Tuscan Tortellini and Sausage Soup
This Tuscan-inspired Tortellini and Sausage Soup is a go-to in my kitchen, as it acts as a light meal while also being hearty and satisfying.
How can that be? I don’t really know what to say, but maybe it can best be explained by something in your brain that says: “I am drinking a soup, which is not the same as eating. Therefore, this is a light meal.”
And then this thought is quickly followed by “But there’s tortellini in the soup. And that’s like a pasta. And pasta is substantial and fills me up.”
But you know what? Who cares? Embrace this soup-masquerading-as-a-meal and stop overthinking it (he says to himself, not you, dear reader).
But first things first. Let’s have a quick discush about this soup and its origins.
The Origin Story of Tuscan Tortellini and Sausage Soup
Ironically, the origins of tortellini can be traced back to the rich culinary heritage of Emilia-Romagna, a region in northern Italy that sits next to Tuscany.
Legend has it that tortellini was created in the city of Bologna.
One popular tale suggests that an innkeeper, inspired by the beauty of Venus, molded pasta into a shape resembling her navel. Thus, the small, ring-shaped pasta, known as tortellini, was born.
Tortellini has since become a celebrated Italian staple, known for its versatility and ability to complement various sauces and broths.
Tuscan Cuisine Influence
While Tuscany may not be the birthplace of tortellini, it has embraced this pasta variety, incorporating it into regional dishes.
Let’s first start with the bonus addition of sausage, a protein-rich and flavorful ingredient that totally aligns with the Tuscan approach to hearty, comforting meals.
Tuscany's cuisine also often emphasizes the use of local produce, and kale, a key ingredient in this soup, is a common feature in the region's traditional dishes.
Lastly, Tuscan foods are often made with fresh Mediterranean herbs, which this dish relies on heavily.
So, there you have it: 3 very solid reasons why this dish is firmly inspired by the beautiful cooking traditions of Tuscany.
Regional Variations of Tortellini Soup
Regional variations of Tortellini Soup reflect the unique ingredients, traditions, and flavors specific to each area in Italy. Here are a few regional takes on Tortellini Soup.
Emilia-Romagna: Classic Tortellini in Brodo
Emilia-Romagna, the birthplace of tortellini, often serves this pasta in a clear, flavorful broth.
The broth is typically made with a mix of poultry and sometimes beef for depth of flavor.
The classic filling includes a mixture of meats, such as pork, prosciutto, and mortadella, combined with Parmesan cheese and nutmeg.
Lombardy: Creamy Tortellini Soup
Tortellini Soup might take on a creamy consistency in Lombardy, a region known for its rich dairy products. Cream or milk is added to the broth, creating a velvety texture.
Grated Grana Padano or Parmesan cheese is often sprinkled on top, adding a savory kick.
Campania: Tortellini in Brodo with Vegetables
In the southern region of Campania, Tortellini in Brodo may include a variety of vegetables. Carrots, celery, and spinach are common additions, introducing freshness and color.
The broth might be lighter compared to the richer broths found in northern regions.
Veneto: Tortellini en Brodo with a Seafood Twist
Given its coastal location, Veneto may incorporate seafood into Tortellini in Brodo. Shrimp, clams, or fish complement the traditional pasta and broth.
Veneto's version may also feature aromatic herbs like parsley or dill for a touch of freshness.
Sardinia: Sardinian Tortellini Soup
Sardinian Tortellini Soup may showcase local ingredients, such as pecorino cheese, a staple in Sardinian cuisine.
The use of Sardinian herbs, like myrtle or fennel, can impart distinct herbal notes to the soup.
These variations highlight the incredible diversity of Italian cuisine, where each region adds its unique twist to a classic dish like Tortellini Soup. Whether you prefer a clear broth, a creamy consistency, or a regional specialty, Tortellini Soup reflects Italy's rich tapestry of flavors.
The beauty of Tortellini lies in its adaptability. While the specific combination of tortellini and sausage may vary across regions in Italy, the essence remains rooted in the comfort of a warm, flavorful bowl of soup.
How To Make Tortellini and Sausage Soup Like a Boss
Before delving into the actual recipe, let’s address a few questions that come up from time to time.
Can I use store-bought tortellini?
Yep, I almost always do. It's a time-saver, and the result is just as tasty.
How do I add more flavor?
A splash of white wine when simmering the broth does wonders.
Is there a veggie version?
Sure thing. Swap chicken broth for veggie broth and go for a robust veggie sausage.
How to Prepare Tuscan Tortellini and Sausage Soup
Browning Chicken and Caramelizing the Onions:
Heat olive oil in a medium pot and add chicken sausage and diced onion. Cook until the sausage is browned and the onions are caramelized. Add fennel seeds and garlic, stirring until fragrant.
Building Flavor Base:
Add chicken broth and tomato paste, scraping up flavorful bits from the bottom. Bring to a boil, then cover and simmer for 10 minutes.
Cooking the Tortellini and Kale:
Introduce tortellini to the simmering broth, cooking as per package instructions. In the final three minutes, add chopped kale. Season with salt and pepper.
Creamy Finish:
Remove from heat and stir in heavy whipping cream, providing a luxurious creaminess to the soup.
Presentation:
Serve in bowls, each adorned with Parmesan cheese and red pepper flakes for those who seek a fiery encore.
Scaling Down Tortellini and Sausage Soup
Scaling down this recipe for two people involves some careful adjustments to ensure that the flavors, textures, and proportions remain balanced. Here's why each of these ingredient adjustments matters:
I only use one tablespoon of olive oil. Olive oil adds richness and flavor. Using just a tablespoon prevents the dish from being overly oily while still providing essential fats for taste.
I use 1/2 small onion. Onions contribute to the overall flavor profile. Scaling it down prevents the onion flavor from overpowering the smaller portion.
I opt for 4 ounces of Italian chicken sausage. Sausage brings a robust flavor. Scaling down ensures the sausage doesn’t dominate the dish, maintaining a balance with other ingredients.
I use one teaspoon of fennel seeds. Fennel seeds add a distinctive taste. Reducing the quantity prevents the flavor from becoming too intense in the smaller batch.
I use two garlic cloves. Garlic can quickly become overpowering. Scaling it down keeps the garlic flavor subtle and well-balanced.
I adjusted the tomato paste to only one tablespoon. Tomato paste adds depth, and scaling it down ensures the tomato flavor is present but not overwhelming in the smaller portion.
I use 4 cups of chicken broth. That might seem like a lot, but the soup will cook down when simmering.
I use 6 ounces of tortellini. Tortellini is obviously a key component, and using this quantity ensures the pasta-to-broth ratio remains balanced, preventing the dish from being too carb-heavy.
I use 1 cup of kale. Kale adds texture and nutrients, and this amount ensures a proper distribution of greens without overwhelming the soup.
I use one tablespoon of heavy whipping cream. Creaminess is essential but should be in moderation. This amount allows you to maintain a luscious texture without making the soup excessively rich.
I hope you enjoy making this soup!
Tuscan Tortellini and Sausage Soup
Ingredients
Preparation
- Heat the oil in a medium pot or Dutch oven over medium-high. Add the sausage and onion, and cook, stirring often, until the sausage is browned and crisp and the onions have caramelized, about 4 to 5 minutes. Add the fennel seeds and garlic and stir until fragrant, about 30 seconds. Season with salt and pepper.
- Add the chicken broth and tomato paste, scraping the browned bits from the bottom of the pot, and bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the tortellini and cook according to packaging directions. In the last three minutes of the tortellini cooking, add the kale.
- Remove from heat and stir in the half-and-half. Serve in bowls topped with Parmesan and red pepper flakes.