Monday, February 11, 2013

Sausage and Tortellini Soup

This soup is one of those Pinterest-famous recipes. You know, the ones that you see hundreds of times in your Pinterest feed because everyone pins and re-pins it? I've tried a few of those recipes, and this may just be the best one yet. This soup is truly as delicious as everyone says it is.

Of course, I made a lot of my own modifications to this soup. The result was a creamy, cheesy, flavorful soup that Joe and I happily ate for days. It's really saying something that I had to fight Joe for the leftover lunch portions, since he's not typically a huge fan of soup. This is seriously, seriously delicious. I loved the dimension of smokiness that the fire-roasted tomatoes added; it worked so well with the sausage and the creamy broth. Garlic bread is the perfect vehicle for soaking up the incredible flavor of that broth.

Mushrooms, zucchini, and baby spinach or kale would be delicious additions to this soup. I may even try stirring in a spoonful or two of pesto next time I make it...and there will most definitely be a next time.

Sausage and Tortellini Soup
heavily adapted from Party in My Kitchen

1 tablespoon olive oil
1 pound bulk Italian sausage, mild or spicy
1 onion, chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup white wine
4 cups chicken stock (1 quart)
1 can evaporated milk
1 14.5-ounce can fire-roasted diced tomatoes, undrained
1 tablespoon Italian seasoning
1 bag frozen cheese tortellini
3 tablespoons fresh flat-leaf parsley, chopped, divided
Shredded parmesan cheese

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add sausage and break into bits with a wooden spoon. When the sausage has lost nearly all of its pink color, add the onion and season with salt and pepper. Cook until the onion is softened, then add the garlic and cook and stir for 30 seconds.

2. Add the white wine to the pot and let it reduce, stirring with a wooden spoon to release any bits stuck to the bottom. Add chicken stock, evaporated milk, tomatoes, and Italian seasoning. Bring to a boil, then reduce heat and simmer for about 15 minutes. Taste for seasoning and adjust as needed.

3. Add the tortellini to the pot and continue cooking for 5 to 7 minutes, or until the tortellini is heated through. Stir in two tablespoons of the parsley.

4. Garnish eash serving with parmesan cheese and some of the reserved parsley.


Natacha said...

I'm gonna try it!

Velva said...

I have enjoyed a combination of tortellini and sausage . This is indeed an awesome soup. Thanks for sharing.


Heather said...

I tried this tonight but the evaporated milk separated from the broth and did not look attractive, even with frequent stirring. Any recommendations?