Creamy, Spicy Tortellini And Sausage Soup

Creamy tomato soup meets cheesy tortellini meets the savory goodness of Italian sausage — all simmered together until it’s rich, silky, and perfectly cozy.

By @heresyourbite

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb Italian sausage
• 1 medium yellow onion
• 0.5 cup celery
• 0.5 cup carrots
• 8 cloves garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 tsp dried rosemary
• 2 tsp Calabrian chilies or red pepper flakes
• 3 tbsp tomato paste
• 3 tbsp all-purpose flour
• 0.5 cup dry white wine
• 28 oz crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 piece Parmesan rind
• 1 leaf bay leaf
• 0.5 cup heavy cream
• 2 cups spinach or kale
• 12 oz cheese tortellini
• 1 cup freshly grated Parmesan
• 1 squeeze/zest lemon juice or lemon zest
• 1 bunch fresh basil

Instructions

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the Italian sausage to the pot and cook until browned.
3. Add the diced onion, celery, and carrots to the pot and sauté until softened.
4. Stir in the minced garlic, dried basil, dried oregano, dried thyme, crushed dried rosemary, and Calabrian chilies or red pepper flakes.
5. Mix in the tomato paste and all-purpose flour until well combined.
6. Pour in the dry white wine, crushed tomatoes, and low-sodium chicken broth. Stir until well combined.
7. Add the Parmesan rind and bay leaf to the pot. Bring the soup to a simmer and let it cook for a while to develop the flavors.
8. Stir in the room temperature heavy cream, spinach or kale, and cheese tortellini. Cook until the tortellini is tender.
9. Add the freshly grated Parmesan and stir until melted and well combined. Add more to taste, if desired.
10. Finish the soup with a squeeze of lemon juice or lemon zest for brightness, if desired. Garnish with fresh basil before serving.