Why You’ll Love This Recipe
- Comfort in a Bowl: This creamy tortellini soup is the epitome of comfort food, perfect for chilly evenings or when you need a warm, satisfying meal.
- Quick and Easy: With a prep time of just 15 minutes and a total cook time of 45 minutes, you can have a delicious meal on the table in no time.
- Rich and Creamy: The combination of cream cheese and heavy cream creates a luscious, velvety texture that’s incredibly satisfying.
- Versatile: Easily customizable with different types of tortellini or additional vegetables, making it adaptable to your taste and dietary preferences.
- Flavorful: The Italian sausage and seasonings infuse the soup with robust, savory flavors that will delight your taste buds.
- Nutrient-Rich: With the addition of spinach, you get a boost of vitamins and minerals, making this soup not just delicious but also nutritious.
Ingredients & Preparation Notes
- Olive oil: Use a high-quality extra virgin olive oil for the best flavor.
- Italian sausage: Choose a good-quality sausage; you can use mild or hot depending on your preference. For a vegetarian version, substitute with plant-based sausage.
- Onion: Yellow onions work best for their sweet, mild flavor.
- Garlic: Fresh garlic adds a punch of flavor; pre-minced garlic can be used in a pinch but fresh is always better.
- Chicken broth: Homemade broth will enhance the flavor, but a good quality store-bought version works well too.
- Diced tomatoes: Opt for fire-roasted tomatoes for an extra depth of flavor.
- Italian seasoning: This blend of herbs adds a traditional Italian flair; you can make your own mix if you prefer.
- Red pepper flakes: Adjust the amount to your heat preference or omit for a milder soup.
- Cream cheese: Ensure it’s softened to room temperature for easy incorporation into the soup.
- Heavy cream: This adds richness; you can use half-and-half for a lighter version.
- Cheese tortellini: Fresh tortellini cooks quickly and holds up well in the soup. Frozen tortellini works too but may need a bit more cooking time.
- Spinach: Fresh spinach wilts beautifully into the soup, adding color and nutrition.
- Salt and pepper: Season to taste, keeping in mind the saltiness of the broth and sausage.
Professional Tips & Techniques
- Browning the Sausage: Ensure the sausage is well-browned for maximum flavor. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, enhances the taste and color of the meat.
- Cooking Onions: Cook the onions until they’re translucent but not browned. This ensures they add sweetness without overpowering the other flavors.
- Incorporating Cream Cheese: Add the cream cheese slowly and stir constantly to prevent clumping. The fat content in the cream cheese helps create a smooth, creamy texture.
- Adding Tortellini: Cook the tortellini just until al dente to prevent it from becoming mushy in the soup. The starch from the tortellini also helps thicken the soup slightly.
- Wilting Spinach: Add the spinach at the end of cooking to preserve its vibrant color and nutrients. Overcooking can lead to a loss of vitamins and a less appealing texture.
Recipe Variations
- Vegetarian Option: Substitute the Italian sausage with plant-based sausage or omit it entirely, adding more vegetables like mushrooms or zucchini for texture.
- Gluten-Free: Use gluten-free tortellini and ensure your broth and seasonings are gluten-free.
- Dairy-Free: Replace the cream cheese and heavy cream with a dairy-free alternative like coconut cream or cashew cream.
- Spicy Kick: Increase the amount of red pepper flakes or add diced jalapeños for a spicier version.
- Herb Variations: Experiment with different herbs like basil or oregano to change the flavor profile.
- Protein Swap: Use ground beef or turkey instead of sausage for a different taste.
- Seasonal Adaptations: In the summer, add fresh tomatoes and basil for a lighter, seasonal twist.
- Cheese Lovers: Stir in some shredded mozzarella or Parmesan at the end for an extra cheesy soup.
Serving Suggestions
- As a Main Course: Serve the soup with a side salad and crusty bread for a complete meal.
- For a Crowd: Double the recipe for gatherings; it’s a crowd-pleaser that’s easy to scale up.
- Presentation Tips: Garnish with a sprinkle of fresh herbs like parsley or basil, and a drizzle of olive oil for an elegant touch.
- Pairing Suggestions: Pair with a crisp white wine like Pinot Grigio or a light red like Chianti to complement the flavors.
- Kid-Friendly: Serve with a side of garlic bread or cheese sticks to make it more appealing to younger diners.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Make-Ahead: Prepare the soup up to the point of adding the tortellini. Refrigerate the base and add the tortellini when reheating to prevent overcooking.
- Reheating: Reheat on the stove over medium heat, stirring occasionally, until heated through. Avoid boiling to prevent the cream from curdling.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the base of the soup without the tortellini and refrigerate it for up to 2 days. Add the tortellini when reheating to ensure it stays al dente.
Q: Can I use a different type of pasta?
A: Absolutely, you can substitute the tortellini with other small pasta shapes like ravioli or gnocchi. Adjust cooking times accordingly.
Q: Is this soup freezer-friendly?
A: Yes, the soup freezes well. Freeze it without the tortellini for best results, then add fresh tortellini when reheating.
Q: Can I make this soup vegetarian?
A: Yes, substitute the Italian sausage with plant-based sausage or add more vegetables for a hearty vegetarian version.
Q: How can I make the soup less creamy?
A: Use less heavy cream or replace it with milk for a lighter version. You can also omit the cream cheese for a broth-based soup.
Q: What can I use instead of spinach?
A: Kale or Swiss chard are great alternatives. Add them at the same time as you would the spinach.
Q: Can I use a different type of sausage?
A: Yes, you can use any type of sausage you prefer, such as chorizo for a spicier flavor or chicken sausage for a lighter option.
Q: How do I prevent the cream from curdling?
A: Add the cream at the end of cooking and avoid boiling the soup after adding it. Stir constantly to ensure even heating.
Conclusion
This creamy tortellini soup is a versatile and comforting dish that’s perfect for any occasion. Its rich, creamy texture and hearty ingredients make it a satisfying meal that’s easy to customize to your taste. Give this recipe a try and enjoy the warmth and flavor it brings to your table.
Don’t forget to share your creations on social media and let us know how you enjoyed it! For an extra touch, garnish with fresh herbs and serve with a side of crusty bread to complete the experience.
Creamy Tortellini Soup
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage casings removed
- 1 cup diced onion
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 oz
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 8 oz cream cheese softened
- 1 cup heavy cream
- 9 oz cheese tortellini fresh or frozen
- 2 cups spinach fresh, roughly chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
- Add the diced onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, diced tomatoes, Italian seasoning, and red pepper flakes. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
- Reduce the heat to low and stir in the softened cream cheese until fully incorporated. Add the heavy cream and stir until the soup is smooth and creamy.
- Add the tortellini to the pot and cook according to package instructions, usually about 7-9 minutes for fresh or 10-12 minutes for frozen.
- Once the tortellini is cooked, stir in the chopped spinach and let it wilt, about 1-2 minutes. Season the soup with salt and pepper to taste.
