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Tomato Tortellini Soup With Italian Sausage
Tomato Tortellini Soup With Italian Sausage
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Cheese tortellini, Italian sausage, spinach in creamy tomato soup with fresh basil - a favorite weeknight meal!
Ingredients:
  • 16 ounces ground mild Italian sausage
  • 1/2 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1/4 cup white wine (or substitute chicken stock)
  • 1 tablespoon tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 4 cups chicken stock, store-bought or homemade
  • 1 teaspoon sugar
  • 8 ounces frozen cheese tortellini
  • 1 cup packed baby spinach leaves
  • 8 large fresh basil leaves, cut into thin ribbons
  • 1/3 cup heavy cream
Instructions:
  • In a Dutch oven or large soup pot over medium heat, cook the sausage, breaking it up as it browns for about 7 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Keep the rendered fat in the pot and add onion, garlic, and oregano. Sauté for 2 minutes until the onions are translucent.
  • Enhance flavors: Pour in 1/4 cup white wine (or chicken stock) to deglaze the pot, scraping up any brown bits. Allow the wine to reduce by half as the onion softens, around 3 to 5 minutes. Introduce 1 tablespoon of tomato paste and cook for an additional 2 minutes, stirring constantly.
  • Combine the tomatoes and stock: Stir in crushed tomatoes, tomato sauce, chicken stock, and sugar until well mixed. Cover and bring to a boil for about 10 minutes.
  • To complete the soup, gently drop in the cheese tortellini and cook for 10 minutes (or per package instructions if using frozen) until tender. Lower the heat, return the Italian sausage to the pot, toss in the spinach, and stir until wilted. Sprinkle in the basil and finally swirl in the heavy cream right before serving.

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