Hey there, fellow soup lover! I can’t tell you how many chilly evenings my family and I have gathered around the table, bowls of steaming soup warming our hands and spirits. One of our all-time favorites is this Spicy Tortellini Soup with Sausage. It’s like a hug in a bowl! The story behind this recipe is one I hold dear. A few years back, on a particularly cold winter’s day, I wanted to whip up something comforting yet simple, and that’s when this soup was born. It combines the richness of spicy Italian sausage with creamy, cheesy tortellini, and a hearty mix of vegetables. If you’re anything like my family, you’ll appreciate how this dish beautifully marries flavors and textures—not to mention, it’s super satisfying on a frosty night.
What I love most about this Spicy Tortellini Soup is how it brings everyone together. Whether it’s a casual weeknight dinner or a small gathering of close friends, it’s always a hit! It’s easy to prepare, taking just 40 minutes from start to finish, and the list of ingredients is accessible and straightforward. As you cook, the aroma of sautéing onions, garlic, and Italian herbs fills the kitchen, making it feel like home. Don’t you just love it when a dish not only satisfies your hunger but also feels like an experience?
Before you know it, you’ve got a pot full of deliciousness ready to be ladled into bowls. My kids enjoy sprinkling extra Parmesan on theirs, while my partner loves an extra dash of red pepper flakes for an added kick. So, if you’re ready to spice up your dinner routine, gather your ingredients and let’s get cooking. Trust me, this Spicy Tortellini Soup will soon become a staple in your household, just like it has in mine!
How to Make Spicy Tortellini Soup With Sausage
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Ingredients:
- 1 lb spicy Italian sausage
- 1 tbsp extra virgin olive oil
- 4 cups chicken stock
- 10 oz cheese tortellini (fresh or frozen)
- 1/2 cup heavy whipping cream
- 14.5 oz can of diced tomatoes
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 2 cups chopped kale
- 4 cloves minced garlic
- 1 tsp sea salt
- 2 tsp Italian herbs
- 1 tsp freshly ground black pepper
- 1 tbsp tomato paste (optional)
- 1/2 cup grated parmesan cheese
- 1 tsp crushed red pepper flakes
Directions:
- In a large pot, warm the olive oil over medium heat. Add the crushed red pepper flakes and let them infuse the oil for about a minute.
- Add the spicy Italian sausage to the pot, breaking it up as it cooks until it’s completely browned. Remove it and set it aside for later.
- To the same pot, add the chopped onion, carrots, and celery. Cook while stirring occasionally for about 5-7 minutes until the vegetables become tender.
- Stir in the minced garlic and cook for an additional 30 to 60 seconds until aromatic.
- If you choose to use it, blend in the tomato paste at this stage.
- Pour in the chicken stock along with the diced tomatoes. Add the Italian herbs, sea salt, and black pepper. Bring the pot to a boil.
- As it reaches a boil, incorporate the tortellini, cooking it according to the package directions (roughly 3-7 minutes).
- Reduce the heat, then stir in the heavy cream and parmesan cheese, ensuring everything melds nicely.
- Introduce the chopped kale, allowing the soup to simmer for a few more minutes.
- Taste your soup and fine-tune the seasoning if necessary. Serve hot with an additional sprinkle of fresh parmesan on top if desired.
Don’t Have Kale? Here’s What to Use Instead
If you’re out of kale, fear not! Spinach or Swiss chard can step in admirably. These leafy greens maintain their texture and add a delightful earthiness. Another great option is escarole, offering slightly different flavor notes while preserving the soup’s hearty character. Simply adjust to your family’s preferences!
Preserving Spicy Tortellini Soup for Later Enjoyment
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup, omitting the tortellini, as they can become mushy. When ready to enjoy, reheat it gently on the stove and add fresh or thawed tortellini before serving.
Perfect Pairings for Spicy Tortellini Soup
Serve this warming soup with a side of crusty garlic bread for dipping or a fresh green salad to complement the rich flavors. A light, crisp white wine or a sparkling water with a splash of lemon can pair beautifully with its spicy undertones.
Secrets to Perfecting Spicy Tortellini Soup
To enhance the soup’s flavor, use high-quality chicken stock or homemade if possible. Sauté the vegetables until nice and tender to build a flavorful foundation, and don’t rush the simmering process. This allows the ingredients to meld beautifully. Adjust spice levels by modifying the amount of red pepper flakes to your taste.
Seasonal Twists for Spicy Tortellini Soup
In spring, incorporate fresh peas or asparagus for a lighter touch. Summer means substituting kale with zucchini or yellow squash. During fall, add butternut squash or sweet potatoes for warmth. Winter is perfect with root vegetables like turnips or parsnips for an earthy depth.
FAQs:
Can I use mild sausage instead of spicy?
Absolutely! If you prefer a milder flavor, swap out the spicy Italian sausage for a mild version. You can always spice it up with red pepper flakes to taste if needed. This way, you control the heat level while retaining the sausage’s rich and savory essence.
Is it possible to make this soup vegetarian?
Yes, you can create a vegetarian version by omitting the sausage and using vegetable stock instead of chicken stock. Consider adding hearty vegetables like mushrooms or beans to maintain the texture and boost the soup’s overall hearty quality.
What’s the best way to reheat this soup without losing flavor?
Reheat the soup gently on the stovetop over low heat, stirring occasionally to ensure even warming. If the soup has thickened considerably after refrigeration, add a splash of water or broth to achieve the desired consistency. Always taste and adjust the seasonings if necessary.
Can I prepare this soup in advance?
This soup is an excellent make-ahead dish! Prepare it up to a day in advance without adding the tortellini, as they can become overcooked. Add them when reheating the soup to keep them perfectly al dente. This method saves time and enhances the flavors as they meld together.
What type of tortellini should I use?
Both fresh and frozen cheese tortellini work well in this recipe. Fresh tortellini tend to have a slightly better texture, while frozen ones are convenient and store well. If you’re adventurous, explore other fillings like spinach or mushroom, which can add a new twist to the soup’s flavor.
Can I freeze individual portions for quick meals?
You certainly can! For freezing individual portions, ensure the soup cools completely before portioning into airtight containers, excluding the tortellini. When ready to enjoy, reheat on the stove and add fresh tortellini during the warming process to maintain texture and flavor.
Spicy Tortellini Soup With Sausage
Equipment
- large pot
Ingredients
- 1 lb spicy Italian sausage
- 1 tbsp extra virgin olive oil
- 4 cups chicken stock
- 10 oz cheese tortellini fresh or frozen
- 1/2 cup heavy whipping cream
- 14.5 oz can diced tomatoes
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 2 cups chopped kale
- 4 cloves minced garlic
- 1 tsp sea salt
- 2 tsp Italian herbs
- 1 tsp freshly ground black pepper
- 1 tbsp tomato paste (optional)
- 1/2 cup grated parmesan cheese
- 1 tsp crushed red pepper flakes
Instructions
- Heat the olive oil in a large pot over medium heat. Sprinkle in the crushed red pepper flakes and let them cook briefly to release their flavors.
- Add the spicy Italian sausage to the pot, breaking it apart as it cooks until it is browned throughout. Remove and set aside once done.
- In the same pot, mix in your chopped onion, celery, and carrot. Sauté these until softened, which should take about 5 to 7 minutes.
- Stir in the minced garlic and sauté for an additional 30 to 60 seconds until it's aromatic.
- If using, mix in the tomato paste at this stage.
- Pour in the chicken stock along with the diced tomatoes. Season with Italian herbs, salt, and black pepper, and bring everything to a rolling boil.
- Once boiling, introduce the tortellini and cook according to package directions, generally taking 3 to 7 minutes.
- Reduce the heat and gently fold in the heavy cream and parmesan cheese until well blended.
- Add in the chopped kale and let the soup simmer for a few additional minutes for flavors to meld.
- Finally, taste your soup and adjust seasonings as preferred. Serve hot with additional parmesan on top.
