Tortellini is a type of filled pasta, which can be served with a simple sauce. You can also incorporate it into soup, and the following recipe showcases the wonderful tortellini in a richly flavored soup.
Soups are popular in Italy and are enjoyed as a first course or as the main event if paired with some classic Italian bread such as focaccia.
If you find yourself with tortellini as well as tasty vegetables that need to be used up, the following recipe might tempt your tastebuds. It’s hearty, rich and oh-so-tasty. You can use fresh tortellini or the dried kind. Both are good but the fresh tortellini is especially good, so grab that if the grocery store has some.
Use a good quality Italian sausage in the soup or else leave out the meat and use vegetable broth only for a vegetarian take on the classic dish.
Why You’ll Love the Recipe:
This soup is hearty, robust and delicious. It’s a complete meal so you don’t have to make sides unless you want to. The flavors in this recipe are so rich and gorgeous. It might end up being your favorite soup recipe of all time!
How to Serve It:
Pair the soup with focaccia, a spinach salad, garden salad, or anything else you like. It’s best served nice and hot.
Ingredients:
- Ground Italian sausage
- Minced garlic cloves
- Minced yellow onion
- Dried parsley
- Dried basil
- Dried oregano
- Beef broth
- Chicken or vegetable broth
- Pinch of red pepper flakes
- Tomato paste
- Fresh cheese tortellini
- Fire-roasted tomatoes
- Spinach or arugula
- Freshly grated parmesan cheese, to serve
How to make Tortellini Soup:
Brown the sausage in a heavy pot then add the onion and cook for a few minutes more.
Add the garlic, red pepper flakes and herbs, turn the heat right down and cook for a minute, stirring all the time.
Whisk ½ cup of beef broth with the tomato paste, then add the rest of the beef broth as well as the chicken broth.
Stir in the tomatoes and tomato paste mixture.
Turn the heat up and bring the soup to a boil.
Turn the head down, add the cheese tortellini and simmer for 10 minutes or until cooked.
Take the pan off the heat, stir in the spinach or arugula, and season to taste.
Serve sprinkled with parmesan cheese and garnish with fresh herb sprigs if liked.
Cheese tortellini pairs well with meat, vegetables and broth to make this amazing soup. It’s hearty enough to be served as the main meal and leftovers reheat really well too, so you might like to make a big batch.
Tortellini Soup
Ingredients
- 1 pound ground Italian sausage
- 3 minced garlic cloves
- 1 minced yellow onion
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups beef broth
- 4 cups chicken or vegetable broth
- Pinch of red pepper flakes
- 1½ tablespoons tomato paste
- 10 ounces fresh cheese tortellini
- 14½ ounces fire-roasted tomatoes
- 3 cups spinach or arugula
- Freshly grated parmesan cheese to serve
Instructions
- Brown the sausage in a heavy pot then add the onion and cook for a few minutes more.
- Add the garlic, red pepper flakes and herbs, turn the heat right down and cook for a minute, stirring all the time.
- Whisk ½ cup of beef broth with the tomato paste, then add the rest of the beef broth as well as the chicken broth.
- Stir in the tomatoes and tomato paste mixture.
- Turn the heat up and bring the soup to a boil.
- Turn the head down, add the cheese tortellini and simmer for 10 minutes or until cooked.
- Take the pan off the heat, stir in the spinach or arugula, and season to taste.
- Serve sprinkled with parmesan cheese and garnish with fresh herb sprigs if liked.
Can You Make It Ahead?
Yes, you can make it in advance and reheat it.
Storage Instructions:
Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Variations and Substitutions:
You can use either spinach or arugula in the recipe, use a different kind of ground sausage or throw in any vegetables in the refrigerator you want to use up. If you prefer a creamy soup, add about ¾ cup of heavy cream when you add the spinach or arugula.
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