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tortellini soup with sausage and fennel

Easy Tortellini Soup with Sausage and Fennel

This easy tortellini soup is the perfect companion for the cold weather. Rich, aromatic, with just the right amount of heat, this soup is going to be a new favorite.
4.64 from 11 votes
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Cook Time: 1 hour 30 minutes
Inactive Time: 30 minutes
Total Time: 2 hours
Servings: 5
Calories: 865kcal

Equipment

  • Soup pot

Ingredients

  • 1 onion peeled and diced
  • 1 fennel bulb with stems and fronds
  • 4 Yukon gold potatoes peeled and cubed
  • 5 carrots peeled and diced
  • 1 tablespoon cooking oil
  • 1 pound loose hot or sweet Italian sausage
  • 8 cups chicken stock
  • 1 14.5- ounce can diced tomatoes fire roasted, preferred
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dry thyme
  • Crushed red pepper to taste
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 12 ounces fresh tortellini
  • Extra virgin olive oil optional, for serving

Instructions

Prepare Fennel:

  • Cut the core from a fennel bulb and discard. Slice the bulb into thin wedges. Dice the stalks. Reserve fronds.

Prepare the Soup:

  • Heat 1 tablespoon oil in a soup pot. Add onions and cook for 5 minutes or until beginning to soften. Add fennel bulb wedges and diced stalks along with the diced carrots and cook for 5 more minutes until beginning to soften.
  • Crumble the loose sausage into the pot and cook, stirring regularly, for 10-12 minutes until well browned and cooked through. Add the potatoes. Season everything with salt and pepper.
  • Pour in the chicken stock and the can of diced tomatoes. Bring to a boil. Season with garlic powder, paprika, crushed red pepper, dry thyme. Simmer for 20-30 minutes until the potatoes are fork tender.

Prepare Cream Base:

  • Scoop out 1 cup of the soup liquid and add 1/2 cup heavy cream. Stir until combined. Set aside.

Cook the Tortellini:

  • Bring the soup back to a boil. Add tortellini and cook until al dente, about 5-6 minutes. Turn off the heat and stir in the heavy cream mixture. Taste and season to your preferences.

To Serve:

  • Ladle the soup between bowls and sprinkle the fennel fronds on top. Drizzle with a touch of extra virgin olive oil if desired. Enjoy!

Nutrition

Calories: 865kcal | Carbohydrates: 75g | Protein: 36g | Fat: 49g | Sodium: 1283mg | Fiber: 10g | Sugar: 9g | Vitamin C: 48mg
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