Ah, rustic Italian tortellini soup—just saying it warms the soul and fills the mind with images of a cozy Italian trattoria. Let me tell you, making this soup brings a piece of Italy right into your kitchen. It’s hearty, it’s flavorful, and believe me when I say, it’s bloody satisfying. Now, let’s not waste any more time and dive right into how you can create this marvel in your own space.
Rustic Italian Tortellini Soup Recipe Overview
- Course: Main Dish
- Cuisine: Italian
- Total Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Kitchen Equipment Needed
To whip up this delectable rustic Italian tortellini soup, you’ll need a few basic tools:
- Large soup pot
- Chef’s knife
- Cutting board
- Ladle
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Italian sausage (casings removed) | 400 grams |
| Carrots, diced | 2 medium |
| Celery stalks, diced | 2 |
| Chicken broth | 6 cups |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Cheese tortellini | 400 grams |
| Baby spinach | 3 cups |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Parmesan cheese (for garnish) | To taste |
Did you know? The region of Emilia-Romagna in Italy is famous for its tortellini, which is often filled with a mix of meats and cheese.
Step-by-step instructions
Step 1 – Prep the Base
- Bring the olive oil to a medium-low temperature in a large soup pot.
- Add the onion and garlic, sauté until they are translucent and fragrant.
Note: This is where the soup starts to build its flavors, so give these ingredients the time they need to really develop.
Step 2 – Cook the Sausage
- Using a spoon, break up the Italian sausage as it cooks after you add it.
- Cook until well-browned and no longer pink, really getting that maillard reaction going.
Warning: Keep an eye on the sausage as it cooks; if it starts to burn, lower the heat.
Step 3 – Bring in the Veggies
- Toss in the carrots and celery, stirring to combine.
- After 5 minutes, the vegetables should start to get soft.
Step 4 – Simmer the Soup
- Add the diced tomatoes and chicken broth, and then bring the whole thing to a boil.
- Reduce heat and let simmer for about 15 minutes, letting those flavors meld together.
Step 5 – Tortellini Time
- Add the cheese tortellini to the pot.
- Cook according to the package instructions, usually about 7 minutes, until they are puffed up and tender.
Step 6 – Finish with Spinach
- Add the baby spinach and cook until it softens.
- Season with salt and pepper to taste.
Additional Tips
- For a vegetarian version, substitute vegetable broth for chicken broth and use cheese tortellini.
- To thicken the soup, mash some of the beans or add a small amount of cornstarch dissolved in water.
Pairing Suggestions
This hearty soup pairs beautifully with a crisp, dry white wine or even a light red. On the side, why not go for a piece of crusty Italian bread? Ideal for soaking up the tasty broth.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Protein | 22g |
| Carbohydrates | 40g |
| Fat | 15g |
| Sodium | 980mg |
| Fiber | 4g |
Approximation Note: The nutritional values provided are approximate and based on standard ingredients.
Dietary Information
This rustic Italian tortellini soup is a wonderful option for those on a vegetarian diet if you swap the Italian sausage for a plant-based alternative. Filling, healthy, and delicious.
FAQs about Rustic Italian Tortellini Soup
What can I use instead of Italian sausage?
For a vegetarian version, you can use crumbled tempeh or a plant-based sausage to maintain that hearty texture.
Can I freeze this soup?
Absolutely! Just leave out the tortellini when freezing. Add fresh when reheating the soup to avoid them turning mushy.
How can I make this soup gluten-free?
Use gluten-free tortellini and check all your other ingredients to ensure they are gluten-free as well.
What if I don’t like spinach?
Kale is a fantastic substitute for spinach in this soup; just make sure to add it a few minutes earlier as it takes longer to wilt.
Can I make this soup in a slow cooker?
Yes, you can! Add all ingredients except for tortellini and spinach. Cook on low for 6 hours. Add the tortellini and spinach 30 minutes before serving.
How long will this soup stay in the refrigerator?
This soup can be kept in the fridge for up to 4 days if it is kept in a container that doesn’t let air in.
Can I use fresh tomatoes instead of canned?
Certainly! If you have ripe, juicy tomatoes, they can be a delicious substitution for canned.
Conclusion
This rustic Italian tortellini soup recipe is not just a meal; it’s a comforting hug in a bowl. It’s perfect for those chilly nights or whenever you need a quick trip to Italy. So go on, give it a try, and bring the taste of Italy home.
I would love to hear your thoughts on this recipe! Feel free to leave comments, questions, or feedback below. Let’s get cooking, and let’s make something delicious happen in your kitchen tonight!
Check out some more delicious main dish recipes:
- Escarole and Beans Recipe
- Crispy Fish Sliders Recipe
- Crispy Chicken Fritta Recipe
- Puerto Rican Cuajito Recipe
- Creamy Pesto Shrimp Pasta Recipe
- Chicken Parm Sliders Recipe
Rustic Italian Tortellini Soup Recipe
Equipment
- Large soup pot
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 400 grams Italian sausage casings removed
- 2 medium Carrots diced
- 2 Celery stalks diced
- 6 cups Chicken broth
- 1 can 14 oz Diced tomatoes
- 400 grams Cheese tortellini
- 3 cups Baby spinach
- To taste Salt
- To taste Freshly ground black pepper
- To taste Parmesan cheese for garnish
Instructions
Step 1 – Prep the Base
- Bring the olive oil to a medium-low temperature in a large soup pot.
- Add the onion and garlic, sauté until they are translucent and fragrant.
- Note: This is where the soup starts to build its flavors, so give these ingredients the time they need to really develop.
Step 2 – Cook the Sausage
- Using a spoon, break up the Italian sausage as it cooks after you add it.
- Cook until well-browned and no longer pink, really getting that maillard reaction going.
- Warning: Keep an eye on the sausage as it cooks; if it starts to burn, lower the heat.
Step 3 – Bring in the Veggies
- Toss in the carrots and celery, stirring to combine.
- After 5 minutes, the vegetables should start to get soft.
Step 4 – Simmer the Soup
- Add the diced tomatoes and chicken broth, and then bring the whole thing to a boil.
- Reduce heat and let simmer for about 15 minutes, letting those flavors meld together.
Step 5 – Tortellini Time
- Add the cheese tortellini to the pot.
- Cook according to the package instructions, usually about 7 minutes, until they are puffed up and tender.
Step 6 – Finish with Spinach
- Add the baby spinach and cook until it softens.
- Season with salt and pepper to taste.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use cheese tortellini.
- To thicken the soup, mash some of the beans or add a small amount of cornstarch dissolved in water.
