Sausage Tortellini Soup
Updated Oct. 12, 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.
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!
Throwing a few pieces of Parmesan rind into the broth might be interesting.
Great and easy soup! Used Whole Foods organic spicy Italian sausage—it was super spicy! Really good but know that. The veggie was baby spinach, and the tortellini was Trader Joe’s spinach and cheese, which was so good. Perfect sized bite as well (some tortellinis are too chubby IMO). The only thing to note is that the fennel bulb, stalks and fronds are supposed to be added separately at different times and while I was prepping I just threw it all in a bowl together so things didn’t get added separately. Not sure if it made a difference.
My local grocery stores don’t sell fennel, so I replaced it with celery, spinach leaves, and dill weed! Everything turned out delicious! One thing I learned is that you may want to be careful with how much garlic you add if you choose a chicken sausage that contains its own garlic!
Holy smokes. I took the spinach and feta chicken sausage out of the casing, threw it in a bowl, and added Italian seasoning and red pepper flakes for a kick. Beyond that pretty much kept everything the same and man oh man, this is a tasty soup.