a luxurious texture in this soup, you can substitute half-and-half for a lighter version. Keep in mind that half-and-half may not yield the same richness; you can thicken the soup with a cornstarch slurry if needed to achieve that creamy consistency.
Adding Extra Veggies for Nutritional Boost
To pack more nutrition and flavor into your soup, consider adding vegetables like carrots, bell peppers, or even zucchini. These can be sautéed alongside the onions for a sweet base flavor or added when simmering the broth for a more tender texture.
FAQs
What should I do if the soup is too thick?
If the soup is too thick, simply stir in an additional cup of chicken broth or water until you reach your desired consistency. This will adjust the texture without losing flavor.
Can I substitute tortellini with another pasta?
Yes, you can use other types of pasta, like shells or bowties. Just be sure to adjust the cooking time according to the pasta's instructions for optimal tenderness.
How do I make the soup spicier?
To add heat, consider including red pepper flakes while cooking the sausage. Alternatively, use spicy Italian sausage to elevate the overall flavor profile.
What if I can't find baby spinach?
If baby spinach is unavailable, you can use regular spinach or kale instead. Just chop them into smaller pieces and add them closer to the end of cooking to preserve texture.
Can I increase the serving size?
Absolutely! Just scale up all ingredients proportionately while ensuring the pot size can accommodate the additional volume.
How do I prevent the cream from curdling?
To avoid curdling, add the cream towards the end of cooking and ensure that the soup isn't boiling when you incorporate it. Lower heat will help maintain a smooth texture.
Conclusion
Creamy Sausage Tortellini Soup invites you into a world of flavors that comfort and satisfy. With its blend of savory sausage, tender tortellini, and a rich, creamy broth, this dish quickly becomes a family favorite. Whether served on a chilly evening or at a cozy gathering, it promises warmth in every spoonful.
Feel free to personalize it with your favorite vegetables or spices for a unique twist. This recipe stands as a canvas, ready for your creative touch, and it’s sure to become a regular on your dinner table.
Recipe Card
Mushroom Wellington with Rosemary and Pecans
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened.
- Add the chopped mushrooms to the skillet, cooking until all moisture evaporates and the mixture is dry.
- Stir in the minced rosemary, chopped pecans, and balsamic vinegar. Cook for another 2-3 minutes.
- Remove the filling from heat, season it with salt and pepper, and let it cool.
- Roll out the thawed puff pastry on a floured surface to smooth out any creases.
- Spoon the mushroom mixture in the center of the pastry, shaping it into a log.
- Fold the pastry over the filling, pinching the edges to seal tightly.
- Place the Wellington seam-side down on a baking sheet. Brush the top with the egg wash.
- Bake for 25-30 minutes or until golden brown.
- Allow the Wellington to rest for 10 minutes before slicing.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
