This Italian Sausage Tortellini Soup is one of the most delicious, flavorful soups you’ll ever eat, and it can be made on a stovetop or in a slow cooker.
My mother-in-love (Mimi) served this Italian sausage tortellin soup as part of our Christmas lunch this year, and I was blown away at how delicious it was! I am a soup fanatic, and this one won me over immediately.
Mimi adapted this recipe to a slow cooker. I made mine (photo above) on the stovetop per the original recipe. Hers (pictured below) was every bit as yummy as mine, so you can’t go wrong either way (as long as you follow the initial steps of cooking that are outlined below).
This is a rustic Italian soup that has layers of flavor that come together during several steps of the cooking process. Although it only takes 30 minutes or less, these steps can’t be skipped. First, the searing/caramelizing of the sausage in sizzling hot EVOO. Second, sautÃ©ing the onions and garlic in the fat leftover from the sausage sear. Third, deglazing the leftover brown bits in the pan with red wine. These steps are crucial in building complex flavor.
Notes on Ingredients: I bought two Parmesan rinds at The Fresh Market for less than $3.00. Because I am picky about my balsamic vinegar, I buy Lucini Riserva Balsamic (sold at Fresh Market, Whole Foods & smaller markets). It is a bit pricey but is absolutely the best I’ve ever tried. Buy the smaller, thin bottle (not the fat one)…..see photo below. I bought 2 links of hot Italian sausage (and one link of Italian Kale chicken sausage) from The Fresh Market meat case. I bought Drake’s cheese filled tortellini from The Fresh Market freezer case. I used only 2 cups (half the box), so I have enough left for my next batch of soup. Red wine can be bought in small bottles at The Fresh Market, right near the register. You can buy one small bottle, which will have enough wine for two batches of soup. I used Colavita EVOO, one of my favorite “good” extra virgin olive oils. For spinach, I used one package of baby spinach and just dumped the whole thing in the soup just before serving~no chopping necessary.
Be sure to serve crusty artisan bread with this soup. I found some frozen Alexia baguettes with garlic and chives at The Fresh Market. They baked 18 minutes and were absolutely perfect for this soup. SO yummy!
If you try this soup, please leave comments; I am dying to hear your thoughts! I promise you that it will not disappoint:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Slightly adapted from The Kitchn.