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tortellini soup with sausage meatballs and arugula
My grandmother descended from a long line of Connecticut Yankees and married the son of Italian immigrants. The Italian food she cooked was amazing. I remember this one soup she made with tomatoes and thyme, which I liked to eat with parmesan cheese sprinkled on top. I don’t think she put sausage or tortellini in it, but I wanted to use up my tortellini from last week, and sausage seems to be the classic accompaniment in this kind of soup.
I used the rind from an old piece of parmigiano reggiano I had been keeping in the freezer. If you don’t have one, that’s completely fine, but the next time you buy parmesan cheese, remember to chop off the rind and keep it in a zip top bag in the freezer. It’ll keep for at least a year.
tortellini soup with sausage meatballs
1/2 pound (220g) Italian sausage (remove casings)
1 teaspoon olive oil
1 small onion
pinch kosher salt
1 clove garlic
4 fresh tomatoes, skin removed, and chopped (optional)
1 teaspoon fresh thyme
1 14 ounce (400g) can diced tomatoes
1 cup beef stock
1 rind parmigiano reggiano (if you have one)
8 cups water
2 teaspoons kosher salt
10 ounce (285g) package cheese tortellini
1 cup (25 grams) baby arugula
1/4 cup (10g) chopped flat leaf parsley
1/2 (40g) cup parmigiano reggiano cheese, grated
1. Shape sausage into 1 teaspoon sized balls. In a nonstick skillet over medium heat, brown meatballs on all sides. Add olive oil and onion to the pan, along with a pinch of salt, and cook until onion is tender and translucent, about ten minutes, stirring frequently. Stir in thyme, fresh tomatoes, and garlic, and cook for one minute more. Transfer mixture into a large stockpot.
2. Add in can of tomatoes, beef stock, water, cheese rind, and 1 teaspoon salt. Bring to a boil.
3. Add in tortellini and simmer for 2-5 minutes, until tortellini is cooked. Toss in arugula, and 1/3 cup (25g) grated parmesan cheese. Remove cheese rind. Season with remainder of salt, and pepper.
4. Garnish each bowl with parmesan cheese.
11 Responses to “tortellini soup with sausage meatballs and arugula”
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Looks super good! I love soups, stews, and chili for the fall! Love this time of year! Thanks for the yummy recipe!
This looks GOOD! Will be adding it to my list of things to cook after we get home from this hurricane mess!
OHHHHHHH! Yummy food and awesome photography! What kind of camera do you have. I am in the market for a new SLR and wondered what you like? You’ve inspired me to cook some soup tonight. My husband and kiddos all have colds so this will definitely help them feel warm inside!
This dish made me look like a Rock Star! I made it for my family tonite and they loved it. The only change I made was that I partially pureed the tomatoes. My boys ages 11, 8 and 2 1/2, freak out on having to eat tomatoes, so I had to partially camoflauge them. I on the other hand love tomatoes any which way; maybe with time my boys will get there. Needless to say there were no leftovers! Thanks Jamie!!
I really liked the way they came off
I just made this tonight and it was magnificent. I am a new cook and trying out new things is always a bit scary. This was simple and easy and turned out like I’ve been making soup for years!
So glad you liked it, Raquael. You’ve inspired me. I think I’ll make this again sometime.
[...] Tortellini soup with sausage meatballs and arugula Snow Peas with Pine Nuts Slow Cooker Scalloped Potatoes with Ham [...]
[...] brodo is a great idea, sometimes you want a bit more than just tortellini in broth. Then I saw a recipe on one of the many food blogs I follow for tortellini soup with tomatoes in the broth, sausage [...]
I make this soup over and over again. I make a double batch every time and the leftovers are practically fought over! Thanks for adding another soup recipe to my rotation.
Wow, really? That’s great! I’m always making new soup recipes, I never get a chance to remake old ones. I’ll have to make it again sometime! Thanks, Elicia!