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Prep time
5 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
An ultra creamy tortellini soup with sausage and bell pepper. A comforting soup you can make time and time again. Loaded with Italian sausage, cheese tortellini and tender sautéed bell pepper, all tossed with an Italian seasoning and swimming in a rich tomatoey broth. Jazzed up with Parmesan and a touch of heavy cream for good measure. It’s a 30 minute meal of your dreams, you won’t believe how flavorful this pot of soup is until you try it. Be sure to serve this with a side of garlic bread for a mouthwatering result. —Anna Chwistek | Serving Dumplings
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Ingredients
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14 ounces
fresh cheese tortellini
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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1
red bell pepper, thinly sliced
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1 pound
mild Italian sausage, no casings
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2
shallots, finely chopped
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4
garlic cloves, minced
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2 tablespoons
tomato paste
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1 cup
puréed tomatoes or crushed tomatoes
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4 cups
chicken broth
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1 cup
heavy cream
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1/3 cup
grated Parmesan
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fresh thyme, for serving
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1 teaspoon
each: dried oregano, dried sage, smoked paprika, black pepper
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1/4 teaspoon
red pepper flakes, more for serving
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1/4 teaspoon
ground nutmeg
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salt, to taste
Directions
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Heat oil and butter in a large pot over medium. Add bell pepper, sauté for 5 minutes, stirring from time to time. Add onion and garlic, cook for 2 minutes.
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Add sausage and spices, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, 5 minutes. Pour in chicken broth and bring to a boil. Add tomato paste and puréed tomatoes, cook for 15 minutes.
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Add tortellini, cook for 2 minutes. Then pour in cream and add Parmesan. Stir to combine, simmer for 1 minute. Taste and adjust salt.
Finish off with some extra red pepper flakes, black pepper and fresh thyme. Enjoy!
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