Rustic Italian Tortellini Soup Recipe
Discover how to make rustic Italian tortellini soup with our easy, flavorful recipe. Perfect for a hearty meal!
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.