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Recipe Details
Tortellini Soup
Ingredients
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1 Tbsp. olive oil
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1 lb. sweet Italian sausage, casings removed
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1 medium yellow onion
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1 Tbsp. kosher salt
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1 tsp. red pepper flakes
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1 tsp. freshly-ground black pepper
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1 tsp. dried oregano
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5 garlic cloves, finely minced
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1 (6-oz.) can tomato paste
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1 cup dry white wine (such as Pinot Grigio or Vermentino)
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1 (28-oz.) can crushed tomatoes
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2 cups chicken stock
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2 Parmesan rinds (optional)
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1 lb. refrigerated cheese tortellini
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2 cups shredded Tuscan kale, tightly packed
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1 cup water (optional)
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For serving: grated Parmesan cheese, fresh basil leaves, Italian bread
Description
1. Heat olive oil in a large Dutch oven over medium. Add the sausage; break it into small pieces as it cooks until browned, about 5 to 7 minutes. Add the onion, salt, red pepper flakes, ground pepper, and oregano. Cook for 6 to 8 minutes, or until the onion begins to soften and take on a golden hue. Add the garlic and cook for 1 to 2 minutes, or until the color of the garlic slightly darkens. Add tomato paste, and thoroughly stir until the paste fully coats the sausage and vegetables. Cook, stirring occasionally, until the tomato paste becomes fragrant, about 3 to 5 minutes. Use the white wine to deglaze the pan, stirring and scraping the bottom to release any flavorful browned bits. Reduce the heat to medium low, and simmer for 4 to 6 minutes. Add crushed tomatoes, chicken stock, and Parmesan rinds (if using), and bring the soup to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes. (The longer it simmers, the thicker the texture will be.)
2. Add tortellini and kale, and simmer, stirring occasionally, until the pasta cooks through and the kale wilts, about 5 to 7 minutes. Use the water to thin the texture, if needed.
3. Serve with grated Parmesan, torn fresh basil leaves, and slices of Italian bread.
Tortellini Soup
Ingredients
-
1 Tbsp. olive oil
-
1 lb. sweet Italian sausage, casings removed
-
1 medium yellow onion
-
1 Tbsp. kosher salt
-
1 tsp. red pepper flakes
-
1 tsp. freshly-ground black pepper
-
1 tsp. dried oregano
-
5 garlic cloves, finely minced
-
1 (6-oz.) can tomato paste
-
1 cup dry white wine (such as Pinot Grigio or Vermentino)
-
1 (28-oz.) can crushed tomatoes
-
2 cups chicken stock
-
2 Parmesan rinds (optional)
-
1 lb. refrigerated cheese tortellini
-
2 cups shredded Tuscan kale, tightly packed
-
1 cup water (optional)
-
For serving: grated Parmesan cheese, fresh basil leaves, Italian bread
Description
Heat olive oil in a large Dutch oven over medium. Add the sausage; break it into small pieces as it cooks until browned, about 5 to 7 minutes. Add the onion, salt, red pepper flakes, ground pepper, and oregano. Cook for 6 to 8 minutes, or until the onion begins to soften and take on a golden hue. Add the garlic and cook for 1 to 2 minutes, or until the color of the garlic slightly darkens. Add tomato paste, and thoroughly stir until the paste fully coats the sausage and vegetables. Cook, stirring occasionally, until the tomato paste becomes fragrant, about 3 to 5 minutes. Use the white wine to deglaze the pan, stirring and scraping the bottom to release any flavorful browned bits. Reduce the heat to medium low, and simmer for 4 to 6 minutes. Add crushed tomatoes, chicken stock, and Parmesan rinds (if using), and bring the soup to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes. (The longer it simmers, the thicker the texture will be.)
2. Add tortellini and kale, and simmer, stirring occasionally, until the pasta cooks through and the kale wilts, about 5 to 7 minutes. Use the water to thin the texture, if needed.
3. Serve with grated Parmesan, torn fresh basil leaves, and slices of Italian bread.
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