Play Live Radio
Next Up:
Available On Air Stations

This sausage tortellini soup is a delicious comfort food

Sausage tortellini soup with leafy greens in a black bowl
Photo by Shari Pennington

This sausage tortellini soup pairs well with the Tannat from Delaplane Cellars and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 1 lb mild Italian sausage
  • 1 c. carrots, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 small zucchini, sliced in ¼” rounds
  • ¾ t. dried oregano
  • 1 t. dried basil
  • 1 t. dried parsley

  • ¼ c. flour
  • 6 ounces tomato paste
  • 6 c. chicken stock
  • 1 c. heavy cream
  • 9 ounces cheese tortellini
  • 3 to 3 ½ c. packed baby spinach leaves
  • Salt and Pepper to taste
  • Stockpot


Step 1: In a stockpot, over medium heat, saute the sausage until it is just cooked through.

Step 2: Add the carrots and onion and saute until the carrots are almost cooked through. Stir in the garlic and zucchini. Saute for one minute stirring constantly.

Step 3: Add the herbs and flour then continue to stir for three minutes to fully cook the flour.

Step 4: Add the tomato paste and stir through the meat and vegetables. Continue to saute for two minutes to bring the sugar out of the tomato paste.

Step 5: Carefully stir in the chicken stock and bring to a simmer. Add the cream and return to a simmer.

Step 6: Add the tortellini and bring to a slow boil.

Step 7: Cook for 5 additional minutes to cook the tortellini then remove from heat and add the spinach leaves and stir through to wilt.

Step 8: Season with salt and pepper if necessary.

Serves 6.