Featured Recipe
Sausage Tortellini Soup
By Kate
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Brothy soup with spiced sausage filling wrapped in tender homemade pasta squares. Rustic broth simmered with herb-infused rind gives deep umami. Fast browning onions add sweetness and foundation. Lightly browned sausage mixed with aged pecorino plays with sweet and salty. Wonton wrappers sealed as rustic tortellinis, poached gently in hot stock until tender. Fresh herb garnish and sharp cheese finish. Simple pantry staples, flexible with protein and cheese types. A cozy hands-on soup experience, not fussed over perfect shape. Real kitchen tested tips on dough handling, sealing techniques, and balancing flavors.
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Prep:
35 min
Cook:
40 min
Total:
Serves:
6 servings
Italian cuisine
comfort food
soup recipes
Introduction
Cold kitchen, chopping shallots releases sharp scent; oil shimmers in pan. Patient browning builds deep flavor—no shortcuts here. Broth simmers, infused with herb and cheese rind, filling air with subtle umami. Ground sausage meets cheese, mix sticky and soft. Wrapping wonton sheets tricky but satisfying. Wet edges seal tightly; dough pliable, not sticky. Tortellinis bob in hot broth, cooking gently, tossing softly—bubble whispers signal doneness. Bowls ladled, sprinkled with cheese and fresh leaves. Almost meditative work, breaks monotony. Simple ingredients stretched to max potential with small precise actions. Kitchen rhythm beats steady; sounds and smells tell what clock can’t. Freeze leftover wrapped tortellinis for quick future meals. Substitutions offered for pantry gaps or dietary bends. No lavish trappings, just lean, effective cooking methods. No fuss; clear results.
Ingredients
About the ingredients
Shallots caramelize smoother than onions but yield softer, sweeter flavor—substitute if onions only option; slice thin. Grapeseed or canola oil neutral; olive oil may overpower or burn quicker. Broth choice core to soup depth; homemade best but good-quality store broth saves time. Parmesan rind investment doubles as flavor booster—freeze leftover rinds for future stocks. Thyme adds subtle earthy aroma—rosemary crossed for less resinous note. Sausages vary widely; mild Italian is balance, but spicy chorizo brings bold heat for adventurous palate. Pecorino packs salt and piquancy; if missing, Parmesan aged well works fine. Wonton wrappers easy shortcut for quick tortellini-like pockets; fresh pasta dough could replace but needs rolling thin and more skill then. Flour dust stops wontons sticking; too much flour toughens pasta edges. Black pepper freshly ground lifts each bowl. Store extras uncooked, freeze separately.
Method
Technique Tips
Caramelizing shallots low and slow develops sweetness that softens sausage bite later—don’t burn or rush. Cooling onion mix avoids cooking sausage prematurely when combining. Simmering broth with cheese rind extracts savory depth; brisk boil smashes flavors, turning cloudy and bitter. Removing rind and herb after infusion cleans the broth lines. Handling meat mix lightly keeps filling tender; under-season then test fry a pinch. Folding tips: wet edges ensure seal but water quantity matters; too wet, dough soggy; too dry, seal fails. Press edges firmly along all sides to keep filling trapped. Cover finished tortellinis immediately; exposed dough dries and cracks. Cooking in gentle simmer protects delicate pasta shape; aggressive boil breaks apart. Cooking times vary with wrapper thickness and filling density; test bite for done. Skim impurities during cooking keeps broth clear and pleasant. Garnish last minute retains fresh herb fragrance. Drizzle chili oil or add herby greens as final step for interesting complexity. If making ahead, better freeze shaped tortellinis uncooked, cook fresh in warmed broth for best texture.
Chef's Notes
- 💡 Caramelizing shallots takes time. Low heat, stir often. Deep golden is key. Sweetness builds flavor. Don’t rush—skip water. Aroma signals success. Control temp; patience required.
- 💡 When mixing filling, gentle hands. Don’t overwork meat. Tough filling is a problem. Test a tiny pinch, cook it. Season lightly, add salt slowly. Balance is crucial.
- 💡 Wonton wrappers work. If they stick, dust lightly with flour, cornstarch. Too much flour toughens edges. And remember to seal properly. Keep dough covered; cracks appear fast.
- 💡 Simmer broth gently. Don't boil hard; delicate pasta breaks. Tortellinis need room—avoid overcrowding pot. Taste a piece for doneness. Texture is everything. Watch carefully.
- 💡 Thinking of substitutions? Ground turkey works in place of sausage. Cheese can swap too. Need umami? Kombu replaces parmesan rind. Experiment but stay flexible.
