Description
This creamy tortellini soup combines mild turkey sausage, tender cheese-filled tortellini, and nutritious spinach in a savory broth enriched with pureed cannellini beans for added creaminess and protein. It’s a comforting yet light soup ideal for quick weeknight dinners, featuring simple ingredients and balanced flavors with a hint of apple cider vinegar for brightness.
Ingredients
Meat and Oil
- 1 teaspoon olive oil
- 1 pound mild turkey sausage, removed from casings if purchased in links
Vegetables
- 1 large yellow onion, diced
- 8 ounces mushrooms, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 10 ounces baby spinach (or kale, chard, or other greens), torn into baby spinach-sized pieces
Liquids and Broth
- 2 quarts chicken stock
- 1/2 cup heavy cream or whole milk
- 2 teaspoons cider vinegar
Pasta and Beans
- 1 pound fresh or frozen cheese tortellini
- 1 (15-ounce) can cannellini beans, drained
Spices and Seasoning
- 1 teaspoon salt, divided
Instructions
- Cook the sausage: Warm the olive oil in a large soup pot over medium-high heat. Add the turkey sausage and cook, breaking it into crumbles with a spoon, until fully browned. Once cooked, remove the sausage with a slotted spoon and set it aside.
- Cook the vegetables: Drain all but one tablespoon of fat from the pot; add more oil if needed. Add the diced onions and half a teaspoon of salt. Cook until the onions are translucent and starting to brown, about 5 minutes. Add the mushrooms and the remaining half teaspoon of salt. Cook until mushrooms release moisture and are tender, about 5 minutes. Stir in the diced carrots and cook for another 2 to 3 minutes until softened on the edges. Add minced garlic and cook just until fragrant, around 30 seconds.
- Simmer the soup and add tortellini: Pour 1 cup of chicken stock into the pot and scrape up browned bits from the bottom for flavor. Return the browned sausage to the pot and add the remaining chicken stock. Increase heat to bring the soup to a rapid simmer, then reduce to medium heat. Add the cheese tortellini and cook according to package instructions until tender.
- Puree the beans: In a medium bowl, combine the drained cannellini beans, 1/2 cup water, and 2 teaspoons of cider vinegar. Use an immersion blender or countertop blender to puree until smooth and creamy.
- Finish the soup: When the tortellini is cooked, stir in the spinach until wilted. Then add the pureed beans and heavy cream (or whole milk). Taste the soup and adjust seasoning by adding salt, pepper, or an extra splash of cider vinegar to brighten the flavors. Serve hot immediately.
Notes
- Leftover soup will keep refrigerated for up to 5 days; gently reheat on low heat or in the microwave.
- The tortellini will soften over time in leftovers, so consider cooking tortellini separately if freezing the soup.
- To freeze, store the soup without tortellini; cook the pasta fresh when ready to serve for best texture.