Creamy Tortellini Soup
This creamy tortellini soup is filled with tiny Italian sausage meatballs, tender cheese tortellini, carrots, spinach, and Parmesan in a rich, comforting broth.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage casings removed and formed into tiny balls
- 1/2 cup onion finely chopped
- 1/2 cup carrot chopped
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth or vegetable broth
- 1 pound cheese tortellini fresh or frozen
- 1 pound fresh spinach washed and roughly chopped
- 2 cups heavy cream or whole milk
- 1/2 cup Parmesan cheese freshly grated, plus more for serving
- 1/2 teaspoon nutmeg
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the sausage balls and cook, turning occasionally, until browned and cooked through to 160°F, about 6–8 minutes. Transfer the meatballs to a plate and set aside.
- Reduce the heat to medium. Add the onion and carrots to the same pot. Cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables. Cook and stir for 1 minute.
- Slowly pour in the broth while whisking or stirring constantly. Scrape up the browned bits from the bottom of the pot, then bring the broth to a gentle simmer.
- Add the tortellini and cook according to the package directions until just tender. Return the sausage meatballs to the pot during the final few minutes of cooking.
- Reduce the heat to low. Add the spinach a few handfuls at a time and stir until wilted.
- Stir in the heavy cream, Parmesan cheese, and nutmeg. Warm gently for 2–3 minutes without boiling. Taste and season with salt and black pepper as needed. Serve hot with extra Parmesan.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- Fresh and frozen tortellini may have different cooking times, so follow the directions on the package.
- Whole milk may replace heavy cream, but the broth will be thinner. Keep the soup over low heat and do not boil it after adding the milk.
- The tortellini absorbs broth as the soup sits. Add a little extra broth, milk, or cream when reheating leftovers.
- If you expect leftovers, consider cooking the tortellini separately and adding it to individual bowls.
Nutrition
Serving: 1servingCalories: 678kcalCarbohydrates: 35gProtein: 24gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 140mgSodium: 1482mgPotassium: 605mgFiber: 4gSugar: 5gVitamin A: 7581IUVitamin C: 19mgCalcium: 275mgIron: 4mg
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