When everyone gathers around the table, there are only a few special meals that will become truly memorable. Savory Tortellini Soup gives you that big homemade hug that everyone yearns for and brings flavors so tasty, they’ll never forget it! Sweet Italian sausage, leafy escarole, and three-cheese tortellini are swirling in a deliciously seasoned broth — you can count on each bountiful bowlful to be hard to resist. Topped with homemade pesto croutons, Savory Tortellini Soup is the heartwarming, belly-filling soup that your family and guests will always remember. It’s just so good!
Ingredients
For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1/2 cup dry white wine
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 3 cloves garlic, chopped
- 6 cups chicken stock
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seeds
- 1 bay leaf
- 1/2 teaspoon ground black pepper, plus more, to taste
- 8 cups escarole, chopped
- 1 (9-ounce) package refrigerated three-cheese tortellini
- salt, to taste
For the pesto croutons:
- 3 tablespoons refrigerated pesto
- 1 tablespoon olive oil
- 3 cups ciabatta bread, cubed
Directions
Step 1 –In a large skillet over medium-high heat, add 1 tablespoon of the olive oil.
Step 2 –Add the Italian sausage to the heated oil and cook, while crumbling, until it is no longer pink, about 6-8 minutes.
Step 3 –Use a slotted spoon to transfer the cooked sausage to a 6-quart slow cooker. Reserve the drippings in the skillet.
Step 4 –In the same skillet, add the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Stir to combine and cook until it has thickened, about 30 seconds.
Step 5 –Add the wine to the cooked sausage in the slow cooker and stir to combine.
Step 6 –Add the onion, the celery, the garlic, the chicken stock, the Italian seasoning, the fennel seeds, the bay leaf, and 1/2 teaspoon of the black pepper to the sausage-wine mixture and stir to combine.
Step 7 –Cover the slow cooker and cook the soup mixture until the vegetables are tender, on low heat, about 5-6 hours, or on high heat, about 2-3 hours.
Step 8 –In the last 15 minutes of cooking, preheat the oven to 400 degrees F and line an 18×26-inch baking sheet with parchment paper.
Step 9 –In a large bowl, add the pesto and the remaining olive oil and whisk to combine.
Step 10 –Add the bread cubes to the pesto mixture and toss to coat.
Step 11 –Add the seasoned croutons to the prepared baking sheet and bake until they are toasted, about 10-12 minutes.
Step 12 –Add the escarole and the tortellini to the soup mixture and stir to combine.
Step 13 –Cover the slow cooker and cook the soup until the escarole has wilted and the tortellini are tender, on low heat, about 14-16 minutes, or on high heat, about 4-6 minutes.
Step 14 –Taste the soup and season with the salt and the extra black pepper, as needed.
Step 15 –Serve the soup garnished with the pesto croutons.
