Easy Sausage Tortellini Soup with Caramelized Onions
The delicious comforting flavors of our Sausage and Tortellini Soup with Caramelized Onions will impress your tastebuds! This hearty recipe combines savory Italian sausage, tender cheese tortellini, and sweet caramelized onions for a delicious meal perfect for chilly fall and winter evenings. Easy to make and packed with flavor, it's a family favorite dinner recipe you'll want to enjoy again and again!
Ingredients
- 1 large white or yellow onion, halved and sliced
- 2 tablespoons butter, for caramelizing onions
- 1 pinch salt, for caramelizing onions
- 2 tablespoons apple cider vinegar, optional, for deglazing
- 1 pound Italian sausage, mild or spicy, casings removed
- 3 cloves garlic, minced
- 2 tablespoon Italian seasoning
- 1 teaspoon ground paprika
- 1/2 teaspoon red pepper flakes, adjust to your spice preference
- 3 carrots, peeled and sliced into thin rounds
- 6 cups chicken broth
- 8 ounces fresh or frozen cheese or spinach and cheese tortellini
- 2 cups fresh ripe, diced tomatoes
- 2-3 tablespoons tomato paste, add more for a thicker soup 2 cups fresh, baby spinach and baby kale leaves
- Salt and black pepper, to taste
Instructions
Prepare the Onions:
- Slice the ends off the onion, removing the root and stem.
- Cut the onion in half, lengthwise from root to stem, placing the flat side of the onion down on the cutting board.
- Slice the onion halves into approximately ¼" wide slices from end to end
Caramelize the Onions:
- In a large pot or Dutch oven (do not use non-stick surfaces, as the onions will not caramelize as well), melt 2-3 tablespoons of butter over medium heat.
- Add the sliced onions to the pot, stirring occasionally, for about 15-20 minutes, keeping the onions spread out evenly across the pan.
- Once the onions start getting soft, golden, and begin to brown, you may need to turn the heat down a bit, so they don't burn. It is normal for them to stick to the pan, this is part of the caramelizing process.
- Add a pinch of salt and continue to stir occasionally, making sure the onions continue to brown efenly.
- As the onions begin sticking to the pan, scrape them off with a metal spatula every few minutes.
- Once all of the onions have turned a golden brown color, add 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom of the pan. This is called deglazing and adds a lovely tangy flavor to the soup.
Cook the Sausage and Aromatics:
- Push the caramelized onions to one side of the pot and add the Italian sausage to the other side. Chop the sausage into small pieces with your metal spatula and cook until browned. This should take about 5-7 minutes.
- Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
Add Vegetables and Broth:
- Stir in the sliced carrots and cook for 3-5 minutes to soften slightly.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer : and let it cook for 10-15 minutes, or until the carrots are tender.
Introduce Tortellini and Tomatoes:
- Add the fresh or frozen cheese tortellini and fresh tomatoes to the simmering soup.
- Simmer for the time indicated on the tortellini package, typically 5-7 minutes, or until the tortellini is tender. Note: if you are cooking ahead and planning to store before eating, you can slightly undercook the tortellini, so that they finish cooking when you reheat it.
Season and Finish:
- Stir in the tomato paste, adjusting to your taste. This adds depth and richness to the soup.
- Season with salt and black pepper to taste.
- Just before serving, add the fresh baby spinach and kale. Gently stir, so as not to disrupt the tortellini, then place the lid on the pot, so the greens wilt.
Garnish and Serve:
- Garnish with shaved or shredded Parmesan cheese and/or fresh basil leaves.
- Ladle the hot soup into bowls and enjoy your Sausage Tortellini Soup with Caramelized Onions.
Notes
Tips and Tricks
Storing Leftovers
If storing leftovers, remove the tortellini with a slotted spoon and store separately from the soup, so that they remain fresh and intact. Otherwise, they will get soggy and fall apart if left in the soup. Reintroduce the tortellini to the soup before serving again. Do not overheat.
If storing leftovers, remove the tortellini with a slotted spoon and store separately from the soup, so that they remain fresh and intact. Otherwise, they will get soggy and fall apart if left in the soup. Reintroduce the tortellini to the soup before serving again. Do not overheat.
Nutrition
Calories: 342kcalCarbohydrates: 18gProtein: 14gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 65mgSodium: 1256mgPotassium: 357mgFiber: 3gSugar: 4gVitamin A: 707IUVitamin C: 9mgCalcium: 90mgIron: 2mg
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