How I Make Amazing Creamy Tortellini Soup

By Sip and Feast · 45 min

Ingredients

Instructions

1. Heat a large heavy pot over medium heat with 2 tablespoons of the olive oil. Brown the sausage, breaking it into small pieces. Remove it with a slotted spoon and set aside.
2. In the same pot, add the remaining olive oil, onion, celery, carrot, fennel seed and a pinch of salt. Cook, stirring now and then, for 7–10 minutes until soft.
3. Add the garlic and cook for 2 minutes more, until fragrant.
4. Stir in the tomato paste and cook for 5 minutes, stirring often. If it starts to burn, lower the heat and add a little water.
5. Add the flour and cook for 2 minutes, stirring constantly.
6. Add the wine and raise the heat to high. Scrape the bottom of the pot to lift the browned bits, and reduce the wine by half, about 1–2 minutes.
7. Add the cooked sausage, chicken stock and Parmigiano rind. Bring to a boil.
8. Lower the heat and simmer for 10 minutes. Add the cream and simmer for 10 minutes more.
9. Add the tortellini and cook until tender, about 3–5 minutes. Remove from the heat.
10. Taste and adjust the salt and pepper. Stir in the parsley and basil.

Summarized from Sip and Feast's video. Watch it for the details.

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