Sausage Tortellini Soup
Winter is coming, and on these cold evenings, who doesn't want to make a nice tortelloni soup? For our series of Disturbing Recipes, I have retrieved on the net for you an Italian recipe in intent and surreal in its development. This hearty, creamy tortellini and sausage soup is the quintessential consolation food. It is a very tasty soup inspired by the Italian tradition, chock-full of tortellini, sausages, spinach and kale. The best part? It can be prepared in less than 30 minutes, and once ready you can also freeze the leftovers, to keep them in reserve for gloomy days. It is perfect for both a breezy lunch and dinner, throughout autumn and winter.
Ingredients
Italian sausageTortellini – I used the cheese ones, but you can use the type you prefer. You can use both fresh and frozen tortellini, but remember that, in the case of frozen tortellini, the cooking time will be longer.sauce * homemade or boughtFresh cream * if necessary, you can dilute it with milk, in a half-and-half proportion.OnionGarlicBaby spinachBlack cabbageGeneral flour * a little flour is used to thicken the soupSalt and pepperFresh parsley
Preparation
Cook the sausage: heat the oil over high heat on the stove for two minutes, until it starts to fry. Add the sausage and stir for 5-7 minutes until cooked. Chop the sausage into pieces using a spatula. Add the onion and garlic and sauté until wilted. Slowly add the flour and stir until combined. Then pour in the tomato sauce. Reduce the heat to medium and continue stirring until it thickens. Reduce the heat and let it cook for another five minutes. Add the tortellini and cook for 8-10 minutes, following the instructions on the package. Stir occasionally. Add the fresh cream and stir vigorously to combine. Make sure the heat is on low to achieve a creamy, velvety consistency. You will see that by adding the cream the soup will take on an orange color. At this point, add the spinach and black cabbage. Cook for another minute. Garnish with a pinch of fresh parsley and serve hot.
NoteMy favorite way to serve this hearty soup on the table is to accompany it with garlic croutons or a garlic and rosemary focaccia. But any sort of bread or crispy focaccia, especially if homemade, can go well with this fantastic soup.
Winter is coming, and on these cold evenings, who doesn't want to make a nice tortelloni soup? For our series of Disturbing Recipes, I have retrieved on the net for you an Italian recipe in intent and surreal in its development. This hearty, creamy tortellini and sausage soup is the quintessential consolation food. It is a very tasty soup inspired by the Italian tradition, chock-full of tortellini, sausages, spinach and kale. The best part? It can be prepared in less than 30 minutes, and once ready you can also freeze the leftovers, to keep them in reserve for gloomy days. It is perfect for both a breezy lunch and dinner, throughout autumn and winter.
Ingredients
Italian sausage
Tortellini – I used the cheese ones, but you can use the type you prefer. You can use both fresh and frozen tortellini, but remember that, in the case of frozen tortellini, the cooking time will be longer.
sauce * homemade or bought
Fresh cream * if necessary, you can dilute it with milk, in a half-and-half proportion.
Onion
Garlic
Baby spinach
Black cabbage
General flour * a little flour is used to thicken the soup
Salt and pepper
Fresh parsley
Preparation
Cook the sausage: heat the oil over high heat on the stove for two minutes, until it starts to fry. Add the sausage and stir for 5-7 minutes until cooked. Chop the sausage into pieces using a spatula. Add the onion and garlic and sauté until wilted. Slowly add the flour and stir until combined. Then pour in the tomato sauce. Reduce the heat to medium and continue stirring until it thickens. Reduce the heat and let it cook for another five minutes. Add the tortellini and cook for 8-10 minutes, following the instructions on the package. Stir occasionally. Add the fresh cream and stir vigorously to combine. Make sure the heat is on low to achieve a creamy, velvety consistency. You will see that by adding the cream the soup will take on an orange color. At this point, add the spinach and black cabbage. Cook for another minute. Garnish with a pinch of fresh parsley and serve hot.
Note
My favorite way to serve this hearty soup on the table is to accompany it with garlic croutons or a garlic and rosemary focaccia. But any sort of bread or crispy focaccia, especially if homemade, can go well with this fantastic soup.
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