Name: Creamy Tortellini Soup with Sausage
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 400 g/14 oz fresh cheese tortellini; 450/1 pound mild Italian sausage, no casings; 1 red bell pepper, thinly sliced; 1 tbsp olive oil; 1 tbsp unsalted butter; 2 shallots, finely chopped; 2 tbsp tomato paste; 4 garlic cloves, minced; 250 ml/1 cup puréed tomatoes; 1 L/4 cups chicken broth; 250 ml/1 cup heavy cream; 30 g/1 oz grated Parmesan; fresh thyme, for serving; 1 tsp each: dried oregano, dried sage, smoked paprika, black pepper; 1/4 tsp red pepper flakes, more for serving; 1/4 tsp ground nutmeg; salt, to taste

An ultra creamy tortellini soup with sausage and bell pepper. A comforting soup you can make time and time again. Loaded with Italian sausage, cheese tortellini and tender sautéed bell pepper, all tossed with an Italian seasoning and swimming in a rich tomatoey broth. Jazzed up with Parmesan and a touch of heavy cream for good measure. It’s a 30 minute meal of your dreams, you won’t believe how flavorful this pot of soup is until you try it. Be sure to serve this with a side of garlic bread for a mouthwatering result.

You’ll love this tortellini soup, because it’s one of the easiest and most flavorful dishes to make. The tomatoey broth is complex yet so hearty and comforting, and the cheesy tortellini add a brilliant touch and a chewy bite. This truly is a one pot wonder, just make a double batch or you’ll be sorry.
Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

You’re going to love how versatile this soup is!

the mild Italian sausage is the component that brings some great flavor here. You can, of course, use ground pork, beef or chicken. Or skip the meat to create a vegetarian dish, it will still taste incredible
add more veggies, like carrots, zucchini, spinach, kale or Swiss chard
swap heavy cream for half-and-half or soy cream
instead of pureed tomatoes, you could use canned pumpkin puree for a change, or sweet potato puree
as for the tortellini, for that perfect al dente toothsome texture, it’s best to add them just a few minutes before serving, as you don’t want them getting overcooked or falling apart
if you’re planning on eating leftovers or meal prepping this soup, it’s best to cook the tortellini separately and add them to the soup whenever you’re ready to eat
instead of tortellini, add pasta like fusilli, campanelle, casarecce, gemelli or farfalle
serve with a side of garlic bread or some crusty bread

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Recipe Video

Yield: serves 4