Creamy Tomato Tortellini Soup with Fennel
This Creamy Tomato Tortellini Soup features hot Italian sausage, tender chunks of fennel, and pillowy cheese tortellini swimming in a creamy tomato stock accented with wilted kale.
Equipment
- 1 large heavy bottom pot
Ingredients
- 3 hot Italian sausages casing removed
- 1 tsp fennel seeds
- ½ bulb fennel fronds removed and reserved, cut into thin wedges
- ¼ cup pernod **
- 1½ cup marinara homemade or store bought
- 6 cups low-sodium chicken stock
- 5-6 sprigs fresh oregano *** tied together using butcher's twine
- 1 head kale stalks removed, torn into bite-sized pieces
- 300g (10.5oz) cheese tortellini
- ¾ cup heavy cream
- crushed red pepper flakes for sprinkling
Instructions
- Place a large pot over medium heat. Add the sausage and fennel seeds and fry until the sausage is browned. Using a slotted spoon, remove the sausage and set it aside.3 hot Italian sausages, 1 tsp fennel seeds
- Arrange the fennel wedges in an even layer on the bottom of the pot. Fry until golden on both sides. About 2-3 minutes per side. Try not to disturb the fennel too much, it will prevent it from searing.½ bulb fennel
- Once the fennel is golden, add the Pernod, marinara, and chicken stock. Bring the mixture up to a boil before reducing to a simmer. Add the oregano and simmer the soup for 15 minutes.¼ cup pernod **, 1½ cup marinara, 6 cups low-sodium chicken stock, 5-6 sprigs fresh oregano ***
- Once the 15 minutes are up, remove the oregano and return the sausage to the pot. Add the tortellini and simmer for 5 minutes before adding the kale. Simmer until the kale wilts.300g (10.5oz) cheese tortellini, 1 head kale
- Take the soup off of the heat and stir in the cream. Taste and season with salt accordingly. Divide the soup across four bowls and garnish with crushed red pepper flakes and the reserved fennel fronds. Serve immediately with crusty bread.¾ cup heavy cream, crushed red pepper flakes
Notes
** You could use white wine, dry vermouth, or sherry in place of the Pernod.
*** If you don't have fresh, add 1 teaspoon of dried oregano.