Soup That’s Like a Hug in a Bowl
Hey there! So, let me tell you about this Sausage Tortellini Soup that’s become a staple in my kitchen. I came across it during a particularly gloomy weekend when I was craving comfort food that didn’t involve too much work (because, let’s face it, some days you just want to be lazy). I remember throwing it together with my sister; we laughed about how the tortellini floated like little life buoys in our pot of bubbling soup. Since then, it’s become the go-to dish when someone’s having a rough day or when we just need something hearty and soul-warming.
Why You’ll Love This
This soup is like magic on those days when you want to feel wrapped in coziness. I whip it up whenever there’s a chill in the air (or when I just fancy an easy dinner). My family goes wild for it because it’s packed with flavor, and even my picky eater brother can’t resist sneaking a second bowl. Plus, there’s something about the combination of sausage and pasta that feels like a hug—cheesy, savory, and satisfying. And sure, there was that one time I forgot to defrost the sausage, but hey, live and learn, right?
Ingredients
- 1 pound Italian sausage (sometimes I use chicken sausage if I want something lighter)
- 1 onion, chopped (feel free to use shallots if you’re feeling fancy)
- 3 cloves garlic, minced (I usually add an extra clove because why not?)
- 5 cups chicken broth
- 1 can diced tomatoes (14.5 ounces, or fresh if you have some that need using up)
- 1 cup heavy cream (half-and-half works too)
- 2 cups cheese tortellini
- Spinach or kale, a couple of good handfuls (it’s a salad-free zone here)
- Salt and pepper to taste
Directions
- In a large pot, cook the sausage over medium heat until browned. Break it up with a spoon (and try not to snack on it too much).
- Add the onion and garlic, cooking until they’re soft and fragrant. This is when I like to sneak a taste.
- Pour in the chicken broth and tomatoes. Bring everything to a gentle boil—and don’t worry if it looks a bit weird at this stage, it always does!
- Reduce the heat and stir in the cream. I usually take a moment to savor the smell—it’s divine.
- Add the tortellini and let it cook for about 5-7 minutes or until they’re tender. Sometimes my kids hover around the pot at this point. Can’t blame them!
- Stir in the spinach or kale. It wilts quickly, so don’t fret if it seems like too much.
- Season with salt and pepper to your taste.
Notes
Honestly, this soup is pretty forgiving. Once, I ran out of cream and used milk instead—it was still slurp-worthy. Just make sure to not rush the simmering; it allows the flavors to meld beautifully.
Variations
I’ve tried using different kinds of tortellini—spinach, mushroom, you name it—and it’s always fun to switch things up. That one time I thought I’d toss in some shrimp, well, let’s just say it wasn’t my best idea. Stick to sausage; trust me on this one.
Equipment
If you don’t have a big pot, a deep pan works just fine. And an immersion blender? Totally unnecessary here, unless you’re in the mood for a kitchen experiment!
Storage
This soup stores pretty well in the fridge for about 2-3 days, though honestly, in my house, it never lasts more than a day before someone polishes it off!
Serving Suggestions
We usually serve it with crusty bread to mop up the goodness, or sometimes I make a quick garlic toast if I’m feeling fancy. And hey, pairing it with a light salad never goes amiss!
Pro Tips
I once tried rushing the simmering stage, and regretted it because the flavors just didn’t come together the same way. So take your time; it’s worth it.
FAQ
Can I freeze this soup? You can, but I think the tortellini gets a bit mushy. It’s best enjoyed fresh.
What if I don’t have chicken broth? You can use vegetable broth or even water in a pinch. Just adjust the seasoning.
Is it okay to add extra vegetables? Absolutely, carrots and zucchini work well. Just toss them in with the onion.
Where do I find good tortellini? Check the refrigerated pasta section of your grocery store. Or, you know, try making your own if you’re feeling adventurous!