By now, you should expect every 4th recipe I post to be soup.
It’s just who I am and I can’t help it, nor do I feel sorry about it. Soup is therapeutic to cook and to eat, and I want to be part of that experience all of the time. Most cooking makes the house smell delicious, but there’s something special about the way soup smells when it cooks. It reminds me of how warm it makes me feel, and the crusty, delicious bread that (usually) goes along with it. (Hint: sourdough is king.) It’s like wrapping me in a super cozy blanket that I never want to leave.
I posted a recipe somewhat similar to this one a few years ago (see: Italian Sausage & Tortellini Soup), but sometimes I want a creamy soup instead of a brothy soup. I’m sure you understand.
So this new tortellini soup is just that… creamy. At the very end of the cooking process, I added an evaporated milk cornstarch slurry and it just did wonders on this soup (nope, no cream in this one). I also nixed the beans and added some more veggies (thanks, mirepoix). I think you’ll love it just the same as the brothy version, it just feels a bit more naughty without being naughty.
I love it.
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- 2 Tbsp. olive oil
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and thinly sliced
- 3 cloves garlic, minced
- 1 lb. ground Italian sausage
- 2 Tbsp. dried oregano leaves
- 4 cups baby spinach leaves
- ½-1 tsp. coarse salt
- ½ tsp. ground black pepper
- ¼ tsp. crushed red pepper flakes
- 4 cups unsalted chicken stock
- 9 oz. pkg. fresh cheese tortellini
- 12 oz. can low fat evaporated milk
- ¼ cup corn starch
- Freshly grated Parmesan, for topping
- Greens or fresh herbs, for topping (optional)
- Heat oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrot and saute 8-10 minutes, until soft. Stir in garlic, then sausage and saute 7-8 minutes, until sausage is browned, using a spatula to break it into pieces. Stir in oregano, spinach leaves, salt and peppers and saute until spinach has wilted, about 3-4 minutes. Add chicken stock and bring to a simmer. Add tortellini and cook 6-7 minutes, until tortellini is cooked.
- In a small bowl, whisk together evaporated milk and corn starch until dissolved. Pour mixture into the pot and simmer 3-4 minutes, until thickened. Taste and adjust seasoning, if necessary.
- Spoon into bowls and top with Parmesan and greens or fresh herbs, if desired.
- *Store soup in an airtight container in the refrigerator for up to 5 days.