Creamy Nduja & Sausage Tortellini Soup for Cozy Nights

Indulge in a comforting bowl of Creamy Nduja & Sausage Tortellini Soup, perfect for chilly evenings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Soups

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 links Pork Sausages Can be substituted with chicken or plant-based sausages.
100 grams Nduja Can substitute with spicy chorizo or harissa.
2 tablespoons Olive Oil Substitute with butter or avocado oil.
2 medium Carrot Sweet potato or parsnip are alternatives.
1 medium Onion Shallots or spring onions can be used.
3 cloves Garlic Roasted garlic for a milder flavor.
2 sticks Celery Fennel or leek could be used instead.

For the Broth

1 cup White Wine Can use chicken stock with a splash of vinegar.
400 grams Chopped Tomatoes (canned) Roasted red peppers or sun-dried tomatoes can substitute.
200 grams Cherry Tomatoes Diced fresh tomatoes or tomato purée are alternatives.
4 cups Chicken Stock Use vegetable stock for a vegetarian version.

For Creaminess & Comfort

1 cup Double Cream Crème fraîche or coconut cream for alternatives.
300 grams Tortellini Cheese or spinach tortellini are recommended.
2 cups Spinach Can use kale or arugula instead.
50 grams Parmesan Pecorino Romano or nutritional yeast can substitute.

For Garnishing

1 cup Basil Parsley or oregano can substitute.
100 grams Ricotta Mascarpone or Greek yogurt could be alternatives.
2 tablespoons Milk Cream or almond milk can be used.
1 medium Lemon Lime or white balsamic vinegar can be used.

Equipment

Large heavy-bottomed pot

Method

Cooking Instructions

Remove skins from pork sausages and break into bite-sized pieces; sauté in olive oil until golden brown, about 5-7 minutes. Remove from pot and set aside.
Add more olive oil if needed; sauté chopped onion, carrots, and celery until softened, about 5-6 minutes. Pour in white wine to deglaze and simmer for 2-3 minutes.
Stir in minced garlic, canned chopped tomatoes, cherry tomatoes, and nduja; cook for 3-4 minutes until nduja melts. Return sausage to pot and mix well.
Pour in chicken stock and bring to a gentle simmer; cover and simmer for 10 minutes, then continue to simmer uncovered for an additional 15 minutes.
Stir in double cream and add tortellini; cook for 5-7 minutes until tortellini is tender. Gently fold in spinach and Parmesan.
Ladle soup into bowls, topping each with whipped ricotta, extra Parmesan, and fresh basil.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Swap in seasonal vegetables for a personal touch. Store leftovers in an airtight container.

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