Sausage-and-Tortellini Soup
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 lb. sweet Italian sausage
casings removed
- 1/2 c. dry white wine
- 1 onion
chopped
- 2 celery ribs
sliced
- 3 garlic cloves
chopped
- 6 c. chicken stock
- 2 tsp. italian seasoning
- 1 tsp. fennel seeds
- 1 bay leaf
- Freshly ground black pepper
- 2 small heads escarole
chopped, 8 c.
- 1 9-oz. package refrigerated three-cheese tortellini
- 3 tbsp. pesto
- 1 tbsp. olive oil
- 3 c. cubed ciabatta bread
Directions
- 1
Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into large chunks with a spoon, until browned, 6 to 8 minutes. Remove with a slotted spoon to a 6-quart slow cooker; reserve skillet. Add wine to reserved skillet and cook, scraping up brown bits, until thickened, 30 seconds; add to slow cooker.
- 2
Add onion, celery, garlic, stock, Italian seasoning, fennel seeds, bay leaf, and 1/2 teaspoon pepper to slow cooker and stir to combine. Cover and cook until vegetables are tender, on low for 5 to 6 hours or high for 2 to 3 hours.
- 3
Stir in escarole and tortellini; cover and cook until escarole is wilted and tortellini is tender, 14 to 16 minutes on low or 4 to 6 minutes on high. Season with salt and pepper. Serve topped with Pesto Croutons.
- 4
Make the Pesto Croutons: Preheat oven to 400 degrees F. Stir together pesto and olive oil in a bowl. Add ciabatta bread and toss to coat. Bake until toasted, 10 to 12 minutes.
Sausage-and-Tortellini Soup
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About this Recipe
Craving a comforting bowl of soup that’s hearty enough for a meal? This Sausage-and-Tortellini Soup transforms familiar pasta flavors into a deeply satisfying one-pot experience, perfect for any occasion.
What makes this soup truly special is how chicken stock elevates classic sausage and tortellini into a warming, robust meal. The rich broth brings together savory sweet Italian sausage and tender three-cheese tortellini, creating a flavorful and complete dish. The combination of aromatic vegetables, fragrant Italian seasoning, and a hint of fennel seeds creates a deeply satisfying flavor profile that feels both familiar and refined.
Prepare for a rich and savory broth, brimming with tender, seasoned sweet Italian sausage. Each spoonful offers bursts of creamy three-cheese tortellini and the subtle bite of fresh escarole, balanced by aromatic onion, celery, and garlic. The fragrant Italian seasoning and fennel seeds infuse the soup with a comforting warmth, while a swirl of pesto brightens the finish. Don't forget the crispy ciabatta cubes, offering a delightful crunch to every bite, making each spoonful a delightful textural journey.
For those who prefer a different protein, try swapping the sweet Italian sausage for a spicy variety or even chicken sausage. You can also experiment with different tortellini fillings, or use another small, sturdy pasta shape. If you don't have dry white wine, an equal amount of additional chicken stock will work, though it will alter the flavor slightly. Fresh spinach or kale could stand in for escarole if needed, and different types of crusty bread make great ciabatta alternatives for the croutons.
This hearty Sausage-and-Tortellini Soup is perfect for a cozy weeknight dinner or a comforting lunch. Serve it alongside a simple green salad for a complete and satisfying meal that everyone will enjoy.