Can I use frozen tortellini for this soup?

Yes! Frozen tortellini works great and just needs a few minutes longer to cook—keep an eye on it so it doesn’t become mushy.

What can I substitute for the white wine?

If you prefer not to use wine, a mixture of chicken broth with a splash of white wine vinegar or lemon juice adds acidity without changing the flavor too much.

Do I have to use heavy cream?

The heavy cream gives the soup its signature richness and silky texture, but you can try half-and-half or coconut milk for lighter or dairy-free options. Just remember it will alter the final flavor.

How do I save Parmigiano rinds for cooking?

After eating Parmigiano cheese, save the rinds in a sealed container or freezer bag in the refrigerator or freezer. They can be added to soups and broths to add deep, savory flavor and removed before serving.

Creamy Sausage Tortellini Soup – Cozy & Hearty Italian Flavor

Name: Creamy Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1/4 cup olive oil divided; 1 pound bulk mild Italian sausage; 1 1/2 teaspoons fennel seed (can omit if using fennel sausage); 1 medium onion diced; 2 ribs celery diced; 2 medium carrots diced; 6 cloves garlic minced; 3 tablespoons flour; 1 cup dry white wine; 1 6-ounce can tomato paste; 8 cups low-sodium chicken stock plus more to thin if needed; 1 rind Parmigiano Reggiano (optional); 1 1/2 cups heavy cream; 1 pound cheese tortellini; 1/2 cup flat leaf Italian parsley minced; 1/2 packed cup basil leaves chopped; Salt and pepper to taste

Description

A rich and comforting Creamy Sausage Tortellini Soup featuring savory Italian sausage, tender cheese tortellini, and a flavorful blend of vegetables, herbs, and creamy broth. Perfect for a hearty meal.

Ingredients

Scale

Sausage and Vegetables

1/4 cup olive oil divided
1 pound bulk mild Italian sausage
1 1/2 teaspoons fennel seed (can omit if using fennel sausage)
1 medium onion diced
2 ribs celery diced
2 medium carrots diced
6 cloves garlic minced

Soup Base

3 tablespoons flour
1 cup dry white wine
1 6-ounce can tomato paste
8 cups low-sodium chicken stock plus more to thin if needed
1 rind Parmigiano Reggiano (optional)
1 1/2 cups heavy cream

Pasta and Herbs

1 pound cheese tortellini
1/2 cup flat leaf Italian parsley minced
1/2 packed cup basil leaves chopped
Salt and pepper to taste

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Instructions

Cook the sausage: Heat a large heavy pot to medium heat with 2 tablespoons of olive oil. Add the bulk mild Italian sausage and cook, breaking it into small pieces, until browned. Use a slotted spoon to remove the sausage to a plate and set aside.
Sauté vegetables: Add the remaining olive oil to the pot along with the diced onion, celery, carrots, fennel seeds, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add minced garlic and cook another 2 minutes until fragrant.
Add tomato paste: Stir in tomato paste and cook for 5 minutes, stirring frequently to prevent burning. If it starts to stick, lower heat and add a splash of water.
Make the base: Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly. Pour in the white wine and increase heat to high. Scrape the bottom of the pot with a wooden spoon to deglaze and loosen browned bits. Cook until wine reduces by half, about 2 minutes.
Add liquids and sausage: Return cooked sausage to the pot. Pour in chicken stock and add the Parmigiano rind if using. Bring mixture to a boil.
Simmer the soup: Reduce heat to low and simmer for 10 minutes to meld flavors. Then stir in heavy cream and simmer for an additional 10 minutes.
Cook tortellini: Add the cheese tortellini to the soup and cook until tender, about 5 minutes. Remove the pot from heat.
Finish and serve: Season soup with salt and pepper to taste. Stir in minced parsley and chopped basil. Serve hot with grated cheese and crusty bread on the side.

Notes

Makes 6 large or 8 moderate servings.
You can use any type of Italian sausage; if using fennel sausage, omit the fennel seeds.
Saving Parmigiano Reggiano rinds is recommended as they add excellent flavor to soups; if unavailable, simply serve with grated cheese.
Leftovers keep up to 3 days and can be reheated on the stovetop or microwave.

Nutrition

Serving Size: 1 bowl (approximately 1 1/2 cups)
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 80 mg