Recipe: Tortellini Soup

Tortellini Soup

Recipe and Photos by Paul Muehlberg/Contributing Writer

When it’s cold outside, soup is one of my favorite weeknight comfort meals. In this tortellini soup, I use anchovies and a parmesan rind for a flavorful broth that simmers only 30 minutes but tastes like it’s been on the stove all day. I also love the chili flakes and fennel seeds which add heat and a spicy note. I like to use a three-cheese fresh tortellini, and for a pop of color I like the tricolor. Look for fresh tortellini in the refrigerated section of the grocery store.

Ingredients:

1 teaspoon vegetable oil 1 pound Italian sausage 1 medium yellow onion, chopped 6 garlic cloves, chopped 1 tablespoon tomato paste 2 small anchovy filets 1 teaspoon chili flakes 1 teaspoon fennel seeds 8 cups chicken broth 28-ounce can stewed tomatoes, crushed & torn Parmesan rind 2 tablespoons chopped basil 18 ounces fresh tortellini (not the dried stuff) 1 large bunch spinach 1 cup heavy cream

Directions:

Heat the oil in a large-heavy bottomed pot over medium-high heat. When the oil begins to smoke, add the sausage and break it up into small-bite sized bits using a wooden spoon or spatula. Cook until browned 5-7 minutes Add the onion to the sausage and cook until translucent 4-5 minutes. Add the garlic and continue to cook for another 1-2 minutes or until garlic is fragrant. Push the sausage mixture to one side of the pot. Add the anchovies; stir until dissolved and broken apart, about 1 minute. Add the chili flakes and fennel seeds and stir and cook until fragrant about 20-30 seconds. Next add the tomato paste and stir until combined with the sausage. Continue stirring until the tomato paste is dark and fragrant about 1 minute. Next add the tomatoes, chicken broth, parm rind and basil. Scrap up any brown bits on the bottom of the pan and simmer for 30 minutes. Remove the parm rind and add the tortellini. Cook the tortellini for 3 minutes. Remove from the heat and add the spinach and cream. Stir and season with salt and pepper. Serve with fresh focaccia.