Sausage Tortellini Soup
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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 added hot pepper flakes and a Parmesan rind, eliminating the need to add cheese at the end. It was terrific.
This is divine and so satisfying. Highly recommend using a low sodium broth and adding scallions to cook with the fennel and garlic.
This was okay but unfortunately didn't get any fennel flavor at all despite using a whole fresh bulb, stalks, and fronds. Must have been a bad fennel! I'll try it again with a stronger specimen. Otherwise, it's easy to put together and there's plenty of room for variations.