Tortellini Soup
A one-pot wonder for soup season. We come alive in cozy weather — this tortellini soup is easy, comes together quickly, and is hearty, nourishing, and feels like a hug.
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Ingredients
- 1 container cheese tortellini
- 4 links sweet or spicy Italian sausage, casing removed
- 1 medium onion, diced
- 1 medium pepper, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 1/2 tbsp Calabrian chili paste, optional
- 4 cups bone broth
- 1 jar tomato sauce
- 1 1/2 cups whole milk
- 3 sprigs thyme
- Fresh basil
- Parmesan rind, optional
- 2 cups fresh spinach, chopped
- Grated parmesan
- Salt & pepper
Preparation
- 1
Brown the sausage in a large saucepan over medium/high heat, crumbing it finely, until golden — then remove it from the pan.
- 2
Add the chopped veggies (everything but the spinach) and sauté for 5 minutes in 1 tbsp of the olive oil.
- 3
Stir in the Calabrian chili paste (if using) and the tomato paste, and caramelize them in 1 more tbsp of olive oil.
- 4
Add the broth, tomato sauce, thyme, parmesan rind, one basil stem (with the leaves), and the tortellini. Cover and let cook for 10 minutes on medium/low heat.
- 5
Return the sausage to the pot, then finish with the chopped spinach and the milk, and let cook for 5 minutes on low.
- 6
Taste the broth and season with salt and pepper to taste.
- 7
Serve with grated parm, olive oil, chopped basil, and cracked pepper — plus a piece of crusty bread for dipping.