Make a cozy, deeply flavored creamy tortellini soup with browned Italian sausage, vegetables, tomato paste, kale and Parmesan. This one-pot dinner teaches the order that keeps the broth glossy and the cheese tortellini tender: build the sausage-and-vegetable broth first, keep the dairy below a hard boil, and add the tortellini only for their final few minutes. You will also get simple cues for browned sausage, toasted tomato paste, smooth cream, springy pasta and leftovers that do not turn into casserole.
INGREDIENTS | 6 bowls
1 tbsp olive oil, 1 lb Italian sausage, 1 onion, 2 carrots, 2 celery ribs, 4 garlic cloves, 2 tbsp tomato paste, 1 tsp Italian seasoning, optional red pepper flakes, 6 cups low-sodium chicken stock, 1 cup half-and-half or cream, 9 oz refrigerated cheese tortellini, 3 packed cups kale or spinach, 1/2 cup finely grated Parmesan, lemon juice, salt, pepper, basil and crusty bread.
Brown the sausage, soften the vegetables, toast the tomato paste, and simmer the stock until the vegetables are tender. Lower the heat for cream and Parmesan. Add refrigerated tortellini for roughly 3–5 minutes and kale during the final 1–2 minutes. Finish off heat with lemon. For leftovers, keep extra broth and uncooked tortellini separate whenever possible.
Save this recipe for your next chilly night and tell us whether you are team kale or spinach.
CHAPTERS
00:00 The Pasta Goes In Last
01:07 Brown the Sausage Properly
02:09 Build the Sweet Vegetable Base
03:19 Make a Broth, Not a Thick Sauce
04:23 Add Cream Without Splitting It
05:28 Tortellini Are the Final Timer
06:37 Balance the Last Spoonful
07:40 Keep Leftovers Soup, Not Casserole
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