Tortellini Soup (Print-Friendly Version)
Dig into a creamy tortellini bowl packed with Italian sausage, fresh herbs, and a tomato-flavored broth that feels like a warm hug.
# Ingredients List:
→ Meat
01 -
450 g sausage, Italian style, casing taken off
→ Oils and Fats
02 -
30 ml olive oil
→ Vegetables and Aromatics
03 -
Shredded carrot, one piece
04 -
Four garlic cloves, finely chopped
05 -
One onion, medium size, chopped
→ Liquids
06 -
240 ml plain water
07 -
1.2 liters beef broth
→ Canned Goods
08 -
225 g tomato sauce in a can
09 -
Canned diced tomatoes, 400 g
→ Herbs and Spices
10 -
3 tablespoons fresh parsley, chopped up
11 -
A bit of fresh basil, chopped for topping
12 -
Half a teaspoon dried oregano
13 -
One teaspoon dried basil
→ Pasta
14 -
225 g fresh tortellini
→ Dairy
15 -
240 ml heavy cream
16 -
Grated Parmesan, for topping
# Detailed Cooking Steps:
01 -
Ladle soup into bowls and top with chopped basil, parsley, and Parmesan cheese before you eat.
02 -
Put fresh tortellini and heavy cream into the pot and cook 10 minutes until pasta feels soft and broth is creamy.
03 -
Skim off any fat floating on top, add chopped fresh parsley, cover, and let it simmer 30 more minutes.
04 -
Bring everything to a boil first then turn heat to low. Let it simmer uncovered for half an hour.
05 -
Put in beef broth, water, canned chopped tomatoes, shredded carrot, dried basil, oregano, tomato sauce, and the browned sausage. Give it a good stir.
06 -
Heat the olive oil in your Dutch oven on medium. Toss in the sausage and cook 5 to 7 minutes till browned.
07 -
Dump out all but 15 ml of sausage fat in the pot.
08 -
Add chopped onion and garlic to the leftover fat. Cook over medium heat 3 to 4 minutes till soft.
09 -
Move browned sausage to a plate lined with paper towels to soak up extra fat.
# Helpful Hints:
01 -
Add more or less heavy cream to get the richness you want.
02 -
Use spicy Italian sausage if you want more heat.
03 -
Fresh herbs make a big difference in taste and look, so don’t be shy.