Looks nice and hearty! Will the tortellini expand if you put the soup in a mealprep container?
That has always been an issue for me when making chicken soup /w pasta, it just sucks up all the liquid
ajqiz123
But… uhhh… no washing the spinach?
gnome_chumsky
Looks great! I’ve gotten right into spinach recently it’s magical
Odd_Sheepherder_6986
My mama also sometimes makes soup with tortellini and sausage, but clearly hers is very different from yours.
pureformality
Looks delicious
doughbruhkai
* [Creamy Tortellini Soup Recipe](https://cooking.nytimes.com/recipes/1026148-creamy-tortellini-soup) * 1tablespoon olive oil * 1pound loose sweet Italian sausage or sausage links, casings removed (optional) * 1medium white or yellow onion, diced * 6garlic cloves, minced * 1teaspoon paprika * ½teaspoon dried fennel seeds * Salt and black pepper * Crushed red pepper * 2tablespoons tomato paste * 1(28-ounce) can tomato purée * 8cups (64 ounces) vegetable or chicken stock * 1(9- to 10-ounce) package refrigerated or frozen cheese tortellini * 1¼cup heavy cream * 1bunch Tuscan (lacinato) kale, leaves stripped and chopped * ½cup roughly chopped fresh basil * 1lemon, juiced * Grated Parmesan, for serving
1. Step 1If using the sausage, heat the olive oil in a large pot or Dutch oven over medium-high (if not using sausage, heat the oil on medium, then proceed to Step 2.) Add the sausage and cook, breaking it up with a spoon as you go, until it is browned, 5 to 9 minutes. Push the sausage to one side of the pot and spoon out any excess grease, leaving about 2 tablespoons behind. 2. Step 2If necessary, adjust heat to medium, then add onion, garlic, paprika, fennel, 1½ teaspoons each salt and black pepper, and a pinch of crushed red pepper, and cook, stirring, for 2 minutes, until the onion is just softened and everything is fragrant. Add the tomato paste and cook, stirring, until it darkens, 2 to 3 minutes. Adjust heat to high, stir in tomato purée and stock, cover the pot and bring to a gentle boil, then add the tortellini and cook until tender, 2 to 3 minutes (1 minute longer if frozen). 3. Step 3Add the heavy cream, kale and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more. Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed. 4. Step 4Serve warm topped with plenty of grated Parmesan. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.
Blackdiced
Straightforward, simple and easy. Looks great!
aSneakyBagel
This looks like absolute perfection now that it’s so cold in the UK!
Nervous-Promise5635
Da Italiano inorridisco di fronte a questa cosa.
Lavoro in un pastificio e produco tortellini. Mi viene da piangere.
Allora stesso tempo letto tutti i vostri commenti e sembra che la zuppa di tortellini sia una cosa abbastanza comune all’estero. Di che paese stiamo parlando? La considerate una ricetta tipica italiana? So che prenderò un sacco di downvote, ma sono più che altro curioso di sapere dove si mangia
10 Comments
Ma cosa ho guardato.
Looks nice and hearty!
Will the tortellini expand if you put the soup in a mealprep container?
That has always been an issue for me when making chicken soup /w pasta, it just sucks up all the liquid
But… uhhh… no washing the spinach?
Looks great! I’ve gotten right into spinach recently it’s magical
My mama also sometimes makes soup with tortellini and sausage, but clearly hers is very different from yours.
Looks delicious
* [Creamy Tortellini Soup Recipe](https://cooking.nytimes.com/recipes/1026148-creamy-tortellini-soup)
* 1tablespoon olive oil
* 1pound loose sweet Italian sausage or sausage links, casings removed (optional)
* 1medium white or yellow onion, diced
* 6garlic cloves, minced
* 1teaspoon paprika
* ½teaspoon dried fennel seeds
* Salt and black pepper
* Crushed red pepper
* 2tablespoons tomato paste
* 1(28-ounce) can tomato purée
* 8cups (64 ounces) vegetable or chicken stock
* 1(9- to 10-ounce) package refrigerated or frozen cheese tortellini
* 1¼cup heavy cream
* 1bunch Tuscan (lacinato) kale, leaves stripped and chopped
* ½cup roughly chopped fresh basil
* 1lemon, juiced
* Grated Parmesan, for serving
1. Step 1If using the sausage, heat the olive oil in a large pot or Dutch oven over medium-high (if not using sausage, heat the oil on medium, then proceed to Step 2.) Add the sausage and cook, breaking it up with a spoon as you go, until it is browned, 5 to 9 minutes. Push the sausage to one side of the pot and spoon out any excess grease, leaving about 2 tablespoons behind.
2. Step 2If necessary, adjust heat to medium, then add onion, garlic, paprika, fennel, 1½ teaspoons each salt and black pepper, and a pinch of crushed red pepper, and cook, stirring, for 2 minutes, until the onion is just softened and everything is fragrant. Add the tomato paste and cook, stirring, until it darkens, 2 to 3 minutes. Adjust heat to high, stir in tomato purée and stock, cover the pot and bring to a gentle boil, then add the tortellini and cook until tender, 2 to 3 minutes (1 minute longer if frozen).
3. Step 3Add the heavy cream, kale and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more. Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed.
4. Step 4Serve warm topped with plenty of grated Parmesan. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.
Straightforward, simple and easy. Looks great!
This looks like absolute perfection now that it’s so cold in the UK!
Da Italiano inorridisco di fronte a questa cosa.
Lavoro in un pastificio e produco tortellini. Mi viene da piangere.
Allora stesso tempo letto tutti i vostri commenti e sembra che la zuppa di tortellini sia una cosa abbastanza comune all’estero. Di che paese stiamo parlando?
La considerate una ricetta tipica italiana?
So che prenderò un sacco di downvote, ma sono più che altro curioso di sapere dove si mangia