Believe what you read: Tortellini soup is as good as it sounds
Sometimes a recipe calls out from the page or the screen and demands to be made.
Such was the case with a farro salad-in-a-jar that I tried this summer and haven't been able to stop making ever since. That was also the case with Honey-Chipotle Turkey Meatballs. They looked and sounded as easy and delicious as they actually turned out.
It isn't always true that when I have that reaction to a recipe, I am rewarded with deliciousness when I prepare it. But sometimes, as with this tortellini and Italian sausage soup, my gustatory instincts are spot on.
A perfect dinner during soup season, this spicy, texturally rich concoction is not difficult to create, freezes well, and if my experience holds true, will be gobbled up by anyone lucky enough to be invited to your table.
When I try a new recipe, my policy is to stick to it exactly. But as with all policies, sometimes I don't follow them. In this case, I had no red wine. I only had a bit of old white in the refrigerator next to a bottle of not so old rose. I used all the white and topped it off with some of the rose to get to the required amount. Sacrilegious, I know, but the final soup was scrumptious anyway.
I had a piece of Parmesan rind and I would recommend, if you don't, that you treat yourself to a small chunk of Parmegiano-Reggiano and use the rind and some of the grated cheese in this soup. It really will make a difference in the end.
Fresh tortellini is available in most grocery stores and you can use any flavor that you like. I bought a giant box of the plain cheese variety so I decided to make a double batch and freeze half. The original recipe calls for spinach, but I didn't think it would survive the freezing well so I used kale, and it was so delicious that I recommend it.
If you'd rather make it vegetarian, substitute some meaty mushrooms for the sausage and swap in vegetable broth instead of chicken.
The final soup is quite filling, and could easily serve three for dinner. I wouldn't even bother with bread.
Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com.
Italian Sausage and Tortellini Soup
Serves 2 for dinner plus leftovers
Olive oil
1 pound bulk hot or mild Italian sausage
1 small yellow onion, chopped
2 to 3 large cloves garlic, minced
½ cup dry red wine (I used white)
1 28-ounce can whole, peeled tomatoes (I used puree)
2 cups low-sodium chicken stock
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Parmesan rind (or a small hunk of cheese), optional
1 9- or 12-ounce package fresh tortellini, any flavor you like
2 cups roughly chopped kale
Kosher salt, freshly ground black pepper, and red pepper flakes, to taste
Extra Parmesan for serving
Drizzle a tablespoon or 2 of oil into a large Dutch oven and over medium-high and heat until shimmery and sizzling hot. Add Italian sausage in small chunks and sear until golden-brown, without stirring, about 2 to 3 minutes. You want some delicious caramelization in the bottom of the pan. Flip the chunks over and let them brown for another 2-3 minutes, this time breaking the sausage into small crumbles as it cooks. Using a slotted spoon, transfer the sausage to another bowl.
At this point, you can leave the fat in the pot or you can remove it and start fresh with another couple of tablespoons of olive oil. I leave that to you and your conscience.
Reduce the heat to medium and add the onions and a big pinch of salt. Cook, stirring occasionally, until translucent, 5 to 8 minutes. Add the garlic and cook for another 15 to 20 seconds, just until you start to smell its aroma. Add the wine and increase the temperature to high. Cook at a raucous boil while you scrape the bottom of the pot to release any delicious bits.
When the liquid is pretty much gone, add the tomatoes and juices to the pot. If using whole tomateos, use kitchen shears to cut them into bite-sized chunks. Add the kale, chicken stock, balsamic vinegar, brown sugar, Parmesan rind, and cooked sausage. Season with salt — start with about a ¼ teaspoon — and freshly ground black pepper. Bring soup to a boil and add the tortellini. Reduce heat to medium-low and simmer until tortellini is warmed through, 10 to 15 minutes.
Taste and adjust seasoning. Remove Parmesan rind. Serve with a dusting of Parmesan.
Original recipe from The Kitchn, a robust, digital food magazine from the folks that created Apartment Therapy, a DIY home decorating site started by Maxwell Ryan in 2004.
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