Sausage Tortellini Soup
Loose Italian sausage is your friend for this recipe. You can use either store bought or use ground pork and mix it up with our Sweet Italian Sausage Blend. You could make your meat spicy, but this would give the entire dish a different flavor profile and you may need to tweak other things too. After you have cooked your sausage, you want to remove the meat from the pan with a slotted spoon and leave the grease in the pan. Pat the sausage dry with a paper towel and allow the extra fats to come off of it. If you forget this step, the grease will float to the top of your soup and that is not necessarily a desirable trait in this sort of creamy soup.
Shallots are like a cross between garlic and an onion, so they have cloves. We didn’t have any fresh shallots on hand, but we rehydrated some of our dried shallots and were able to sauté them and get the desired effect when we combined the shallots with the rest of the vegetables.
Fresh tortellini are much better to work with than dried, but dried can be substituted. If you are using something dry, try to cook it just slightly less than al dente. The tortellini will cook a little bit more in the soup after they are added, so it is best to keep them slightly undercooked. You can use any sort of filling that you may want. We used some tortellini stuffed with different cheeses, though you could use something with spinach or even some spicy tortellini if you go the spicy sausage route.
Serve this soup with freshly grated parmesan and a crusty bread. Italian bread is a terrific choice for this style soup.
- 1 lb sweet Italian sausage, or 1 lb ground pork with 1-1/2 Tbsp Sweet Italian Sausage Seasoning
- 1 small onion, diced small
- 1 small shallot (3-4 "cloves") or Dried Shallots, reconstituted
- 2 large carrots, peeled and diced small
- 4 garlic cloves, minced
- 1/4 cup all purpose flour
- 5 cups chicken broth
- 14 oz fresh cheese tortellini (you may use any flavor you like)
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper (Medium Grind)
- 1/2 tsp Italian Seasoning
- 6 oz chopped fresh spinach
- 2 cups half and half or heavy cream
- In a Dutch oven or large stockpot heated to medium high heat, brown the sausage. Remove sausage and set aside.
- Add onion, shallot and carrot and saute for 5 minutes, or until carrots are softened. Add the garlic and saute for another 2 minutes stirring frequently.
- Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and bring to a boil. Reduce heat and simmer for 6 minutes,
- Add sausage, tortellini, salt, pepper, Italian Seasoning, spinach and half and half. Simmer for an additional 5 minutes, or until pasta is cooked.
- Serve with Parmasean cheese if desired.