Creamy Tomato Tortellini Soup

There’s something magical about autumn and I am fully immersed in my favorite season right now. At home, I’m binge-watching a comfort show, reading books that wrap me in warmth, and lighting these new candles that I got that cast a soft glow throughout the apartment. I will soon hang some fairy lights that will twinkle by the window and the sense of calmness I’ve embraced lately feels refreshing. With the holidays on the horizon, my mindset has shifted into preparation mode. While I know I won’t accomplish any more major goals in 2024, I’ve wrapped up my planning for the new year during a peaceful solo coffee date.

The chill in the evenings has me making chili the other week and drowning my face in warm bowls of ramen as often as I can. I recently made a big batch of this creamy tomato tortellini soup. It’s not only filling but also versatile, allowing me to use up whatever leftovers I have in the fridge. It’s perfect for lunch at work and every spoonful is a cozy embrace in the midst of my crazy timetable this school year.

Creamy Tomato Tortellini Soup

3 garlic cloves, minced

1 medium onion, chopped

2 (or more if you desire) large Italian sausages, casing removed

1 large celery, diced

1 large carrot, diced

2 tbsp tomato paste

½ cup dry white wine

3 cups chicken broth

1 can crushed tomatoes

1 tbsp all-purpose flour

1 pack of tortellini

1 cup cream

½ tsp red pepper flakes

½ tsp Italian seasoning

1 handful fresh spinach, chopped

1 tsp salt

½ tsp ground black pepper

Parsley/basil and Parmesan cheese for garnish

Directions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 3 minutes.

2. Add the Italian sausages to the pot, breaking them apart with a wooden spoon. Cook until browned and no longer pink, about 5 minutes.

3. Stir in the diced celery, carrot, and tomato paste. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly.

4. Pour in the dry white wine, scraping any bits off the bottom of the pot. Let the wine cook off for 2-3 minutes.

5. Add the flour as a thickening agent. Mix with the sausages and vegetables and wait until brown and cooked.

6. Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring the soup to a simmer and cook for 15-20 minutes, allowing the vegetables to soften and the soup to thicken.

7. Add the tortellini to the soup and cook according to package instructions, usually about 5-7 minutes.

8. Lower the heat and stir in the cream, red pepper flakes, Italian seasoning, salt, and pepper. Let it simmer for another 2-3 minutes, then stir in the chopped spinach until wilted.

9. Ladle the soup into bowls and garnish with fresh parsley or basil and a generous sprinkle of Parmesan cheese.

Enjoy your cozy, creamy bowl of comfort!