Creamy Tortellini Soup
950kcal
Ingredients
- 4 vegetarian sausages crumbled
- 400 g tinned cannellini beans drained and rinsed
- 2 tablespoon oil
- 1 white onion finely diced
- 1 carrot finely diced
- 1 celery stick finely diced
- 2 garlic cloves minced
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 60 ml white wine
- 1 tablespoon plain flour
- 2 tablespoon tomato paste
- 400 g tinned diced tomatoes
- 400 ml vegetable stock
- 200 ml double cream
- 300 g tortellini I used a four cheese tortellini
Toppings:
- 2 tablespoon ricotta ½ tablespoon per bowl
- 15 g hard cheese e.g. Pecorino
- 20 g fresh shredded basil
Method
- Heat 1 tablespoon olive oil in a pan, and add your crumbled sausages. Fry them until crispy and golden, stirring often (3-4 minutes), then remove the sausages from the pan and set aside.4 vegetarian sausages, 2 tablespoon oil
- Add the remaining oil and add the diced onions, carrots, and celery. Saute the sofrito base for 5-7 minutes on low heat, stirring often, allowing the vegetables the time they need to cook. If needed, you can add a splash of water to prevent the vegetables from sticking.1 white onion, 1 carrot, 1 celery stick
- Add the garlic and tomato paste, cooking for another minute or two. Then, add the plain flour and stir it into the mixture.2 garlic cloves, 2 tablespoon tomato paste, 1 tablespoon plain flour
- Then pour in the white wine and seasonings, allowing the alcohol to cook off for a couple of minutes, then pour in the diced tomatoes and vegetable stock.1 teaspoon dried sage, 1 teaspoon dried rosemary, Salt and pepper to taste, 60 ml white wine, 400 ml vegetable stock, 400 g tinned diced tomatoes
- Add the bay leaf, stir, and allow the mixture to simmer on low heat for 15 - 20 minutes with the lid off.1 bay leaf
- Tip in the white beans, tortellini, and double cream, and simmer for 3-4 minutes while the tortellini cooks.400 g tinned cannellini beans, 300 g tortellini, 200 ml double cream
- Stir in the crumbled sausages and serve with the hard cheese, ricotta, and fresh basil.2 tablespoon ricotta, 15 g hard cheese, 20 g fresh shredded basil
Nutrition
Serving1gCalories950kcalCarbohydrates58gProtein39gFat64gSaturated Fat25gPolyunsaturated Fat7gMonounsaturated Fat23gTrans Fat0.3gCholesterol174mgSodium1799mgPotassium526mgFiber9gSugar7gVitamin A3763IUVitamin C6mgCalcium284mgIron6mg
Notes
If reheating this dish, add a splash more water as the tortellini does absorb a lot of the liquid. You could use any type of tortellini or ravioli in this recipe, and omit the white beans and/or sausage for a more stripped back version.