I saw this recipe a couple of months back for a ravioli soup and knew I had to try it. Well I am never one to really “follow” a recipe so I mixed things up and created a tortellini soup. Tortellini are far less doughy so you have these fabulously light cheese filled pillows floating around in a rich creamy tomato soup and then of course some big hearty chunks of sausage in the mix as well. This soup was phenomenal! My four-year-old son gobbled it up and he is usually kind of weird about soups (I think it is a texture thing). This recipe made a massive pot, which allowed us to have a full dinner and then also freeze a bunch for future meals. Tuscan tortellini soup is perfect for a chilly winter day and is so quick and easy to prepare. I could go for a big bowl of it right now!
2 lb ground Italian sausage
4 tbsp butter
1/2 onion, finely diced
1 tbsp garlic, minced
28 oz can crushed tomatoes
28 oz can petite diced tomatoes
4 c chicken broth
1 tsp salt
1/2 tsp garlic powder
4 c half & half
1 c heavy cream
6 oz bag baby spinach leaves, chopped
18–20 oz fresh four cheese tortellini (I got two 9 oz packages.)
1 c parmesan cheese, shredded
- Brown the sausage over medium-high heat in a VERY large soup pot.
- Once the meat is about halfway cooked add the butter, onion, and garlic and cook until the union is soft and transparent.
- Add the crushed tomatoes, diced tomatoes, chicken stock, and chopped spinach.
- Bring to a boil and add salt and garlic powder.
- Boil for 10 minutes making sure to stir frequently.
- While the soup is boiling cook your tortellini in a separate pot per package instructions and drain.
- Add the half & half and heavy cream to the pot and simmer for 10 minutes.
- Stir in the parmesan and cooked tortellini until the cheese is melted.
- Transfer the soup to a bowl using a ladle.
- Top with croutons and additional parmesan cheese.
Recipe adapted from Kleinworth & Co.