How do I keep the tortellini from getting too soft?

Cook the tortellini just until tender and avoid letting the soup sit too long on heat. It will continue to soften as it sits.

Can this soup be made ahead of time?

Yes, but the tortellini will continue to absorb liquid as it sits. So you'll have much puffier pasta but less broth. You will probably need to add additional broth when reheating.

Should I cook the frozen tortellini separately?

If you know you will have leftovers and plan to freeze them, then yes I recommend cooking separately. This way there are no worries of mushy pasta when reheating.

What if the soup tastes too heavy and rich for our taste?

If you usually prefer lighter soups, I would suggest using half the amount of cream or whichever dairy you are using. Taste the soup and maybe add more broth to lighten it up.

Sausage and Tortellini Soup with Spinach ⋆

Description

Sausage Tortellini Soup is a hearty, flavorful soup that comes together quickly with simple ingredients. It combines savory sausage, tender vegetables, and cheese-filled tortellini in a rich, slightly creamy broth.

Ingredients

Units Scale

1 pound ground sausage
1 medium onion, chopped
2 teaspoon garlic paste
1 cup carrots, chopped
1 tablespoon Italian seasoning
2 teaspoons Umami seasoning
1/4-1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup tomato paste
1 package, (12 ounces) frozen cheese tortellini
8 cups unsalted vegetable or chicken broth, or combination of both
1/4 cup grated parmesan cheese
1 cup heavy cream
2 cups baby spinach

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Instructions

In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up as it browns.
Add the chopped onion and cook for a few minutes until softened.
Stir in the garlic, carrots, Italian seasoning, umami seasoning, red pepper flakes, salt, and black pepper. Cook for another 1–2 minutes.
Add the tomato paste, saute' for a minute and stir well to coat the sausage and vegetables.
Pour in the broths and bring to a low boil.
Add the frozen tortellini and cook according to package directions, usually about 5–7 minutes.
Reduce heat to low and stir in the heavy cream and parmesan cheese.
Add the spinach and stir for 1-2 minutes as the spinach wilts into the soup.
Taste and adjust seasoning if needed. Serve warm.

Notes

*Store soup in refrigerator for up to 3 days. Freeze for up to 3 months.

*Reheat on low heat until hot. Add 1/4-1/2 cup of broth if the soup needs to be thinner or if you prefer the soup less rich.

*If you plan on freezing the soup, try cooking the tortellini separately and under cook it a bit. When it reheats, it won't be mushy.