Warm, cozy, and just the right amount of kick — this Spicy Tortellini Soup brings comfort to your bowl with a hearty mix of sausage, tender veggies, and cheesy tortellini. Perfect for chilly nights, it’s a one-pot wonder that balances rich flavor with a little heat from Calabrian chilis. Serve it up with a sprinkle of parmesan and a slice of crusty bread for the ultimate cold-weather meal.
Ingredients
- 1 package of premade tortellini
- 1/2 pound hot Italian sausage, removed from casing
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 5 cloves of garlic, smashed
- 2 tbsp tomato paste
- 2 quarts chicken stock
- 1 14 oz can crushed tomatoes
- 1/2 bunch kale, finely chopped
- 2 tbsp chopped Calabrian chilis
- 5 sprigs of fresh thyme
- 1 tbsp olive oil
- parmesan cheese for serving
- kosher salt
Instructions
- Heat a large pot over medium high and add a tbsp of olive oil. Add the sausage and break up with a wooden spoon into smaller pieces. Leave undisturbed for 2-5 minutes until caramelized. Mix and continue to cook until sausage is cooked thru. Remove the sausage from the pot and set aside. Pour off the oil, leaving about a tbsp in the pot.
- Add the vegetables and a pinch of salt and cook for about 5 minutes. Add the Calabrian chilis, crushed garlic, thyme, and tomato paste. Continue to cook for another 5 minutes or until the tomato paste has deepened in color.
- Add the chicken stock, and the canned tomato. Bring to a boil and reduce to a simmer. Let simmer for about 20 minutes. Turn off the heat. Using an immersion blender, blend the soup into a smooth consistency. Taste for seasoning and add salt accordingly. Turn the heat back on to a simmer.
- In a separate pot, cook the tortellini according to package directions. While the tortellini cooks, add the sausage back into the soup and fold in the kale. Add the cooked tortellini. Mix and serve. Top with freshly grated parmesan cheese.
Recipes and Photography by: Wishbone Kitchen
