Tortellini Soup

I've never been a huge fan of tortellini, but I recently discovered a game-changer: Rana's Chicken and Mozzarella Tortellini. With its flavorful filling and delicate pasta, this tortellini has completely changed my mind about the dish.

This hearty soup is perfect for those chilly days we’re all dreaming of in Iowa. While the summer heat has been relentless,it’s always good to have a comforting recipe like this in your back pocket for when the temperatures finally drop... Or you can be like me and pretend it's chilly outside.

The key to its deliciousness lies in the flavorful base, which starts with a sautéed mirepoix of onion, carrot, and celery. Toasting the spices adds an extra layer of depth, while the ground pork brings a rich, savory element.

Fresh spinach adds a pop of color and nutrients, and of course, the creamy, tangy tomato broth perfectly complements the chicken and cheese-filled tortellini.

It's the perfect dish to bring friends and family together for a cozy and memorable meal. And let me tell you, it's incredibly easy to eat bowl after bowl.

To make the experience even more delightful, bake up some no-knead bread for dipping and sopping. It was the perfect accompaniment to the hearty soup, and I highly recommend trying it.

Tortellini Soup Recipe:

Ingredients:

Mirepoix:

• 1 small yellow onion, diced

• 2 celery stalks, diced

• 2 large carrots, peeled and diced

• Avocado Oil (1-3 T)

• 3-4 garlic cloves, pressed

Base and Aromatics:

• 1 teaspoon kosher sea salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon Italian seasoning

• 1 teaspoon fennel seed, crushed or chopped  

Meat and Pasta:

• 1 lb. ground pork

• 14 oz. refrigerated chicken and cheese tortellini (or your favorite kind!)

Broth and Dairy:

• 6-7 cups water + 2 T Better than bouillon

• 2 cups half and half or heavy cream

Finishing Touches:

• Parmesan cheese, grated

• Fresh parsley, chopped

Instructions:

1. Brown the pork: In a large stockpot set over medium-high heat, cook the sausage, breaking it up into small pieces. Remove the browned sausage from the pot and set aside.

2. Sauté the mirepoix and aromatics: Add some avocado or olive oil to the pot and sauté the onion, celery, and carrots until softened, about 5 minutes. Add the garlic, spices, and toast for a minute or two (until fragrent) add tomato paste, and cook for another 3-5 minutes, stirring occasionally to prevent burning.

3. Deglaze with wine: Pour in the white wine and cook for a few minutes to let it evaporate and deglaze the pot.

4. Thicken the broth: Stir the flour into the sausage and cook for about 1 minute until it becomes sticky and dry. Gradually add the water, stirring constantly, until the mixture reaches a simmer. Add bouillon. Reduce heat to low and simmer for 15 minutes to allow the flavors to meld.

5. Add dairy and pasta: Stir in the half and half or heavy cream, bringing it to a low simmer. Add the tortellini and spinach. Cook for a few minutes, or until the tortellini is al dente according to package directions.

   
   
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