Making hearty Sausage Tortellini Soup

I make a big pot of soup every week during cold weather,and this sausage tortellini soup hits all the marks – good flavor, warm and comforting, and filling at the same time. Add some good crusty bread and a salad, and you have a whole meal.

Making it is based on items you already have in your pantry. Nothing exotic here! The craziest thing is probably a piece of Parmesan rind to throw in to flaovr the broth more; and if you don’t have one, leave it out.

Side hint: save the rinds from a wedge or Parmesan or Pecorino Romano in a bag in the freezer. A piece of rind thrown into broth or soup stock starts to melt and adds great flavor, at no additional cost.

Use the sausage of your preference – we prefer sweet or mild Italian sausage here at Fox Pines Homestead, but hot Italian sausage is just fine, as would be venison sausage, kielbasa, or spicy andouille or Chorizo.

I buy and use both fresh tortellini, found in the fresh pasta section of your market, or frozen tortellini. Either works just find. I don’t like chunks of tomato in soup, so I use just a cup of tomato sauce, or whir up a 14 oz can of diced tomatoes. If you want to crush whole tomatoes and use, go right ahead.

Lastly, add the spices you like. Salt and fresh ground pepper are a must, but I also love adding cumin and/or smoked paprika (I add them both to just about anything!). Some flaked chili will add extra heat. Taste at the end of cooking and adjust seasonings to your liking. Store in the refrigerator in a large sealed container or in several quart jars.

Don’t worry, it will disappear before you know it!

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Sausage Tortellini Soup

a hearty, full of flavor soup made from pantry friendly ingredients

Course Appetizer, Main Course
Cuisine American
Keyword hearty soup, sausage and tortellini soup, soup for a meal, tortellini soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

  • 2-3 tbsp vegetable or olive oil
  • 1 lb bulk sausage, hot, sweet or mild or venison sausage
  • 1/2 c chopped onion
  • 4 cloves garlic, chopped fine or grated
  • 3 cups chicken stock
  • 2 cups water
  • 1 cup tomato sauce
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp balsamic vinegar
  • 1 tsp light brown sugar
  • 1 Parmesan rind
  • 1 package tortellini, fresh or frozen
  • 2 cups chopped spinach or Swiss chard cut into thin ribbons
  • 1/2 tsp ground cumin, red pepper flakes, or smoke paprika if desired

Instructions

  1. add 2 tbsp oil to the Dutch oven, heat over medium heat, and put in the sausage. Do not break up, but allow to brown, then turn over the links or bulk piece and brown the other side.

  2. Add in the onion once the meat has browned, and start to break it up with a large wooden spoon. Continue to break up and stir around until in small bite size pieces. Add in more oil if needed.

  3. Add in the garlic and cook 30 seconds. Don't let it burn. Drain off any excess oil.

  4. Sprinkle salt and pepper over the meat, stir, and add the chicken stock and water. If you prefer, use 1/2 cup of red wine for part of the stock. Scrape teh bottom of the pot to deglaze the pan.

  5. Add the tomato juice, vinegar, sugar, & parmesan rind. Simmer 5 minutes or so to start to meld the flavors together.

  6. Add the tortellini, and cook per package directions – about 10 minutes – until cooked and floating.

  7. Add the ribbons of Swiss chard or spinach (or use baby spinach, no chopping!). Other hearty greens like Kale or collard greens will work too. Cook until wilted.

  8. Taste and adjust seasonings. If desired, add a drizzle of olive oil or some grated Parmesan.