Sausage Tortellini Soup
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 12 to 16ounces fully cooked chicken sausage, any flavor, cut into ½-inch pieces
- 1large fennel, bulb coarsely chopped, stalks thinly sliced, fronds finely chopped
- 4garlic cloves, chopped
- Salt and pepper
- 1½quarts (6 cups) chicken broth
- About 10 ounces fresh or frozen cheese, spinach or mushroom tortellini
- 2cups chopped vegetables (such as snap or snow peas, green beans, asparagus, kale, spinach or escarole), or frozen peas
- Grated Parmesan, for serving
Nutritional analysis per serving (4 servings)
554 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 30 grams protein; 1767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large pot or Dutch oven over medium-high. Add the sausage and cook, stirring once or twice, until browned and crisp all over, 6 to 8 minutes. Add the chopped fennel bulb and garlic, season with salt and pepper, and cook, scraping up the browned bits as you go, until softened, 5 to 7 minutes.
- Step 2
Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Scrape the browned bits from the bottom of the pot. Taste and season with salt and pepper.
- Step 3
Add the tortellini and cook according to package directions. In the last three minutes of the tortellini cooking, add the chopped vegetables and up to ½ cup sliced fennel stalks. (For some tortellini, that might mean adding the vegetables with the pasta.)
- Step 4
Remove from heat and stir in up to ¼ cup chopped fennel fronds. Serve in bowls topped with Parmesan and more black pepper.
Private Notes
Comments
Pasta should be cooked separately, adding it directly to the soup creates a starch taste that detracted from an otherwise excellent, and easy to make, recipe.
Throwing a few pieces of Parmesan rind into the broth might be interesting.
I almost never post comments, but I have to say I thought this soup was delicious. I subbed vegan sausage and vegetable broth to make it vegetarian. I will definitely be making this again!
I made this last night exactly per the recipe. One mistake I made was using frozen chopped broccoli for one of the green vegetables. I should’ve used fresh.
This was great. I used about 2 lbs of mild and hot Italian sausage, deglazed with white wine. Rich and lovely meal!
I have made this recipe a dozen or so times...it is one of our favorites. The first time I made it I bought uncooked mild chicken sausage by accident and never went back. Works great with Taste Republic GF tortellini for those who can't have gluten. I cook for two people so I make the recipe until it's time to add the pasta and vegetable and set half the soup aside and then add half the pasta and vegetables. Works out perfectly. Next day easy to warm and finish.