Sausage and tortellini soup
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Transform shop-bought tortellini into a cosy midweek soup, made with mini sausage meatballs and finished with Parmesan.
From Morning Live
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 3 sausages, skins removed (about 200g/7oz)
- 1 onion, finely chopped
- ½ bulb fennel, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 150ml/5fl oz white wine
- 400g tin chopped tomatoes
- 1 litre/1¾ pints chicken stock
- 300g/10½oz pack fresh tortellini, of your choice
- 150g/5½oz baby spinach
- 100ml/3½fl oz double cream
- grated Parmesan, to serve
- salt and freshly ground black pepper
Method
Heat the oil in a large pan with a lid, over a medium heat. Roll the sausage mince into small equally-sized meatballs and put straight into the pan.
Fry for 5–6 minutes, stirring occasionally, until coloured on all sides. Remove the sausages with a slotted spoon and set aside.
Add the onion, fennel and a pinch of salt and pepper to the pan. Mix well and cook, stirring occasionally, for 5–6 minutes or until slightly softened.
Add the garlic, tomato purée and oregano and fry until fragrant. Pour in the white wine to deglaze the pan. Mix well and cook for 2–3 minutes more.
Add the chopped tomatoes, chicken stock and cooked sausages. Taste and season with salt and pepper if needed. Stir together and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 30 minutes to allow the flavours to develop.
Once simmered, increase the heat and bring the soup to a gentle boil. Add the tortellini, spinach and double cream. Mix well and cook for 1–2 minutes or until the tortellini is just cooked.
Check the seasoning, adding salt and pepper to taste and serve immediately into bowls with a sprinkle of grated Parmesan.
