Nduja and Sausage Tortellini Soup
If you love cozy comfort food with a spicy twist, this nduja sausage tortellini soup is about to become your new favorite weeknight dinner. It’s rich, creamy, and packed with bold Italian-inspired flavors.
Equipment
- One deep large pot
Ingredients
- 400 g pork sausages
- 1 tablespoon oil
- 1 carrot finely chopped
- 1 stick celery finely chopped
- 1 tablespoon tomato puree
- 60-90 g nduja paste depending on spice preference
- 1 onion finely diced
- 3 cloves garlic
- 300 g tortellini of choice (I like cheese or spinach & ricotta)
- 400 g can finely chopped tomatoes
- 200 g cherry tomatoes halved
- 75 ml white wine
- 750 ml chicken stock
- 150 ml double cream
- 100 g spinach roughly chopped
- 30 g grated parmesan
- 5 g basil
For whipped ricotta
- 2 teaspoon ricotta
- 50 ml milk
- ½ lemon juice and zest
Instructions
- Remove the skins from the pork sausages and break them into chunks. Heat oil in a large pan over medium-high heat, then cook the sausage until golden and caramelized. This step builds the foundation of flavor for your nduja sausage tortellini soup. Once browned, remove and set aside.400 g pork sausages, 1 tbsp oil
- In the same pan, add a little more oil if needed. Stir in the onion, carrot, and celery, and cook until softened and slightly golden. Deglaze the pan with white wine, scraping up all those delicious bits from the bottom. Let it simmer until the wine has mostly evaporated.1 carrot, 1 stick celery, 1 onion, 75 ml white wine
- Add the garlic, chopped tomatoes, cherry tomatoes, and nduja. Stir until the nduja melts into the vegetables, coating everything in that rich, spicy color. Return the sausages to the pan. Pour in the chicken stock and bring the nduja sausage tortellini soup to a gentle simmer. Cover with a lid and cook for about 10 minutes, then remove the lid and let it simmer uncovered for another 15 minutes so the flavors can deepen.3 cloves garlic, 400 g can finely chopped tomatoes, 200 g cherry tomatoes, 750 ml chicken stock
- Stir in the double cream and tortellini, then increase the heat. Cook for a few minutes until the tortellini is just tender. Turn off the heat and fold in the spinach and Parmesan until the spinach wilts.300 g tortellini, 150 ml double cream, 100 g spinach, 30 g grated parmesan
- Ladle the nduja sausage tortellini soup into bowls and top with whipped ricotta, extra Parmesan, and fresh basil.5 g basil, 2 tsp ricotta, 50 ml milk, ½ lemon
Notes
Take your time to brown the sausage properly. Those golden, caramelized bits at the bottom of the pan (fond) are pure flavor gold and form the foundation of a rich, savory broth for your nduja sausage tortellini soup.
Nutrition
Calories: 655kcalCarbohydrates: 42gProtein: 29gFat: 38g
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